Brooklyn-Style Pizzeria Opens In Farmers Branch; Chef DAT Is Ditching The Tasting Menu

PIZZA WIRE – GuideLive reports that New York City native (and 20-year Texan expat) Tim Ajro has opened Bay34th St., a Brooklyn-style pizza spot in Farmers Branch. The restaurant will sling "brick-fired pizzas, both thin crust and stuffed crust," with toppings like buffalo chicken, the classic meat lovers pie, and eggplant parmesan. A slice for lunch will run you $4.75, but Ajro promises that they’re "huge." [GuideLive]

BBQ WIRE – Christmas will be here before you know it, which means that it’s time to get your order in for the holiday feast if you’re not planning on cooking. Pecan Lodge is now taking orders for smoked turkey, sausage, brisket, and hams for Christmas Day. You can place your order online from now until December 19, and all orders must be picked up at the Deep Ellum restaurant on December 24. [EaterWire]

DEEP ELLUM – The Dallas Morning News reports that the $90 prix-fixe at Deep Ellum’s Twenty Seven is no more. In response to neighborhood preferences, Chef David Temple will begin serving a menu of "16 to 18 shareable small plates, each priced at less than $20" starting on December 10. Temple, who goes by Chef DAT, has brought in Cable Smith, formerly of Austin’s Foreign & Domestic, to retool the menu. [GuideLive]