Bar Dough is a chic Italian eatery where cozy vibes meet upscale wood-fired pizza, handmade pastas, and craft drinks, making it perfect for date nights and brunches.
"Only good things can come from a tiled oven as drop-dead gorgeous as the one at this LoHi haunt. And so they do. The pizzas here aren’t too fussy, just crafted with care to pair with drinks that exude Italian style, from spritzes and Negronis to glasses of little-seen varietals like Zibibbo and Caprettone: Seasonal specials featuring bay scallops, grana padano, chili oil, and chives might crop up in autumn, giving way to ricotta di bufala, kale, Castelvetrano olives, and garlic oil in spring. Come brunchtime, try the breakfast pie with eggs, potatoes, fennel sausage, and hollandaise on for size." - Gigi Sukin, Paul Albani-Burgio, Ruth Tobias
"Handmade pasta and pizza with panache: That’s the gist of this stylish Italian neighborhood fixture, whose sleek bar is prime happy hour real estate. Start with meatballs and a lighthearted cocktail like the bergamot- and fennel-laced Italicus Spritz, then split the Il Sovrano pizza with mortadella, ricotta, and spring onions or the mafaldine with fava beans, peas, pistachios, and pesto. (Note that, right next door, Bar Dough sibling Tap & Burger is equally worth a visit, what with Top Chef’s Carrie Baird now at the helm.)" - Josie Sexton, Eater Staff, Ruth Tobias
"This eternal LoHi hot spot is all about convivial gatherings both out on the hopping patio and in a dining room bifurcated by communal tables. Behind them, the open kitchen turns out modern, seasonal Italian dishes for everybody to dig into with abandon: pizzas, pastas, generously portioned entrees like the pork chop milanese, and more. Reservations for 10 or more guests are required." - Ruth Tobias
"The menu is deceptively simple, the flavors complex and layered at this high-energy LoHi favorite. Go classic with garlic bread, bucatini all’amatriciana, and a bottle of Chianti or follow the seasons in the form of sacchetti with chicken confit, peas, favas, and green garlic or pizza with mortadella, ricotta di bufala, and spring onions paired with a jazzy cocktail like the Hold the Piada: burrata-infused gin with vermouth bianco and parsley." - Eater Staff, Ruth Tobias
"In addition to patio heaters and fire pits, this Italian favorite in LoHi boasts four four-top greenhouses for lounging over white pizza with prosciutto and delicata squash; pappardelle with milk-braised rabbit and walnuts; and seasonal cocktails like the Smokey the Pear with mezcal, Madeira, and pear-ginger syrup. (Within a few blocks of Bar Dough, siblings Señor Bear, Tap & Burger, and Ash’Kara also have heated seating options.)" - Eater Staff
