Partenope Ristorante
Italian restaurant · Main Street District ·
Neapolitan-style pizzas, house-made pastas, craft cocktails & panna cotta.
Neapolitan-style pizzas, house-made pastas, craft cocktails & panna cotta.
"At Partenope, simple ingredients—like the parmesan cream, wild mushrooms, and chopped pistachios that go with the penne rigate—make for powerful pizzas and pastas. A seat surrounding the hearth and the ocean-blue tiled pizza oven is one of the best vantage points for eating Italian food anywhere in the city. Savor the deeply satisfying sight of watching the pizzaiolo whirl dough, sauce, and then slide a fresh pie right into the mouth of a roaring oven. Especially if it’s Partenope’s margherita, where fresh tomatoes, olive oil, and big medallions of fresh mozzarella beef up an otherwise humble pie." - rosin saez, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"When an award-winning pizzaiolo opens a restaurant, it’s worth paying attention. The interior of Partenope are beautiful, and its handmade Neapolitan oven, which owner Dino Santonicola had decorated with Italian tiles, is its stunning centerpiece. Try the Montenara pie, a flash-fried and then baked pizza crust topped with mozzarella, tomato sauce, and basil. Santonicola is from Naples and takes his piemaking extremely seriously — the crust must meet specific specifications to be considered Neapolitan, the ingredients are shipped from Italy, and each pie gets a dedicated level of care that pays dividends in pure flavor. There are cocktails, wines, and beers, plus an extensive menu of Italian dishes. Partenope has a second location in Richardson. Vibe check: Located inside a historic Downtown building, it doesn’t look like much from the outside, but step in and join the party." - Courtney E. Smith
"Partenope makes some of the best pizza in Dallas—and now you don’t have to go all the way Downtown to get it. Our favorite here is the spicy Calabrese, with mozzarella, tomato sauce, hot soppressata, ricotta, calabrian chili, and calabrian honey. It’s got a touch of sweetness that tempers the spice, and the perfectly charred and chewy crust clearly comes from a master pizzaiolo. We also dream about the creamy spaghetti alla nerano in a zucchini sauce that has a slightly sweet earthiness. Our favorite time to stop by is Aperitivo Hour at the wraparound bar—or the huge patio—to relax with an orange italicus spritz and some toasty bruschetta and warm olives." - erin booke
"Some of the best Neapolitan pie is now available in Richardson. The owners of this Downtown spot have opened a second location in the city, offering its signature pizza and fantastic pasta dishes, including the signature lasagna Napoletana, which features smoked mozzarella, meatballs, ricotta, and meat sauce. The vibe of the Richardson location echoes the restaurant’s Downtown flagship, with a pizza oven that’s the central focus of the room and a palette of deep browns and rich, dark blues. The most significant change is the bar, which is twice as big, making it a solid spot for counter service." - Courtney E. Smith
"Looking for Neapolitan-style pizza in Dallas? Partenope Ristorante is the best option for pizza that’s filling, easily folded, and topped with high-quality, imported ingredients. It’s also an ideal spot for Italian dishes, from Parmesan-swathed meatballs to fettuccine alla Bolognese that will spoil you for other Bolognese sauces. Try the new outpost in Richardson or the original location Downtown: Housed in a historic building, the OG Downtown spot offers prime views of the big pizza oven and all the action happening in the kitchen. If you drive: There is no such thing as free parking Downtown — unless you snag a spot around nearby Main Street Park during the day, which is possible. Otherwise, hit a nearby paid lot." - Courtney E. Smith
