Murray's Pizza & Wine
Pizza restaurant · Hennessey ·
Artisan pizzas, house-made meatballs, crudo, natural wines
Artisan pizzas, house-made meatballs, crudo, natural wines
"Murray’s Pizza & Wine, from theLeaf & Grainteam, bakes pies made with long-fermented, Texas-milled dough—toppings include vodka sauce with Italian sausage and salami piccante with pineapple–infused hot honey. Small plates like hamachi salmon crudo and Duroc pork meatballs round out the menu, with natural wine and cocktails like the Frozen Blood Orange Negroni." - Brooke Viggiano
"New from the team behind Leaf & Grain, this Memorial pizza restaurant opened Friday, October 24, marking their first full‑service venture at 9655 Katy Fwy, Suite 3110, next to a newly opened Leaf & Grain. The menu centers on pies—like a sausage alla vodka with Italian sausage, whipped ricotta, fennel, and vodka sauce; the Not‑Hawaiian with salami piccante, pickled shallots, and pineapple‑infused hot honey; and a wild mushroom with garlic cream, roasted wild mushrooms, parmigiano reggiano, and salsa verde—plus familiar cheese, pepperoni, and prosciutto‑and‑arugula options. Small bites include marinated olives with citrus, fennel, rosemary, and olive oil; white bean hummus with pistachio and sumac served with crostini; and focaccia with burrata, cracked pepper, flake salt, and olive oil, while heartier plates span a Texas Black Angus and Duroc pork meatball in tomato sauce with whipped herbed ricotta, beef carpaccio with smoked sea salt, pickled shallot, and vincotto, and a crudo of yellowtail hamachi and salmon in leche de tigre finished with salsa macha, Fresno pepper, and oranges. Desserts run to Italian bread pudding with amaretto, vanilla gelato, warm caramel, and pistachio brittle; a horchata tiramisu with horchata custard, cinnamon cream, black cocoa, and chocolate crumble; and assorted gelatos. A full bar pours natural wines from around the world (including bottles from local purveyors like Padre’s Wine), highlights Texas beers and spirits, and leans into Italian classics like a frozen blood orange negroni and spritzes alongside unexpected “AperiTiki” cocktails that blend Italian aperitivos with tiki; the bar program was developed with Derek P. Brown. The 2,800‑square‑foot space was designed by Garrison Design Office and is named for co‑owner Deets Hoffman’s wife, with hours from 11 a.m. to 9 p.m. Sunday–Thursday and 11 a.m. to 10 p.m. Friday–Saturday, and reservations available via Resy." - H. Drew Blackburn
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