Since it opened in May, Fireside Pies has been a hot spot for Dallas ’ dinner crowd. Although the restaurant isn’t open for lunch, executive chef Dawn Thomas says that’s a good thing.

“It’s nice to have the intimacy of dinner only. People want to relax, and it’s nice at night,” she says, referring to the outdoor patio that serves as a sanctuary from the traffic on Henderson . But the atmosphere is just a bonus to the superstar menu line-up that includes crowd pleasers such as the Peta pie ( Sonoma goat cheese, balsamic mustard portabellas, arugula, roasted red peppers, roasted pine nuts, and charred tomato vinaigrette). All of the pizzas are hand-stretched, pecan wood-fired and covered in a fire-roasted sauce with a blend of cheeses. Thomas points out that he uses as many local products as possible, so their mozzarella is fresh from Paula Lambert’s Mozzarella Company in Dallas , and Jimmy’s Italian Market, on Fitzhugh, supplies their sausage and pepperoni.


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