Urbino Pizza e Pasta

YES! Yes. This is a great restaurant. If you're interested, here is the Observer review that made me decide I must go here. It does have some competition in the area, but owner/delivery driver David Pedack has my thumbs up!

The atmosphere is fabulous...it is a delight for designers. The space is filled with bold graphics with a strong Italian sensibility, a modern-yet-warm design. There is a contemporary elegance in the focused simplicity. "A timeless mid-century modern design with the overall feel of a rustic modern farmhouse" with long community tables to conjure the jovial Italian in all of us.
I couldn't help myself; below are some shots of the lovely space.


As for the food, I was torn between the "wild mushroom ricotta ravioli: brown butter, mushroom broth, sage, seasonal fresh wild mushrooms" and the "vegetable pizza: roasted tomato, grilled portobello, cured black olives, roasted onions, roasted peppers, truffle, fennel, parmigiano, herbs"—I ended up getting the latter, with a requested addition of arugula on the side.

For the pizza, you choose between the 16" round (a thin but chewy crust), or the square (a very thin and crunchy crust), both of which subtly feature my friend the flaxseed. I tried the square, which actually came out quite circular...but the crust consistency was clearly different than the round option. It was authentic and delicious, albeit the less filling option. The sauce was sweet and tangy, and the perfect amount...not dry, not goopy. The vegetables were very very lovely. The cured black olives were the star. And the arugula was a nice accompaniment to each piece; a sparse amount was given, but it was worth it. Every morning, Pedack eagerly gets his herbs and greens from Tom Spicer before they sell out to other restaurants; apparently the arugula is quick to disappear.

We also enjoyed some Italian beer and a very tasty red wine, a blend of Sangiovese, Cabernet and Merlot, I believe. I couldn't resist the tirimisu, it was calling my name. Best. Decision. Ever. It was delicious. Fantastico. Bellissimo! The meal was so pleasing, it's a good thing there wasn't an Italian Fountain around, or you might as well have called me Sylvia.

Here's what makes this pizzeria truly special (from their website):
• Built into the Urbino concept is sensitivity to our current economic times, manifested through an affordable and approachable menu and respect for the community and environment.
• We are the first restaurant in Texas to deliver our product via 100% electric “Zap” cars.
• Our kitchen will be open from 11am to 11pm seven days a week.
• Inspired by the simplicity and 100% natural approach of a 1960’s Italian table setting, we add a local twist. Urbino employs local farmers, co-ops and vendors to ensure that we always use the freshest ingredients and organic products whenever available. We then top things off by importing the highest quality artesian meats and cheeses.

Indeed, la dolce vita can be found at Urbino!

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Urbino Pizza e Pasta
2323 N. Henderson Ave. #102
Dallas, TX 75206
214.821.0044