Savor Every SliceApr 03, 2023 ● By Ashli Urano
by Ashli Urano
At Pie Tap Pizza Workshop + Bar, located at 4880 Eldorado Parkway in Frisco, the pizza crust takes centerstage.
The secret behind its texture and flavor lies within a special mixture of ingredients used to create the dough. Most importantly, it’s left to rest for an impressive 96 hours. The result is a light, perfectly crisp crust that’s truly the star of the show.
As my friend and I entered Pie Tap recently for a late lunch, I immediately noticed a handful of chefs busily working in the restaurant’s open kitchen. We were struck by the aroma coming from twin ovens filled with piping-hot pizzas. A friendly hostess quickly led us to a cozy corner table in the bar area, where we relaxed and soaked in our surroundings.
At the Frisco location, which is one of five that comprise the Dallas-area restaurant chain, Pie Tap’s décor is a perfect blend of industrial and modern designs. The open dining room is spacious and inviting, with high top wooden tables and gold upholstery that adds a touch of warmth and sophistication. Wood on the walls gives the restaurant a rustic feel, while blue-and-green argyle tiles add a pop of color and pattern. The long bar is perfect for socializing.
We were promptly greeted by our server, Brendan, who suggested we begin with a Frosé from the specialty drink menu. The frozen rosé wine adds a subtle sweetness and refreshing coolness to the drink, while Hendricks Gin and Aperol (and Italian apéritif) provide a slightly bitter flavor profile that balances the sweetness of the wine. Fresh strawberries, lemon juice and rosemary complement the other flavors perfectly (hard to believe this beverage only cost $3 during our visit). We also couldn’t resist trying the Pie Tap Bloody Mary after realizing it is garnished with a slice of cheese pizza, as well as salami, tomato, mozzarella and lime.
Pie Tap’s menu is divided into sections including “Snack” (appetizers), Salad, “Between the Bread” (sandwiches), Pasta, “Pie” (pizzas) and Sweets (desserts).
We began with the aptly named “snack,” Lollipop Chicken Wings, which are trimmed into a lollipop shape making this a fun, unique appetizer. There is a choice of coating for the wings — either hot honey garlic or lemon pepper sauce. Brendan recommended both sauces and let us know that a side of blue cheese is also included for dipping.
The wings’ exterior is crispy and the meat moist and tender on the inside. The lemon pepper sauce is tangy with a refreshing, zesty kick. Our favorite is the hot honey garlic sauce, which offers a balance of sweetness and spiciness with a subtle garlicky flavor.
The Workshop Salad is the perfect size for sharing. Creminelli salami lines the plate and mixed greens are placed in the center and topped with an array of mouth-watering ingredients — pepperoncini, provolone, tomatoes, roasted pepper, red onion and olives — before being tossed with balsamic vinaigrette and sprinkled with bacon.
Ordering the place’s Chicken Pie was the easiest decision of the day. The thin, crispy crust provides a sturdy foundation for the toppings, which are colorful and bursting with flavor. The rotisserie chicken has a smoky flavor that pairs perfectly with the crispy bacon. Pepperoncini adds a hint of heat, while the smoked mozzarella, cilantro and bourbon barbecue sauce make each bite melt in your mouth. (My friend also ordered a small side of goat cheese fondue — AKA Pizza Bones Dipping Sauce — into which slices can be dunked.)
Brendan suggested we also try the Prosciutto Pie, which is one of the restaurant’s most popular pizzas. It is topped with ultra-thin slices of prosciutto di Parma, medjool dates, pistachio and parmesan cheese, then covered with arugula and drizzled with balsamic. Dollops of house-made ricotta cheese are placed around the perimeter of the pizza and add a creamy element to each bite. We noticed that the flavors of the different ingredients seemed to “pop” with every bite, and each seems to have a distinct purpose on the pie.
For dessert, we indulged in Pie Tap’s House-Made Doughnuts, which are light and fluffy with a delicate crispness on the outside. The doughnuts arrive dusted with powdered sugar and, when paired with the “local Dallas honey” that is provided, take on a wonderfully rich and complex flavor profile (strawberry jam or chocolate sauce is also available on the side).
Our lunch at Pie Tap Pizza Workshop + Bar was exceptional. The inviting atmosphere and top-notch service made our meal truly enjoyable. Whether you’re a pizza fan or simply looking for a great meal, this place is definitely worth a visit.
Frisco STYLE Magazine dining reviews are not scheduled with or paid for by the featured restaurant. All reviews are completed for the purpose of helping readers learn about and enjoy local dining options. Is there an area restaurant that you’d like us to review? Email us at [email protected].
Ashli Urano is a freelance writer obsessed with competitive tennis, true crime and her Goldendoodle named Sadie Kireina.