Scott Lewis is charge of the kitchen at Marcus Paslay’s laid-back, family-friendly pasta and pizza place in Fort Worth’s Waterside development. Lewis is an alum of Julian Barsotti’s wonderful Dallas restaurants (Nonna, Carbone’s Fine Food & Wine, Sprezza), and it shows: Piattelli’s antipasti and pastas are terrific. Don’t miss the octopus-and-green-olive antipasto, strozzapreti cacio e pepe and fusilli with lamb sausage. Pizzas from the wood-burning oven are worthwhile, too. Skip the secondi (main courses) and move right to dessert. Full bar. --Leslie Brenner/Guide
