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Volare Original Pizzeria Opening Fall 2012 In River Oaks
Pizzeria Features Seasonal Artisanal Pizzas, Locally Crafted Beer, Boutique Wines and More
“The Volare vision is simple: create great artisan pizzas in flavor combinations that Houstonians will respond to,” says Cox, “ingredients like brussels sprouts with house-smoked pork belly, or local venison sausage with wild mushrooms. It’s like bringing New York to Houston, without losing that Houston flair.” In addition to the more ambitious creations, Cox plans to offer traditional favorites such as margherita. Seasonal selections will rotate throughout the year. Though Cox is obsessed with supporting local purveyors, the primary emphasis is on sourcing the very best ingredients, whether it’s San Marzano tomatoes or prosciutto di parma from Italy, or local cheeses from the Houston Dairymaids. Pies will be simple, using the best ingredients money can buy. The restaurant will make its own burrata, mozzarella and bread.
Pizza fans will be pleased to know that the ten or so pizzas on the menu will be baked in a Woodstone pizza oven at temperatures up to 950 degrees. In an oven this hot, pizzas will cook in as little as 90 seconds. The hand-shaped crust will be 12 inches in diameter. The tomato sauce will be fresh and simple. For those not pining for pies, Volare’s paninis, crostinis, meatballs, burrata, and seasonal salads will provide alternative options. Be sure to save room for dessert, as the restaurant will be offering pana cotta and gelato cookie sandwiches among their lineup of sweet treats.
On the beverage side, soda offerings will be made of pure cane sugar only. Italian sodas will be made in-house. Locally crafted beers will include selections from No Label Brewery in Katy, Southern Star Brewery in Conroe, and Real Brewery in Blanco, among others. Oenophiles may find the wine list created by Sommelier Antonio Gianola surprising, with as many as 20 labels by the glass.
The dining room will be “urban distressed, NYC-meets-Houston-
Volare will be a full-service pizzeria. Takeout is available and delivery will come later, but according to Cox the pies are best consumed straight from the oven. The restaurant will be open daily, with all day service from 11 am to 10 pm Sunday thru Wednesday and 10 am to 11 pm Thursday thru Saturday.
“I’ve always been passionate about cooking,” says Cox. “As a little girl, I was constantly learning from my grandmother, mother and friends. The best memories in life typically happen around the table. I want to help create that for my friends and family. I’ve been talking about pizza for years. Now I can travel down the street, rather than across the country, to get the pizza I crave.”
For more information visit www.volarepizzeria.com or follow the restaurant on facebook at www.facebook.com/