Tuesday, 29 May 2007

• Fireside Pies

  5717 Legacy Dr. Suite 10
  Plano, TX 75024
  972 398-2700
  http://www.firesidepies.com

  With two restaurants in Texas, Fireside Pies hopes to catch on to America's love of pizzas as California Pizza Kitchen had.  To differentiate itself and ensure a healthy profit margin, Fireside is positioned as a higher class pizza restaurant and features a dimly lit interior, no bright cheesy colours, and properly dressed staff.

  

  Alaskan Snow Crab Claws in Garlic Lemon Butter with Toasted Reggiano Cheese Bruschetta:

  

  The crab goes really well with the garlic bread.  A good dish but a little on the pricey side at $14 USD.

  Bruschetta with Sonoma Goat Cheese on Chopped Tomatoes, Balsamic Mustard Portobellas & Roasted Pinon Nuts on Garlic Bread with Charred Tomato Basil Vinaigrette

  

  A more simple alternative to the above but once again, with the addition of goat cheese to make it fancy, the price is high at $9 USD.

  Beef sausage, roasted red reppers & sliced jalapenos:

  

  Every pizza was drenched in come kind of oil.  I think this one was drenched in olive oil.  All pizzas are fairly thin except for the slightly chewy crust.

  "Stuffed" calzone style with pepperoni, crumbled sausage, baby spinach, and roasted garlic-herb whipped ricotta:

  

  This was very large and difficult for one person to finish.

  Cheesecake:

  

  Apple Crumble:

  

  Apart from the appetizers, the dishes were priced resonably with pizzas ranging from $10 - $15 USD and desserts around $6 USD.  It's a nicely decorated fancy interior that you might be able to bring a date but service staff did not meet the standards of a fancy restaurant with slow service and no intelligent recommendations for wines or dishes.  But if you keep in mind that it's a pizza place you'll forgive all that.  The pizza wasn't amazing but you do get interesting selections like a special of the day dungeoness crab pizza.  The reasonably priced pizzas make this place worth a visit.

  Eric Tummy Points: 3.5 out of 5

  • 12:25 PM
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