At Monarch, the acclaimed Italian restaurant towering over downtown Dallas, pasta takes center stage. The house-made program — rooted in Chef Danny Grant’s Italian heritage — defines the restaurant’s spirit: precise, passionate, and deeply personal. Each day, the team crafts pastas from scratch, setting a tone of craftsmanship that carries through every dish that leaves the kitchen.
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Franki’s Pizza & Pasta, located on Marsh Lane at Forest in Dallas, is a local neighborhood pizzeria where the focus is firmly on delicious, authentic Italian fare. The moment you walk in, the inviting aroma of fresh-baked pizza sets the tone, hinting at the quality and care that goes into every dish. The atmosphere is casual and welcoming, making it an ideal spot for a quick lunch, a casual dinner, or a relaxed evening with friends and family.
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Barsotti’s Fine Food and Liqueurs, located at 4208 Oak Lawn Avenue in Dallas, is a reimagined Italian-American restaurant with deep local roots. Formerly known as Carbone’s Fine Food and Wine, the restaurant reopened in 2023 under its new name after a legal dispute with a New York-based restaurant group over naming rights. The new name, chosen through a community poll, honors owner Julian Barsotti’s great-grandfather and reflects the restaurant’s personal and family-driven identity.
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If you haven’t yet heard about the “snake” at 61 Osteria, you’re missing out on one of Fort Worth’s most exciting culinary experiences. But don’t worry—it’s not rattlesnake. Instead, it’s the Serpente, a 16-inch coil of pasta that’s quickly becoming the must-order dish at this buzzing new spot in town.
The Serpente is like nothing you’ve ever seen. With its beautifully serrated edges, this pasta is stuffed with rich ricotta, bathed in a tangy Meyer lemon beurre blanc, and surrounded by a decadent layer of buttery hen of the woods mushrooms. It’s not just food, it’s a conversation starter—and the kind of dish that’ll have you wanting to tell all your friends.
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It’s Pasta Month at Eataly Dallas, which means it’s all pasta, all month long. From now until March 20th, discover endless pasta-bilities around one of Italy’s most famous exports – pasta! From new pasta dishes house made pasta kits, Pasta Month at Eataly Dallas is the ultimate destination for pasta lovers.
Carrying one of the largest selections of fresh and dry pasta in the area, learn how to make this beloved Italian export directly from Eataly’s pasta experts through a variety of events, including:
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by Steven Doyle
A few weeks back I proposed I should go forth into the city and take on a few restaurants that one reading craveDFW on a regular basis not deem as craveable. I solicited a list of what soon became a dare with those commenting on Facebook. I am sometimes referred to as food snobbish, and nothing could be further than the truth. As long time readers are aware we will write about things we love, and leave the rest of the chaff for those that prefer writing more hateful tomes.
Negative is so much more fun and easier to write. A critical expression is also more entertaining to write, I can guarantee. However, we wish to give our gentle readers something they might actually be able to use on a date night with their loved ones as opposed to a half hour of dredge that is totally unusable. Take all this how you will. Continue reading
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by Steven Doyle
If you have not made it to the new Robert Colombo’s (Sfuzzi, Trece, Villa-O to name a few past winners) new restaurant, Peasant Pizzeria you are missing out. The menu is simple and charming. The price point is super legitimate, and gives Cedar Springs neighborhood residents something to visit often. Open lunch, brunch (weekends) and dinner each day Peasant is a clear hit. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
In their book “Kitchen Companion & Cooking Manual,” Frank Falcinelli and Frank Castronovo describe Sunday Gravy, or Sunday Sauce, as a “huge pot of tomato sauce that’s been used to turn tough, cheap meat into a tender delicious dinner, and that has, in exchange, been made richer and deeper by all the commingled simmering.” It is everything delicious about Italian cookery as we might know it in our lifetime. It is not necessarily about the tomato sauce, but that is delicious. It is about the meat simmering in the pot, and about the pasta. It is a very pleasing journey, to be sure. Continue reading
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