: At long last Dallas has some superior pizza. The super-hot coal-burning oven produces thin crust pies that are still moist and slightly chewy, not the crispy cracker-like crust that too many places try to pass off as New York-style thin-crust pizza. A dozen or so high-quality toppings are offered, but we recommend the no frills cheese version. Fried calamari is crisp and tender; the baby spinach salad with glazed walnuts and blue cheese is a hit and pasta entrées are simple and well prepared. Despite the trendy digs, pricing is very reasonable, especially on the wines, and you can buy a bottle to take with you if you’re getting your pizza to go.

Coal Vines

Coal Vines Restaurant Review

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