Pie Rocket: Dough at Preston Forest In Dallas

The most frequent question asked of Dough owner/chef Keith Hall is: “Why does a11-inch pizza cost $16?” I asked the same question and here is what I found. If you want quality, you don’t start with “cheap food.” Pizza at Dough starts with flour  from Napoli, the ancestral home of Pizza Napolitana. The grade “double […]

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How I Helped Feed the Ego of a Sandwich Shop Named Capriotti’s

Remember how I wrote about Capriotti’s and its plans to take over DFW one sandwich at a time?  Then, recall how they sent 100 sandwiches to D headquarters for my co-workers to try, and most of them were pretty happy with their free sandwiches (minus the mayo). I thought that would be my last interaction with […]

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