Pizza

Domino’s Pizza Builds a Better Pie

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No, you're not seeing things – this is a post about Domino's Pizza! I recently saw an excellent TV spot featuring Domino's President Patrick Doyle basically saying that he knew his pizza sucked, and that they had done something about it. Locally, I am a big fan of Olivella's Avera Pizza Napoletana across Hillcrest from SMU… but after a night of Chivas at Zen, the impulse to research this post was strong.

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"The primary changes include: a garlic seasoned crust with parsley baked to a golden brown; sweeter, bolder tomato sauce with a medley of herbs and a red pepper kick; shredded cheese made with 100% real mozzarella and flavored with just a hint of provolone."

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So? Yep, it's better – considerably, I think… but then again, I was at a bit of a deficit…

Never fear – next post is The Mansion.

First Look: Urbino Pizza e Pasta

Can you believe it was only 80° at lunchtime today? Me neither, but here is proof – refreshing open air dining on N. Henderson:

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Urbino opened just a few days ago. After on an ill-fated re-con mission to a nearby famous newcomer, we stopped in here for a bite.

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^ We started with a well executed and very affordable Cheese & Salumi plate. The cheeses are from our excellent local purveyors and were accompanied by artisan sausage, salumi, pepperoni, prosciutto du Parma, apricots, almonds, olives, cherries and peaches. Not too bad for a casual joint.

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^ Here is the Carne Flatbread Pizza from the pizza oven – and it is FLAT. Barely there crust deftly holds the roasted tomatoes, salametti, portobellos, roasted garlic, roasted peppers, shaved Parmiggiano and more. There are five or six pizzas to choose from, or make your own from a fine list of ingredients. This one was pretty interesting, and after chowing down the whole thing we didn't feel like we'd just eaten a 16" pizza. Not at all traditional – see what you think. (Interestingly, they do a more traditional pie – in a standard oven).

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^ Not that the Flatbread Pizza wasn't enough for a meal, but we also tried the Carne Panini – basically the same stuff that was on the particular pizza we ordered, but nicely grilled in bread from Empire Bakery. And; the house made, swooningly textured, and delicious Panna Cotta. 

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I liked the vibe very much – just right for this up and coming stretch of Henderson. As it was lunch, I skipped the Frozen Limoncello… but that was tough to do. Next week when it's 104° again, perhaps.

Quick Bite: Olivella’s Avera Pizza Napoletana, Park Cities, Dallas

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My buddy is moving from Dallas, but wanted to make sure to hit Olivella's before he leaves. I had no problem wit dat.

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^The guys working in front of the 1000º pizza oven.

Proprietor Charles Green opened his terrific pizza joint in '07. He partnered with New York pizza man Salvatore Olivella, who came down here and trained the peeps the right way – even my brother from Brooklyn eats here when visiting on the holidays.

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^ The Bufalina D.O.C. w/ Sausage: Mozzarella di Bufala, Tomato Sauce, Basil.

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^The Snow White w/ Sauce: Ricotta, Mozzarella, Oregano, Garlic, Olive Oil. (That's Charles on the right in front of his cozy, welcoming place.)

This is good stuff, people. Check it out!

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