clock menu more-arrow no yes

Filed under:

Prepare for Carb-Loading

zolissign150.jpgWhen New York-style Cane Rosso offshoot Zoli's opens on August 6th, it will debut not one but THREE new styles of pies. Instead of the floppy, charred Neapolitan-style crust served at Cane Rosso, there will be a traditional style (flat, thin, "more flexible than chain pizza but more substantial than Cane Rosso's soft crust"); the Grandma ("Baked in a rectangular pan, the bottom is crisp while the top is soft and airy"); and the Sicilian ("the thickest, almost like a focaccia"). Besides that, expect starters like fried zucchini served with housemade jalapeno ranch, plus several salads, chicken parm heroes, and tiramisu. [CultureMap]

Sign up for the newsletter Sign up for the Eater Dallas newsletter

The freshest news from the local food world