Fort Worth

(From June 2008) Amid brick walls and pale wood floors, diners watch pizza dough twirling in an open kitchen. The bruschetta platter comes with a choice of three; we selected the roasted peppers with goat cheese and mint, the Gorgonzola with sliced artichokes, and the mozzarella and tomato. From an array of pizzas, we shared the Marina (albacore tuna, black olives, and red onions), then dug into a hot-from-the-oven panini (the Roma, sporting grilled Italian sausage, portobellos, provolone, and tomatoes). Expect good Italian food, all to be eaten with your hands. Bar.

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