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August 5, 2022
Russo’s New York Pizzeria At World Franchise Forum Dubai

Russo’s Restaurants, the family of dining concepts that includes Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced plans to significantly enhance the brands’ footprint in the Middle East and Asia a result of the successful openings of 3 branches in the UAE. Evidencing the excitement around both brands, in 2013 Russo’s not only […]

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August 5, 2022
The Russo’s Family Promise

The Russo’s menu is driven by the growing demands and trends in the wellness community, using powerful and nutritional ingredients. That’s what separates us from the rest. Today, many of the national pizza chains place emphasis on cost saving at the expense of quality. Some national chains have even publicly admitted to serving poor quality […]

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August 5, 2022
Reinventing Pizza

Authentic New York-Style Pizza is more than just a thin crust. In Chef Anthony’s kitchen, it means Italian semolina wheat dough, Californian vine-ripened tomatoes and pure, fresh mozzarella cheese. Quality ingredients are the foundation of this New York-Style Pizzeria powerhouse. Characterized by a thin layer of tomato sauce and a generous topping of mozzarella cheese, […]

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August 5, 2022
Chef Chat, Part 1: Anthony Russo Of Russo’s New York Pizzeria

No matter how you slice it, Anthony Russo is a success story. He developed one of the first New York-style pizzeria concepts in Houston. After perfecting his family’s recipes for his own restaurants, he took the concept and started franchising it. That concept was Russo’s New York Pizzeria. Today, you can find Russo’s New York […]

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August 5, 2022
Chef Chat, Part 2: Anthony Russo Of Russo’s New York Pizzeria

One of the things Tony Russo is most proud of is establishing a franchise operation that still manages to provide quality and consistency across all of their stores. That hasn’t been an easy road. Russo started out as many restaurateurs do: in a tiny little eight-seat restaurant preparing his family’s recipes as we learned in […]

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August 5, 2022
Spring Opening

An important part of any franchise system is its reliable franchisees. After all, they’re not just buying a piece of a company – they’re buying their future. At Russo’s, we have several multi-unit owners who have risen to great heights using Russo’s proven system. Celebrating his third opening, multi-unit franchisee Guillermo Medellin has just opened […]

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August 5, 2022
Russo’s Light, Fresh Menu Items Contribute To National Nutrition Month

As a prominent proponent of fresh, light Italian dishes made with ingredients totally devoid of preservatives, Russo’s was delighted to provide healthier dining options for lunch, dinner and brunch during National Nutrition Month (March) – and beyond. Known far and wide for its delicious gluten-free pizzas available both fresh in the 35-plus worldwide restaurants and […]

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August 5, 2022
Russo’s Celebrates Grand Reopening In Downtown Houston

Russo’s New York Pizzeria recently celebrated the highly anticipated reopening of its newly redesigned restaurant located on Polk Street in downtown Houston. One of Russo’s post popular locations for Houstonians and visitors alike to experience authentic, fresh, scratch-made Italian food that the whole family can enjoy, the Polk Street restaurant’s interior has been completely transformed. […]

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August 5, 2022
Russo’s Welcomes New San Antonio Location

August has been an exciting month for Russo’s – we welcomed a new Russo’s Coal-Fired Italian Kitchen at the beginning of the month at San Antonio’s premium mixed-use residential and shopping destination, The Rim. Russo’s Coal-Fired Italian Kitchen at The Rim is open for lunch and dinner with catering options available. The sleek, modern and […]

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August 5, 2022
Russo’s Restaurants Pursues Growth In Dallas Area

Opening a new restaurant can be a daunting task – coordinating labor, real estate, vendors and marketing is enough to have any ambitious individual looking into business ownership second-guessing his or her decision. When you couple the sheer amount of work with the fact that many restaurants are unsuccessful in their first few years in […]

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