Don’t Call It A Comeback

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Kathy Tran

It wasn’t goodbye, just see you later. Sfuzzi (pronounced Foo-zi), the Dallas eatery that charmed the Metroplex until 2013, has returned to give diners the delicious flavors of Italy that they crave. 

Spearheaded by This & That Hospitality partners Brandon Hays and Phil Schanbaum, the restaurant reopened in March after being closed for eight years and features refined Italian dishes alongside high-end cocktails and its well-known bellini. 

“It's been fantastic to have this full circle moment and to have all the nostalgia while going through the creative process,” Brandon says. 

With 4,000 square feet of interior space and a 2,000-square-foot patio, Sfuzzi can welcome up to 170 guests at a time to indulge in its wide-ranging cuisine. 

“A majority of the items [are] fan favorites from the previous location,” Phil says. “Chef Irwin Torres and Chef Peja Kristic worked together and created some fabulous new dishes that complement the other menu items well.” 

Start the night off with a fresh cocktail like the Il Mulo, which is rosemary-infused Teramana Silver Tequila, Ilegal Joven Mezcal, lime, hibiscus and ginger beer. The Spritz Thyme features Aperol, grapefruit, lemon, thyme and prosecco, and the Push Pop comes complete with Napoleon liqueur, vanilla syrup and prosecco.

Fans of Sfuzzi will also delight in the return of that famous frozen bellini alongside a wine list that includes three rosé varieties, eight different Champagnes, 13 white wine options and 20 kinds of red wine. For those who enjoy a cold one with their meal, Sfuzzi has 18 different types of beers and seltzers ranging from Bud Light and Modelo to Truly and Yuengling. 

The flavor journey continues from there with eight different shareable appetizers to choose from. The beef carpaccio, served with focaccia, showcases thinly sliced prime filet, arugula, aged Parmesan cheese, pickled red onion, caper gremolata and truffle oil, while the crispy calamari delights with tomato sauce, parsley and lemon twist. The crispy portobello mushroom fries, served with tomato aioli and lemon twist, will kick-start any dinner, and it’s always a good decision to order the meatballs. 

“The expectations from a neighborhood restaurant aren't the same as they were then,” Brandon says. “Guests want to be able to have elevated dishes when dining out no matter where they are so it was important to us to create something that would appeal to them.” 

Moving on to the main course brings diners to a wealth of delicious Italian cuisine. It’s never a mistake to order a classic like chicken Parmesan or lasagna, but even more entrees exist for those who want a bolder taste of Italy. Spring for the oven-baked sea bass with puttanesca sauce or the pork chop piccata, which highlights a 14-ounce roasted pork chop with creamy saffron risotto and a caper-piccata sauce. 

Sfuzzi doesn’t skimp out on the pasta either. Besides traditional favorites like spaghetti and bolognese, Sfuzzi serves up deliciousness with its pesto fusilli, which presents rosemary-roasted chicken and Parmesan cheese in creamy basil pesto, and its spicy vodka rigatoni, which comes with vodka-tomato sauce, Parmigiano-Reggiano and crushed red pepper. 

“We wanted to make improvements where possible,” Phil says. “Sourcing the best produce, incorporating local markets like Jimmy's sausage on our Sausage Rustica pizza. Our goal is always to find ways to provide the best flavors for our guests.” 

Pizza is a whole other affair at Sfuzzi, with seven different pies to choose from. Some of the signature options include pepperoni and margherita pizza, while the breakfast pizza brings the morning vibes with a sunny side egg, bacon strips, cherry tomato, 24-month aged prosciutto and tomato sauce. Plus the veggie pizza, which is topped with pesto zucchini, squash, cherry tomatoes, roasted peppers and buffalo mozzarella, provides even more interesting flavor combinations. 

Complete your Italian evening out with one of Sfuzzi’s desserts. The restaurant offers chocolate ganache, tiramisu and espresso ice cream pie to diners looking for a sweet finish to their night. 

Whether you were a fan of the original restaurant or look forward to experiencing its rebirth, Sfuzzi is ready to welcome you to Italy with great food, drinks and experiences. 

“We love to hear the good, the bad and the ugly… fortunately, there hasn't been any bad and ugly,” Phil says. “We're overwhelmed by the positive response. We're so, so happy to see happy faces on our guests.”