pizza news

Beloved Dallas pizza chain Cane Rosso to open location in Lake Highlands

Cane Rosso spread

Cane Rosso Austin/Facebook

One of Dallas' most acclaimed pizzerias is opening a new location: Cane Rosso, the chain that debuted in Deep Ellum in 2011, will open a location in Lake Highlands, at the Lake Highlands Town Center at the intersection of Skillman and Walnut Hill, in a former Taco Diner space, at street address 7150 Skillman St. #190.

This will be the first Cane Rosso opening since the North Dallas Cane Rosso location opened in 2022 - a relatively long timespan for the burgeoning chain. According to a release, founder Jay Jerrier hopes to have it open in April.

UPDATE 6-17-2024: The restaurant will open on June 19. It'll debut a few new menu items from Chef Christian Petroni including the return of Cacio e Pepe (after a long hiatus), an updated spicy Penne All'Amatriciana pasta, a revamped Cheesy Garlic Bread — to reflect the garlic bread Petroni currently sells at Yankee Stadium — and a new Chicken Milanese sandwich on wood-fired bread.
_____________________________________________

Cane Rosso does Neapolitan-style pizzas, wood-fired in traditional ovens, plus salads, pastas, desserts, and cocktails. They do a monthly pizza such as their current Misti featuring mozzarella, salami, red onion, arugula, and balsamic reduction.

They've appeared on The Food Network’s Diners, Drive-Ins, and Dives with Guy Fieri, and have received many media accolades. They've also been a game-changer in terms of spreading the word of Neapolitan-style pizza and improving pizza standards across DFW. The chain currently has seven locations throughout Texas in Dallas, Fort Worth, Arlington, and Frisco.

Simultaneous to the new locations, they've appointed a new head of culinary: Christian Petroni, a Brooklyn-born chef who's been on TV, has his own line of products, and has a cookbook due out in 2024 called Parm to Table.

Petroni, who spent summers of his youth cooking with his family on the island of Ponza off the coast of Naples, Italy, is eager to bring his Italian roots to refresh Cane Rosso’s menu offerings, as well as work on the menus at sibling concepts Zoli's and Thunderbird Pies.

In a statement, he says he has been “very careful in getting back into this game in the right way. I’ve known Jay for many years now, and I saw such great potential in coming down to Dallas, Texas to bring what I do, from my New York food upbringing, to my time in Ponza or to my mother cooking for me at home, to this incredible community that my friend Jay has built. It was honestly a no-brainer to join.”

"Working with Christian has been a dream of mine for 10 years, and I'm pumped that I was finally able to get him down to Texas," Jerrier says. "His passion for authentic Italian cuisine falls in line with our commitment to delivering a fun and unique dining experience at our restaurants…AND he has committed to bringing REAL NEW YORK WATER with him when he comes down.”

pizza openings

Sandwiches and sips

New Lower Greenville spot Walkers' blends wine bar, restaurant and market

Photo courtesy of Walkers'

Walkers' Wagyu Ribeye au Jus.

A new all-day concept is debuting on Lower Greenville: Called Walkers', it's a new American restaurant-sandwich shop, market, and wine bar from siblings Rosemary Walker-Green and Russell Walker.

Located at 3016 Greenville Ave., next to Window Seat Coffee and Favor the Kind, Walkers' will open June 19; reservations are available now.

According to a release, Walkers' (yes, the name really is plural-possessive), is designed to shift with the rhythm of the day: a neighborhood market and sandwich counter during daytime hours, then a full-service restaurant and wine bar in the evening. Walkers’ will be open Wednesday through Sunday from 11 am to 11 pm.

During the day, the space operates as a market with made-to-order sandwiches and salads available until 3 pm, along with grab-and-go offerings through closing. The wine bar opens at 4 pm, followed by dinner service from 5-11 pm.

Walkers' sandwich stack.Photo courtesy of Walkers'

Made-to-order sandwiches and salads include:

Italian – Lady Edison salumi, mortadella, provolone, hot giardiniera mayo, lettuce, tomato, vinegar, olive oil
Turkey – Green Goddess, cheddar, avocado, pickled onion, lettuce
Cherry Tomato – Barley, sherry vinaigrette, cucumber, celery, parsley, lemon
Steak Salad – Cabbage, carrots, onion, mojo verde, cilantro, cherry tomato

Their evening wine bar menu features:

Spanish Anchovy Toast with butter and pickles
Sturgeon with potato chips & caviar
Beef Tongue with créme fraiche and mojo verde

The dinner menu transitions to high-end, seasonal dishes, ranging from lighter, shareable plates to larger, entree-sized portions, including:

Pâté en croûte with green strawberry and Dijon
Zeppo beets with berries and macadamia
Agnolotti with English peas and sheep’s cheese
Lamb with labneh and mint
Golden chicken with chestnut mushroom and chard
Skate wing with tomato and Calabrian chili

Walkers' Cherry Tomatoes and Agnolotti.Photo courtesy of Walkers'

The beverage program includes vermouth-forward cocktails and a wine list (chosen by co-founder Walker-Green) focused on small-production and sustainably minded producers from France, Italy, Spain, Germany, Austria, California, and Oregon, with a rotating retail selection also available for purchase, according to the release.

Walkers’ will also feature a well-edited retail market with specialty goods sourced from Texas, California, New York, and Europe, alongside the restaurant’s food and wine program. (Think: La Belle Vie from Austin, Austin Honey Company, Inez Olive Oil from Santa Ynez, California, Bonilla la Vista Potato Chips from Spain, and Raazi Tea from Brooklyn, New York.)

Co-founder Rosemary Walker-Greene is an Advanced Sommelier with experience at The NoMad in New York and Los Angeles, Rustic Canyon in Los Angeles, and Carbone in Dallas, while co-founder Russell Walker brings an operational background from his luxury wood flooring company.

“Our goal is to create a place that welcomes and inspires our community, that makes people remember that the most important thing in life is connection… and we believe the best way to do that, to connect, is at the dinner table, with great food and wine, and the people we care for the most," says Walker in the release.

Helming the kitchen is chef Aldon Reyes, who previously worked at Georgie and Le PasSage in Dallas and spent six years at San Diego’s Juniper & Ivy. The dining room is overseen by general manager and certified sommelier Nancy Tran, whose résumé includes Napa Valley’s PRESS and Charlie’s, as well as Dallas restaurants Le PasSage and Rose Café.

“Cooking at Walkers’ is about honoring great ingredients and the people who grow them,” says Reyes. “Every dish we put on the menu is a reflection of the relationships we’ve built with our farmers, our purveyors, and our guests.”

Designed by the acclaimed Kevin Klein Design, the Walkers' space includes a curved stone bar, market shelving, and a mix of seating that transitions from daytime counter service to evening dining. The restaurant and bar side spans approximately 1,360 square feet with 43 dining room seats, 12 bar seats, and two 12-foot drink rails for standing room on busy evenings, the release says. The Market spans an additional 950 square feet with 6 seats at the sandwich bar, 6 table seats, and seating for around eight at the communal table near the entry.

“We want to gather our community in the kind of restaurant we are always searching for — one that feels alive, honest, and rooted in intentional hospitality,” says Walker-Greene.

lower greenville sandwiches wine bar openings

pizza news

Beloved Dallas pizza chain Cane Rosso to open location in Lake Highlands

Sandwiches and sips

New Lower Greenville spot Walkers' blends wine bar, restaurant and market

Loro Asian Smokehouse bottles fan-favorite sauces for summer in Dallas

Dallas Tex-Mex chain Uncle Julio's closes short-lived Frisco location

All the best Dallas restaurants to treat Dad for Father's Day 2026