Compromising standards never works out in the long run, although in the case of SMU, The U, and USC, it can result in some very long runs. Strictly adhering to the highest standards in pizza, Il Cane Rosso, soft-opening February 4th
After a near-religious experience at Fireside Pies led Jay Jerrier to build an authentic oven in his backyard, he later perfected his art under the auspices of the Associazione Vera Pizza Napoletana in Italy and LA, then did some consulting work (Campagna in Southlake, Brackets) before embarking on this cozy, wood-accented pie-house centered around a red-tiled oven imported straight from the Boot. Adhering to AVPN standards, the the fior di latte (mozz) is pulled every morning from fresh curds, the San Marzano tomatoes (imported from the same-named Ital village) are hand-crushed to keep from breaking the seeds and embittering the sauce, and the house-ground-flour-made dough's proofed over the course of 30 hours, and along with the sauce, is left unseasoned so you can "taste the milk in the mozzarella", because cheese isn't cheese without an Oscar-winning performance from Sean Penn. All that high-end stuff plays out in combos like the Ella (San Marzanos/fior di latte/sopressata picante/basil), the prosciutto cotto, mushroom & artichoke Capricciosa, and the Motorino: burrata (a mozz/cream blend), broccoli, and Jimmy's sausage, also a chronic Wikipedia entry Wales is constantly having to delete.
The beer selection's no slouch, with rotating Texas taps like 512 Ale, Live Oak, Franconia, and Rahr, as well as so-called "hood beers" like PBR, Lone Star, and Natural Light, or as the single most entertaining reason the University of Miami was great in the '80s would say, "Natty as I wanna be".