By Tracy Morin
Photos provided by Harwood Hospitality Group; pizza photo by Kathy Tran
Everyone is familiar with the no-brainer pairing of pizza and beer, or pizza and wine, but less obvious is a pizzeria that focuses on pairing pizza with martinis. That’s the concept at Poco Fiasco, tucked into Dallas’ lively Harwood District—and, with its design-forward environment, playful night-spot energy and elevated ingredients on a menu led by chef Taylor Kearney, the concept is making a splash.
“It’s right there in the name: Poco Fiasco is meant to feel a little unexpected, a little crazy in the best way,” Kearney says. “That energy shows up across the entire experience, from the food and beverage program to the design and even the way the space flows into the covered patio and seating areas. It’s a place that doesn’t take itself too seriously but is still very intentional in how it comes together.”
In this exclusive Q&A, Kearney discusses more about the unique concept, its approach to pizza and how it stands out Dallas’ ever-evolving dining scene.
PMQ: What was the original inspiration behind Poco Fiasco?
Kearney: Poco Fiasco was built around a simple idea: serving exceptional pizza and expertly crafted martinis in a fun, approachable setting. Inspired by classic Brooklyn pizzerias and a thoughtful cocktail program, the concept blends quality, hospitality and a lively atmosphere that works for everything from a quick bite to a night out. Along the way, we’ve learned that authenticity, consistency and a focus on doing a few things exceptionally well are what create lasting guest loyalty.
PMQ: Tell us more about the pizza menu. How do you balance authenticity with creativity when developing new pies and flavor combinations?
Kearney: Everything starts with the ingredients and the dough. From there, it’s really about respecting the foundation of traditional pizza while finding ways to push creativity through flavor and presentation. Fermentation plays a big role in that process, along with building balance in the dough so it can support both classic and more unexpected combinations.
We also wanted to have fun with the naming and overall personality of the menu. While we absolutely offer simple, traditional pizzas, some of the most popular items come from more playful, unexpected pairings. The Fig & Favor, named after our market across the alley, is a great example; it’s a gyro-style pizza with fig jam. Guests really respond to those kinds of dishes that surprise them or combine flavors they might not normally think to put together.
PMQ: Tell us more about your dough process and finished crust.
Kearney: Our dough is intentionally simple: flour, salt, water, yeast, sugar and olive oil. That’s a standard base you’ll find in most pizzerias, but what really defines the final product is the process behind it.
Fermentation time and hydration levels are key to achieving the structure we want. We spent a lot of time testing and adjusting those variables to work specifically with our ovens, which operate at a lower temperature than traditional pizza ovens. Those refinements are what give us that balance of a crispy exterior with a foldable, light structure in the slice.
PMQ: With a strong emphasis on design, atmosphere and social energy, how do you create a concept that feels as much like a social destination as a pizzeria?
Kearney: Poco Fiasco was intentionally designed to feel like more than just a pizzeria—it’s a full sensory experience. The goal was to create a space that feels a little unexpected, a little elevated, but still completely approachable. The energy is meant to match the food: lively, a bit chaotic in the best way, and social at its core.
The space itself reflects that idea. The ceiling mural, for example, tells a “fever dream” version of the Harwood District—pulling in different moments and icons from across these 19 city blocks, from Harwood Arms to Magnolias: Sous Le Pont, along with signature design elements like the blue tree from Te Deseo, the life-size chess board from Marie Gabrielle, the Rolex building, and even samurai nods to the Barbier-Mueller Collection. It’s all intentionally layered—almost like you’re inside the district’s memory of a night out.
At the same time, we’re very intentional about grounding all of that energy in real hospitality and execution. The design can be bold, but the service and food have to be just as dialed in. It’s not meant to be style over substance—it’s both working together so guests feel like they’re somewhere fun, but still taken care of.
PMQ: Martinis and pizza are not necessarily a traditional pairing. How does the beverage program complement the food menu, and how do you entice guests to try both?
Kearney: The martini program is really about breaking down some of the traditional barriers people associate with both martinis and pizza. Martinis are often seen as very formal or “old-school,” while pizza is casual and familiar—putting them together naturally creates a balance that feels more modern and accessible.
We’ve taken a very approachable stance with martinis. They’re not meant to feel intimidating or overly serious here. Instead, they’re designed to be part of a fun, social experience, where you might order one with a slice or share a round with friends over pizza. That contrast is what makes it interesting.
What we’ve found is that guests really respond to that pairing because it removes the hierarchy from dining and drinking. You don’t have to choose between something elevated and something casual—you can have both in the same moment. That’s very much the spirit of Poco Fiasco.
PMQ: What trends are you currently seeing in customer preferences when it comes to pizza, cocktails and dining experiences, especially among younger urban diners?
Kearney: One of the great things about pizza is that it resonates across all demographics. That’s why we approach both the food and beverage programs with a balance of playful creativity and refinement.
What’s interesting is how evenly the menu performs. While classics will always have a strong hold, our specialty pizzas perform almost at the same level in terms of sales. Today’s guests—especially younger diners—are much more open to trying bold flavor combinations, but they still want something approachable. That balance is really what drives how we build the menu.
PMQ: Where do you see the future of Poco Fiasco?
Kearney: Looking ahead, we’re focused on evolving Poco Fiasco through menu innovation while staying true to what guests love most. From seasonal pizzas and creative martinis to expanding our sandwich and sub program, we’re excited to introduce new flavors and experiences that build on our Italian-American roots and social dining atmosphere.
