Step Inside Dallas Pizzeria Cane Rosso’s First Austin Location

Among Austin’s growing-stronger pizza scene comes Dallas contender Cane Rosso, set to open sometime next week. The oft-snarky pizzeria touts Neapolitan pizza, pasta, and a hard no-ranch policy.

Yes, there will be barbecue pizza, called the Elena. Yes, it will be made using Valentina’s Tex-Mex BBQ’s smoked brisket, along with a mess of hot soppressata, pepperoni, goat cheese, and roasted jalapeno pesto. And yes, it will only be available as long as there is still brisket in the kitchen, so expect it to sell out quickly and often.

Owner Jay Jerrier jumped on the chance to take over the vacated St. Philip space, which was run by Uchi’s restaurant group. Construction on the new pizzeria began earlier this year, on the heels of Cane's Houston expansion, too.

Noted mixologist Jason Kosmas (co-founder of Employees Only) helped develop cocktails with Cane’s beverage director Kendyll Clark. With that, there will be two draft cocktails, Federico Bellini, made with gin, watermelon juice, aperol, and sparkling wine, and the second, Mulo d’Ibisco, mixed with vodka, a raspberry-hibiscus syrup, lemon, and ginger beer. Local beers, like Live Oak Brewing, Austin Beerworks, Hops & Grain, feature heavily on the tap list.

Eater photographer Robert J. Lerma got to take a tour of the renovated space. This includes the two ovens which is a first for Cane. One will be reserved for wood-fired dishes (available only on the Austin menu), and the other dedicated to pies. As with Jerrier’s known affection for dogs, the restaurant has a mega pup-friendly patio, and there will be many animal events and fundraisers held at the space.

Also tucked into the restaurant is Cow Tipping Creamery’s first physical space in Austin, taking over St. Philip’s former bakehouse, dishing out sweet stackers and shakes.

At first, only dinner will be available, and hours will expand into lunch later on, with times to be announced.