The not-yet-named pizzeria by Asdren Azemi will open at 6249 Altamesa Blvd by July.
For Chef Asdren Azemi, there’s no running from the restaurant industry. It’s in his blood. Born into the business, he was sweeping floors by five, and trading typical teen entertainment for bussing tables and welcoming patrons at his father’s restaurant and Fort Worth favorite, Ruffino’s.
Now, Asdren is achieving his long-held aspiration of opening a pizzeria. Though the shop is yet to be named, its destiny of success is likely already sealed by the illustrious culinary career — and hereditary knack — that precedes this venture.
Asdren told What Now Dallas that he once considered another promising career path, but turned it down to attend French culinary school in New York City. There, the classically trained chef trained under James Beard Award-winning chef, Bradford Thompson, and continued to glean industry experience and wisdom until the pandemic lead him, his wife and young son back to Texas.
“I had an itch for getting back into the restaurant business,” Asdren said. “I knew I wanted to open a pizza shop, which was largely inspired by being in New York for the last ten years pre-pandemic. I always caught myself having a slice on the way to work.” Asdren said that though there are plenty of pizza and pasta joints around the Fort Worth area, he has yet to find one representative of that “quintessential New York sauce and dough.” But, he’s about to change that.
“I’m not looking to reinvent the wheel. I just want to elevate the New York slice — to take it to another level.” His plans for the pizzeria include dine-in, carry-out, and delivery of his masterfully curated pizzas, as well as a rarely seen feature for pizza joints — a drive through, which he hopes will appeal to on-the-go or late night eaters.
“I’m a sucker for late night food. It’s a different kind of energy. We might not offer the entire menu, but there will be slices and pies.”
The full menu will feature pizzas, calzone, pastas, subs and a selection of salads. In addition to his focus on the food and his customers, Asdren says he wants to create an “amazing culture” for his staff.
“I’m a much better operator today than I was years ago,” Asdren said. “I’ve been humbled, gathered experience and I want to create an amazing culture also. I’m scouting for great staff every day.”
Asdren expects a name to be decided upon soon, with social media and a website to come, followed by a grand opening this summer.
