Dallas pizzeria Olivella's has an opening set for Olivella's Camp Bowie, its branch in Fort Worth. Located in the Village at Camp Bowie, the restaurant will offer some unique features, including new menu items available only at that location.
New dishes include the following:
- Rockefeller, with house-made mozzarella, braised clams, pancetta, and spinach
- White clam with pecorino, olive oil, clams, garlic, and oregano
- Linguine with clams
- Zeppole dessert, fried dough sprinkled with sugar and served with a Nutella dipping sauce.
The wine list at this branch, which is Olivella's fourth, will also be bigger, pulling bottles from around the world. There'll be local craft beers on tap, including Peticolas Velvet Hammer, Deep Ellum IPA, and Rahr Stormcloud.
"We are excited to bring our 100-year-old pizza recipes to the Fort Worth area," says owner Charlie Green, who debuted Olivella's in University Park in 2007 with direction from Salvatore Olivella, for whom pizza goes back many generations in his family.
Ron Guest did the design, with an all-weather patio with retractable ceiling, community table, and two window views of Olivella's pizza dough being made in the kitchen.
Olivella's is also opening a location in Las Colinas in early 2017, joining University Park, Lakewood, and Victory Park, as well as a food truck.
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