I've been a regular at Dolce Vita, chef Marco Wiles's casual pizzeria in Houston, since it opened in 2005. I always get the parsley and pancetta salad: a mound of parsley leaves with Parmigiano-Reggiano, over which the server ladles hot, crispy pancetta and pancetta fat from a tiny copper pot. The tableside drama of pouring hot fat onto a green salad makes everybody swoon. —Monica Pope, T'afia, Houston