Okay, so maybe I was halfway wrong for calling Pizza Patrón a nincompoop the other day. Clearly the company is a marketing mastermind for offering free pizzas to anybody who ordered in Spanish between 5 and 8 p.m. yesterday. I traveled to the East Dallas Pizza Patrón on Ross at the start of the pizza madness, and lo and behold, there was a horrendously long line that extended across several storefronts and out onto Ross Street. Traffic was backed up for at least four or five blocks. Most of the people in line looked like they could already speak Spanish fluently, and many were first-timers who’d been waiting in line for an hour before Pizza Patrón’s doors opened. D Magazine intern Caitlin Giddens hit up the Pizza Patron on Oak Lawn to check out the after scene.
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Pizza Patrón delivered on its promotion of free pizza for those who order in Spanish last night. The Dallas-based restaurants welcomed lines of customers looking for their free 15-inch pepperoni pizza. Fernano Basquez, assistant manager at the Oak Cliff location, said his restaurant gave away more than 300 pizzas from 5-8 pm.
“They also received a coupon for discounts on breadsticks and churros,” Basquez said. “Those are redeemable anytime until the end of this month.” Pizza Patrón’s promotion has raised controversy among those who believe English should be the country’s primary language. But Basquez said they didn’t turn anyone away from their free pizza. “We gladly helped those who didn’t know Spanish,” he said. “Then they would do it and get their free pepperoni pizza.” Similar to the company’s last promotion of accepting pesos, Pizza Patrón hopes to cater to their neighborhood. “Since we are based in a Hispanic community I think it was a good turn out,” Basquez said. “We’ve been talking about this and preparing for a while. A lot of the companies who bring our food donated some product for the promotion.”
OK…889 more “likes” for our Cane Rosso page by midnight on Friday and we’ll be doing $1 pizzas on 6/11! Share this post and tell your friends to get liking.
At that time, around 5 p.m. on Tuesday, Cane Rosso only had 4,111 likes, and Jerrier was hoping to get that number up to 5,000. Now it’s 8 a.m.-ish on Wednesday, and Cane Rosso has 5,406 likes already. Yowzah!
Some fan guy asked Jerrier what would happen if he reached his goal by today (Wednesday). Jerrier responded with:
If it happens by tomorrow AND we get bikini girls on the patio we may do free pizza.
I think we can work to make that happen, right, SideDishers?
There must be close to 30 restaurants now in the Preston Forest Shopping Center. A Disher with a cell phone and an urge to try a St. Louis-style pizza from Tomato Pie in the former Wolfe Camera store in southwest quadrant sends a pic and a quick review.
I’ve had matzo with more flavor than their crust. But the toppings were generous. Their house dressing is a kind of honey-mustard-ish (hubby says no) sweet/sour type. Mediocre at best.
It hurts me to report this, because I do find myself at Pizza Patrón on some occasions, excited to hand over a $10 bill in exchange for cinnamon churros and greasy, greasy pizza – pizza so bad that it tastes good. But I think we can all agree that Pizza Patrón is being a nincompoop about its latest promotion that the pizza chain just announced. According to the press release, if you order in Spanish between 5 and 8 p.m. on June 5, you can receive a free large pepperoni pizza while supplies last. I’m all for the promotion of our immigrant communities and celebrating their positive force of change, but there has to be a better way to do it than this weird publicity stunt that’s given non-Spanish speakers a platform to complain. This free pizza exchange has already prompted a lot of crazies to reinforce their ideas that we should be speaking English in this country in public places at all times. (To which I politely reply: No. Thank. You.)
Jump for the entire press release.29 Comments »
Jay Jerrier invited me (and about 400 other people) via Facebook to his restaurant, Cane Rosso, to watch his debut on Diners, Drive-ins, and Dives. Yesterday morning, I got a text message from Cane Rosso’s automated database system that Jerrier was going to host a watch party at 9PM. I also noticed several tweets about the party. (There’s a reason he’s a nominee for best tweeter.)
My husband and I got there early. We knew the kitchen would close around 8:30PM so the staff could watch the show, and we assumed the 400 Facebook friends would be early, too. Turns out, we were a little too anxious. Around 7:30, we had no problem getting a seat. Jerrier was cooking up a storm. But around 8:30PM, he took a break and started walking around. At one point he looked out the window, said something about moving his car, and rushed out. Then we saw the food truck Enticed roll up. Next thing we know, SsahmBBQ pulled up along side. Jerrier came in and announced that it was all on the house. People ran out to get their shaved ice and Korean tacos just in time to watch Jerrier’s performance on DDD.
I wish I could break down the segment for you, but I can’t. There was a lot of applauding and cheers, so I missed some of what was said. And while the crowd was frenzied, Jay stood stoically and watched the show. His wife and kids were there as well. I planned on rewatching the segment when I got home, but there was a little game on and it took precedence. But I can tell you this: the pizza looked amazing, the shots of the pasta made us wish we had ordered pasta, and Jerrier did a great job. Also, he’s a really great host. (He’s even been kind enough to allow people to order ranch dressing at his restaurant. Kinda.)
The most frequent question asked of Dough owner/chef Keith Hall is: “Why does a11-inch pizza cost $16?” I asked the same question and here is what I found.
If you want quality, you don’t start with “cheap food.” Pizza at Dough starts with flour from Napoli, the ancestral home of Pizza Napolitana. The grade “double zero” reflects the fineness of the particles. Then comes the water used to make the dough (and is also served in carafes at the table). It comes from the City of Dallas and then goes through a filtration system that removes chemical and physical impurities.
Jump for the full story.14 Comments »
Good morning. Did you wake up, brush your teeth, and throw on some clothes? Most importantly, did you vote for your favorite pizza place for our Readers’ Choice poll yet? If you’re dazzled by Jay Jerrier’s ability to run Cane Rosso and tweet, like, every ten seconds, or in awe of Urban Crust’s Salvatore Gisellu and his dough-throwing skills, show your avid support for whoever you think makes the best slice in Dallas by voting here.
Get your voting game face on. And repeat once a day until March 25.
Tuesday night, pizza lover and baseball writer, Evan Grant, and pizza maker and baseball lover, Jay Jerrier held the finals of the “Name a Pizza for Mike Napoli” contest at Cane Rosso. Four of the five finalists showed up to sample their until-then-never-tasted pizza recipes. Jerrier went to great lengths to make the pies. “We don’t make an Alfredo sauce, so I had to create one for Jason Joseph’s “Angel Tears” entry,” Jerrier said.
I slinked in at the end of the evening to try the pies and I’ve got to hand it to all who were picked in the finals. It was a tough decision. My favorite was Doug Fusella’s “The Cane Rosso Napoli Experience” with Jimmy’s sausage, meatballs, sopressata, spinach, and jalapenos. But Grant and Jerrier picked Joseph’s “Angel Tears,” a pie of Italian sausage, salami, sweet onion, jalapenos, roasted garlic, spinach, Roma tomatoes, and mozzarella dusted with Romano. Jump for all of the recipes and the rationale behind the ingredients below. AND PHOTOS!
I stalked TX Delizioso on Twitter all weekend until they confirmed @carol_shih: “Come see us in the Arts District this Tuesday!” There was no way I was going to miss the debut of Dallas’ first pizza truck, so I quickly grabbed photo intern Micah Nunley to take some snaps of Sydney Brown and Lauren Noblett’s newest set of wheels: a truck offering made-to-order pizza and other Italian entrees.
Here’s how my lunch went down.2 Comments »
It was bound to happen: pizza lover and baseball writer, Evan Grant, finally met pizza maker and baseball lover, Jay Jerrier. The twosome came up with a publicity stunt. (SHOCKER) They invented “Name a Pizza for Mike Napoli” contest. (If you don’t know who Napoli is, you can go back to work.) If you love the catcher-first-baseman-DH lovingly referred to as “Dirtbag,” you will love this: Today, Grant and Jerrier announced four finalists plus Grant’s unofficial “look-how-funny-I-am”entry, “The (he wishes) Grand Salami.” Hear him brag:
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After much consideration, pizza-maker extraordinaire Jay Jerrier and pizza-eater extraordinaire Evan Grant (that’s me), have come up with four finalists for our Name a Napoli Pizza contest.Tuesday (Feb. 7 or tomorrow to most of you), we will roll out some samples of these fine entries for you to taste and, as always, the full Cane Rosso menu will be available. One of these fine recipes will end up as a special pie on the Cane Rosso menu for the next month and one of these neophyte pizza creators will walk away with a nice little prize package. Maybe we can come up with some other surprises, too. So, if you are free come on down. We’d love your input here and at the restaurant. Here are the finalists. Be there at 7PM.
I posted a piece over on FrontBurner earlier today about the contribution of Frito Pie, and its forbears, to the history of Western civilization.
So, of course, a reader decided to share with me the above photo of her brother’s Frito Pie Pizza. She writes:
I know it’s a Boboli crust and then I assume Frito pie ingredients. I haven’t had it but he says it’s amazing.
My brothers and sisters, we are truly living in an age of decadence.
A few years ago, when I first came to Dallas, I was quickly told I had to try Cavalli Pizza. Indeed, Cavalli may have been the first restaurant I ever ate at in Texas. It was both a blessing and a curse. A blessing, for I dreamed and envisioned the entire Dallas pizza scene to be equal to Cavalli in quality and flavor. A curse, for I quickly realized that, for the most part, Cavalli was an anomaly in the pizza world. My standards were set high, and there was no way I was lowering the bar for the strings of tasteless pizza garbage many other pizza joints presented. Most people know that they were the first in Dallas to throw around the term “VPN certified”, an accolade which at first meant little more to me than a Citysearch recommendation, but which I have now come to associate with quality and a strict attention to detail.
We told you about Enticed Shaved Ice in the middle of an extraordinarily hot August. One commenter wrote: “Excellent product and friendly people.” How right they are. But shaved ice doesn’t sell well when it’s raining and windy and the temperature dips below 40 degrees. So owners and entrepreneurs Sydney Brown and Lauren Noblett decided to sell something hot. Like PIZZA. Today the send word they are expanding their “fleet” to add TX Delizioso, a truck offering pizza and other Italian entrees plus soups and salads. They are also an official Go Texan partner, using as much local product as possible. We have mobile pizza ovens–Il Cane Rosso and Cavalli–but TXDelizioso is Dallas’ first pizza truck.
TX Delizioso has already obtained their permits and is in the process of finalizing their menu. Look for them to roll soon.2 Comments »
Monday nights, from 6–10pPM, Cane Rosso will host a Celebrity Chef Pizzaiolo who will make a special pie to sell for $16. So far the completion is scheduled through Dec. 19. The celebrity pizzaiolo who sells the most pies on their night will win the coveted Cane Rosso Golden Peel and Trophy. Portion of the proceeds from the pie benefit Deep Ellum Urban Gardens. Food and drink specials for industry staff.
Schedule thus far (with more to be announced)….
11/7 – Brian Luscher from the Grape
11/14 – Chad Houser and Janice Provost from Parigi
11/21 – Randall Copeland from Restaurant Ava and soon to open, Left Bank
11/28 – Jack Perkins from Maple & Motor
12/5 – John Tesar from The Commissary
12/12 – Dean Fearing from Fearing’s
12/19 – Daniel Vaughn from Full Custom Gospel BBQ
12/20- Nancy Nichols and Leslie Brenner
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D Magazine intern Carol Shih attended the Pizza Smackdown at West Village shopping center last Thursday. She observed three of the cities’ biggest pizza egos, I mean chefs. Here is here account of the shenanigans.
I am happy to report there were no casualties at the Mobile Pizza Smackdown (except for some bruised egos). The American Heart Association hosted their annual kick-off event and bravely invited Paolo Cavalli of Cavalli Pizzeria, Salvatore Gisellu of Urban Crust, and Jay Jerrier of Il Cane Rosso to a pizza battle in a corner alley of West Village. It seemed harmless enough to innocent bystanders there to just wine and dine, but unbeknownst to them, this was an epic, all-out pizza war between three rival chefs battling to become the King of Pizza.
Jump for the details.13 Comments »
In case you didn’t know, every Tuesday, Il Cane Rosso (the mobile arm of Cane Rosso in Deep Ellum) brings its mobile oven to Veritas and tosses its signature Neapolitan pies on the fly. Word on the street, however, is that the Il Cane Rosso rig will not be at Veritas tonight because Jerrier’s getting his van all “pimped out” (his words not ours), and it won’t be ready until tomorrow. Curious? Stop by Times Ten Cellars in Lakewood tomorrow to check it out.
Patrick Colombo has been in the restaurant business for nearly three decades. He spent nine years as senior vice president and co-founder of the 21-store national Italian restaurant, Sfuzzi, Inc.; he was executive director of food & beverage operations at Mansion on Turtle Creek Hotel; and he co-founded Nick & Sam’s, and is currently president and CEO of Restaurant Works, Inc., the hospitality management company that developed Cru, Ferre Ristorante e Bar, Victory Tavern City Grille and Steel Restaurant & Lounge.
So when the Colombo family took a culinary tour of Italy, eating their way through Venice, Tuscany, Florence and the Amalfi Coast, Colombo was inspired to bring another Tuscan dining operation to Dallas.
It’s been open for less than 24 hours and this already feels like old news, but allow me to add my two cents. Unless you have been living under a rock, you don’t need to be told that some place called Dough opened yesterday. In fact, I’m pretty sure there were some people there last night that do live under rocks, but they still managed to make it.
And in case you haven’t heard them yet, here are two words you better get used to, as I am sure within the next week they will be smattered across every food blog within a 50 mile radius of Dallas:15 Comments »
Ladies and gentlemen, and I use those terms loosely, meet Jon Battle. He pestered me for months about the opening of Dough in Dallas. He’s a FANatic fan of their pizza. Well, the persistent Mr. Battle was the first official Dallas customer to enter Dough Pizzeria Napoletana when they opened this morning. He took a bunch of nice pictures which I have entered below the jump. Continue reading "Special Report: First Customer at Dough Spends $62 for Lunch. Sends Pictures and Report"21 Comments »