Delicious: Zoli’s NY Pizza

Zoli's: Elliott Muñoz
Zoli’s: Elliott Muñoz

More than five years ago, in October 2008, Jay Jerrier rolled the mobile pizza oven out of his garage and did his first catering job, a school carnival. Let’s just say it went pretty well. Now Jerrier is building a restaurant empire. The first Cane Rosso opened in Deep Ellum a little over a year later, in February 2011, and food critics and restaurant-goers loved his authentic Neapolitan pizzas. Cane Rosso locations in East Dallas and Fort Worth followed. In Oak Cliff, he did something different. Our neighborhood is home to Jerrier’s only New York-style pizza restaurant. There are people, he says, who don’t like Neapolitan-style pizza because of its limp crust. “I like this style of pizza,” he says of Zoli’s. “It’s what most people expect when they think of pizza.” Zoli’s makes three styles of pie: New York, Sicilian and grandma, the thick, tomato-and-mozzarella-filled rectangular pie. So far, Jerrier says, business is good, and he’s adjusting to demand. For example, the original menu featured several sandwiches but they were not sellers, so now there is a rotating sandwich of the day. “Someday, people will embrace the sandwich,” says Jerrier, who would like to offer “a real East Coast sub,” if only people would order it. Zoli’s is open every day now, including lunch Tuesday-Saturday. The lunch special: a salad, slice, garlic knot and a drink, costs $10.

Zoli’s NY Pizza
202 W. Davis
214.942.9654

Ambiance: Pizzeria

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Price range: $3-$18

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Hours:
Sunday-Monday, 5-9 p.m.
Tuesday-Thursday, 11 a.m.-3 p.m. and 5-9 p.m.
Friday-Saturday, 11 a.m.-3 p.m. and 5-10 p.m.

Zoli's: Elliott Muñoz
Zoli’s: Elliott Muñoz
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