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Foodie Friday: Chef Tony's Wood Fired Gourmet Pizza

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Sometimes I can barely contain my excitement after we’ve tried out a new Foodie Friday location, and this week is one of those weeks! We are THRILLED to share our dining experience at Chef Tony’s Wood Fired Gourmet Pizza with you.

With so many other pizza places in the area, you’d think it would be difficult to open up a unique pizza restaurant, but that is precisely what Chef Tony has done. His exquisite training in the culinary field combined with his passion for using the freshest of ingredients manifests itself in some incredible dishes.

After years of putting his passion for cooking on the sidelines, Chef Tony decided to pursue his dream and headed to the Art Institute of Dallas where he graduated with a Culinary degree. After graduating, Tony landed a job at the famous Nobu, where he had opportunities to work under celebrity chefs who demanded perfection. After almost two years learning and growing at Nobu, Tony accepted a position as Sous Chef at Nine Steak House and Nove Italiano, followed by a Sous Chef position at AMPM Restaurant where he worked under celebrity chef, Tommy Simpson.

About three years ago, Tony’s wife asked him to consider slowing down so he could spend more time at home. One night while trying to find a good pizza spot in their hometown of Allen, Chef Tony was inspired – why not open up his own restaurant and bring his exceptional training and love of food to the people of Allen in the form of pizza?

So he did! And three years later – after lots of success at his Allen location – Tony decided to open up his second location right here in Flower Mound in the old 7 Pizzas location (near the Kroger off FM 1171 and 2499).

I could not be more glad that Chef Tony decided to make Flower Mound his next venture because his food is beautiful to look at, delicious to the taste and yet light on the stomach.

So, what did we eat? I’m glad you asked because I’m so excited to tell you.

We started off with one of Chef Tony’s most popular salads – the traditional Caesar. But (obviously) Tony’s comes with a twist. It’s deconstructed and he serves it with shaved red onions, balsamic reduction and his house-made dressing. The romaine was incredibly fresh and crunchy and the balsamic reduction was an awesome addition you don’t normally get with a Caesar salad.

For one of our main course options, we decided to go with one of Chef Tony’s artisan pizzas and ordered the Wicked Chicken which is roasted garlic, chicken breast, apple wood smoked bacon, red onions, mozzarella, provolone and basil. Literally one of the best pizzas I’ve ever tasted.

But what makes Tony’s pizzas so good? He owns DFW’s ONLY rotating wood fire stove so that each pizza is cooked to perfection. He also only uses the freshest of ingredients – grinding all of his meats in-house, making his own mozzarella balls and making his dough from scratch.

We also ordered some of his delicious Mac ‘n Cheese which is perfectly cooked penne, covered in his house-made cheese sauce and topped
with toasted bread crumbs. And you can order your mac ‘n cheese several ways: plain cheese, with bacon, with extra cheese and – on Fridays and Saturdays only – you can get Lobster Mac which we hear is incredible!

Then Chef Tony brought out a couple of his Chef’s Selection cannolis – this week’s flavor happened to be Pumpkin Spice which was perfectly sweet and perfectly light. Just like everything else on the menu, Tony’s cannoli isn’t like other ones you may have had. He tweaked the recipe so the filling would be light and fluffy, meaning you won’t leave your meal feeling heavy and weighed-down.

I’m telling you – you HAVE to go see Chef Tony. He is an incredible person with a wonderful personality – definitely someone you’d want to stop in and chat with a couple times a week while you eat his incredible food.

So go stop by this weekend and let him know that Jay and Kari sent you to try out some awesome pizza! And try out the Lobster Mac for us and let us know how it is!

Bon appétit, Foodies!

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