Wolfgang Puck, who single-handedly revolutionized pizza in the '80s, will do his spin at a brand-new concept debuting in Dallas. The Italian Kitchen by Wolfgang Puck is a new restaurant set to open at Dallas-Fort Worth Airport in March 2016.
The Italian Kitchen will be a casual concept open all day, featuring a menu of rustic Italian fare, including salads, pastas, roasted meats, and last but certainly not least, Puck's signature hand-crafted pizzas, utilizing only the finest ingredients possible.
The atmosphere will be upscale, with sit-down service and a full bar, located near gate D34 in Terminal D. It represents a collaboration between Wolfgang Puck and PhaseNext Hospitality, a Dallas-based company that specializes in restaurants located in non-traditional venues such as airports and military bases.
Prices at the Italian Kitchen will be moderate, with the average check running $16 to $20. According to the Dallas Business Journal, the airport specifically requested an Italian restaurant.
This is not the first Wolfgang Puck restaurant in an airport. His Wolfgang Puck Express concept, featuring his most popular dishes in a fast-casual setting at affordable prices, is open at several airports across the country including Atlanta and Boston. But The Italian Kitchen will be his first full-service concept at DFW.
Dallas-Fort Worth is in the throes of a pizza revolution, but Puck is the original pizza innovator, dating back to the 1982 opening of Spago's, his Hollywood pizzeria where he dreamed up the idea of adding gourmet toppings such as his signature pizza topped with smoked salmon and caviar.
PhaseNext will also be opening a SmashBurger at DFW Airport.