What happens when a Neapolitan master pizzaiolo and a serious Dallas industry vet fall in love? They open a next-level pizzeria. And Partenope Ristorante doesn’t mess around: pizzas come fresh out of an Italian-made, wood-fired oven (try the Montanara — it won gold at Naples’ “Pizza Olympics”), pastas are handmade, and cocktails are top-notch. It’s a delicious operation made with a lot of heart and soul, so come here, and come often.