An award-winning eatery from down under has made its way to Texas. A Neapolitan concept out of Melbourne, 400 Gradi opened its first U.S. location in downtown Dallas last September. Founder and chef Johnny Di Francesco was excited to not only bring his concept to America but also join the bustling restaurant industry in the Metroplex.

Dallas is a growing food city. When my business partners who also live in Dallas toured me around, I fell in love with North Texas, Francesco says. It reminded me of Melbourne, and I felt it was only natural to open 400 Gradi in the heart of Dallas.

His Dallas partner, Igor Stevovic, also sees similarities between the areas, which helps 400 Gradi feel like an easy addition to downtowns offerings.

Both are bustling metropolitan cities with a great vibe and exponential growth, Igor says. The community in both cities are exceptionally welcoming.

As diners walk through the sleek Italian restaurant, past the wine bottle display and gleaming bartop, they will start to sense the level of polish ahead. Because 400 Gradi stands out thanks to its attention to detail. Yes, the plating is precise, and there are nuances in each dishs flavor profile. But 400 Gradi goes beyond the obvious to think about considerations that others might not conceptualize, like the waters pH.

All of 400 Gradis pizza and pasta doughs are made with what 400 Gradi calls Artisan H20 filtered water that replicates the same qualities as whats found in Naples. After the dough is prepared, it undergoes 48 hours of fermentation in a temperature-controlled room with 70% humidity.

These details transform the recipe into an authentic replica of the Italian dish that was perfected after years of preparation. And the world has taken notice 400 Gradi received the Best Pizzeria in Oceania honor at the 50 Top Pizza Awards in Naples for two years in a row (2018 and 2019).

Besides the fact that our pizza is made with love, its a traditional Neapolitan-style pizza that was handed down from generation to generation, Igor says.

Diners cant go wrong with the traditional Margherita Verace named the Worlds Best Pizza in 2014 at the Pizza World Championship in Parma, Italy. But its far from the only star on the pizza menu. The Ortolana, topped with eggplant, onions, capsicum and zucchini, proves to be a hearty vegetarian pie. And the Diavola, complete with hot salami and arugula, offers a little more heft with its cured topping.

But 400 Gradi is more than a pizzeria. Its a sophisticated classic Italian concept that serves phenomenal pies. But thats no excuse to sleep on its other dishes. Start out on a bright note with the burrata, accompanied by chargrilled bread that smells as good as it tastes. Or, for an appetizer that can feed the masses, order the Salumi Board: a selection of cured meats and cheeses served with gnocco fritto and giardiniera.

The pastas, held to the same level of excellence as the pizzas, are made fresh every day. The Linguine Alla Pescatora, topped with prawns, mussels, clams and scallops and served in a napoli sauce, acts as a representation of what the dinner menu offers: classic dishes uplifted by precision. And the Tortelli E Zucca combines unexpected flavors pumpkin-filled pasta served with butter, sage, pine nuts and amaretti for those interested in trying something new.

The Risotto Agli Asparagi Aquarello rice, mascarpone, zucchini puree and asparagus offers creaminess. And its subtle balance of salty and sweet flavors makes for a refined bite. To continue your Italian spread, try the pork short ribs, done the Italian way, served with a balsamic glaze.

The coconut panna cotta, served in dark chocolate shells with bounty gelato and a lime gel, provides a sophisticated ending to the meal. And the dessert calzone, folded pizza crust with Nutella served with Zero Gradi vanilla gelato, pairs different restaurant creations together for a well-rounded treat.

A trip over to 400 Gradi offers genuine gourmet Italian flavors. So skip the plane trip, and head over to downtown Dallas for a taste of something fresh yet familiar.

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