By the time the restaurant opened a Fort Worth location, in the then-new West Seventh area, the Fireside brand was well known for its forward-thinking food. In 2004, long before the chef-inspired pizza trend hit North Texas, Dallas chef Nick Badovinus and then-partner Tristan Simon opened the original Fireside in Dallas, where the two freely experimented with interesting and exciting flavor combinations. When it comes to gourmet pizza, Fireside Pies is a pioneer. “It’s a new look and new menu but with the same high standards in terms of the food, service, and experience.”
“This is us hitting the reset button,” says Joe Bozarth, director of operations. New menu items include stuffed eggplant, a garlic shrimp pie, and shrimp Alfredo pasta.Īlso refreshed is the weekend brunch menu, which now includes dishes such as frittatas with bacon and avocado or chorizo, and chicken and waffles. Most of the pies for which Fireside was known, from the Prosciutto & Parm to the vegetarian-friendly Garlic White, are on the new menu, along with pastas, including the addictingly rich butter noodles, and hugely popular - and just plain huge - salads. The menu, too, has changed but only slightly. The Fireside in Lake Highlands has also adopted a brighter, cheerier atmos. The space is smaller and brighter than the West Seventh original - a change in direction not only for the Fort Worth store but the chain as a whole. While most restaurants are lucky to get a second chance, Fireside Pies’ Fort Worth location is on its third.Īfter opening and closing twice in the tumultuous West Seventh area, the restaurant has found a new home a few blocks to the east, in the Left Bank Shopping Center at 628 Harrold St.
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