What to know
When partners Candace & Charles Nelson brought their Los Angeles-born concept to North Dallas, they imported more than a name — they brought a philosophy: respect for ingredient-driven, time-honored technique. Master Pizzaiolo Daniele Uditi’s two-day fermentation process and use of stone-ground flour and exclusive San Marzano tomatoes deliver a crust and sauce built on patience and provenance. The arrival matters because it raises expectations for pizza in Dallas, offering a globally recognized standard of Neapolitan craft right in the neighborhood.
Current menu
