A Barbecue Legend on Eating in DFW For Diners Who Aren’t From Texas | Eater Dallas
"A creative pizza-and-Italian spot with a rotating menu and monthly specialty pies that keep visits lively — desserts like the Honey Bastard pie are favorites, and the shrimp scampi is a standout pasta choice. The restaurant collaborates frequently with local barbecue joints (examples include pizzas topped with pork belly burnt ends and experimental birria pies with Oaxaca cheese and a consomé for dipping), which grounds it in Texas culinary culture while remaining highly inventive." - Courtney E. Smith
