If you’ve ever lived in Dallas, there’s a 99% chance you’ve heard of Coal Vines, Nick & Sam’s Steakhouse and/or Nick & Sam’s Grill, and for good reason. The guy, Joe Palladino, behind these iconic Dallas restaurants has been at it for a while, and he knows what he’s doing.
We were invited to Coal Vines last week to celebrate that they now deliver via Try Caviar, and you know, we’re always down to celebrate pizza. We’re no stranger to Palladino’s restaurants, especially Coal Vines, so we were more than happy to stop in the restaurant on our way home from work.
The second you step into Coal Vines, you feel as though you’re in New York, which is where Palladino is from. With the swanky wine bar and dark ambiance, you almost expect to turn around to see a member of the Rat Pack sitting across from you.
But, if we can’t see one of them, we’ll definitely settle for the delicious NY-style pizza. And the salads. And the bruschetta. We’ll have it all, please, especially with Chef Angelo in the kitchen. Chef Angelo hand picks the fresh ingredients delivered to Coal Vines daily, and the quality of the ingredients is highlighted in each dish.
We had to start with the bruschetta, because it’s physically impossible for us to turn it down when it’s on a menu. The bread, which was thinner than a lot of bruschetta bread, was slightly toasted and topped with fresh tomatoes, pesto and goat cheese. The thinly sliced bread soaked up the tomatoes and pesto perfectly, and it wasn’t overly bread-y, leaving us plenty of room for salads and pizza.
We were content with the salads on the menu, but when Chef Angelo described the salad special, which was inspired by a recent trip to California, we had to order it – fresh watermelon and tomatoes were lightly topped with Thai basil, goat cheese, thinly sliced red onions and a house made vinaigrette. It was the epitome of what a summer salad should be, with the emphasis on simple, fresh ingredients.
We also ordered the burrata salad, because that’s another thing we can’t say “no” to. It came out beautifully plated, with the burrata atop lightly dressed arugula. Thinly sliced melons and bread accompanied the cheese and greens, and the cracked pepper was the perfect finishing touch.
The salads and bruschetta were all delicious, so we were eager to eat the pizza. Chef Angelo and our waitress both suggested the spicy meatball and the pizza special, which was a chicken-pesto pizza. Since we’re the most indecisive people, we went halfsies. The crust was just the way we like it – thin and chewy, yet some bites were a little crispy. The spicy meatball had thinly sliced meatballs, fresh mozz, and a habanero tomato sauce. I’ve ordered it before, and it’s now safe to say, it’s one of my favorite pizzas. The chicken-pesto special also didn’t disappoint. The chicken was perfectly cooked, and the pesto and fresh tomatoes made it that much better.
We were pleasantly surprised when Palladino stopped in the restaurant, and we were able to chat with him for a little. His passion for not only his pizza, but all of his restaurants, is clearly evident. It doesn’t only show when you talk to him, you can tell by tasting the food.
Needless to say, Coal Vines delivers – both in the restaurant with the quality of food and now, directly to you. No need to pause Netflix or mute that conference call at work (jk, you can still do that). Set up your Try Caviar account and get Coal Vines delivered to you day or night.. or both.
xo – kels
Coal Vines graciously paid for our meal, but opinions are our own! It’s really that good, y’all.