“I spent hours walking around and exploring all the shelves, and then my friends and I had dinner there and the love affair continued,” she says. “So I have tracked Eataly since that experience.”
What makes it even better — her father, Ron Romaner, is a pizzaioli, pizza-maker, at Eataly’s Pizza alla Pala. He’s come full circle since his very first job at 14, washing dishes in a pizza joint.
The 60-year-old baker previously ran a café at his children’s school and a small baking operation.
“I had done a bit of research about the company,” Ron says. “That, coupled with Dayla’s impressions, convinced me that this was a company with strong values, a family feel, and they support local businesses.”
The 60-year-old baker ran a café at his children’s school and a small baking company before coming to Eataly.
“It makes me so happy to walk into work every morning and see him. I get to say hi, catch up and then get to work,” Dalya says. “He ran his own baking business for the last couple of decades, so I have always helped him in the kitchen, so it makes me proud and happy to feel like I’m back in the kitchen with him again, even if I’m not baking.”
Ron moved to Preston Hollow in 1995, and says his day consist of “pizza, pizza, pizza.” Part of Dayla’s focus is making sure Dallas’ existing food culture is incorporated in everything Eataly Dallas does.