Piada Italian Street Food will debut its second location in North Texas at the Alliance Town Center in North Fort Worth on April 1. The 2,554-square-foot fast causal, located adjacent to Starbucks and facing Heritage Trace Parkway at 3300 Heritage Trace Parkway, will be Piada’s second in North Texas, after The Center at Preston Ridge in Frisco and soon to be followed by Richardson’s City Line.
The Alliance Town Center location will feature light filled interiors and modern, European-inspired décor with design elements including warm-stained concrete floors, crisp LED lighting, and handmade white oak furniture, plus Carrara marble, brushed aluminum, painted brick and subway tile accents. Located at I-35 West and Heritage Trace Parkway, Piada’s new location will be easily accessible for all members of the North Fort Worth community.
“Our first location in Frisco has seen such a positive reception within the community,” says Piada founder and CEO Chris Doody. “We look forward to keeping the momentum going as we open our second location and have big plans for expansion in the Dallas-Fort Worth market.”
Inspired by the roadside family-run food carts and markets of ancient Rimini, a bustling seaside community in the Emilia-Romagna region, five-year-old Piada, has earned raves for its chef-driven and seasonally influenced menu. The focus is simply prepared, made-to-order items utilizing dozens of fresh, premium ingredients, as well as house made sauces and dressings.
In addition the namesake Piada – a thin crust, handmade dough, which is baked on a stone grill, filled with specialty items and then rolled as guests watch the entire process – core entrées also include Pasta Bowls and Chopped Salads. Each is comprised of a grill item, cheese, and vegetables. Diners can choose from three signatures per category, such as the Steak Diavolo with shaved and creamy Parmesan, Chicken Basil Pesto Pasta with sundried tomatoes, as well as Calamari Salad with Feta and sweet and spicy peppers or customize their experience. Grill selections range from all-natural rosemary, garlic and lemon chicken to spicy Italian sausage with fennel and herbs and salmon prepared with lemon and olive oil, while toppings span artichokes to black olives.
New to the brand are Tascas, small Italian sandwiches utilizing thin crust Piada dough. Three varieties include Chicken Salad, Italian Trio, and The Farm Club with crunchy buttermilk fried chicken, Pepper Jack cheese, smashed avocado, arugula, sliced Roma tomatoes, and crispy pancetta. Each are served with a seasonal side, which at opening, encompass a Tuscan Kale Salad, Quinoa, and Orzo Crunch.
Entrées are complemented by sides including tomato basil and lobster bisque soups, two kinds of hand-rolled breadsticks—Parmigiano-Reggiano and pepperoni served with a creamy Parmesan dipping sauce—and decadent Cannoli Chips dessert incorporating crispy, rolled Italian cookies lightly tossed in powdered sugar and accompanied by chocolate chip cream icing. Beverage service showcases Italian sodas and teas alongside Acqua Panna and San Pellegrino waters. A kid’s menu is also available.
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