Dallas-based pizza and bar concept, Pie Tap Pizza Workshop + Bar, today announced its second location is open on Henderson Avenue. Guests of the neighborhood spot will enjoy crisp thin-crust pizza, house-made pastas, 25 craft beers and 15 wines on tap as well as “Tappy Hour”, Pie Tap Pizza’s new Henderson Ave location will offer a Late Night Happy Hour including $2 off all beer plus wine taps and will offer all pies for just $10 Sunday – Thursday after 10p.m.
“Great pizza starts with having a great crust and ours is sacred.” said Rich Hicks, CEO of Pie Tap Pizza Workshop + Bar. “Chef Giuseppe E Giovanni Mauro is passionate about not using commercial yeast, so we start with our own proprietary yeast then add only four ingredients, which takes 96 hours to create. Our dough recipe features simple, clean ingredients including flour, water, sea salt, yeast, and olive oil. No sugar added.”
Pizza menu highlights include the Prosciutto with la quercia prosciutto, medjool dates, pistachio, arugula, house-made ricotta, Parmigiano-Reggiano and balsamic; Mushroom with bacon, farm egg, caramelized onions, fontina; and Salami withcalabrese salami, house fennel sausage, biellese pepperoni, bacon, Calabrian peppers, organic tomato sauce, fresh mozzarella.
Starters include Spiedini, featuring oven-fired skewers of prosciutto wrapped fontina and dressed arugula; and Chicken Meatballs with organic marinara and warm, house-made garlic rosemary bread.
A selection of eclectic salads, such as the Workshop with creminelli salami, provolone, red onion, roasted pepper, bacon, olive tomatoes, pepperoncini and a perfectly balanced balsamic vinaigrette, as well as a unique Cesar Salad including shredded house-cured egg yolk as garnish, are sure to become lunch favorites.
House-made, al dente pastas include options such as the Pappardelle + Bolognese with HeartBrand grass fed akaushi beef Bolognese, Parmigiano-Reggiano and pappardelle. A selection of decadent desserts, via celebrated chocolatier behind Dude, Sweet Chocolate, Katherine Clapner also make an appearance on the menu.
For the cocktail menu, Hicks tapped Black Swan’s Gabe Sanchez for drinks like the Frozen Ripsaw with house-made roasted rosemary lemonade, vodka and fresh fruit; and the Margarita Envy featuring mezcal union, fresh lime juice, habanero elixir, cucumber, basil and pepper. A wall of taps features 15 wines and 25 local craft beers. Creatively served in measuring beakers, wines by the glass are available.