GiroPizza — Restaurant in Flower Mound

Been coming to GiroPizza (Giro Trattoria & Pizza) for some time now. To call it a pizza place does not do it the recognition it deserves. Yes, the pizzas are wonderful. All 12 inch and very thin crust pizzas that run through the conveyer oven. Plenty of choices as far as toppings and very generous with the cheese. The pizzas we had most recently, the Parma and the Salsicca, were very good and the toppings fresh. I don't exactly know how to describe it, but these pizzas are not heavy at all but very light. A really refreshing change. But this is about more than pizza. The pasta and salads area also incredible. Last night I had the linguini alla puttanesca. Much spicier than any puttanesca I have had in the past, kind of a fra diablo meets puttanesca. It was wonderful. My wife had the ravioli mezzaluna ricotta e spinaci. It was also wonderful. We began our meals with the arancini, which is among the best I have ever had. And we split an excellent Caesar salad, which was more than enough for two.

Service is always top notch and everyone seems to know the food and the menu well. Wine list is nice. So, don’t be fooled by a sign that makes it look like an ordinary fast-food pizza joint and a strip mall location, this place is just special in every way and is a high quality Italian restaurant.

ADDED COMMENTS MORE THAN A YEAR LATER: After probably a dozen visits now, this restaurant still amazes me. Their pizza is perfect (provided you like very thin crust). What really sets it apart is the quality and generosity of the ingredients. We have had many and have yet to select one that we didn’t love. We always also order a bottle of wine and have yet to be disappointed. The specials of the month are usually especially good. And on Wednesday wine (not the specials) is half price for the bottle, and if not finished they seal it up for you to take home. Two other go to items for us are the Arancini (the best we have found in any restaurant in the DFW area) and the Cesare salad, which somehow stands out for its freshness, flavor and cheese. Recently we have branched out for several of the past dishes as well. What I find amazing is that this “pizza kitchen” with an over and hotplates can turn out gourmet pasta meals prepared to perfection. I had a special on the last trip which was the Pappardelle al Ragu di Cinghiale. It is a ribbon pasta in a truffle and wild boar ragu with pesto. I don’t care what these Michelin Star people have been doing in Texas this year, but I would wager they have not tasted a better pasta dish at any other restaurant. Wow it was great. For a starter this last visit we also had the Rotolo di Caprese. It is a rolled prosciutto, mozzarella and arugula on a bed of heirloom tomato. Creative and delicious. Service is always great and they seem to keep servers for a long time because we have had some frequently, and the chef, who you watch through to glass window, came to our table a couple of times to check in. The owner also dropped by. My wife and I absolutely love this restaurant –...

We had lunch at GiroPizza on Tuesday and were overwhelmed by the setting, menu, chefs, and quality of the food. The decor is upbeat, playful, and colorful blessed with clean lines and tastefully arranged tables and booths. The kitchen is behind a glass window allowing the diners to watch the chefs prepare their meals. They have a large outside patio under large umbrellas that will be eventually be closed in and climate controlled. Executive Chef Danny Barbos of Turin, Italy, carries the nicknames The Pizza Whisperer and The Culinary Picasso. He creates culinary masterpieces worthy of a Michelin Star. Actually Danny already has three prestigious Michelin Bib Gourmands for other restaurants he vaulted to excellence that offer high-quality food at a reasonable price. We started with the Arancini and Polpette Duo appetizer. We had two deep fried tomato risotto balls with mozzarella in the middle and two mouthwatering beef meatballs with seasoning, ricotta, and basil. Get this appetizer, you'll like it! For the main courses, we ate some special meals prepared by Chef Danny. I had the blackened salmon with blackened shrimp and a medley of grilled veggies. My wife has the roasted lamb with grilled veggies. Both were to die for! Perfectly cooked, extremely flavorful, beautifully presented. These aren't on the standard menu so call ahead a few days to make arrangements with Danny for these or other Italian favorites. The Tiramisu was absolutely scrumptious, a perfect way to end an unforgettable meal. This fun restaurant has a full-service bar, extremely friendly servers and manager, and ample parking. We used to drive one-and-a-half hours each way to eat at Danny's previous restaurant and we drive 35-minutes to this location. We will be...

We tried GiroPizza about a week after it opened. The food is tasty and it has an interesting concept. Essentially a Brazilian steakhouse of pizza. Another fun thing is you can watch them rolling out the dough and making the pizzas in a glass enclosed kitchen. A fun interactive experience especially if you have children. The man rolling the pizza dough only speaks Italian and puts a lot of effort and love into the pizza. It’s thin crust and crispy, with higher quality toppings than your typical pizza joints may offer. We started with a caprese (pictured) and then tried the tour of Italy option (the Brazilian steakhouse concept), and we were able to taste a few different pizzas they were bringing around. We tried the shrimp and tuna pizza. Interesting flavor profile, not sure I’d order a full pizza of them, but I didn’t hate them either! For first timers, sampling the pizzas could be a good option to give you an idea of what you may want more of. I think next time we’ll switch up our order. We’ll start with their version of a charcuterie board and pick a few specific pizzas, rather than try them all. For $9 (I think) the charcuterie board is a large serving of different fresh cut cheeses and freshly sliced meats. For the pizzas, we loved the honey pear pizza, the arugula prosciutto pizza, and the broccoli pesto type pizza! Overall the food and price points were good and fair. We also kept in mind they’ve only been open a week and are still working through the new restaurant opening kinks. If you’re not capable of being patient and understanding, maybe give it another few weeks before coming in! Otherwise, support local business with high quality ingredients and...