Hubbard and I have been going to Cane Rosso since the day it opened. Actually, the first time we had Jay Jerrier’s pizza he was slinging dough outside Times Ten Cellars. We fell in love with his pies. A traveling pizza oven is interesting. But, the view from the bar at his new place is the real show. We always sit at the bar. Here’s why…
These guys have got an amazing assembly routine here. One guy is tossing the dough, one guys is dressing the pizza, another is cooking pizza for the amazing two minutes or so that they are in the 850 degree oven. He hands it over to a someone else who puts on the finishing touches; a drizzle of olive oil, maybe some arugula. Pizza perfection.
And while we wait, sipping a glass of Pinot Grigio… we watch the pies go by.
See that big white blob in front of the man’s hat on the bar? That’s dough. Shortly, they will be cutting off hunks and rolling them into balls to rest. It’s pretty much non-stop action in front of the pizza oven.
Ours are in the oven. It won’t be long now!
Perfection! The Motorino. Housemade burrata, Jimmy’s Italian sausage, Calabrian chilis, friarilli (think broccoli rabe) and basil. This pizza is so delicious. The creaminess of the cheese, Jimmy’s fantastic sausage and the bite of the chilis. A perfect combination.
The Capricciosa has a lot of ingredients. Italian tomatoes, housemade mozzarella, basil, prosciutto cotto, mushrooms, olives and artichoke. But, as you can see, it’s not overloaded. This is another one we can’t stay away from. Hopefully, one day we’ll be able to order one of those fantastic looking sandwiches. Today we’re still too addicted to the pizza to stray.
Are two pizzas too much for two people? Sure. But, who doesn’t want leftovers? Best reheated in the oven. If you’re 18 years old and male, I’d say you definitely need your own pizza and there will be no leftovers.
And now for Hubbard’s action shot…
Eating In Dallas 