From long-standing pizza parlors to national chains that firmly planted their local roots, pizza will always have a home in Southlake. With several restaurants offering up their own delicious combinations of crust, sauce, cheese, meat and veggies, there are many ways to enjoy our favorite pies. No matter how you slice it, Southlake is proud of its pizza.
While many were entranced by the NCAA basketball championships, Southlake Style set out to find readers’ favorite pizza through Mozz Madness, our head-to-head bracket-style competition that spanned three hard-fought rounds. Ultimately, one pizzeria triumphed over the rest, claiming the title of Southlake’s superior slice.
Winner: Armend’s Restaurante
In 1994, husband-and-wife team Mirxhan and Asim Seji opened Armend’s Restaurante, lovingly named after their elder son, on White Chapel Boulevard. Originally opening as a fine dining restaurant, the Albanian natives rebranded to focus more on pizza and pasta after Armend’s relocated to its current location on Southlake Boulevard more than two decades ago.
Continuing to delight both longtime and newer Southlake residents for generations, the Italian restaurant shines as a community staple through its delicious fare, giving spirit and love for family.
“It’s been great,” says Armend Seji, the restaurant’s namesake and second-generation owner. “There is no better community than ours.”
Working at the Italian eatery since the age of 15, Armend has seen thousands of customers come and go from behind the cozy restaurant’s counter. But what keeps diners coming back is the establishment’s commitment to serving nothing but the best.
“Everything is made from scratch, from our dough to our sauce,” Armend explains.
The most popular pies at the Southlake staple include its margarita and Italian special pizzas, the latter of which comes with the diner’s choice of six different toppings. Meanwhile, Armend considers himself a cheese connoisseur.
“My personal favorite pizza is just a plain cheese pizza, where no extra flavors are taken away from our delicious cheese and homemade pizza sauce,” he says.
Whether it’s the classic pepperoni or a healthier vegetarian pie, every pizza that leaves Armend’s kitchen is hot, fresh and deliciously devourable.
“My favorite compliment is that everything is always consistent and wonderful,” Armend says.
Just as the community supports his restaurant, Armend works to give back that support tenfold. Alongside showing up at community events like Taste Of Southlake, donating food to city staff or giving back to local schools and churches, Armend can often be seen out and about in the local dining scene.
“I try to support all of our local restaurants in our town,” he says. “If I’m not eating at Armend’s, I’m eating somewhere in Southlake.”
With 28 years in business under his belt, Armend is more than ready for another 28 years in the community he holds so dearly.
“It means a lot to my family and staff to know every day that we are in a community that loves having us here,” Armend says. “We cannot be more thankful for all of the love and support we have gotten throughout the years.”
Runner-Up: i Fratelli
With the speed of a national chain but the flavor and heart of a homegrown brand, i Fratelli burst onto the Southlake pizza scene 18 years ago. Since then, locals can’t get enough of its thin ‘n crispy pizza that satisfies with every bite.
“We are proud to be your neighborhood pizza parlor,” assistant manager Ari Atterhold says. “We strive to provide a comfortable and inviting experience for pickup or delivery.”
Some of the pizzeria’s most popular pies include the Big Brother, which comes topped with Italian sausage, pepperoni, bell pepper and green onion, or the del Bianco pizza, which features Bianco sauce, breakfast bacon, Roma tomato and spinach.
Meanwhile, Ari always goes for a margarita pizza with grilled chicken.
“Our GM recommended that pizza when I was first hired,” Ari says. “It's been a favorite ever since.”
Beyond its all-natural toppings, some of the secrets to i Fratelli’s flavor can be found in the foundation of every pie, along with the help of a well-known herb.
“Our pizza dough is mixed fresh daily,” Ari explains. “Each i Fratelli pizza is topped with a sprinkling of oregano before baking. It adds that extra pop of flavor to each slice.”
No flavor is compromised, even while the pizza is baking in the oven.
“Our pizzas are rolled by hand and baked in stone-deck ovens at very high temperatures,” Ari says. “This method achieves our distinctive crispy crust.”
Cultivating community spirit through partnerships with Carroll ISD, Art In the Square and other local nonprofits, the beloved pizza brand loves serving both the city and its residents.
“It is rewarding to cultivate and maintain relationships with our customers and provide the perfect pizza they crave,” Ari says.