Piada Italian Street Food, one of 2015’s most “buzzed about brands” according to the National Restaurant Association, will debut its first location in North Texas in Frisco on November 20. The 2,998-square-foot fast casual restaurant will occupy a prime spot on the endcap of The Centre at Preston Ridge development at 3301 Preston Road, just south of Warren Parkway. This will be Piada’s second Texas location, after Memorial Park in Houston, Texas, and soon to be followed by Houston’s Vintage Park.
The Frisco 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. Central to Frisco, guests will be close in proximity to Dr. Pepper Arena and Ballpark, Stonebriar Centre, and downtown Frisco.
Piada founder Chris Doody says, “Dallas has earned national acclaim for its excellent Italian offerings, and the Piada concept, which focuses on quality and authenticity, will speak to the city’s sophisticated palate while offering a distinctive and delicious option for quick and casual dining. We’re thrilled to make our introduction with a restaurant that is central to a myriad of neighborhoods and top business and leisure destinations.”
Inspired by the roadside family-run food carts and markets of ancient Rimini, a bustling seaside community in the Emilia-Romagna region of Italy, 5-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.
