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Get Breaking News on your cellCampania Pizza's Southlake location opens
6:19 PM Thu, Jan 31, 2008 | Permalink |
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The Southlake location is open 11 a.m. to 2 a.m. And in addition to the Campania standard of a wood-burning oven, this new one has three floors, including a rooftop patio and wine and coffee bars. |
The new Campania Pizza has opened in Southlake Town Square at 291 Grand Ave. It's been in the works for a while and seems to have had the usual opening-a-restaurant delays. But here's a new one: Campania's Jay Jerrier says "Today was the first day I was happy with the pizza!!" | |
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Comments
Posted by Campania Pizza @ 7:55 PM Thu, Jan 31, 2008
As Salvatore Olivella will tell you - it is an art to work the wood-burning ovens and we've been training an entirely new staff to run them. Lots of trial and error. We've got 2 pizzaiolos in from Italy that are running the kitchen.
The build out was like death by duckbite - long, slow and painful. While not as "intimate" as the West Village site, you really have to see this place - especially if you like mosaic tile.
Come see us way out west this weekend!
Jay
Posted by Oliver @ 9:54 AM Fri, Feb 01, 2008
We just love Campania however, it does not seem to be the same since it first opened. The pizza is becoming more and more 'americanized'. They need to bring the pizzaiolos back to the original location and re-train the staff!! Pronto!
Posted by Ryan @ 11:07 AM Fri, Feb 01, 2008
Jay,
I agree with Oliver that quality has slipped a bit at the West Village location. In particular, the Insalata Basica is not nearly as amazing as it was my first couple of visits. Congratulations on your expansion, but I hope the West Village location will receive your attention to detail as well.
I hope you continue to differentiate yourself from Grimaldi's across the street by serving a more Italian-style pie.
Posted by Campania Pizza @ 12:25 PM Fri, Feb 01, 2008
All - I do really appreciate the feedback. Please send any questions, comments, concerns directly to me at jjerrier@campaniapizza.com
Consistency, authenticity, and quality are critical to us. We don't want to end up being a generic chain. My comment above about finally being happy with the pizza was sincere -it needs to be authentic and distinctive. Let me know what's going on and I will get after it...