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The first group of chefs passed through this exit. Now, a pizza oven has entered.

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


The first group of chefs passed through this exit. Now, a pizza oven has entered.

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.

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