Texas Pizza Joint Serves Lasagna So Perfect, It’s Reached Cult Status
I’ll admit it: I never expected to find my favorite lasagna at a pizza joint. But here we are, talking about Zoli’s NY Pizza in the Dallas–Fort Worth area, a place that has somehow turned smoked brisket and pasta sheets into a Friday-night phenomenon.
This isn’t your nonna’s recipe, and that’s exactly the point. Texans line up, drive across town, and plan their weekends around a single baked dish that marries barbecue smoke with Italian comfort in ways that feel both rebellious and perfectly logical.
Meet Zoli’s NY Pizza in Dallas–Fort Worth
Zoli’s operates two locations, one in Addison and another in Fort Worth, and both pulse with that unmistakable East Coast pizza-parlor energy.
Ovens stay hot, conversation never stops, and the scent of baking dough hangs in the air like a promise.
You walk in and immediately sense the rhythm: staff calling orders, regulars greeting each other, boards announcing daily specials in chalk.
What started as a pizza spot has quietly become a destination for something entirely different. That baked pasta dish has people crossing county lines.
Both spots feel neighborhood-cozy yet buzzy enough to remind you that good food draws a crowd, and Zoli’s has earned every bit of that attention.
Why People Drive For It
Regulars don’t just stumble into Zoli’s. They plan for it. Weekends roll around, and suddenly the group chat lights up with lasagna plans. Friends coordinate, tables get reserved, and anticipation builds like it’s opening night for a show.
Inside, the energy never dips. Specials rotate on boards, servers move with confidence, and the kitchen hums at full tilt. People return not because they have to, but because skipping a Friday at Zoli’s feels like missing out on a tradition.
The ritual matters as much as the food itself, and that kind of loyalty doesn’t happen by accident. It’s earned, one bubbling pan at a time.
The Cult Dish: Date Night Brisket Lasagna
Zoli’s takes Texas barbecue and layers it into pasta sheets with ricotta, mozzarella, béchamel, marinara, and a hint of green chiles.
The menu calls it the Date Night Brisket Lasagna, and it only appears on Friday and Saturday nights. That limited window turns it into an event rather than just another entrée.
House-made pasta holds everything together while smoked brisket delivers that unmistakable pit flavor.
Creamy béchamel softens the edges, marinara adds tang, and those green chiles sneak in just enough heat to keep things interesting.
It’s comfort food with a smoky backbone, and once you taste it, you understand why people schedule their weekends around it.
How It’s Built, Why It Hits
Smoked brisket brings that low-and-slow Texas character, while béchamel adds a velvety richness that balances the acidity of marinara.
Ricotta and mozzarella melt into every crevice, creating pockets of gooey, satisfying cheese. Green chiles add a subtle kick that doesn’t overpower but definitely makes itself known.
Texas Monthly’s barbecue editor called it a revelation, and Goldbelly’s product page quotes that praise proudly. The combination reads like Sunday supper crossed with a smokehouse menu, and somehow it all makes perfect sense.
Bold flavors don’t compete here. They collaborate, and the result is a dish that feels both familiar and thrillingly unexpected.
When To Go And How To Score It
Friday or Saturday evening is your window. Zoli’s makes limited quantities, and the phrase while supplies last actually means something here.
Arrive early if you’re serious about securing a portion, because latecomers often find themselves out of luck.
Order the lasagna first, before you even think about drinks or appetizers. Once it’s locked in, you can relax and settle into the evening. Staff won’t hold portions for stragglers, and tables that hesitate often end up pivoting to pizza instead.
Timing matters, and locals have learned that lesson the hard way. Show up with a plan, and you’ll walk out satisfied.
What To Order Around It
Start with zucchini fries or cheesy garlic bread to ease into the meal. Both are shareable, light enough to leave room, and tasty enough to keep everyone happy while the lasagna bakes. Then let the lasagna take center stage as your main event.
If you’re dining with a group, add a 14- or 18-inch pie. The Honey Bastard, with its sweet honey drizzle, contrasts beautifully with the savory richness of the brisket lasagna. Square pies also appear on occasion, and they’re worth grabbing if available.
Balance indulgence with variety, and you’ll leave with zero regrets and possibly some leftovers to fight over later.
The Scene You Walk Into
Zoli’s blends New York hustle with North Texas hospitality. Pans clatter, pizza perfume fills the air, and families occupy big tables while date-night couples settle in near the bar. The vibe is full-service but unpretentious, lively but never chaotic.
Both Addison and Fort Worth locations feel like neighborhood spots from the moment you step inside. Regulars greet staff by name, first-timers get friendly nods, and everyone leaves smelling faintly of garlic and happiness.
It’s the kind of place that makes you want to become a regular yourself, and by your second visit, you probably already are.
Proof It’s A Thing
Local press has consistently listed Zoli’s among Dallas’ standout lasagnas, and crowd-sourced menus tag the brisket version as a top dish.
Weekend social media posts regularly announce sold-out status, and the comments fill with people lamenting their late arrival or celebrating their successful score.
This isn’t hype manufactured by marketing teams. It’s organic, word-of-mouth momentum built over countless Friday nights.
When Texas Monthly’s barbecue editor weighs in and Goldbelly ships it nationwide, you know something special is happening.
Legends don’t form overnight, but they do form one perfectly layered, smoky, cheesy pan at a time, and Zoli’s has mastered that formula.