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Posts Tagged ‘pizza’
Kona Grill’s beef bulgogi tacos and shrimp-and-lobster roll await. Brian Hutson

Shaka Brah

Kona Grill is all over the map, from Hawaii to China, good to bad.
LAURIE JAMES
Kona Grill offers a staggering array of choices, from sushi to satay and bulgogi to a variety of meats augmented with pineapple or macadamia nuts. But Kona is not just a pan-Asian place with a little Hawaiian/Polynesian flair. ...


Chow

World Cup o’ Brew

LAST CALL
I could go on yet another tear about my limited understanding of soccer. (It’s played with a ball. Sometimes the outcome of a game inspires a murder.) But how many variations on “Hey, have you heard about the big soccer com...



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The Rocket Recommends

CHOW, BABY
I just assume everyone else anthropomorphizes their cars. My chariot, the Korean rocket (she’ll also answer to Rocky and K-Rock) knows me pretty well. So when it’s time to go food exploring, I just hold the wheel and let he...


Chow

Sic Transit Gloria Foodie

CHOW, BABY
For the last week or so, Chow Baby has been moping around like Eeyore with serious first-world problems. That’s the phrase that Chow, Niece taught me when I was moaning about how cruel it was that Siri, the tiny sedate-soundi...



Strawberry cheesecake in a cone (center) isn’t all that surprising, but buffalo chicken (left) and pulled pork make a major statement at Epic Cones. Lee Chastain

Epic Cones: Fun and Filling

Pizza, barbecue, and more American faves come in a doughy, hearty cone here.
EDWARD BROWN
American cuisine isn’t known for its original dishes as much as for the repurposing of old ones. Ground beef (hamburgers) and German sausage (hot dogs) weren’t new, but putting them on buns was. In the spirit of this distin...


chow

Chow, Lion in the Chow Line

CHOW, BABY
If Chow, Baby had its way, it would dine out almost every night of the week, instead of mostly for lunch and on weekends. Nothing against cooking at home, it’s just that there’s so much to sample in Fort Foodie these days. ...



The pies come straight from Cane Rosso’s 900-degree brick oven. Brian Hutson

Cane Rosso: Simple, Traditional

Nobody’s doing pizza like this new eatery, but is it worth it?
LAURIE JAMES
How do you define what makes a good pizza? Do you like yours Chicago-style, deep enough to fill a cast-iron skillet? Thin and floppy? Drenched in sauce or dripping with cheese? At Cane Rosso’s third location, its first in For...


Courtesy Il Cane Rosso Facebook

Praying for Pizza

CHOW, BABY
A few years ago the restaurants gods apparently decided this city didn’t have enough pizza options. In their infinite wisdom, they bestowed on us, first, Fireside Pies (2949 Crockett St.), with its ambrosial pizza, starters, ...



The pizza is semi-fancy and fabulous at Le Snob. Brian Hutson

Pizza Snob: Pies in the Sky

Toppings aren’t everything, as this new near-TCU eatery proves.
STEVE STEWARD
If you accept what’s implied by the signage near Pizza Snob’s front door, putting more than four toppings on your pie is trés gauche. It’s probably even boorish, the pizza-enthusiast equivalent of Homer Simpson yelling a...


Campisi’s Fort Worth location is in the heart of the West Side. Brian Hutson

Campisi’s: Hits and Misses

The legendary Dallas chain comes to the Fort, serving up some scrumptious a-pizza pie.
LAURIE JAMES
The Campisi family’s restaurants have been a tradition in Dallas since 1946. Over six decades, the enterprise has grown from the flagship eatery on Mockingbird Lane to seven storefronts in the Dallas area. Last year, fourth-g...