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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
Opened Feb. 14, 2011.
A bright-red-tiled wood-burning pizza oven is the focal point for Jay Jerrier’s Deep Ellum pizzeria, and from that oven comes pizza that’s absolutely brilliant, made according to the requirements of the Associazione Verace Pizza Napoletana. Can’t decide which? Go for the margherita. With a thinnish, gorgeously blistered crust, it’s fabulous, topped with Italian tomatoes, basil and house-made mozzarella. Desserts (two are riffs on pizza, the other is zeppole) are excellent, too. Wine and beer.
-Guide
Tags:
top100, bestindfw, reviewed2011, bestitalian2011, bestin2011
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From the Valentine’s Day moment Jay Jerrier opened his Associazione Verace Pizza Napoletana-certified Deep Ellum pizzeria back in February, the place was a hit. The pizza, with its charred, blistery, chewy, slightly crisp Neapolitan-style crust, was some of the best I’d had anywhere in the country. The pies did not go unnoticed by Dallas pizza lovers, and now the wait for a table can easily top an hour. (Reservations are accepted only for parties of six or more.) In September, Jerrier brought on an executive chef, Dino Santonicola, with plans to expand into the space next door and at some point this year open a second Cane Rosso location.
I hope it’s not all happening too quickly. Recently, the pizza was not as extraordinary as it had been, and Santonicola’s antipasti and pasta, while good, were not remarkable.
Nevertheless, Cane Rosso is a phenomenon, and the place seems destined to be a Dallas institution.
2612 Commerce St., Dallas. 214-741-1188. canerosso.com. (Full review)
Sure, it’s really more of a pizzeria than a full-scale restaurant, but the pizza at Jay Jerrier’s Deep Ellum spot is so outstanding that Cane Rosso definitely deserves a place on this list. Start things off with a Caprese salad made with Jerrier’s fabulous house-made mozzarella, or go for Buratta with earthy rapini. Then the main event — hot, chewy-crisp, charred and blistered wood-fired pies to rival the best in the country; they’re certified by the Associazione Verace Pizza Napoletana. Go classic with a margherita or try one dressed up with prosciutto and arugula. Either way, you’ll find something Italian on the wine list to complement it. Even the dessert pizzas rock. Wednesday nights the restaurant is BYOB. (Full review)
After a slice, then two, then three of a regina margherita pie at Cane Rosso, I’m hit by an epiphany. I’ve found my religion: I’m a pizzaist. (Full review)