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    Pizza News

    Pizza-by-the-slice joint joins the mix at new Uptown Dallas food hall

    Teresa Gubbins
    Mar 2, 2018 | 3:03 pm
    Slice-O Pizza
    Innovative pizzeria has opened in Uptown Dallas.
    Photo courtesy of Slice-O

    A skilled pizzaiolo returns to the Dallas pizza scene with an inventive new slice: a pizza joint called Slice-O Pizza, now open in The Commons at Cedar Springs, the newly revamped food hall at the Gables Villa Rosa building in Uptown.

    Slice-O comes from Shon Ben-Kely, a former pizza chef at Cane Rosso who has worked with some of the finest pizzaioli, including Carmine D’ Amato of Settebello Pizzeria in Las Vegas. His partners at Slice-O include Michele D'Amelio, a fellow pizzaiolo and a native of Italy; and Sean Smith, who co-owns OMG Tacos, another one of the food hall's new vendors.

    At Slice-O, they're serving an innovative pizza that's a cross between New York-style and the classic Neapolitan pie served at Cane Rosso.

    "We're doing some classics like the Margherita, and then we're doing a white pizza with garlic ricotta that's really good," Ben-Kely says. "We're importing Italian salami and pepperoni from Italy, and we're making everything in-house, including our own tiramisu and cannoli for dessert."

    Like Neapolitan-style pizza, his dough is fermented for 72 hours, a process that gives pizza crust a superior taste and textures.

    "The crust is super light," he says. "When you bake it, it's not as soft as a Neapolitan-style crust, it's a little more on the crispy side. We bake it in a wood-burning oven at 600 degrees, and it cooks about 6 to 7 minutes. You bake a Neapolitan pizza for 90 seconds, and a New York-style pizza gets baked for 10 minutes, so you could call this a cross breed. I call it Neo-Americana."

    They're also using a new flour from Italy. "We're using this flour called 'Americana' that's made by Caputo, the internationally known flour from Naples," he says. "The flour is grown and harvested in Italy. Michele and I were part of a team for Caputo to introduce it to pizzerias in the United States."

    As the name implies, Slice-O will do pizza by the slice, but with a certain customizable component.

    "We're doing it by the slice and 18-inch pizzas only," he says. "If you walk in right now, for lunch there should be 2-3 pizzas behind a glass case. We'll take a slice, and you can add mushrooms or onions, you can build your own slice."

    It's been a smash with the after-bar crowd, he says. "We're open until midnight on weeknights and until 3 am on weekends, and when the bars close, we get a huge spike," he says.

    pizza
    news/restaurants-bars

    Crepe News

    Sweet Paris crepe chain folds in another Dallas location in Addison

    Teresa Gubbins
    Jun 19, 2025 | 6:16 pm
    Sweet Paris Creperie S'mores crepe
    Photo by Julie Soefer
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    Sweet crepes are coming to Addison via Sweet Paris Crêperie & Café, the Houston-based crêpes chain, which is opening a location in Prestonwood Place, at 5290 Belt Line Rd. #110, with doors expected to open in early 2026.

    Sweet Paris was founded in Houston in 2012 by Ivan and Allison Chavez with a mission to revive the art of eating crepes. There's a location in Southlake, which opened in 2024, and another in McKinney, which just opened in June. (There's also a location coming soon to Dallas' Snider Plaza.)

    The menu offers 20 crepes in varieties savory and sweet including dulce de leche, lemon & sugar, s'mores, chicken enchilada, Philly cheesesteak, and a vegan option with portobello mushrooms, black bean purée, corn salsa, and chipotle sauce.

    While crepes are the signature, they also serve waffles, egg breakfasts, panini, and salads. A "croque madame" crepe has scrambled eggs, gruyère, smoked ham, & béchamel sauce, while an Alaskan has smoked salmon, pickled red onions, capers, and scrambled eggs, topped with dill sour cream, & scallions. Everything is $20 or less.

    They also serve beer and wine, mimosas, milkshakes, espresso drinks such as lattes, and hot chocolate.

    This new location marks the third of four units to be developed by franchisee duo Ludo and Yi Le Gall.

    “We fell in love with Sweet Paris the moment we discovered it,” Ludo says in a statement. “Bringing this unique experience to Texans has been a dream come true, and we’re thrilled to grow our presence throughout the state with a new location in Addison.”

    Situated within Restaurant Row at Belt Line & Montford, Prestonwood Place includes hot hot restaurants like Mendocino Farms, Flower Child, Loro, Postino, Original Pancake House, and more. All it was missing was crepes. Now that niche has been filled by Sweet Paris, with crêpes, coffee, and charm.

    Sweet Paris Crêperie & Café has been growing and now has 21 stores in operation in Arizona, Florida, Minnesota, Texas, and Mexico.

    breakfastopenings
    news/restaurants-bars
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