How did Cane Rosso get started?

When Cane Rosso founder Jay Jerrier traveled to Italy on his honeymoon, he fell in love with Neapolitan #Pizza. Jerrier, however, took his love one step further and learned how to make Neapolitan pizza himself, training in a 60-hour course with the Associazione Verace Pizza Napoletana (AVPN) in Italy under master pizza chefs (pizzaioli). He started with a mobile wood-burning oven in 2009 and opened his first restaurant in Dallas’ Deep Ellum district in 2011. There are now five Cane Rosso restaurants in the Dallas-Fort Worth area. The first #Houston restaurant is located on N. Shepherd Drive, and another will open later this year (2016) on Yoakum Boulevard.

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Cane Rosso was named “The Best Pizza in Dallas” by D Magazine five years straight (2011-2015) and has received numerous other honors. It has been featured on "Diners, Drive-Ins, and Dives" by host Guy Fieri. Jerrier also runs Cane Rosso Rescue, a non-profit organization that works to save abandoned dogs. Cane Rosso welcomes dogs on the patio adjoining the restaurant.

Dining at Cane Rosso

Cane Rosso is quiet inside. The restaurant’s décor is simple, modern, and uncluttered. Natural light pours in through the floor-to-ceiling windows, and the floor is tile—pristine and easy to clean. Toward the back, you can see a pile of logs on a dolly, waiting to be used in the oven. The tables are simple and functional, with no tablecloths. The large bar has a rustic, wood look and a granite counter.

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This was my second visit to Cane Rosso. On my first visit I had the Cacio e Pepe or Cheese and Pepper pasta, which featured spaghetti with Parmigiano Reggiano and Pecorino Romano cheeses and black pepper. On my second visit I brought my husband along, and we both tried the pizza. Cane Rosso’s pizzas are all 14” in diameter, and they are made Neapolitan-style, with a light dough that is made in-house, with fresh ingredients and mozzarella cheese that is made in-house. Neapolitan pizzas are traditionally meant to be eaten with a knife and fork.

I had the Delia Pizza, which was topped with mozzarella, arugula, San Marzano tomatoes that melted in my mouth, and bacon marmalade. The arugula was uncooked, which gave some crunch to the pizza, and the bacon marmalade gave it an unexpected sweetness. My husband had the Joan Marie Pizza, which was topped with pepperoni, the house-made mozzarella, goat cheese, and a roasted jalapeno pesto. 

The outstanding thing about my pizza was the dough. Neapolitan pizza dough is made from 00 flour.

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It tastes like and has the same consistency as Indian naan—faintly crusty on the outside, with a buttery, chewy, light and fluffy inside that tastes like heaven. It had burn spots but was not charred, and it had a toasty flavor. The oven is heated to 900 degrees F, and the pizzas are baked in under 90 seconds, being constantly turned.

Cane Rosso offers three salads—the Mista, the Caesar, and the Capra.  Of these, the Capra contains pancetta--Italian bacon.    Desserts include Diavoletti (Little Devils), which consist of fried dough, powdered sugar, caramel, and Nutella. They also make zeppole, which are Italian-style doughnuts, a S’Mores Calzone, and tiramisu. Desserts are “big enough for the group.”

Besides the typical soft drinks or tea, guests can order mimosas or sangria for $1.00 during the Sunday lunch service. They also have a good selection of wines and beers. Because The Heights is dry, you must join Cane Rosso’s ‘private club’ to drink alcohol.

Pricing at Cane Rosso

Two pizzas and two $1.00 drinks cost slightly over $36.00, not counting tax and tip. Their pizzas cost between $13.00 and $16.00, and their desserts cost between $8.00 and $10.00. My pasta dish cost $12.00. If you are visiting Houston, Cane Rosso is a great place to eat! #food