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Radar Range: Nick Badovinus Launching Another New Concept– Lo-Fi Pi


This isn't a Lo-Fi Pi, but it's a relative--from Fireside Pies

Nick Badovinus must never sleep. Remember Oui Oui in the Crescent Court? That’s where he started in Dallas. Cuba Libra, Hibiscus, the Porch? Badovinus was part of them, too. And don’t forget Fireside Pies, which I think started the wave of hip pizza in Dallas with artisinal ingredients, way back in 2005. Still a hot concept, a new Fireside Pies will open in Fort Worth October 20.

Now that Badovinius has a mini-empire of Neighborhood Services restaurants, he’s about to launch another new resto: Lo-Fi Pi, a brick oven pizza concept that’ll turn out straight forward, vintage New Haven pizzas large enough for sharing. (Think Patsy’s and Frank Pepe’s)

Badovinus says ingredients will be mostly made on-site — toppings, sauces, dough, cheese. But don’t call the menu local or seasonal; “local is getting way over used and promoted,” says Badovinus.

“It’ll be the kind of pie we grew up with in the 70s,” Badovinus told me.”A muscle car of a pie.”

“Like the name suggests… Not precious¬† or boutique… Stripped down, simple, essentialist…Hot pie… Cold beer… My college diet.”

Badovinus is tight-lipped on the location and opening date but says Lo-Fi Pi will open in the “urban core” of Dallas.

(cover photo courtesy seriouseats.com)

 

2 Comments

  1. Rebecca    10/12/2010

    I’m so glad someone finally acknowledged the much-abused “local” and “sustainable.” Yes, I support the idea whole-heartedly, but I also become suspicious of anything that suddenly becomes an all-encompassing au courant.

  2. Smulaw    10/5/2010

    Nick amazes me. The man has more talent than 99% of all the chefs in this town, yet he chooses to focus on comfort foods and comfortable restaurants. Bravo, Nick! We will be there, waving a Patsy’s flag. Will there be a clam pizza?

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