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Restaurant Notes: Dough to Expand in Early 2012

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Dough is expanding.

Dough Pizzeria Napoletana, 6989 Blanco Road, will soon be expanding, if all goes according to plan.

Owner Doug Horn has signed a lease on the 900-square-foot space next door, which currently houses an insurance office. He’ll take over the space by the beginning of the year, he says, and hopes to have the work done within three months.

Diners have hoped Dough would get some more space. Since the restaurant was featured on “Diners, Drive-Ins and Dives,” it’s can be hard landing a table because now the whole city — and the country — know of Doug and Lori Horn’s fine Italian fare, which includes a burrata bar for cheese lovers.

But the new space won’t have too many new tables, Horn says. He needs more room for the cheese making, a wine bar and space for cooking. So, they will also spread out with a few extra tables added.

Horn has been in Dallas this week at the second location of Dough.

Grimaldi's Pizzeria has opened at the Quarry Village.

In other restaurant news, Grimaldi’s has opened a second coal-fired pizzeria in town. The chain is now at the Quarry Village, 330 E. Basse Road.

Click here for more information.

Also new to the dining scene is Two Step Restaurant and Cantina, 9840 W. Loop 1604 N. at Braun Road.

We’ll get to the food in a minute, but let’s talk about the building first. It has been “constructed from a homestead originally built in the 1850s by early American pioneers and German immigrants, Philipp and Carolina (Braun) Ruempel,” the restaurant’s website says. “Philipp and Carolina were among the earliest settlers of Helotes, Texas. After marrying in 1869 they raised 10 children in the Ruempel homestead and remained there for the rest of their lives. The restaurant is constructed from what originally functioned as a house and barn.”

Chef Steve Warner, formerly of Wildfish Seafood Grille and Morton’s the Steakhouse, has created a menu that captures the Texas spirit of the setting. It includes smoked meat plates, including beef ribs, brisket, chicken and beef and pork links, as well as chicken-fried steak, bacon-wrapped pork loin, hot buttered shrimp with Tabasco-lemon sauce, and a grilled New York strip.

Family-style sides include fontina cheese and big-shell macaroni, Creole mustard red potato salad, borracho beans, and roasted corn dressed with cotija, lime, mayo and chile.

In the Cantina, the menu features “World Class Margaritas” as well as “Really Good Margaritas,” all of which require personal investigation. Beers, wines and specialty drinks fill out the list.

Word is, dancing will be added to the menu in the future.

Hours are 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday and 10 a.m.-9 p.m. Sunday. Click here for information or call (210) 688-2686.

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