Forget trying to Instagram your food, because every photo will be cast with a red hue, as if you’re eating in a submarine. Black and white are the primary colors come dinner time, the space is predominantly illuminated by red lights and neon. While the vibe of the new Sfuzzi is lively and rousing, it’s best to remember that Sfuzzi is a bar first and a restaurant second, then set your expectations accordingly.Īlison McLean Sfuzzi’s interior is dominated by a large U-shaped bar, with roomy semicircular booths lining the walls and high-top tables filling the aisles. Back again are the red and black motifs, frozen Bellinis and pizza, but now with the promise of more upscale fare on the menu. Sfuzzi is back for a fourth go-around, this time on Henderson Avenue. A third version of Sfuzzi popped up on Cedar Springs Road in 2015, but lasted just six months before shuttering. In 2009, Sfuzzi was resurrected on McKinney Avenue and offered wood-fired pizzas and frozen Bellinis to the see-and-be-seen crowd of Uptown Dallas before closing in 2013. Long before anyone knew what "going viral" meant, the Sfuzzi concept expanded to 20 locations, mostly in the Dallas-Fort Worth area, before the owners filed for bankruptcy in 1995. The first Sfuzzi restaurant opened in 1987 and quickly gained a rabid following for its blend of great Italian food and vibrant bar scene. “I’m just looking forward to getting this thing in motion,” Gilbertson said.Most Dallas natives and long-time residents will recognize the Sfuzzi name. He’s excited to finally open his own shop there. Gilbertson lives near his shop in Kingfield and said he loves the neighborhood and the 38th & Grand corner. “The more dive bar clutter I can get in here the better,” he said. A Pac-Man head-to-head arcade gaming table stocked with classic games sits in a corner. There’s a jukebox from the 1980s and an antique Old Style beer lamp. Gilbertson wants Good Times to have an old-school vibe. A small-but-high-quality wine list will be available as well, including a sparkling wine on tap. He plans on having local craft beer on tap, as well as some major domestic beers and some throwbacks like Old Style. Good Times will also be serving salads and Izzy’s ice cream for dessert. “It’s a departure for me, but it’s familiar because it’s centered around an oven,” Gilbertson said. Many of the pies will have classic ingredient combinations, but he’s going to get a little funky with it, too, like with the pepperoni and pickle pizza. When he was growing up, his uncles ran a pizzeria in Dinkytown and he had fond memories of hanging out at their restaurant.Īt Good Times, Gilbertson will focus on 10-inch, tavern-style pizzas good for individual consumption or sharing. On the West Coast, he worked in kitchens, became a pastry chef and ran his own bakery for a decade. “We had to stop and consider, at least a couple times, ‘Do we stay with this?’” Gilbertson said.īut he didn’t give up, and now he’s putting the finishing touches on the building and training in staff.Ī Minneapolis native, Gilbertson moved back to Minnesota after many years in Seattle. The process became an exercise in perseverance, he said. Gilbertson had issues with a contractor he hired to update the building and had to part ways after it wasn’t fulfilling obligations. But that wasn’t the only issue for Good Times. The broken windows stopped about six months ago, Gilbertson said. was vandalized multiple times in 2019, a pattern that occurred at several properties owned by landlord Tyler Avestini. Good Times Pizza will open at 38th & Grand this month, according to owner Franz Gilbertson. After months of vandalism, frustration and setbacks, the good times are on the horizon for a Kingfield pizzeria.
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