Goodbye Horses may look like a straightforward neighborhood sports bar, but a closer look reveals something unexpected: some of the most distinctive pizza in Dallas. What sets it apart is a crust crafted from a long-fermented sourdough starter, giving every pie that elusive balance of airy chew and crisp bite. These aren’t modest portions either — the pizzas come in at a full 18 inches, the kind of size made for sharing with a table of friends over a round of beers.
The menu walks the line between classic and creative. A margherita shows off bright tomato flavor and simple freshness, while bolder options like sausage baked with vodka sauce, caramelized onions, and chili heat prove that a sports bar can take its food seriously. Even the crust gets a starring role — the edges are perfect for dipping into the house Tapatio ranch, a condiment that regulars will tell you is as essential as the pizza itself.
Behind the concept is owner Julian Barsotti, who envisioned a casual, unfussy hangout that still served food worth talking about. Chef Ryan Ferguson built the pizza program with the same care he brings to more upscale kitchens, applying techniques like cold fermentation and a traditional Italian pre-ferment to create a crust that stands apart from the usual bar pie.
It’s an approach that works. The bar atmosphere is easygoing, the food is satisfying, and the prices are accessible — especially midweek, when pizzas are half off on Wednesdays. For a place that welcomes game-day crowds and students, Goodbye Horses delivers a slice of neighborhood comfort while quietly raising the standard of what you can expect from a corner sports bar.
