Partenope Ristorante
Italian restaurant · Main Street District
1903 Main St, Dallas, TX 75201
Highlights
Authentic Neapolitan pizza, house-made pastas, craft cocktails
Authentic Neapolitan pizza, house-made pastas, craft cocktails
"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
"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
"Partenope is a pretty great Italian restaurant downtown where you’ll find the best pizza in Dallas. The Naples-born chef is arguably the city’s biggest name in pizza (and even won gold for his craft), and the Neapolitan pies come out with perfectly charred, airy crusts that let toppings shine. Go for the classic margherita with creamy, slightly tangy mozzarella that balances out the acidity from crushed tomatoes, or the Tridente doubled up with hot soppressata and Italian sausage. Dishes like zucchini fritters drizzled in honey and octopus on a cannellini spread with lemon zest are worth a visit on their own, but they also make great sidekicks to the nearly perfect pies." - kevin gray
