I’m not in the pizza business, so any email with “VPN certification” makes me think of computer networks and IP addresses. Not “Verace Pizza Napoletana certification.” You’re probably wondering: What the thingamajig is a VPN certification? Well, it could just be (like this Serious Eats guy says) a marketing tool. According to owner Jay Jerrier, it’s “not required to make good pizza, but it is a ‘seal of quality’ and indicates that we follow the guidelines for true Pizza Napoletana.”
Peppe Miele, President of L’Associazone Verace Pizza Napoletana for the US, is coming out to Cane Rosso White Rock on 6/18 to present us with our VPN Certification. Per VPN rules, each location of a pizzeria must be inspected and approved in order to obtain certification. We had to fill out paperwork, take photos, and shoot video of the entire pizzamaking process to send to Naples. We did this as soon as we opened and everything came back with the thumbs up. We’ll have a little party at White Rock when Peppe is in town at 7pm on 6/18…he’ll present us with our numbered certificate and window sign (the tradition!!). This will make us the only pizzeria in Dallas proper with not 1, but 2, VPN certified pizzerias. The only other one in the area is Cavalli in Irving.
To celebrate, Jerrier’s throwing a party at White Rock when Peppe gets into town June 18 at 7 p.m. “We’ll do our normal pizza happy hour from 5 to 7 p.m. ($5 marinara/Margherita, $7 emma/Ella) and we’ll work on a few other snacks to put out,” says Jerrier.
“Please help us spread the word. 100% of sales from Cane Rosso in Deep Ellum tonight will be donated to the Red Cross for Oklahoma,” says Jay Jerrier. “Thanks for your help.”4 Comments »
This email from Jay Jerrier cracks me up.
Ladies and gentlemen. Can I please have your attention. I’ve just been handed an urgent and horrifying news story.
I need all of you to stop what you’re doing and listen…
Ever wondered where the former First Lady dines in Dallas? Apparently, it’s Cane Rosso. A friend of mine spotted her there this past Saturday afternoon. There was no doubt, he said. That perfectly coifed hair could belong to none other than Laura Bush. As the taco festivities raged in Deep Ellum this weekend, the former First Lady sat inside Cane Rosso, munching on pizza. According to Jay Jerrier, Mrs. Bush, who “was super nice,” ordered the Mista, Gus, Funghi, and Zeppole pizzas. Wicked cool.
[Correction: Jay Jerrier says it's "2 pizzas. Mista is a salad & Zeppole is dessert. 4 people. Super super nice too."]8 Comments »
We were a party of two adults and two children. We ordered two glasses of wine, two salads, and three pizzas. We paid $127.01. I probably wouldn’t have gasped so loud when the bill came if the food had been better. The kitchen uses high-quality ingredients; they deserve to be cooked and served properly. It didn’t help that the service lagged from the second we sat down.
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I’m writing about pizza again because, well, I can. And because lately I can’t shut up about pizza. Internet me is just following real life me’s lead.
More and more, I find myself engaging in these conversations about pizza making and… they’re not even conversations, really. It’s just me, impassioned, bathed in self-righteousness, and raving with the conviction of a true believer about how easy it is to make pizzas at home and how you have to try it. By the time I get to the ingredients, people are usually either genuinely afraid that I’ll never stop talking, or they’re nodding along, politely undressing me with their eyes instead of listening.2 Comments »
Frisky Frisco Pizzaiolo! Pizzeria Testa in Frisco has permanently hired Master Pizzaiolo, Michele D’ Amelio, who was recently crowned World Champion in the Italian Style Pizza Challenge at the International Pizza Expo in Las Vegas. Before the completion, Amelio couldn’t commit to a full-time gig at Testa because of visa complications. Once he became a world champion, he qualified for special visa the government grants to foreigners with special talents and—voila!—he’s now cleared to make pizza in Frisco. It’s a Caputo flour miracle! Go. Eat. Report. 8660 Church St. Frisco. 469-200-8015.
Happy Birthday, Driftwood. Hard to believe Driftwood is already celebrating its first year in business. To mark the occasion, they’re hosting a special Taste of Spring Dinner on April 15 with guest Chef Grant Gordon from Tony’s in Houston. Chef Omar Flores and Chef Grant Gordon will be serving a six course Taste of Spring Dinner with wine pairing for $150.00 per person plus tax & gratuity.214-942-2530.
Mais Gaúchos em Frisco! Estilo Gaucho, a new Brazilian steakhouse, is open in Frisco. Expect plenty of swaggering southern Brazilian cowboys armed with swords of prime meats and 1,300 wines. Sounds better than match.com to me! 8650 State Highway 121, Frisco. (Off of State Highway 121 and Preston Road at Stonebriar Centre) 214-618-6150.
Fuqua to France! Julia and Lee Fuqua of Fuqua Wines have organized a wine cruise up the Rhône River next November. Looks like something we all should do at some point in our lives. Check it out.
Tex-Mex Buzz: Neighbors close to Victoria’s Mexican Grill in the OC are loving what their eating. Have you been?1 Comment »
The debate is officially over. Sorry, East Dallas; sorry, Lakewood, North Dallas, Far East Dallas, and everyone else who wants a slice of Jerrier in their neighborhood. Zoli’s NY Pizza Tavern, a place for pizza lovers who hate Cane Rosso, is moving to Oak Cliff, according to Teresa Gubbins. The “leader in the clubhouse” turned out to be Bee’s old space.
Yesterday, a Facebook page came to our attention. It was for a place called Zoli’s New York Pizza Tavern. In the “about” section, it said: “If you hate Cane Rosso, you’ll love Zoli’s. True Old School NY style pizza joint. We even have chicken and ranch dressing. Coming as soon as we can find the right space.” Curiously, the address listed, 2612 Commerce St., was the address for Jay Jerrier’s Cane Rosso.
Shortly after we asked Jerrier about the page, it disappeared. And when I say “we,” I mean Carol. He wouldn’t respond to our email. Again, “our” means Carol’s. So I was brought into this investigation, because I know Jerrier. And when I say “know,” I really mean “have embarrassing, possibly marriage-ending photos of.” (No, no. Just kidding. I have Jerrier’s cellphone number because of this story I wrote about him. That’s all. Really. (Maybe.))
So here’s the deal: Jerrier knows this guy from New York named Lee Hunzinger. Hunzinger came to Dallas awhile back to help out at Cane Rosso. Then he returned to NYC. But before he left, Hunzinger and Jerrier kicked around plans to open a New York-style pizza place. They have a test kitchen of sorts, with a deck oven, in the back of Cane Rosso. You know, crispy crust, sell it by the slice. All that.
“We just like pizza,” Jerrier says, by way of explaining how he could proselytize for Neapolitan pie and then turn around and do such a thing. “A lot of people hate Cane Rosso. The crust isn’t crispy. There’s no chicken. I get that. And I’ve been eating it for five years. New York style is, like, forbidden fruit to me.” He spent some time working there and came to love the slices served in that fine city.
Hence Zoli’s, named after Jerrier’s first dog. Hunzinger is returning to Dallas to be the executive chef. He has a pie called the CBR, for chicken, bacon, and, yes, ranch. Jerrier says it’s awesome.
And the location of this joint? Right now, the “leader in the clubhouse,” as he put it, is an 1,800-square-foot spot in Oak Cliff. The lease has been negotiated but is not yet signed. On the off chance that it doesn’t work out, Jerrier has scouted other locations, too, including one in East Dallas.
So there you have it. The full scoop. Unless you want to see those pictures of Jerrier. Follow me on Twitter. If I don’t get the first pie out of the oven at the new White Rock Cane Rosso, I’ll share them with the world.
I’ve never set foot inside Crystal’s Pizza, but everyone keeps telling me that it was “the sh*t.” Pardon my language. Dan Koller even emailed me and Nancy just to grieve over Crystal’s closing with a beautiful, wham bam one-liner sentence: “To Dallasites of my generation, this is a big effing deal.”
So maybe Alice Laussade wasn’t overreacting when she reported that Crystal’s Pizza is shutting its doors to fluffy childhood memories forever and ever and ever. On Sunday, February 17, to be exact. That’s when Irving becomes Crystal’s Pizza-free. (According to Liz, who calls it “that childhood house of horrors,” goodbye isn’t such a bad thing.) Anyways, I digress. The whole point of this post is to make you aware that Crystal’s is selling all of its stuff, in case you’re interested. I say “stuff” instead of “trash,” because I’m nice like that. I’m trying to give Crystal’s the benefit of the doubt. However, a Facebook post from yesterday stated that Crystal’s is selling a stack of 2,000 tickets for $5 “for those who wanted something with a Crystal’s logo on it.”
What in the world do you do with 2,000 unusable tickets? A couple of ideas come immediately to mind:
At least Crystal’s is being environmentally friendly by selling its…stuff. Hey, I’m all for recycling. And, yes, there will be more junk for sale in the coming days.
Deep beneath the winds of rainy streets
In old East Dallas a tavern beats
And pulses and dances along the glades
Of Bryan Street, where troubles fade.
A legend tells of a wandering soul
Guided by whispers and owing no toll
To man nor beast, nor season or flame
In winter’s arms he seeks refrain
He casts his sword beside the hearth
And glides with grace upon the earth
This tavern sways and soothes his heart
With whiskers and songs and joy a part
Of every laugh and chuckle and bounce
The patrons live and ne’er renounce
A stranger’s needs and long respite
For in these arms be his home tonight
After I finished putting together my mother’s almond milk bubble bath, I left her a note to tell her I’d be skipping out on her chili lasagna with bologna sugar cube wraps. She’s a bit of an artisan when it comes to dining combinations, but tonight was going to be my night. I had to break free from form and let loose the hair that I couldn’t grow because of a microwave accident I suffered in my late teens. My friend Jason has a second cousin who knows a guy that works at the post office, and he said that he overheard a couple of his customers raving about this new mecca of hipster grunge called Serious Pizza. It sounds like just the place for me to launch my shamisen one man band and show the world my brand of cool, while also absorbing a little of theirs.
Jump and get more serious.
If I ever want to get a good sleep I have to turn my computer off. If I don’t, I run the risk of passing it in the middle of the night and noticing the little green light next to Teresa “Gubbshoe” Gubbins’ name on gTalk. For while I am making a middle-of-the-night bathroom run, Gubbshoe is scouring Facebook, Craig’s List, Angie’s List, and this list, and beating stories out if the internet bushes. I swear she is a vampire.
This morning she shines a beacon on the big news in East Dallas: Jay “The J” Jerrier is opening a second location of Cane Rosso at 7328 Gaston Ave. at Grand Avenue, near White Rock Lake. (I know something about Jay that she doesn’t but I’m not telling!)
Anywhoo, it begs the question: Does North Oak Cliff have a hipper food scene than East Dallas? Or vice versa?
Do you like the Goodfriend-Mecca-Matt’s-Barbec’s sensibility of East Dallas or the Oddfellows-Bolsa-Boulevardier-Smoke-Hattie’s vibe of Bishop Arts District and North Oak Cliff? And WTF, Marc Cassel? Will you ever open?14 Comments »
Ed Bailey and company purchased the Uptown Bar & Grill about six months ago. According to Ken “Kesey” Kuczwaj, Vice President Brand Development of ECB Enterprises, Uptown Bar and Grill will close around November 1 and will reopen as a yet-unnamed “man-versus-food type sandwich shop.” The restaurant will have “cool cocktails” and “the greatest New York Sicilian pizza-by-the-slice you ever tasted.” More on that later.
Kuczwaj’s job is to lead Ed Bailey out of the cuckoo’s nest of grandiose steakhouses and into more manageable restaurant concepts. Like Patrizio. Today I caught up with Ken as he toured the site of the soon-to-open Patrizio Osteria in Southlake.
Stop the presses. This just in from Campania
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To all of our loyal customers: WE HAVE AN EXTENSION ON OUR LEASE IN WEST VILLAGE! Since we had a whole ton of people say that they would join us for a last great night this Wednesday, we though why not have a special we’re staying (for now) celebration!!! SO WE ARE GOING TO OFFER $5 PERSONAL PIZZAS. That’s right, any personal pizza with any toppings, FOR JUST $5. Please Join us any time, all day, all night for this great special at our West Village Location. 3000 Blackburn Street Dallas, TX 75204. (214) 780-0605.This special can not be combined with any other offer and is dine in only.
People are impressed when you can make something from scratch that they’re accustomed only to ordering. Most people who even consider making something like pizza dough from scratch, think it’s a complicated process.
And it is. Very. If you’re confused by throwing a bunch of stuff in a food processor, hitting a button and then walking away and waiting*, this may not be the recipe for you, and, in fact, recipes may not be for you. Stop wasting your time.
What follows a pretty basic dough pizza formula, so it’s easily adaptable (I’ve done wheat and oat flour variations). Learn it, tailor it to your taste, and brag to your friends about how much smarter you are**. They’ll be impressed, possibly to the point that they will kinda hate you. But you can make pizza and they can’t.
Pizza envy after the jump Continue reading "Look What I Made: Pizza Dough Recipe"3 Comments »
This just in:
On Tuesday, August 21, from 2:00 p.m.-4:00 p.m., a representative of the Verace Pizzeria Napoletana Americas, will be in town to present Brad Liles and Keith Hall, of DOUGH Pizzeria Napoletana Dallas, with certification that DOUGH Dallas meets the strict guidelines of preparing traditional Pizza Napoletana as set forth by the Verace Pizza Napoletana Americas and its parent organization, Associazione Verace Pizza Napoletana based in Naples, Italy. That makes Dough Dallas one of only 59 restaurants in the U.S. to be certiﬁed by Verace Pizzeria Napoletana Americas.
Seems like yesterday that Campania Pizza broke open the Dallas pizza scene with their Neapolitan-style pizza restaurant on McKinney. Today Dallas Eater is reporting the once popular pie joint is closing after seven years in business on August 29. Their Facebook page says they lost their lease. Will they rise again? Stay tuned. Southlake location is aprire.
I’ve been eyeing Epic Cones’ pizzas-that-come-in-cones ever since Scott Reitz gushed about them last month, but the thought of potential heartburn kept me from ever ordering them. The Epic Cones website finally convinced me. Any home page with a wall of CAPITALIZED TEXT and two or three exclamations after every sentence (!!!) tends to do the opposite of scaring me away.
Plus, there was the enticing fact that Epic Cones also makes dessert in a cone.
The author of those homepage words is owner Chris Martinez, a very enthusiastic cone-ist (if there is such a thing) who started his small business in April 2012. Ever since then, Martinez has been working tirelessly in his Deep Ellum kitchen as the chef, owner, and delivery guy. His mother helps him make the dessert cones and curry chicken salad, but the dough is his baby and he makes it from scratch. “Everything’s from my head,” he says. “I don’t get the recipes anywhere else. I just try to make a good product that’s affordable and fresh.”
Jump if you want to get coned. Continue reading "Epic Cones Makes Chocolate Chip Dessert Cones That’ll Knock You Out"2 Comments »
This is a gratuitous combination of stuff. A mashup.
Everybody loves a good mashup. Maybe even a little too much. The existence of the KFC “famous bowl” and people who put bacon on everything prove that.
This mashup is way less, frankly, bonkers than those. Masala is tomato based, so using it as a pizza sauce isn’t too far of a leap and naan fills in nicely for pizza dough*. And it’s a great one to do as an appetizer for a party, because you can crank them out pretty quickly.
jump to get mashed-up Continue reading "Look What I Made: Chicken Tikka Masala Pizza"