We wanted to share a few new safety precautions put into place during this time of social distancing:

  1. To limit crowds, we highly recommend checking in before your arrival via our individual Yelp Pages.
  2. Guest parties will be limited to a maximum of 10
  3. We’ll have a 90-minute time limit for tables, to help us serve as many guests as possible in our limited capacity
  4. Guests will need to remain at their tables, to help ensure social distancing


Contact Us

Our Principals


  • Preston Lancaster


    Founder / CEO

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    Preston was born and raised in Dallas, Texas with restaurant-centric DNA in him. His grandparents were in the business for over 50 years and his mom owns a pizzeria and wine bar where Preston worked as a kid, running food and bussing tables. Fast-forward many years, Preston earned a golf scholarship to the University of San Diego and left four years later with a Business degree and his sights set on entering into the hospitality industry.

    Preston has always been an entrepreneur at heart, from starting a lawn-mowing business as a child to owning a financial services company to owning half a dozen restaurants in the DFW Metroplex. In 2007, Preston purchased Palio’s Pizza Café in Little Elm, Texas and subsequently opened up three more North Texas locations. Soon after came the purchase and rebuild of the highly acclaimed Cadillac Pizza Pub in Downtown McKinney, Texas.  Next, the concept of Taverna Rossa was born and opened its doors in 2013 in Plano, Texas.


    VP of Operations / Partner

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    Tony has grown up in the entertainment and service industries all his life, having been mentored by his grandfather, regional executive with Metro Goldwin Mayer Motion Pictures. Tony was raised in Dallas, Texas, but spent many years traveling and living abroad before he met Preston Lancaster in 2006, and later joined the group with restaurant #1, Palio’s Pizza Café in Little Elm.


       Getting to do what he loves every day, Tony has become VP of Operations and a Partner in the 33 Restaurant Group, and remains enthused about its giant future. Having worked in the country club and restaurant industries most of his adult life, He’s truly living his dream, while bringing the Craft Pizza & Craft Bar scene to the next level.


       An extreme sports enthusiast and huge Dallas Cowboy fan, an avid golfer and always giving Preston serious matches on the golf course. Tony is also a pizza oven master and a Jedi bartender, resurrecting his grandfather’s favorite recipes, including his famous Bloody Mary. You never know what Tony might whip up behind the bar or in the kitchen, but you can be guaranteed that it’ll be amazing and leave you coming back for more.


       Tony enjoys working with his wife and life-partner, Sarah, who coordinates private events and gatherings for the 33 Restaurant Group, along with creating inspirational design touches and décor for the restaurants. I look forward to seeing you in one of our locations.




    Director of Operations

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    Bringing in years of hospitality experience from Gaylor Entertainment and Fireside Pies, we're thrilled to have her as a part of the 33 Restaurant Group family.


    Marketing & PR Director

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    Shannon is the creative lead behind {33} Restaurant Group's Marketing and PR. With a Bachelor of Science in Marketing and a diverse background in the sports, entertainment, and restaurant industries, Shannon brings a new perspective to our community relations and strategies. She regularly finds inspiration at the restaurants, or should we say "the office". So next time you are in one of our restaurants, and you see her making a desk at one of our tables, feel free to stop by and let her know what you think!


    Catering & Event Director

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    One of the most energetic, creative, and organized catering and large party directors that any company would be lucky enough to have. Sarah is the loving wife of owner and operating partner Tony Smith. You can see her decorating the restaurants and preparing events for parties that join us in the restaurants and at home.


    Director of Culinary Operations

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    Brian likes to say he was born into the restaurant business. He brings the pragmatic perspective of operator/ownership to 33RG’s culinary operations with a get-your-hands-dirty approach to problem solving and a never ending desire to improve on a foundation of excellence. In his off time, when not in the backyard with his wife, daughter and dogs, you’ll find him on moto-camping adventures with a camera in his hand.

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