Launching its 2nd DFW location, the Cali pizza co prides itself on having invented the layered, flaky "California crust", using six types of cheese on every pie, and growing its own tomatoes and wheat, the latter specifically in volcanic Idahoan soil at 4500ft. Staple combos include the Chicken Caesar, the Mexicali (chorizo, beef, peppers, onion, jalapeno, pineapple), and the Greek Master -- whose ingredients say he's a member of Spinach Artichoke Epsilon.
Published: June 22, 2011 at 4:00am EDT
6959 Arapaho Rd Ste 104
Dallas, TX 75248
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