eopen as Barsella<\/a> in early December.\u00a0<\/p>\nCombining a full-service restaurant and walk-up slice window, this new spot will also be pizza-centric. Before ya start crowing about d\u00e9j\u00e0 vu, though, new owner Oliver Steinberg would like to have a word.<\/p>\n
\u201cI\u2019ve been fortunate to work with some exceptional restaurant and hospitality operators over the years,\u201d says Steinberg, a commercial real estate broker by day. \u201cThose relationships have given me an opportunity to learn a great deal about the industry, from operations and site selection to the economics behind running a successful concept.\u201d<\/p>\n
Um, OK professor. More importantly, about the pizza, he reports that it \u201cgenuinely brought tears to my eyes.\u201d So, yeah, he\u2019s pretty confident that history won\u2019t repeat itself. He\u2019s confident about a lot of things.<\/p>\n
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You’re all set.<\/p>\n
CLOSE\t\t\t\t\t\t<\/p>\n
Dallas Observer: This is your first restaurant. Why here, why now?
Oliver Steinberg: I believe there\u2019s a gap in this particular part of Dallas for what we\u2019re creating. We\u2019re surrounded by established restaurants and bars that have built incredibly loyal followings, and that speaks to the strength of the neighborhood. I think there\u2019s an opportunity to introduce something that complements what\u2019s already here while offering a different kind of experience.<\/p>\n
DO: We\u2019d love a few more details on the pizza.\u00a0
OS: I\u2019ve always gravitated toward New York-style pizza. Detroit-style is having a moment, but there\u2019s something about a classic New York slice that I don\u2019t think will ever go out of style.<\/p>\n
In August, I took our executive chef to New York for a pizza research trip. We visited Joe\u2019s, L\u2019Industrie, Scarr\u2019s, Ceres and Mama\u2019s TOO!, along with Italian restaurants like Don Angie and Lil\u2019 Frankie\u2019s. We wanted to experience as many different approaches as possible, understand what we liked and didn\u2019t like, and bring those lessons back to our test kitchen in Dallas.<\/p>\n
One of the things I\u2019ve become somewhat obsessed with throughout this process is the texture of the dough. To me, the perfect New York slice needs to have a very distinct crunch while remaining incredibly light and airy on the inside.\u00a0<\/p>\n
DO: Will your dough be made in-house?\u00a0
OS: Our dough will be made in-house, and we\u2019ve experimented extensively with different flour combinations, fermentation techniques, and water chemistry. One detail I\u2019m particularly excited about is that we\u2019ve been able to replicate the mineral characteristics of New York water here in Dallas. We\u2019ve taken the same approach with our sauce, cheese, and toppings.\u00a0<\/p>\n
About two weeks ago, we had a tasting in our test kitchen that, for me personally, was better than anything we tried in New York. The crust had exactly the crunch, structure and lightness I\u2019d been trying to describe for months. The sauce, cheese, and dough all came together perfectly. I know this probably sounds a little ridiculous, but it genuinely brought tears to my eyes. \u00a0<\/p>\n
DO: That sounds amazing, but how much will it cost?\u00a0
OS: Right now, we\u2019re projecting approximately $6 for a cheese slice from one of our 18-inch New York-style pizzas. That number could certainly come down or move slightly higher as we finalize our menu and pricing.<\/p>\n
DO: Finally, what prompted you to launch a restaurant in the current, difficult climate for food businesses in Dallas?\u00a0
OS: There\u2019s no question that the restaurant business is challenging, and I certainly don\u2019t underestimate that. But Dallas-Fort Worth is also one of the largest metropolitan areas in the country, with more than eight million people. In a market this size, there are always going to be restaurants opening and closing, regardless of the economic environment. I think the more important question is what separates the restaurants that succeed and build a loyal following from those that don\u2019t.<\/p>\n
\u2026I realize we\u2019re entering a difficult industry, and I know there will be challenges we haven\u2019t anticipated. But I\u2019ve wanted to do this for practically my entire life, and I believe we\u2019ve assembled an exceptional team, found a great location, and developed a concept that offers something the neighborhood can really embrace.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"Barsella’s is set to open in December. Photo by Lisa Petty The ovens at Round Table Pizza have…\n","protected":false},"author":2,"featured_media":473585,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[102,104,103,1961,7048],"class_list":["post-473584","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-dallas","tag-dallas-headlines","tag-dallas-news","tag-openings-closings","tag-pizza"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/473584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=473584"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/473584\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/473585"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=473584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=473584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=473584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"The](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/10\/Barsellas-exterior-photo-by-Lisa-Petty.jpeg\")