Even after 80 years in Dallas and 12 in Fort Worth, plenty is new at Campisi’s pizza
Campisi’s Restaurant has nearly 80 years of history.
But it’s all about the future for this true locally owned Italian restaurant for everyone from dating couples to soccer teams.
Campisi’s, 6150 Camp Bowie Blvd., has been open in Fort Worth only 12 years. But it was 1946 when founder “Pop” Campisi first introduced pizza to North Texas in his Dallas bar.
The Dallas Morning News called it a “delicacy.” When Campisi bought a Mockingbird Lane bar named the Egyptian in 1950, the legend of Campisi’s Restaurant was born.
In Dallas’ jet-set heyday, it drew stars like Mickey Mantle, Marlene Dietrich, Bert Bacharach and regular Tony Bennett for pizza, red-sauce Italian spaghetti, fried ravioli, shrimp scampi and Italian-style strip steak.
Now, Campisi’s is an all-ages restaurant with nine locations, online table reservations, home delivery apps, chicken and seafood platters, pastas and one of the best veggie pizzas in town.
“We’ve gone back to our original recipes, so everything at Campisi’s is small-batch,” David Campisi said on a recent Eats Beat Live streaming show.
But Campisi’s has also expanded the menu and improved table service.
The idea is to draw more dining customers to go with Campisi’s robust takeout and delivery pizza business for its crisp-crust, oblong Sicilian pizzas.
For example, one new menu item is a grilled pork chop with sauteed spinach.
“We can exceed our guests’ expectations with high touches at a moderate price,” he said — $15-$25 for most dinners.
And Campisi’s is now app-friendly.
Tables can be booked on OpenTable.com. Pizzas and dinners can be delivered via DoorDash or Uber Eats.
“We didn’t buy reservation software — we bought a data company,” Campisi said. So, now the restaurant closely tracks what’s selling and where.
In fact, the Campisi’s menu has grown so much, it might be tough to decide.
Campisi recommended the old-timey house salad, of course, with a touch of Romano cheese, pepperoncinis and house oil and vinegar dressing.
I think everybody starts with the garlic cheese bread. After that, it’s tough to choose between the crab claws, toasted ravioli (with or without provolone) or the shrimp scampi.
The “Soprano” pasta in pink vodka sauce is a joking nod to Campisi’s colorful history.
The eggplant or chicken Parmigiana, chicken piccata and chicken Marsala platters all cost less than $20.
“We’re very competitive with the other family restaurants. The price point is lower than you expect to find,” Campisi said.
Pizzas start at $9 and can come with regular or premium toppings such as artichoke hearts, chicken or feta.
Campisi’s didn’t offer pepperoni for years, serving a hand-cut salami instead. Now, it offers both.
“We just want to be the neighborhood staple,” he said.
Campisi’s is open for lunch and dinner daily; 817-916-4561, campisis.us.
This story was originally published March 18, 2025 at 5:30 AM.
