Sfuzzi (pronounced FOO-zi), an iconic Dallas pizzeria, is planning to open its doors yet again. According to a release, the Italian restaurant and bar is slated to open in early 2022 at 2401 N Henderson Avenue. The location was previously home to Capitol Pub which closed in 2019.
This latest Sfuzzi opening comes from Brandon Hays and Phil Schanbaum. The two are partners in hospitality group, This & That, and local restaurant and bar operators. They are behind such concepts as Ferris Wheelers, Dibs on Victory, High Fives and The Whippersnapper.
The two have been working to bring back the popular concept for a while. In the ’80s and ’90s, Sfuzzi was a popular hot spot that attracted locals, visitors and celebrities such as Derek Jeter, Jessica Simpson, and Dallas Cowboys cornerback Larry Brown. Sfuzzi will offer approachable but upscale brunch and dinner options as well as energetic late-night programming in a stylish and lively atmosphere.
Acknowledging its iconic history, Hays said, “This was true of both the version that opened in 1987 and the one I co-owned and opened in 2009. It was an exciting place to find yourself; there was always a celebratory energy, and we never knew who may walk in the doors. Phil and I are looking forward to bringing back the old Sfuzzi memories to Dallas diners but also help create new ones.”
The first Sfuzzi was opened by Robert Colombo in 1987 on McKinney Avenue in Uptown Dallas. Colombo later teamed up with Hays to reopen the concept on the same street in 2009 before it closed again in 2013.
This time, Hays, along with Schanbaum, will have full control of the concept. “Sfuzzi was where I cut my teeth in the restaurant business and learned quite a bit in my young career,” said Hays. “I was given keys to the kingdom and had to learn quickly. Going at it again after all these years of Phil and I owning our own venues lends a different perspective.”
According to Schanbaum, the menu will feature robust offerings of both food and beverage. “Incredible pizzas, flavorful pastas and well thought out dishes are key,” he shared “The plan is to draw as much inspiration as possible from the original menus – both food and bar.”
Award-winning Chef Peja Kristic has been brought on as consulting chef. Krstic is currently chef and owner of local Vietnamese restaurant Mot Hai Ba. Previously, he ran the kitchen as Executive Corporate Chef for Sfuzzi from 2011 to 2013.
Fernanda Rossano, who worked as a barback at Sfuzzi in 2009, is in charge of creating the cocktail program. “Fernanda has since become one of Dallas’ most respected cocktail tacticians and we are honored to have her back,” Schanbaum said.
Design-wise, Wallace Johnson Studios will bring a wrap around patio, U-shaped bar, and massive Woodstone wood burning oven to Sfuzzi. The restaurant will measure 4,000 square feet inside and 2,000 square feet for patio. 80 guests will be able to be seated inside and 120 outside.
Sfuzzi will be open for cocktails, brunch, dinner and late-night Mondays thru Fridays from 4 PM to 2 AM and Saturdays thru Sundays from 2 PM to 2 AM.
