LOCAL Houston | The City Guide JULY 2016 | Page 20
OPEN
By Jodie Eisenhardt | @foodiehouston
CANE ROSSO
CUISINE: Neopolitan Pizza
EXECUTIVE CHEF: Dino Santonicola
1835 N. Shepherd Dr. | 713.868.0071 | www.canerosso.com
Mon–Thu 5–10pm; Fri–Sat 5–11pm (Lunch coming soon!)
For the record, Neopolitan-style pizza is not NY-style “crispy” pizza.
Cane Rosso’s beautifully simple/pillowy crust – made with imported 00
flour from Italy – cooks quickly in a specially built 900-degree woodburning oven. Crushed San Marzano tomatoes are a standard topping
along with a sprinkling of toppings including dollops of fresh, made inhouse mozzarella cheese. Neopolitan-style pizza is typically eaten with
a knife and fork. Got it? Set your expectations accordingly!
A variety of menu options include daily specials featuring ingredients like
spicy soppressata, smoked brisket (from Valentina’s Tex-Mex in Austin),
fresh mozzarella and a spicy jalapeno pesto drizzle. Jerrier notes that
there are spicy options available in Houston that Dallas doesn’t have
Photography by Jeff Amador
The pizza that has been all the rage in Dallas for the past five years has
come to Houston. Owner Jay Jerrier visited Naples twenty years ago and
was so impacted by the experience of true, Neopolitan pizza that it
changed the trajectory of his life. The former corporate exec participated
in certified training followed by a wood-burning oven on a trailer-based
catering business prior to opening his first Cane Rosso in 2011.
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(gotta love that). There are ample topping options for whatever you might be craving, including a fantastic Margherita.
In addition, there are house-made pastas, sandwiches, salads and appetizers
made with top-quality ingredients and Chef Dino’s family recipe for tiramisu,
along with a full bar and plenty of specialty cocktail offerings. Bonus? Jerrier is
very involved in dog rescue and founded his own group (Cane Rosso Rescue) so
your pizza purchase helps save dogs from all over Texas. Talk about a win-win.
BORGO FOOD STATION
CUISINE: Italian-inspired Gourmet Takeout
EXECUTIVE CHEF: Monica Fallone
3641 W. Alabama | 832.940.2126 | www.borgofoodstation.com
Mon–Fri 7:30am–7pm; Sat 8am–6pm
Photography by Borgo
Italian chef Monica Fallone and her husband Luis are
veterans of the European-style “gastro-market” concept,
having opened successful operations in Venezuela and
in Miami. Lucky for us, they chose Houston as their next
outpost, providing just what busy Houstonians need:
made from scratch, on-the-go cuisine, crafted from
thoughtfully sourced ingredients, starting early each
morning with breakfast pastries and Lavazza coffee
drinks.
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| july 16