Russo’s New York Pizzeria, the U.S.-based fast-casual pizzeria concept best known for its authentic cuisine and brick-oven pizzas, plans to significantly enhance the brand’s footprint in France and throughout Europe.

Demonstrating the excitement around the brand, Russo’s kicked off 2015 with the opening of the company’s 21st Houston location in Spring, Texas. An additional 10–12 restaurants are planned to open this year in Texas markets like Dallas, Houston, San Antonio and Austin. Currently, there are 20 Russo’s restaurants in development. Additionally, Russo’s New York Pizzeria has just signed two new agreements in the United Arab Emirates, bringing the country’s total to six.

“We’ve exceeded our growth goals,” says founder and CEO Chef Anthony Russo, a formally trained chef who opened his first Russo’s New York Pizzeria in 1992 and later developed Russo’s Coal-Fired Italian Kitchen. “Russo’s expansion just cannot be contained, and we are pleased to provide our loyal fans with additional Russo’s locations in these promising markets.”

The news follows an extraordinary year for Russo’s Restaurants. In 2014, Russo’s signed agreements to open seven new restaurants and opened four. The year ahead represents the brand’s most aggressive growth phase yet.

“France is a key growth area for Russo’s in the upcoming months. There’s nothing like Russo’s in the area,” Russo says. “Our international franchise partners have had nothing but exceptional success expanding into new markets like Dubai and the rest of the U.A.E. We’re confident France will be a stunning success as well.”

With a significant presence already established in dozens of major U.S. cities and the Middle East, Russo’s franchise development team is looking to Paris, Nice, Marseilles, and Cannes for growth. Other European countries of interest are Spain, the United Kingdom, and Germany, among others.

“Our franchise opportunities can’t be beat; we have exciting opportunities in profitable international markets for franchise growth. We are the only authentic New York-style pizzeria available as a franchise,” Russo says. “For those looking to develop three or more units of one of the best pizza concepts or a distinctive full-service Italian restaurant, our flexible incentives are sure to impress. Our pilot program is designed for a franchisee that is looking for the chance to own part of a brand that is built to stand the test of time.”

Franchisees have found success in Russo’s proven concept; the New York Pizzeria is family-style casual. From traditional Italian appetizers such as bruschetta and fried calamari to quick-fired pizzas, homemade pastas and an authentic Italian dessert selection, diners at the New York Pizzeria run an average of sales at $600 per square foot in the U.S.

Menu innovation is at the heart of Russo’s Restaurants’ successes. Blending generations of Russo family Italian recipes, Chef Anthony’s handpicked ingredients and a commitment to research and development, the brands have continued to stay ahead of culinary trends. A prime example is the development of a full line of gluten-free pizzas— a sincere response to the request for the great-tasting gluten-free pizza from thousands living with Celiac disease.

Russo’s New York Pizzeria has garnered a cult-like following for its authentic Italian dishes made from the freshest ingredients and its New York-style pizza. The restaurants blend premium recipes with the magic created around a homemade Italian meal.