Cane Rosso
- Best Brunches (2012)
- Best of Big D: Best Pizza (2012)
- Best New Restaurants (2011)
- Best of Big D: Best Pizza (2011)
Multiple Locations: (Choose a location to see additional information)
Hours
- Sunday: Closed
- Monday: Closed
- Tuesday: 11 am-3 pm
- Wednesday: 11 am-3 pm
- Thursday: 11 am-3 pm, 5 pm-midnight
- Friday: 11 am-3 pm, 5 pm-midnight
- Saturday: 11 am-3 pm, 5 pm-midnight
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
Cane Rosso's Jay Jerrier is a true pizzaioli trained and certified by Associazone Verace Pizza Napoletana in Italy. His first brick-and-mortar location on Commerce Street is worth driving into Deep Ellum for. The sandwiches—especially the Cuban, which is a magnificent mess of pork shoulder, prosciutto, baby Swiss, horseradish pickles, and a mustard that could inspire world peace—are served on bread baked daily in the pizza oven. Jerrier also operates a mobile wood-burning pizza oven. Check Cane Rosso’s website for the oven’s location.
Full Reviews
Most Recent
Restaurant Review: Cane Rosso
By Nancy Nichols
Owner Jay Jerrier’s Neapolitan pizzas get all the attention. (We gave them a Best of Big D last month.) I love his pies, but I go back for the sandwiches served on bread made each morning in the restaurant’s wood-burning oven. The best of the lot is Jerrier’s take on the Cuban. It’s a magnificent mess of tender Berkshire pork shoulder braised with beer and onions; layered with prosciutto, baby Swiss cheese, and horseradish pickles; and piled on puffy, hot bread spread with spicy mustard and Calabrian chile aioli. As soon as the sandwich was set in front of me, I asked the waitress for a to-go carton. Before she returned, I’d already eaten the whole thing. I would have grabbed the other half of my friend’s sausage and pepper sandwich if she hadn’t built a wall between our two plates with her purse. Since I was paying, she tore off a piece for me to taste. Ah, the distinctive flavor of Jimmy’s slightly spicy sausage links covered with roasted red and green peppers, onion, and extra-sharp provolone cheese, all doused in a house-made sugo, a traditional red sauce made from San Marzano tomatoes. If you’re a burrata cheese freak, make like I did and go face down on the 4-ounce soft pillow of burrata that sits atop a mound of spiky rapini leaves dressed in extra virgin olive oil.For more information on Cane Rosso, visit our restaurant guide.