Argyle is getting its first wood-fired oven pizza joint later this month, opening on Monday, May 23. Earl’s 377 Pizza was created by the masterminds behind Barley & Board and LSA Burger Co, two newer and wildly popular downtown Denton restaurant concepts fostered by Denton restaurateur Sparky Pearson.
Earl’s culinary crew is “all about the dough.” The pies will come in two sizes, 11” and 16.” Chef Chad Kelley says that the hand-made dough sits for 48 hours after being made. This rest provides time for proper fermentation, which allows the glutens to breakdown giving the end product a “no bloat” feel when consumed. A gluten-free option is also on offer, though the crust isn't made on site.
“There is nothing these ovens can’t do,” says Kelley. Both of their state-of-the-art ovens can cook 100 pies per hour, so they expect the bolstered support of the pie-pumping oven to make opening a breeze. As an added bonus, the restaurant doesn’t have a freezer, so you’ll never have to deal with freezer burnt crusts.
The new pizza joint will offer a pick-up option in addition to room for 200 folks to dine-in. Either way, you get to experience the aesthetically beautiful interior of the building. The pick-up area is easily distinguished with the vintage pickup truck mounted on top of the to-go door.
The simple and straightforward menu will include three sandwiches, three appetizers, three salads, and twelve specialty pizzas - and eventually some deserts. Earl’s will also offer a kids menu, although that has not been fully fleshed out yet. They’ll also be serving Maine Root sodas on tap.
Earl’s historical residence was formerly home to the Argyle fire station for 50 years. They will have Engine No. 1 parked between Fuzzy’s and Earl’s, perfect for post-pizza-photo ops. The restaurant will eventually have an outdoor stage and will host live music, which pairs extremely well with one of the thirteen Texas beers on tap.