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BRIX
2747 S. Hulen
(817-924-2749)
Open Mon-Sat 11-10, Sun 4-10.
web site | map | latest review | access ++ |  add to library |
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Pizza /
Italian |
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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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FIRESIDE PIES
2949 Crockett
(817-769-3590)
Dinner Sun–Thur 5–10, Fri 5–11, Sat 4–11.
web site | map | latest review | access ++ | add to library |
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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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MARGHERITA
601 W. Northside Dr
(817-744-8300)
Open Tue–Sat 11–10. Closed Sun & Mon.
map | latest review | access ++ | add to library |
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Pizza /
Italian |
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(From November 2011) All it took was a fresh coat of paint and some artful additions, and this former Tex-Mex restaurant was transformed into an Italian cafe, the new stomping grounds of promising homegrown chef Sergio Zambrano. He’s begun with salads, calzones, and pizza with tender, crisp crusts made with imported Italian flours. We marveled at the namesake pizza, with its fresh tomato, basil leaves, and mozzarella. By the time you visit, fish dishes and a larger pasta menu should be in place. Liquor License Pending. |
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