A New Pizza Restaurant Brings Out Crowds in The Heights

Nothing rivals authentic regional cuisine enjoyed in its own backyard. Take a Philly cheese steak devoured in Philadelphia, or a key lime pie savored in Key West. Dallasite Jay Jerrier‘s own flavor/region epiphany arrived in the form of Neapolitan pizza tasted during his honeymoon in Italy.

Nearly 20 years after his first bite, Jerrier parlayed his love for true Italian wood-fired pizza into Cane Rosso, which operates pizzerias across the Dallas/Fort Worth area, and, since Monday, in Houston.

Following five years of expansion throughout DFW, Cane Rosso opened its first Houston restaurant at 1835 N. Shepherd Drive. Jerrier plans to open another in Montrose, at 4306 Yoakum Boulevard, later this year.

The brand’s signature fork-and-knife pizza — that’s right, this pizza is meant to be consumed sans hands — is bringing out crowds in the Heights. The pizza’s soft, ultra-thin crust and high water-content ingredients make for a delicate pie.

Under the tutelage of executive chef and Naples native Dino Santonicola, Cane Rosso’s kitchen performs under stringent AVPN (Associazione Verace Pizza Napoletana) guidelines — all of the dough is made in-house using flour imported from Italy, the mozzarella is pulled in Cane Rosso’s kitchen, and the gold-tiled Stefano Ferrara pizza oven, which cooks each pizza for a mere 60 to 90 seconds, was hand-built in Italy.

Cane Rosso’s menu consists of 22 pies, including the Gus, which is made with local sausage, mushrooms, San Marzano tomatoes, house-made mozzarella and basil; the Joan Marie — The Heights’ exclusive pizza — piled with fresh mozzarella, San Marzano tomatoes, pepperoni, goat cheese and jalapeño pesto; and the OMB, which is topped with meatballs, local sausage, caramelized onions, Calabrian chiles, San Marzano tomatoes, house-made mozzarella and basil.

While Cane Rosso’s pizzas are the main attraction, the restaurant’s supporting menu items don’t disappoint. Start your meal with Carciofini — deep-fried artichokes served with Calabrian chile aoli. Craving lighter fare? Opt for the Capra salad, a mix of field greens, crispy pancetta, dried cherries, toasted pecans, grape tomatoes, goat cheese and balsamic.

Or skip the pizza altogether and indulge in one of Cane Rosso’s Italian sandwiches or bowls of pasta.

Pro Tip: Don’t leave without asking for off-the-menu offerings like the Honey Bastard pizza, which is topped with house-made mozzarella, hot soppressata, bacon marmalade, habanero honey and basil. And for dessert, request the Edgar — a dessert pizza slathered in mascarpone, Nutella, and roasted marshmallows.

Get the best of PaperCityMag.com in your inbox.

Texas' top restaurant, real estate, society, fashion, art news and more, five times a week.

Email

Dallas

Houston

Fort Worth

The Woodlands

Sign Up