Brackets Ends Pizza Partnership With Jay Jerrier, Who Will Take His Pies Elsewhere

Categories: Food News

cane rosso pizza2.jpg
Just one month after opening, a new sports bar has terminated its partnership with pizzaoulo Jay Jerrier.

As first reported by The Feast, Brackets has replaced Jerrier's Napoletana-style pies with the thicker-crust pizzas its comment card-completing customers prefer. The restaurant's also expanded its toppings menu, so ping pong players can order a pizza with bacon, jalapeños, potatoes and scrambled eggs. But they can't get Jimmy's sausage, which has been scrubbed in favor of sausage made in house.

In a Facebook post this weekend, Jerrier -- who's readying his own Deep Ellum spot for an opening next month -- indicated he wasn't disappointed by the decision:

"We are fine with the direction Brackets is taking," Jerrier wrote. "This is seriously not a big deal. It's frankly better for both of us. They need to sell the kind of pizzas their customers "get"....that's just not our sweet spot."

Jerrier helped train Brackets' staff, coaching them in oven management. But a few fans of Il Cane Rosso wondered if it was possible to produce Napoletana pies in the Brackets oven. Pizza certified by the Associazione Verace Pizza Napoletana (AVPN) must be baked in a bell-shaped, wood-burning oven that's heated to at least 900 degrees.


Peppe Miele, president of AVPN's American branch, says many rogue pizza makers skirt the requirements set out by his organization, often to the detriment of the pizza style's reputation. Although Miele is not familiar with the situation in Dallas, he wonders whether the pie that proved unpopular at Brackets was a fair representation of Napoletana pizza.

"It's like, people, first of all, don't have a good oven," he says.

When they get it right, though, their pizzas nearly always succeed -- a storyline Jerrier's undoubtedly hoping to follow at his new restaurant.

"Now there's a big momentum," Miele says. "Sometimes people, especially in the middle of the country, they don't have familiarity with the product. But for more Slow Food people, people a little more into culinary tradition, they like it now, no question."

Location Info

Brackets - CLOSED

5300 E. Mockingbird Lane, Dallas, TX

Category: Music

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13 comments
Via Appia, Gaeta, Latina
Via Appia, Gaeta, Latina

I got news for the VPN guys.........MOST americans do NOT prefer a NEO style pie, whether or not it is done in a "real" neo oven or not....why is that so hard to beleive??

American style pizza, whether NY, or NH or Detroit doesn't take a back seat to ANY pizza in the world. ANd American pizza are AS EVERY BIT AUTHENTIC as Italian pizza.

But really....who came up with THAT winner of a business plan....lets put expensive, precious NEO pizza and serve it at a................SPORTS BAR...??!?!????  Really? Lets serve the "french food" of pizza in a place where men paint their torsos, and have burping and farting contests????  Good......no EXCELLENT idea...when do you expand?

Beda
Beda

Is Cane Russo going to be open for lunch and dinner, or just dinner?

kindofabigdeal
kindofabigdeal

Lots of non-VPN pies are incredible, like Chris Bianco's. It's amazing to have a food community that demands its pizzas to be VPN certified and its tacos made with kimchee.

Jjerrier
Jjerrier

Man this Brackets thing is turning into a headache! At any rate, Cane Rosso had a consulting agreement with Brackets that ran from 10/1 to 12/31 - so it was supposed to end 12/31 anyway. We were hoping that they would continue with Neapolitan pizza, but their customers just didn't like it, it's difficult to make, and the food & labor cost are high.

With respect to VPN, it was never the intention to get Brackets certified - it would be impossible due to the Woodstone oven and the planetary mixer. It is also impossible to get Cane Rosso's mobile oven certified - VPN doesn't certify mobile ovens. Rather, in both situations, our intent was to voluntarily follow the disciplines and techniques I learned in my training to deliver a "Nearlypolitan" pizza. We certainly didn't intend to skirt anything.

Our space in Deep Ellum will be different as we have both the right oven and the right mixer.

twinwillow
twinwillow

Bracket's doesn't deserve Jay. And, he can do better elsewhere.

Jjerrier
Jjerrier

We're still sorting out the hours - but it will likely be Monday - Saturday lunch, and we may just start off Thu - Sat dinner.

Jjerrier
Jjerrier

Great point about non VPN spots...2 of the best Neapolitan-style places in the country are not certified...Bianco in Phoenix and Una Pizza Napoletana in SF (formerly of Manhattan). There's lots of mixed feelings about VPN certification...whether its just marketing or does it have real meaning. VPN is no guarantee of good pizza - all it means is that you agree to follow the rules set about by Naples...you still need to execute.

ml
ml

I think you may be missing the point just slightly.

Mike
Mike

Great move, can't wait for the Deep Ellum place to open!

Jjerrier
Jjerrier

No hard feelings at all with Brackets. We both went in with good intentions...it just didn't work for their customers.

kindofabigdeal
kindofabigdeal

Actually you may be right. Half the article is about the AVPN. Brackets never claimed AVPN certification or aspirations for it. Hannah interviewed someone who knew nothing about the situation and provided comments completely unrelated to the goals od the restaurant. Through all of it, I still have no idea if this is a place I can get a tasty pizza and watch a game. You're right, I missed the point.

luniz
luniz

No I think his point is right on.

runDMC
runDMC

Whether it was the oven or the newly trained staff or both, the Brackets pizza was a snoozer. Limp, undercooked and bland was what I got. Glad they both moved on.Power to the people!

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