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    New York-Style Pies

    Zoli's NY Pizza Tavern in Oak Cliff releases menu with unthinkable ingredient

    Teresa Gubbins
    Aug 1, 2013 | 8:29 am

    One of the most anticipated restaurant openings this summer, Zoli's Pizza Tavern — the new Northeast-style pizzeria from Cane Rosso owner Jay Jerrier — is slated to open August 6. It's going in the old Bee Enchiladeria space on Davis Street.

    Just as Cane Rosso has helped blaze the trail for transcendental Neapolitan-style pizza in Dallas, Zoli's seems certain to change the game for New York pizza and beyond. Ahead of the opening, the restaurant has posted its menu, which includes three versions of New York-style pizza:

    "We make our own ranch dressing. It's a jalapeño ranch, and it's so good," says owner Jay Jerrier.

    Traditional. Flat, thin crust. More flexible than chain pizza but more substantial than Cane Rosso's soft crust, so it can hold more toppings. Sauce is crushed San Marzano tomatoes; mozzarella is shredded, not fresh. These pies are cooked at about 650 degrees for five to seven minutes, for a crispier-bottomed crust.

    Grandma. Thicker than New York but thinner than Sicilian. Baked in a rectangular pan, the bottom is crisp while the top is soft and airy. Sauce is a sweet, chunky pomodoro-style with tomatoes that have been crushed by hand. Destined to become most beloved.

    Sicilian. Baked in a square pan, the Sicilian is the thickest, almost like a focaccia. It involves a four-part cooking process. The dough is baked, smeared with tomato sauce and put aside until an order comes in. That's when it's popped back into the oven for a finishing bake-off. The Grandma and the Sicilian use the same dough but undergo different proofing and stretching processes to achieve different results.

    Appetizers run $5 to $8 and include fried dough strips served with marinara; zucchini fries served with marinara and jalapeño ranch; fried artichoke hearts served with marinara and jalapeño ranch; and garlic knots, a dozen for $6.

    Salads come in two sizes, priced from $5 to $10, and include Caesar, Caprese, Gorgonzola and the Cane Rosso-esque Mista, with romaine, Parmesan, red onion and grape tomatoes.

    Sandwiches are called heroes, including the Northeast specialty known as the "parm." That's basically a sub sandwich with melted cheese, but it includes meatball parm, eggplant parm, and "chicky chicky parm parm" with chicken. Other sandwiches include sausage and peppers; fried chicken (called chicken Milanese); and the "Big Shirley," with prosciutto, ham, hot soppressata, provolone, Parmesan, chilies, onions and arugula. They're all $12.

    Desserts include tiramisu and diavoletti, which are fried strips of dough drizzled with Nutella, sea salt caramel and powdered sugar.

    One thing you will note in the above menu analysis is the word "ranch." Among pizza heathens, it's a popular if objectionable practice to eat pizza with ranch dressing as a dip.

    Jerrier has wisely refused to serve ranch dressing at Cane Rosso, a rule that should be supported and applauded. But at Zoli's, he's folded faster than a slice of Neapolitan-style pizza.

    "We make our own. It's a jalapeño ranch, and it's so good," Jerrier says. "I would never put it on pizza, but it's really good for something like zucchini sticks. It's for all our customers who’ve begged for ranch. This is where to get it."

    Zoli's NY Pizza Tavern crust has nice rise.

      
    Zoli's NY Pizza Tavern
    Zoli's NY Pizza Tavern crust has nice rise.
    unspecified
    news/restaurants-bars

    Hot Dog News

    Portillo's hot dog chain opens first airport shop in Dallas-Fort Worth

    Teresa Gubbins
    May 21, 2025 | 4:16 pm
    Portillo's hot dogs
    Portillo's
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    Travelers taking flight can now get a hot dog: Portillo’s, the fast-casual chain from Chicago, is opening the first-ever Portillo’s airport location in Dallas Fort Worth International Airport.

    The new location is one of two — along with another in The Villages, Florida — that will feature a new small, dine-in only format. It won't have the traditional drive-thru. Because there is no drive-thru at the airport, see. See what I'm saying.

    Unlike traditional Portillo’s locations, the airport restaurant will feature a smaller, walk-up accessible footprint with multiple ordering touchpoints – including at the register, self-order kiosks, and order ahead for pick-up.

    There will also be a variety of seating options accommodating more than 50 guests as well as a grab-and-go area — useful for travelers taking food on the plane, to their gate, or for leisurely meals during layovers or the unfortunate flight cancellation.

    Portillo's partner for the DFW Airport location is PhaseNext Hospitality, whose president and CEO Roz Mallet says she is "thrilled to partner with Portillo's on this first airport location."

    “As a fan of the culture, food, and history of Chicago, I have also been a longtime fan of Portillo’s,” Mallet says.

    Guests can expect signature Portillo’s items like Chicago-style hot dogs, Italian beef sandwiches, char-grilled burgers, and Portillo’s "famous" chocolate cake.

    Hot dogs come in regular, chili cheese, Polish sausage, and Maxwell Street Polish sausage which has mustard and grilled onions.

    Their Italian beef sandwich features thinly sliced roast beef served on French bread, which is then dipped in hot gravy. You can order it dipped with sweet or hot peppers and mozzarella.

    Portillo's first entered the Dallas market with a location at the Grandscape development in The Colony in January 2023. They have seven other locations in DFW, in Allen, Arlington, Denton, Fort Worth, Grand Prairie, Grapevine, and Mansfield.

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