Pizza News
New York-style pizzeria with square pies to open in downtown Dallas
Pizza Leila does square Sicilian-style pies.
There's a new pizzeria opening in downtown Dallas: Called Pizza Leila, it's a former ghost kitchen making the leap to its own real-deal location at 2111 Flora St. #120, on the retail floor of the Atelier Luxury Apartments.
According to a release, it'll open in January 2023, offering dine-in, takeout, and delivery 7 days a week.
Pizza Leila is part of NL Group, the hospitality group from Tim McEneny, and previously operated out of the kitchen of its sibling Sloane’s Corner, the cosmopolitan restaurant at 2001 Ross Ave. where award-winning chef Ji Kang presides.
Now it shall have its own kitchen from which to serve its signature Sicilian-style pizzas.
The release describes the new space as a modern take on a traditional New York City pizzeria with counter service, minimal seating, and all of the pizzas on display for diners to choose by the slice.
It will feature a patio in front where diners can soak in the downtown Dallas and Aarts District atmosphere.
The menu will include favorite thick-crusted pizzas such as the one topped with spinach and artichoke, and the Butcher topped with various meaty meats, as well as new creations such as a collaborative pizza between Kang and Chef AQ (Jose's) and appetizers like Cacio E Pepe Arinchini, like a mozzarella stick filled with Pecorino, Parmesan, and Mozzarella.
The dough for their crust uses a starter developed two years ago when Pizza Leila first opened. Old starter is good starter.
Drinks will include a signature ice-cold nitro negroni on tap, a creation of NL Group Beverage Director Trevor Landry. The release makes a bold claim which cannot be contested here and now, namely that Pizza Leila will be the first pizza restaurant to have a nitro negroni on tap.
In a statement, Kang says he's excited to not only offer their pizza, but also an entire New York-inspired pizzeria experience.
“When we first thought about Pizza Leila, I knew we needed to stand out as something different than what everyone else was doing," he says. "Detroit, Neopolitan, and NY-style pizzas were everywhere, but Sicilian pizzas are just as delicious in their own unique way so I wanted to bring this to the Dallas community that isn’t as familiar with this style of pizza."
“I understand there are a lot of other options for pizza out there, that are maybe more convenient, less expensive, and different styles, but I refuse to skimp on ingredients, quality, and effort it takes to make a good pizza that I hope everyone enjoys," he says.
