If it's amazing and wonderful, then that's what we're going to use. The others were even less expensive, but it's just not the same. and they just weren't as good, so we just didn't run it while we couldn't get the Boccalone. We were having some problems getting it, and so I'd ordered some from different salami makers all over the U.S. The first lardo I ordered was from Boccalone in San Francisco, and it was wonderful and beautiful - it's the top quality. For example, we're doing a lardo pie in Fort Worth right now.
That was a very hard mindset to get used to, coming from other places. We never back away from quality - if it's going to cost us a little bit more, we go ahead and do it. But, our standards and our quality and our attention to detail in our product are cohesive. All of our menus are slightly different, with Fort Worth being the most different because it's newest. It's all about the particular identity of the respective neighborhoods that makes a Fireside Pies unique. So this one is in Knox-Henderson, for instance, and it is what Knox-Henderson is. There are now five locations since the original store opened on Henderson in 2004, but anyone who hasn't visited more than one Fireside Pies store might be surprised that each has its own "feel." Would you say is the biggest factor that makes them a cohesive brand?ĪM: Each location does have a different feel - each location has a different managing partner, and they're each in very different neighborhoods. Pizza can be so different, and so I never get tired of it.
I went on vacation not too long ago and was in San Francisco, so of course I hit up several different pizza places to give it a try. Absolutely! Whether we're trying new flavors or just having dinner, it's every day. passionate about pizza?Īmanda McFarland: I eat pizza every single day. Fort Worth managing partner Amanda McFarland sat down with us at the Henderson store recently, and Henderson Avenue partner Heather Cary added a little pizzazz while working out her weekly inventory. Known for creative combinations and high-end ingredients, Fireside Pies offers unexpected options for meatatarians and their herbivore companions alike.Įach Fireside Pies location is headed by a managing partner who helps foster and support their respective store's distinguishing identity, one that arises from the particular neighborhood each store calls home. That's right, the gourmet pizza joint in a rustic cottage on Henderson has expanded since its inception in 2004 to five different locations across the Metroplex, and it shows no signs of slowing down.
Fireside Pies is not an Italian restaurant, and despite its steady expansion, don't you dare call it a chain.
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