![]() When you have a vegetarian at the table, you kind of have to be a nice person and accommodate them. We tried three pizzas-all different and de.lic.ious. This Caesar is next level! And the addition of chicken on the salad is optional but highly recommend as it was seasoned and cooked to perfection.Īnd then … it was time to enjoy what Fireside Pies does best … the pizza pies. Tomato, EVVO, balsamic drizzle and you have yourself a wonderful beginning to an Italian food adventure. ![]() The crostini is a new must-have for me at Fireside Pies. We had a large meal coming, but we were advised that the perfect starter to prepare for the main event (aka … the pies) was the Caesar salad and their mouthwatering burrata mozzarella crostini. They make it with Old Forrester Signature Bourbon, Maraska Maraschino Cherry Liqueur, and bitters.Īfter our cocktail arrived, we began to peruse the menu. My go-to cocktail at Fireside Pies is their traditional old fashioned. (The newest location is opening very soon in Lake Highlands!) Their food is made fresh in-house daily with high quality ingredients to make some really fantastic pies that pizza fanatics crave.Īs it should, my meal here started with a stiff, well-balanced cocktail. And it was certainly not in the job description when I took the gig with Consilient.”Ĭonsilient’s brain trust did not return a call for comment.Fireside Pies is a Dallas native pizza joint with five locations in DFW … and it’s growing. ![]() “I didn’t go to culinary school and work for Phil Romano and Dean Fearing to then work with an organization that pours high-fructose corn syrup over some substandard meat or frozen shrimp. “We were so the wrong group of guys to tackle that Genghis Grill deal,” says Badovinus. It might also have been the deal that nearly shot a small arrow in his almost brotherly relationship with Consilient’s founding chef, Nick Badovinus. Soon he was up to his eyebrows in tangled franchise issues, closing various stores, before eventually selling the entire brand to a franchisee. ![]() When Genghis’ owners defaulted on the loan, Simon felt compelled to take over the company and try to salvage a gradually collapsing investment. In the story that profiled Simon, author Andrew Martin wrote: “It ended up being the single worst business decision I’ve ever made,” Simon told DFW.com in 2012. Oddly, Simon invested in Genghis Grill in 2003 then took over operational control of the company when the fast-food operator fell into bankruptcy. That restaurant, which debuted as a Fireside Pies, was recently rebranded as 13 Pies and readied for expansion into foreign markets (Atlanta and Houston, which we revealed a few months ago here). The FP sale to Genghis includes the original Dallas Fireside Pies, plus locations in Grapevine, Plano and Dallas, but not the Fort Worth location. The casual pizza-centric restaurant was in the midst of an expansion when Consilient’s operational pot splattered a few weeks ago and resulted in Consilient CEO Simon Tristan parting ways with the company he founded. , the totem of artisanal pizza pies in Dallas when it was founded 10 years ago in a cottage on Henderson Avenue, was recently sold to the owners of Genghis Grill and is no longer part of Consilient Restaurants (Hibiscus, Victor Tangos, The Porch, AF+B).
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