Pizza News
Neapolitan-style pizzeria Midici rises in Dallas' West Village
A new-to-Dallas pizzeria chain that makes its pizzas in the Neapolitan style is coming to Dallas. Midici, a chain from California, will open a branch in Dallas' West Village, next to Cru Wine Bar and across from Mi Cocina in the complex's South Alley.
Midici was founded in 2015 and is a sibling to Menchie's Frozen Yogurt. It has set its sights on Texas — there are branches opening in Fort Worth's new Left Bank complex, and in Euless. A Midici has already opened in Katy, near Houston, with two more set to open in the Houston area in 2017, as well as one in El Paso.
Midici observes all of the usual standards that a Neapolitan-style pizzeria observes, with the dough made from four ingredients — Italian "00" flour, water, salt, and yeast — and pizzas baked for 90 seconds in a wood-fired oven that burns at close to 1,000 degrees.
The menu features vegan-friendly selections, authentic Italian gelato, a signature Nutella calzone dessert, and happy hour with wine and beer.
Tentative opening will be October; a spokesperson says that the restaurant has "a big build-out." Location selection is important since all Midici branches have very tall ceilings and an open space, as well as an indoor olive tree — something not every address can accommodate.
The spot that Midici will take in West Village is large enough for such amenities. It's the space facing out on Lemmon Avenue that has been home to a couple of bars, including the Lemon Bar and Lazare. In 2001, it was originally Ferre, the Tuscan Italian restaurant from Patrick Colombo, and was also an Alberto Lombardi concept called Pescabar.
Campania, one of the earliest Neapolitan-style pizzerias opened in the West Village in 2005, but closed in 2012.
