Aug. 30, 2011
SSP America, the North American division of SSP, an operator of food and beverage brands in travel locations worldwide, celebrated the opening of PizzaVino, its 2,328-square-foot pizza and wine concept at Dallas/Fort Worth International's Terminal D.
PizzaVino features authentic, thin crust, Neapolitan-style pizzas made with market-fresh ingredients combined with premium wine selections.
The new PizzaVino unit boasts a modern design with hues of dark wood accented by stainless lines framing the facade, warm wood tables and chairs and low pendant lighting.
The menu includes chef-inspired interpretations of wild mushroom and goat cheese, drizzled with truffle oil; pepperoni, sausage and caramelized onion; and, premium prosciutto and spinach. The dough is freshly prepared, kneaded and tossed in-house daily, the sauce simmers throughout the day.
Alternate choices include Caprese salad made with fresh mozzarella, vine-ripe tomatoes and fresh basil; the "Panzanella" made with rustic bread, grilled vegetables and house-cured tomatoes; or a warm toasted Panini filled with ham, apple, mozzarella and a touch of fig jam.
Early travelers can start their day with a "Sunnyside Pizza" combining thick-cut bacon, house-cured tomatoes and a cracked egg on top of an oven-crisp pizza crust.
"Sometimes, you just can't beat classics, like handmade pizza and vintage wine. And that's what we've done with PizzaVino," said Les Cappetta, president and CEO of SSP America. "We've paired two universal favorites, something passengers know and love, and presented them in a relaxed, neighborhood pizzeria – right at the airport. We're proud to be working in partnership with DFW and to be introducing one of our newest creations to the travelers of Dallas/Fort Worth."
Read more about restaurant design and layout.