(From May 2012)

This busy, energetic place is expanding into an adjoining space, but until that’s done, be prepared to wait for a table during the lunch rush. And though pizza is still the main attraction, the menu is expanding as well, into items like a memorable sausage, cheese, and vegetable antipasti plate; several made-right-there cheeses; wonderful salads; and fresh desserts. We lunched on an arugula and prosciutto pizza, whose flavors ricocheted off each other delightfully, and on a simple but well-done margherita pizza. Beer & wine.

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(From May 2011) It can be a bit crowded and loud, but this hip pizza joint earns its merits. The crust is superthin and crisp, the sauce light and spicy, the ingredients varied and excellent. Try the mysteriously named Surgeon, heaped with pepperoni, sausage, roasted red peppers, portobellos, and garlic, or the decadent Hampton Clam. Or build your own pie from a list of 35 fresh toppings. There are also great salads, daily lunch specials, and a huge selection of beer. Don’t miss the trio of desserts: espresso brownie, cherry bread pudding, and coffee almond ice cream torte. Alas, no delivery. Beer & wine.

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(From July 2011)

Here’s another slick trick from the RDG group, with tile floors, banquettes in sea blue, and a view of the Kirby Drive treetops. Small appetizers include steamed clams, snappy with a flurry of quick-sautéed fennel and parsley; larger dishes feature a rich shrimp-and-shell-pasta number slathered thick with tomato cream sauce, red chile slivers, and butterflied crustaceans. Tasty thin pizzas proved inconsistently crispy, though we got a winner with a speck, onion, and arugula combo, a great mix of savory, smoky, sweet, and bitter tastes. Bar. 

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(From May 2011) Warm and inviting easily describe this new little spot for Neapolitan-style (i.e., thin-crust) pizzas located behind Parkside and run by Parkside chef-owner Shawn Cirkiel. At the bar, we snagged a couple of stools—made from old wine barrels—and admired the glowing Italian-made brick oven while awaiting our order. We loved our appe-tizer, morsels of gooey prosciutto-wrapped mozzarella bathed in a garlicky marinara. But, as expected, the flat-bread pizzas stole the show, especially the rich mushroom and ricotta on a super-crispy crust. We also loved the jar of chocolate-hazelnut budino that we had for dessert, but we wished it had had a bit more chocolate rather than a whipped cream topping. Beer & wine.

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(From March 2011) This hot spot near the university and medical districts offers quick service and heart-healthy food. From the Smart Mex menu, we like the Clucker taco, a whole-wheat tortilla stuffed with apple-sweetened chicken salad, and we love the decadent Mediterranean pizza overflowing with mozzarella, artichoke hearts, red onions, and tomato slices. The cold sandwiches pile on the turkey, roast beef, or dolphin-safe tuna, and they’ve even made the burger healthy with hearty buffalo, turkey, or veggie options. And don’t forget the yogurt bar, with fresh fruit and fat-free, guilt-free fudge!

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(From February 2012)

Chef-restaurateur Daniele Puleo, a native of Sicily, insisted on a proper wood-fired oven for the preparation of his signature pizzas, and we’re glad he did. The oven’s extremely high heat produces an evenly baked pie with crisp edges, a crusty bottom, and a supple center. The popular Brooklyn pie has mozzarella, slices of meatball, basil, and tomato, while Christina’s Favorite makes a nice vegetarian option, with its roasted eggplant, goat cheese, Parmesan, and balsamic reduction (there wasn’t a crumb left when we finished that one). Bar.

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(From December 2010) This cozy neighborhood pizzeria and wine bar has terra-cotta tile floors warmed by brick and wood-paneled walls, and it offers a variety of sandwiches, salads, and gourmet pizzas. The house-made crusts are yeasty, doughy-good, and just the right thickness, while the choice of toppings is all over the map. Diners with hearty appetites should try the delectable sausage, pepperoni, and ham pizza with jalapeños. Excellent by-the-glass wine list. Beer & wine.

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(From January 2011) An eclectic group of diners, live music on some nights, and a rather magical setting (think lighted faux trees) add up to a unique experience. Pizza, as one would expect, is the centerpiece of the menu, and we loved a micro-thin-crusted version with garlic, basil, anchovy, tomato, ricotta, and mozzarella. But we reserved our highest praise for an orzo dish with local sausage, Parmesan, and a flavorful fennel broth lightly binding all of it together. Opting out of ordering a gooey dessert, we chose fresh figs stuffed with goat cheese and candied pecans. Bar.

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(From January 2012)

With an authentic forno crackling away, the Fireside guys serve artisan pizzas with thin, crisp crusts and unique toppings. The Peta Pie, with Montchevré goat cheese, slices of balsamic-marinated portobello, arugula, roasted red peppers, piñon nuts, and a charred-tomato vinaigrette drizzled around the edge, was magnificent; we rounded our meal out with a Fireside Cheese Salad of mixed greens, chopped hearts of romaine, tomatoes, and a blend of four cheeses. Bar.

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(From November 2011)

Tarrant County now has a second branch of this casual Dallas-based restaurant, with a larger menu and more modern decor but the same happy crowds. The lamb sausage pizza (one of thirteen creative pies) was wonderful, as was the large square of lasagne with tons of ground meat, tomato sauce, and a thorough dusting of Parmesan. Bar. 

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