100 Favorite Dishes, No. 40: Regina Margherita At Cane Rosso

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Blissful pizza pie
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Some version of this pizza has made it into our 100 Favorites Dishes list since it first appeared on the streets of Dallas in 2010, but while the pizza itself roughly remains the same, the circumstances of its construction have changed considerably. First owner Jay Jerrier transitioned from a humble pizza trailer to his first bricks and mortar restaurant in Deep Ellum. Then he opened two more locations in Dallas and Forth Worth. There's a third on the way.

He's hired Italian pizza makers to keep his pie top-notch and given people across DFW a place to order pizza that puts most local pies to shame.

This isn't some crackery crusted, cheese blanketed gut bomb ripped off from New York or Chicago. Cane Rosso focuses on pies turned in the Neapolitan style. And while many of the pies on the menu come heaped with a blanket of toppings that would make a puritan scoff, the Regina Margherita would please the most serious of Neapolitan pizza lovers.

The dough is handled carefully and topped lightly with tomatoes shipped straight from Italy. Mozzarella made from buffalo's milk is used sparingly, and the pie is fired at 900 degrees for just 90 seconds or so. It doesn't sound like much time, but it's enough to transform disparate and raw ingredients into a unified thing of true beauty.

No. 100: Pastrami Egg Rolls at Blind Butcher
No. 99: Chicken-fried Steak at Tom's Burgers and Grill
No. 98: Pasta with Uni Butter at Nonna
No. 97: Camarón en Agua Chile at La Palapas
No. 96: The Wings at Lakewood Landing
No. 94: Chicken Kebab at Afrah
No. 93: Trompo Tacos at Bachman Lake
No. 92: Fish and Chips at 20 Feet
No. 91: Canelés at Village Baking Co.
No. 90: Banh Mi from La Me
No. 88: The Burgers at Off-Site Kitchen
No. 87: The White Album at Spoon
No. 86: Ramen at Tei An
No. 85: Tacos at Revolver Taco
No. 84: Stuffed Chicken Wings at Sakhuu
No. 83: Korean Fried Chicken at Bonchon
No. 82: Grilled Branzino at Tei Tei Robata
No. 81: The Toddfather at Cattleack Barbecue
No. 80: The Biryanis at Chennai
No. 79: Shish Tawook at Qariah
No. 78: Arepes at Zaguan
No. 77: Goat Momo at Everest Restaurant
No. 76: Steak Tartar at Gemma
No. 75: Escabeche at Joyce and Gigi's
No. 74: Spicy Fish in Oil at Royal Sichuan
No. 73: Pupusas at La Pasadita
No. 72: The Kathi Roll at Simply Dosa
No. 71: The Chicken Wings at Teppo
No. 70: Cheesesteak at Truck Yard
No. 69: Chicken and Waffles at Jonathon's
No. 68: Birria Tacos at Los Torres Taqueria
No. 67: Bulgogi Cheesesteak at Say Kimchi
No. 66: Suadero Tacos at La Banqueta
No. 65: Brian Luscher's Post Oak Red Hot
No. 64: Banana Flower Salad at Mot Hai Ba
No. 63: Cinco Leches Cake At Mesero Miguel
No. 62: Cabrito a la Parilla at El Ranchito
No. 61: Reuben at Kuby's
No. 60: Plain Cheese Pizza Cooked Extra Crispy at Zoli's
No. 59: Enmoladas at Mesa
No. 58: Pig's Head at CBD Provisions
No. 57: Rib "Sandwich" at Baby Back Shak
No. 56: Beef Noodle Soup at Monkey King
No. 55: The Nachos at Spiral Diner
No. 54: Elotes, Everywhere
No. 53: The Popeye At Green Grocer
No. 52: The Cuban at International Bakery
No. 51: Rush Patisserie's Croissant
No. 50: Kitfo From Sheba's Ethiopian Kitchen
No. 49: Beer at Craft and Growler
No. 48: Pastor Tacos at El Rincon
No. 47: Banh Mi From Nammi
No. 46: Beef Fajitas From Mariano's
No. 45: Italian Combo from Carbone's
No. 44: The Brisket at Pecan Lodge
No. 43: Chicken-Fried Steak at Ellen's Southern Kitchen
No. 42: Carnitas Tacos at Taqueria Y Carneseria Guanajuato
No. 41: Lamb Burger at LARK


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2 comments
Twinwillow
Twinwillow

The Regina Margherita is my favorite pie at Cane Rosso. I have them add hot sopressata on mine. 

notallofeastdallasislakewood
notallofeastdallasislakewood

Love Cane Rosso.  This is a great pie.  Still I can't help but wonder if it would be even better served on a wood serving vessel to absorb and wick away some of the excess moisture that the ceramic plates CR uses tend to retain.

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