The highly-anticipated return of Sfuzzi, the iconic neighborhood Italian hot spot, is set to officially open to the public for dinner only on Friday, March 4.
This & That Hospitality partners and veteran restaurant/bar operators, Brandon Hays & Phil Schanbaum, have been diligently working to resurrect the popular concept that was once a destination for locals, celebrities, and visitors alike. Sfuzzi will offer approachable but upscale dinner options as well as energetic late-night programming in a stylish and lively atmosphere. Weekend brunch will also be available in the coming weeks.
During its time, Sfuzzi was one of the most iconic gathering, dining, and drinking destinations in the city. Hays says, “Recreating this space has been a walk down memory lane. Everyone we run into has an amazing story to tell us about the birthday they celebrated, the life partner they met, or just an amazing night out they’ll never forget. This has been the driving energy and force behind getting this project to the finish line and Phil and I can’t wait to have all those wonderful guests back in the doors!”
Guests can expect Sfuzzi classics such as the Chicken Parmesan – breaded chicken breast topped with a creamy basil tomato sauce and melted mozzarella on a bed of spaghetti; Lasagna – layers of pasta filled with house Bolognese, tomato, ricotta, fresh mozzarella and parmesan; Pork Chop Piccata – 14 oz. roasted pork chop with creamy saffron risotto in a caper-piccata sauce; Chicken Paillard – oven roasted chicken, cherry tomato, pickled onion, arugula, and aged parmesan; Filet – grilled 8 oz. filet mignon, truffle butter, carrots with Portobello mashed potatoes; and Sea Bass – oven-baked and served with a puttanesca sauce.
Shareables feature Italian bites including Housemade Meatballs; Beef Carpaccio – thinly sliced prime filet, arugula, aged parmesan, pickled red onion, caper gremolata and truffle oil served with focaccia; Asiago & Artichoke Dip – cheesy spinach and artichoke dip served with crispy focaccia bread; Portobello Mushroom Fries – crispy mushroom fries served with tomato aioli and lemon twist.
Craveable pizza and pastas don the menu as well with items such as Sausage Rustica Pizza – Jimmy’s Italian sausage, caramelized onion, roasted pepper and buffalo mozzarella; Quattro Formaggio – alfredo sauce, caramelized onion, asiago fresco and fontina blend with smoked mozzarella; Spicy Vodka Rigatoni – vodka-tomato sauce, parmigiana-reggiano and crush red pepper; Pesto Fusilli – rosemary roasted chicken, sun-dried tomato with parmesan cheese tossed in a creamy basil pesto; Bolognese – gemelli tossed in house Bolognese, tomato sauce and parmigiana-reggiano.
The drink program was created by Fernanda Rossano, who in 2009 worked as a barback at Sfuzzi. The popular Frozen Bellini will make its comeback along with other refreshing cocktails including the Espress Yourself – Tito’s vodka, NOLA St George, cold brew and demerara; Off the Vine – Citadelle Gin, Italicus, lemon, tomato shrub, basil and soda; Spritz Thyme – Aperol, grapefruit, lemon, thyme, prosecco; il Mulo – rosemary infused Teremana silver tequila, Illegal Jovan Mezcal, lime, hibiscus and ginger beer; Capitol Blvd – banana infused WhistlePig PiggyBack rye, strawberry infused Campari, Il Copa Rojo Vermouth.
The wine menu is robust yet approachable with wines by the glass and bottle with an emphasis on the Italy regions.
From a design perspective and brought to life by Wallace Johnson Studios (known for designing Sachet, Alice, R&D, Beverly’s and more), the restaurant has similar traits as its predecessors including a wraparound patio, U-shaped bar, split on the interior of lounge seating on one side and traditional dining on the other, and a massive Woodstone wood burning oven as the stunning centerpiece.
Known for their no frills, no apologies restaurants and bars with spirited names such as High Fives, Tiny Victories, Whippersnappers, Ferris Wheelers and Alice, the duo began their F&B careers at the restaurant in 2009 when Hays and Robert Colombo owned and operated it together. Colombo first opened Sfuzzi in Dallas in 1987 on McKinney Avenue in Uptown Dallas, then teamed up with Hays to bring the second one to the same street in 2009, before ultimately calling it quits in 2013.
Hays and Schanbaum have come full circle with now total control of the concept. Hays explains, “I look back on where this started with Sfuzzi all those years ago and where Phil and I have been able to take our company and it feels surreal. Dallas is fiercely loyal in supporting its homegrown hospitality groups, it’s humbling and an honor to bring new concepts to the city like we have over the last 13 years, but this will be special to feel it come all the way back to where it started.”
The Sfuzzi space is 4,000 square feet inside with a 2,000 square feet patio. Seating capacity is 80 inside and 120 outside.
Open for cocktails, dinner and late-night, hours of operation will be Tuesday – Sunday 4 p.m. – 2 a.m. Opening for weekend brunch soon. Reservations go live on Resy on March 2 at 12 p.m.
Sfuzzi 2401 Henderson Avenue, Dallas
Website: sfuzzidtx.com Phone: 469-804-1313