Jay Jerrier of Il Cane Rosso to Open New York Style Spot

Categories: Food News

Zoli'sCheeseSlice.jpg
Zoli's
Jay Jerrier of Il Cane Rosso is caving into a little conformist pressure (but, not really). D Magazine broke the story Tuesday that he's working on a new pizza spot that will make his haters happy (although, probably not really all of them).

Not to be confused with second installment of Cane Rosso at White Rock Lake, this other new place is an entirely new concept called Zoli's NY Pizza Tavern that will serve New York-style pizza.

Jerrier has always jested about patrons who just don't get (or care for) his Neapolitan style pizza, and requests for ranch dressing are an ongoing joke for him. He's probably laughing all the way to the bank, since his current spot in Deep Ellum is packed most nights, not to mention his foray on Diners, Drive-In and Dives.

Despite this success, Jerrier's new spot will offer pizza outside the realm of true Neapolitan pies and will have ranch dressing in-house, which I think is the real motivation here. He just needed an outlet. He sorted of painted himself in a corner there.

More important, it will fill an important void in the marketplace. Just a few weeks ago I asked Jerrier if he's ever made the highly elusive grandma pie. (Elusive because they're impossible to find around here.) Jerrier told me he was working on one, but didn't say when, where, who or what.

Well, this afternoon he sent me a picture of one. This particular style of pizza has a pan-baked thin crust, is tender on top and crispy on the bottom. Cheese goes directly on the dough and the sauce, if any, is a sweet, garlicky, chunky pomodoro. It gets its name from grandmas making pie with whatever ingredients they have around the house.

ZoliTapOut.jpg
Zoli's

Zoli's Facebook page is a treasure trove of new creations, like the TapOut (above) with Italian cold cuts, provolone, crispy eggplant, giardiniera on a seeded hero roll. There are also apple cinnamon rolls with Marscacpone frosting.

Jerrier hasn't signed on the dotted line for the real estate yet, but has his eye on a spot in Bishop Arts District, or possibly East Dallas.

I pointed out to Jerrier via a FB message that the Zoli Facebook "Likes" jumped from 13 to 156 in just a few hours after the news broke. Always the skeptic, he replied "Mostly haters probably."

I offered advice from someone who has his own share of haters. 50 Cent says, "If they hate it, then let them hate it, just watch the money pile up."

He pinged me right back, "I'm the cat at the bar toastin' to the good life."

Makes good pizza and knows some rap. Only thing missing is the ranch.



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10 comments
Randy
Randy

That's not bad looking.  The Eddie's Napolis chain does a pretty damn good NY-style pizza too.

Twinwillow
Twinwillow

That picture of a slice of pie reminds me of a place in Austin called 360 Pizza. They make (better than NY) NY style pizza! 

SamW
SamW

Very good news! As much as I love Cane Rosse, a simple, floppy, thin, NY style pizza is really where my heart resides most of the time. I'd like to see Jay's take on it as the old standby's in Dallas are just...old. Many have their ingredients, quality stuck in the 80s and 90s with canned vegetables, bland sauces, cheese, toppings, etc.

Having something with more of modern appeal; gourmet, fresh, artisan and other cliche food adjectives will be great.

ScottsMerkin
ScottsMerkin topcommenter

well I will try this place too maybe he will charge (50 cents? lol) for Ranch

jjerrier
jjerrier

50 Cents? That sounds like Gordon Keith wrote it :)


nick.rallo
nick.rallo moderator

@jjerrier I'm blaming our managing editor, who I think listens primarily to Celtic music.

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