Eat This: The Honey Bastard at Cane Rosso
When Jay Jerrier opened the first Cane Rosso on Commerce Street way back in 2011, he was creating the foundation for a Texas pizza empire. There are now locations all over Dallas and the rest of the state, but it's only a proper pizza pilgrimage if you head to the OG spot in Deep Ellum for the pizza that put Jerrier's Neapolitan-style pies on every eater's radar: The Honey Bastard.
While it is technically an off-menu option, the Honey Bastard is always available, just waiting to create the "fajita effect" among diners who see it come out of Cane Rosso's giant wood-fired oven. That'll happen when you take in its house-made mozzarella, hot soppressata and bacon marmalade all drizzled with habanero honey. That combo creates the perfect storm of S-words: Sweet, spicy, salty and savory.
You might have said to your loved one/best friend/coworker, "Hey, let's split a pizza." After your first bite, however, you realize that the Honey Bastard was meant only for you and that the other person is now your enemy. But don't fork stab them. Just order another one — they won't have to wait too long for their pizza to arrive because that wood-fired oven gets up to 900 degrees and takes just 90 seconds to create another, perfect pizza.