#31  
Old 02-19-2008, 08:06 PM
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Default Re: Campania Pizza - Dallas and Southlake

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Originally Posted by jjerrier View Post
...We don't get any complaints about the pizza, but, my personal opinion, is that pizza snobs (like me) would rather have the real deal Neapolitan. Whenver I eat, I always make my own!

Jay
Way to go Jay. When you have to make your own pizzas, in your own restaurant, I think you've arrived!

Eccellente.
James
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  #32  
Old 02-27-2008, 12:26 PM
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Default Re: Campania Pizza - Dallas and Southlake

Jay, I'm going to be in Dallas next week (not sure which day yet.) Would love to stop by for lunch and the nickel tour. And of course, for you to make the pizza. I'll let you know what date later this week, and you can let me know if your schedule permits.

Congratulations on the impending success of the joint, btw!

Last edited by John Fahle; 02-27-2008 at 01:02 PM.
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  #33  
Old 02-27-2008, 02:45 PM
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Default Re: Campania Pizza - Dallas and Southlake

Jay,
Provided it is not raining, we are planning on bringing furniture to our daughter in Dallas on Friday. If so, we're thinking about stopping by the Southlake location for a late lunch. If you are there and have time for a quick tour that would be nice.
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  #34  
Old 02-29-2008, 08:49 AM
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Location: Dallas, TX
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Default Re: Campania Pizza - Dallas and Southlake

Great! I should be here in Southlake if you come on the later side. I have a meeting from 11-12, but will be around afterwards. Would love to give you the tour.

As for everyone else - we got a few nice writeups:

Business of the Month | Our Great City - Southlake

Star-Telegram.com: | 02/29/2008 | Campania Pizza makes grand impression in Southlake
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  #35  
Old 02-29-2008, 09:13 AM
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Join Date: Jul 2007
Location: san angelo, texas
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Default Re: Campania Pizza - Dallas and Southlake

It's just great to see an entrepreneur succeed.

"Sticking it to the man" in a sense.

I love it!

Can't wait to make a trip to Dallas. Hopefully for a full tour.

Congrats on your success!

Dave
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  #36  
Old 02-29-2008, 06:43 PM
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Default Re: Campania Pizza - Dallas and Southlake

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Originally Posted by jjerrier View Post
Great! I should be here in Southlake if you come on the later side. I have a meeting from 11-12, but will be around afterwards. Would love to give you the tour.

As for everyone else - we got a few nice writeups:

Business of the Month | Our Great City - Southlake

Star-Telegram.com: | 02/29/2008 | Campania Pizza makes grand impression in Southlake
Haven't read the reviews yet, but I will submit mine. If you are flying into Dallas for business, it is very convienent to DFW before you go to your hotel. It is in an area that is very upscale, with numerous clothing stores and restaurants. It's to bad they missed the Christmas shopping season but I'm thinking that spring will bring crowds there to sit in the outdoor patio enjoying the atmosphere.

We went there today for lunch and to meet Jay. He was unbelievable as a host! He gave us the grand tour and found us a great table on the second level overlooking the first level.

The touches that they added are something to be copied (oh do I do that ) The third floor is an open patio area that I'm sure will be a great hit. It has a lovely mural / water fountain - lighted. I'll post pictures when I get home.

The second area is like a wine bar area. Tables overlooking the first level are great.

It was lunch hour on Friday and in my opinion they were doing very good business. I hope that continues . We ordered a calzone and a lunch Margherita, which came with a delicous salad. Needless to say we enjoyed it very much.

Jay, I would like to personally thank you for your hospitality. As Dave would do, TWO thumbs up. I even got an 'atta-boy' for this ( the family is coming around); I only need 49 more atta-boy's to offset the last aw-sh..

If in Dallas do visit Jay.
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  #37  
Old 02-29-2008, 09:26 PM
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Join Date: Aug 2005
Location: Dallas, TX
Posts: 156
Default Re: Campania Pizza - Dallas and Southlake

Thanks for the kind words - we still have lots of kinks to work out, but we are getting there! Please make sure if you do find yourself in Dallas that you come in and see me. Send an email to jjerrier@campaniapizza.com so I'll be sure to get it. I just randomly checked the forum today...running a restaurant is a lot more work than it looks like on TV .

Dallas is becoming quite a hot spot for artisanal pizza...if you have a couple of days you can hit Campania, Coal Vines, Fireside Pies, Pulcinella, Pazzo, Villa O, and my new personal favorite - Cavalli Pizza. I'm seeing a regional Forno Bravo meeting and pizza crawl in our future!
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  #38  
Old 03-15-2008, 04:39 PM
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Join Date: Aug 2005
Location: Dallas, TX
Posts: 156
Default Campania Video

Hi All - see link for video of our new restaurant picked up by a local news website. I may have invented a new drinking game...take a shot every time I say "Italy". Also, I need to start eating more salads and less pizza....

Campania Pizza opens second branch in Southlake with wood-burning oven | Southlake | pegasusnews.com

If you happen to subscribe to Pizza Today, Campania Pizza is mentioned in an article about authenticity in pizzerias.

Jay
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  #39  
Old 03-16-2008, 07:04 AM
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Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
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Default Re: Campania Pizza - Dallas and Southlake

Jay,

Congratulations. I'd say well done, but you deserve this kind of recognition for all your hard work over the years. The restaurant looks fantastic; I'm not quite sure how Poseidon feels, though, wearing a Speedo after all those centuries. Constrained?

You're a tenacious pioneer for true pizza. Dallas owes you a collective vote of thanks, and so do we.

Jim
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  #40  
Old 03-16-2008, 01:49 PM
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Join Date: Oct 2006
Location: Keller TX
Posts: 127
Default Re: Campania Pizza - Dallas and Southlake

Jay - I've been to the restaurant twice since the "preview" day. It is certainly a beautiful building, the interior and the 3rd floor patio. There are, as you stated, some kinks to be worked out with the pizza. One of the two pizzas we got on Thursday had shredded cheese that was not melted in some places. For one, on a "gourmet" Neapolitan pizza, I'd hope for fresh mozzarella that's torn or sliced. The crust was a bit underdone, almost seemed to indicate the oven is not running hot enough.

I'm sorry to criticize in a public forum -- these are things that can be solved and I'm hoping it is taken as constructive criticism.
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