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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
You come for the light-crusted pizza, but pasta specials may derail you. Either way, you’ll find interesting ingredients (fennel salami; chicken sausage). Appetizers of baked goat cheese and wood-roasted mussels are uptown comfort food. Treat yourself to the dessert “whimsy” of the day. All seats are fireside-cozy, but at the bar you’ll be entertained by the culinary goings-on. Full bar.
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top100, reviewed2011
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It’s all about the tipping point. I won’t say that the pizza crust at the newest Fireside Pies has been German-engineered, but it does defy gravity to an extent that would seem to have required mathematical calculation in the kitchen. Neither floppy nor explosively crisp, the wood-fired crusts were as densely chewy as they were remarkably thin (right up to the bubbled, inch-thick rim). And rather than break away at a bite, like a flatbread, they supported even hefty toppings without having to resort to a Brooklyn fold to keep things from tumbling off. With one exception: magical suspension of scalloped Yukon Gold potatoes, not so much. (Full review)