Florida has been quietly building something worth paying attention to. Oak & Stone started in St. Petersburg in 2018, spent eight locations proving its concept worked, and then decided Texas was the next move. McKinney got the first one. It opens May 19 at 8575 W. University Drive in the West Grove development, and if you have been waiting for something genuinely different in North Texas, this is worth the drive up.
Continue readingFiled under Steven Doyle
Khanh Nguyen was eight years old when his family fled Vietnam in 1975. His father was a general in the South Vietnamese army and the governor of a mountain province called DaLat — and when the country fell, a communist assassin was sent to kill them. The family’s escape plan collapsed at the last minute. What saved them was a bowl of pho. The cook at a roadside restaurant outside the city recognized Nguyen’s father, fed the family, hid them, and helped them find another way out. They made it through the Philippines and Guam before landing in Texas. Khanh grew up here, went to UT law school, became a corporate attorney, then a software startup CEO, then looked around at forty-something and decided he wanted to make pizza.
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There is a pizzeria in Richardson that most people drive right past. No sign on the building, no marquee, no indication from the street that anything remarkable is happening inside. Just a small space at 514 Lockwood Drive, next door to Lockwood Distilling, where Maen Azzam and Sonia Khan are making some of the most serious Neapolitan pizza in North Texas.
The place is called Farina in Grani. It opened in November 2024 and came out of the pandemic the way a lot of the best food businesses do — from boredom and obsession. Khan started baking during lockdown, moved on to pizza, made it for family and friends, then catered events with a portable oven, then decided to do it for real. The name means “flour in grains” and refers to the whole-grain wheat flour they use in the dough — germ, bran, and endosperm together — which gives the crust its signature golden color and a depth of flavor you don’t get from refined flour.
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Louie’s on Henderson Avenue has been a staple of East Dallas since 1987, founded by Louis “Louie” Canelakes, whose presence defined the restaurant for decades. Louie passed away in 2013, but his influence remains in every detail—from the exposed brick and pressed tin ceilings to the vintage bar stools and the welcoming, unpretentious atmosphere that he built. Televisions broadcast sports, bartenders greet regulars like family, and the hum of conversation fills the room. Louie’s thrives on consistency and character, not gimmicks.
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Oak & Stone is headed to Addison in summer 2026, bringing its high-energy dining room and signature self-pour tap wall to 5225 Belt Line Road #220. The Florida-born concept, part of Artistry Restaurants, marks its second North Texas outpost following its McKinney debut this spring.
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Eataly, the global Italian marketplace and culinary destination, has announced the return of Eataly Pizza Fest – Dallas, set for Sunday, April 19, 2026, outside Eataly Dallas at NorthPark Center. Now in its second year, the festival builds on the momentum of its 2025 debut and returns as the largest statewide celebration of pizza in Texas, bringing together more than 25 Texas-based pizzerie, live entertainment, and family-friendly experiences.
The outdoor event will unite an impressive roster of acclaimed pizzaioli from the Dallas–Fort Worth metroplex and across the state, offering over ten distinct styles of pizza. From modern Neapolitan and Roman-inspired pies to New York and Detroit-style favorites, the festival showcases the diversity and evolution of Texas’ pizza scene. Each ticket includes unlimited access to individual tasting stations, allowing guests to sample freely throughout the day.
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Cenzo’s Pizza & Deli has established itself as a go-to destination for those seeking authentic Italian cuisine. The restaurant combines the charm of a traditional pizzeria with the versatility of a deli, offering a range of comforting and flavorful dishes.
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Dallas has a new reason to skip the fancy dinner and grab a slice instead. Prince St. Pizza, the iconic New York import famous for its thick, square Sicilian pies and perfectly cupped pepperoni, has landed on Henderson Avenue, taking over the original Fireside Pies space — and it’s already turning heads.
The magic here is all in the bake. Prince St. is known for its signature “SoHo Square” — that heavy, golden-edged slab layered with a bright, garlicky tomato sauce and piles of small, spicy pepperoni that curl into crisp little bowls of flavor. The crust walks a fine line between crunchy and pillowy, giving every bite the perfect balance of texture.
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