Chef Daniele Puleo has shifted into expansion mode. The brains behind Daniele Osteria on Oak Lawn, Puleo is branching to Fort Worth on South Hulen, near TCU, with a wine bar-cum-pizza parlor. It’s called Brix and will feature genuine tossed Neapolitan pies.
How genuine? The Brix kitchen will be manned by Cosimo Martone, who hails from Naples, and Charlie Cangelosi, whose roots go back to Palermo with some New York filtration. Brix (a scale used to measure the sugar content of wine grapes) will have a wine list of 80-100 bottlings (75 percent Italian with California bringing up the rear), a wine-by-the-glass selection of 20, focaccia sandwiches and great platters of Italian meats and cheeses. Fireside Pies bait? The duel begins November 1. --Mark Stuertz
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