This Way In >>

Sauce Pizza dishes good pies and pastas at new Walnut Hill location in Dallas


Founded by restaurateur Sam Fox’s and his Fox Restaurant Group (The Henry, Flower Child, North Italia), Sauce Pizzaa + Wine is a from-scratch, fast-casual pizza joint that fires its hand-stretched dough in a hot, gas-fired ceramic oven that looks like every VPN oven you’ve ever seen but contains no wood.

Tucson-based Sauce Pizza has opened its third Dallas-area store at The Hill shopping center at Walnut Hill Lane and North Central Expressway. It’s worth checking out.

That’s okay, because these $10-ish pizzas hit all the right marks.

The dough is made fresh daily, the veggies are chopped fresh, and the ingredients are top quality. The 600 degree oven turns out chewy pies, cracker-crust thin pizzas and cauliflower-based gluten free options in about 5 minutes.

The pasta options are good, too – three plump meatballs atop corkscrew pasta tossed in red wine-spiked marinara, a terrific mac and cheese made with heavy cream and four cheeses.

Nothing here will break the bank, whether you opt for a pie, a salad or a glass of $8 wine.

The space is done up in candy apple reds, bright whites and dark blacks. You order at a counter then wait for your food to be delivered to your table.

QSR pizzas is a tough space to enter, but there’s a good chance Sauce Pizza + Wine can succeed. The staff were well-trained – incredibly friendly and helpful – and the food is better than it has to be. Other locations include Las Colinas and Prosper, and additional stores are planned for DFW.

Recently Published

»

Hot Date: Dallas’ Macellaio restaurant to host Cristom Vineyards pinot noir wine dinner on April 25

Charcuterie-centric Macellaio restaurant will host a five-course ...

»

Monkey King Noodle Co. headed to Fort Worth

Monkey King Noodle Company confirmed today that they will open a ...

»

Heim Barbecue opens larger, second location today in Fort Worth, with new housemade sausages, Heim brisket burgers, bacon burnt ends all day

It’s been four years since Travis ...

»

Hillside Tavern, new resto from folks behind Rapscallion and Boulevardier, opens today

The talented trio behind Dallas resto hits Rapscallion, Veritas Wine ...

»

Hot Date: April 14 Dallas Arboretum fundraiser for El Centro College’s culinary program features 30 chefs, plenty to drink

A spring dine-around fundraiser featuring 30 DFW chefs plus big ...

»

Las Vegas’ SkinnyFATS expands to Dallas’ with burgers, bowls, tacos – and one heck of a Nashville Hot chicken sando

Las Vegas-based SkinnyFATS, a purveyor of ...

»

BBQ pitmaster Doug Pickering rolls out super-prime, grass-fed, hormone-free “never ever” briskets at his Ferris Wheelers Backyard & BBQ

You’d never guess that the incredibly flavorful, ...

»

Fort Worth Food + Wine Festival kicks off Thursday, April 4, with four days of tacos, bbq, wines, burgers, chefs, music and tequila

The annual Fort Worth Food + Wine Festival kicks off four days ...

»

Chef Chris Patrick has exited Abacus as Chad Bowden takes the kitchen

Chris Patrick has exited Abacus, where he’s served as ...