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New Wood-Fired Oven (And Artisinal Pizzas) Debut at RedFork Today


If you don’t think artisinal pizza is having its moment in Dallas ( I’ll tell you more in my story next month in Modern Luxury Magazine), then this should convince you:

Redfork, which opened as one of the best gastropubs in Dallas then lost its chef (Jeff Harris) and sous chef (Matt Balke) in a big kerfuffle  with the owner a few weeks ago) has installed a 6,000 pound wood-fired oven to (wait for it) make pizzas.

Says head chef Ryan Carbery by email:

“The pizza selections are going to vary from a Build Your Own to a Breakfast Pizza which will have breakfast meats, cheeses, fresh vegetables and a cracked egg.  Ultimately, we are going to have a lot of fun with the oven and who knows, we may even use it to heat some late night tacos or gyros.  I can’t wait to get creative with the pies by using some of the cured meats we have in-house.  If (guests) want speck, coppa and a toasted goat cheese pizza, then that is what they are going to get. If they want a simple pepperoni pie for their late-night take home snack, we’ll be able to hand it to them, freshly baked, on their way out.”

The new pizza menu starts today.

Mesero
Haywire Plano
The Ranch Las Colinas

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