Russo’s New York Ready Offering Franchise Opportunity Internationally
Author:
PR Web
Posted: Thu, 13 May 2010 02:33 AM
Houston-based Russo’s New York and Russo’s New York Coal Fired
Italian Kitchen has plans to continue to take a bigger piece of the pie,
and we’re not just talking pizza.
The Russo’s Coal Fired Pizzeria on Northwest Freeway and Highway 6 in
Houston, TX opened in 1992 as a test kitchen. It became so popular,
the franchise expanded to 26 other venues located in and around the
Houston Area.

In 2007, Russo’s rolled out their second restaurant franchise concept
called Russo’s Coal Fired Italian Kitchen featuring pizza, pasta,
salads, and unique menu items such as Risotto Black Truffle pasta.
Russo’s Coal Fired Italian Kitchen’s also offers a Sunday Brunch and
Heart Healthy Menu. In June of 2009 Launched in 1978, the company has
awarded over 32 franchises, with franchise stores, the Richardson
location opened as the chain's first restaurant in the North Texas area.
Included in the new stores to be opened by year end, is a new prototype
concept for the Russo’s New York Coal Fired Italian Kitchen chain. Changing from an inline format, to a free-standing restaurant, the first
unit is planned in McAllen, TX located on Expressway 83 and Taylor
Road. “I’m excited about owning the first free-standing Russo’s
franchise,” said David Martinez, McAllen Franchise Owner. “This will
enable Russo’s to grow exponentially and what I predict to be the way of
the future for Russo’s.”
Everything about Russo’s resembles a cozy New York Italian eatery
whether you are at Russo’s New York or a Russo’s New York Coal Fired
Italian Kitchen. The people there are friendly, the pizza is made in an
opened brick-oven, the food is hearty and delicious, and demand is on
the rise. Like in the Germantown, Tennessee store, franchise owner
Brett Steiner, has plans to add an additional 500 square feet with an
indoor wine bar to accommodate current demand. Sales at this location
have almost doubled despite the economy.
With more than 30 years of proven operational expertise, Russo’s
provides a franchise concept perfect for the fast casual Italian
pizzeria restaurant owner. The new Russo’s New York Coal Fired Italian
Kitchen is a perfect model for high income areas, offering gourmet fresh
entrees at a moderate price. As President, Anthony Russo says “It’s
the only chain in the market place that prepares every item fresh, in
every location, using all natural ingredients imported from Italy.” To
date in 2010, six new Russo’s COAL FIRE Italian Kitchen units have been
sold in new markets.
As part of the franchise agreement, Russo’s provides a complete
pre-opening and ongoing training and support program to include site
selection and assistance with lease negotiations, design, development
and construction, and support every step of the way.
Who wouldn’t want a Russo’s franchise, even if it’s just for the secret
family recipes?
Expect a Russo’s New York or a Russo’s New York Coal Fired Italian
Kitchen to be in your area soon.
About Russo’s New York Pizzeria
Anthony Russo’s family started Russos’ in 1978 after moving from New
York to Texas as a fine dining establishment that used recipes passed
down through generations from the Russo family.
By using his culinary experience, Anthony serves high quality fresh
Italian food while providing a quick and casual dining experience. He
still lives by his Dad’s saying that “If you can’t make it fresh, don’t
serve it!”
Today Russo's has over 28 U.S. based locations. Russo’s offers a full
service Italian menu for dining in, carry out or delivery with catering,
and specializes in 100% Authentic New York style pizza baked in a
coal-fired oven.
As the franchise continues to grow, Anthony has always stayed grounded
to his roots, that freshness and quality are his standards for success.
To learn more about Russo’s New York Pizzeria, or franchise
opportunities, please visit our website for more information at www.nypizzeria.com.
Russo’s New York Pizzeria Corporate Offices:
5847 San Felipe, STE 1730
Houston, Texas 77057
713-821-1322
Olive Italian Food From Russo's New York
Author:
PR Log
Posted: Tue, 27 Apr 2010 06:36 PM
Who doesn’t love Italian food and olives? The medical community has
stated that a Mediterranean Diet has many significant health benefits,
including reducing the risk of heart disease and many types of cancer.
One main stable in the Mediterranean Diet is Olives and Olive Oil.
At Russo’s New York Pizzeria, only the best all natural ingredients
are used to bring out the richness and flavors in homemade Italian
recipes passed down through generations from the Russo family. The pizza
dough and pasta’s are made onsite to ensure quality and freshness of
the product. Other ingredients such as tomatoes, herbs and extra virgin
olive oil are used.
Russo’s uses Sicilian Olive Oil imported from Mt. Etna, an active
volcano in Southern Italy. The volcanic ash produces fertile soil to
support extensive agriculture, like growing olives and olive oil. The
antioxidants in olive oil have been found to help fight colon cancer and
heart disease, as well as reduce inflammation.
“We offer old family recipes, featuring 100% natural ingredients
imported from Italy to serve food that is better tasting, and better for
us to eat,” said Founder and President Anthony Russo.
Russo’s Heart Healthy menu offers various options. The popular
Margherita pizza slice, with fresh roma tomatoes, mozzarella, fresh
basil and garlic sauce is only 553 calories. Or you can try the
coal-fired square thin crust Pizza Di Stagione – pizza for two with
portobello mushrooms, grilled zucchini, grilled eggplant, fresh garlic,
and pizza sauce for 641 calories, 1.66 grams of saturated fat, and 9.55
grams of fiber.
As shown on March 20th, 2010 WFAA Good Morning Texas Show, Anthony
was able to prepare Pescatori Di Gamberi, a healthy Italian meal with
only 624.3, in less than 8 minutes. http://www.wfaa.com/good-morning-texas/Cooking-with-Russ
....
“Informing our customers of what they are eating is important to
us,” continues Russo, “that’s why we have a nutrition guide for all our
menu selections on our website.”
I love Italian Food. Now go have a glass of red wine. It’s
supposed to be good for you too. Mangiamo!
Happy Anniversary to League City New York Pizzeria!
Author:
Laura Elder
Posted: Tue, 27 Apr 2010 03:31 PM
Has it really been a year? Business partners
Vic Matthews and Mike Putnal (a former captain with the Galveston Police
Department) are marking the anniversary of their Russo’s New York
Pizzeria franchise in the League City Town Center, on the southeast
corner of Interstate 45 and FM 646 (in front of the Super Target).
To
celebrate, the eatery has rolled out a $5 lunch special, other daily
specials and 99 cent beer and wine specials, they report.
New
York Pizzeria, a franchise created by Anthony Russo, is famous for brick
oven pizza by the slice or the pie. But the eatery also is known for
salads, pasta dishes, Italian entrees and desserts.
The League
City site is the second New York Pizzeria for Galveston County, the
first being at 500 Seawall Blvd. on the island.
Russo’s New York Pizzeria to open branch in Dallas’ Uptown in Fall 2010
Author:
Pegasus News
Posted: Wed, 21 Apr 2010 02:11 AM
With our economy on the steady decline, many restaurants are having a difficult time keeping their doors open. No one told restaurateur Anthony Russo — he continues to expand his Russo’s New York Pizzeria franchise by opening more locations in 2010. Russo’s New York Pizzeria franchisee Brad Leedy is scheduled to open in Uptown Dallas in Fall 2010, along with several more Dallas locations slated in the next 12 months. In the March 2010 Issue of Every Day with Rachel Ray, Russo’s New York Coal-Fired Pizzeria is ranked one of the best pizzas in the United States. Known for his authentic Italian cuisine, characterized by premium ingredients and regional influences, Russo personally stands behind the Russo family standards and devotion to quality. “We’re very proud and excited about our additional locations,” says Russo. “We’re always happy to extend our family and share our fresh, Italian food with new neighbors.” With its traditional Italian décor and neighborhood pizzeria simplicity, guests will also enjoy an open view of cooks tossing fresh dough and baking pizzas in brick-ovens. The menu will feature original Russo family recipes including cooked-to-order pastas, salads, calzones, and – of course – New York style pizza. Russo’s New York serves lunch and dinner during standard restaurant hours. It will also offer delivery and home-catering services.
Russo’s New York Ready to Cover the World
Author:
Marketing Successories
Posted: Mon, 12 Apr 2010 06:22 PM
Houston-based Russo’s New York and
Russo’s New York Coal Fired Italian Kitchen has plans to continue to
take a bigger piece of the pie, and we’re not just talking pizza.
Launched in 1978, the company has awarded over 32 franchises, with
franchise stores already scheduled to open in Dallas, and McAllen by
year end. But Russo’s isn’t only looking to expand in the South.
Registered to expand franchise ownership in all 52 states, plans are
already in place to expand in the U.S., as well as internationally, such
as in the Middle East United Arab Emirates and Asia in 2010.
With more than 30 years of proven operational expertise, Russo’s
provides a franchise concept perfect for the fast casual Italian
pizzeria restaurant owner. The new Russo’s New York Coal Fired Italian
Kitchen is a perfect model for high income areas, offering gourmet fresh
entrees at a moderate price. As President, Anthony Russo says “It’s
the only chain in the market place that prepares every item fresh, in
every location, using all natural ingredients imported from Italy.” To
date, six Russo’s New York Italian Kitchen units have been sold.
As part of the franchise agreement, Russo’s provides a complete
pre-opening and ongoing training and support program to include site
selection and assistance with lease negotiations, design, development
and construction, and support every step of the way.
Who wouldn’t want a Russo’s franchise, even if it’s just for the
secret family recipes?
Expect a Russo’s New York or a Russo’s New York Coal Fired Italian
Kitchen to be in your area soon.
About Russo’s New York Pizzeria
Anthony Russo’s family started Russos’ in 1978 after moving from New
York to Texas as a fine dining establishment that used recipes passed
down through generations from the Russo family.
By using his culinary experience, Anthony serves high quality fresh
Italian food while providing a quick and casual dining experience. He
still lives by his Dad’s saying that “If you can’t make it fresh, don’t
serve it!”
Today Russo's has over 28 International and U.S. based locations.
Russo’s offers a full service Italian menu for dining in, carry
out or catering, and specializes in NY style pizza baked in a coal-fired
oven.
As the franchise continues to grow, Anthony has always stayed
grounded to his roots, that freshness and quality are his standards for
success. To learn more about Russo’s New York Pizzeria, or franchise
opportunities, please visit our website for more information at
www.nypizzeria.com.
Russo’s New York Pizzeria Corporate Offices:
5847 San Felipe, STE 1730
Houston, Texas 77057
713-821-1322
Houston pizza goes to Las Vegas — and China
Author:
Houston Chronicle
Posted: Thu, 8 Apr 2010 03:53 PM
Anthony Russo wasn't panicky. “Just concerned.” International Pizza Expo judges would arrive in 10 minutes to taste his plain cheese pie (this was the “traditional” portion of the contest), but his pizza was already done. This is the largest pizza trade show in the world. Six thousand pizza people from around the world are packed into the Las Vegas Convention Center. Big prize money and global bragging rights are at stake. It's no time for a limp, cold pizza. “A good pizza has to be served within one minute after coming out of the oven,” said Russo, founder of the New York Pizzeria chain in Houston. Ten minutes might as well be tomorrow. Not only would his pizza be limp and cold, it would look like leftovers from the back of your refrigerator. The cheese would be pasty. The sauce would soak into the crust and lose its color. It'd be nothing short of a disaster. Forget reheating the pizza. This is the Super Bowl of professional pizza contests. Popping a pizza back in the oven is for amateurs. Ten minutes? No problem. Russo shooed his staff from the table and went to work. He made a pizza in 60 seconds flat. He pounded the dough with his fist. He stretched it on the back of his hands. He slapped it, flipped it back and forth and tossed it in the air. Then he ladled just the right amount of sauce and sprinkled two handfuls of mozzarella evenly across the crust. It was like watching Picasso paint. Russo's pizza was picture-perfect, bubbling hot from the oven, just as the judges arrived. It wasn't the first pizza he ever made. “I started making pizzas in New Jersey, in my family's restaurant, when I was a kid,” he said. “I grew up in a kitchen. I've been making pizza all my life.” Russo moved to Houston in the early ' 90s. He opened his first New York Pizzeria — it's still there, on the corner of Greenbriar and Holcombe — in 1994. Then he opened one downtown. Still there. Then Meyerland. Still there. Now there are 32 New York Pizzerias in the Houston area. Russo owns five of them. The rest are franchised, but he maintains tight control, creating the menus, picking the ingredients, training the cooks. “It's been pretty remarkable, the way we've expanded,” he said. “But now we're getting ready to make an even bigger leap. A few months ago, I marketed my concept at a food industry show in Dubai, and we're going to be opening New York Pizzerias in China next year.” Russo said the pizza business has changed — but he hasn't. And his pizza won't. “The pizza you get today at New York Pizzeria is exactly the same product as the first day we opened in 1994. It is identical. Not one thing is different. “I get my flour from a supplier in New York. The cheese is from Wisconsin. The dry herbs and olive oil are from Italy. I have my own recipe for sausage, and we have a meat company in Ohio make it for us. We make our dough fresh in each restaurant every day. That's something the big chains can't do. Consistency and quality and putting out a product you're proud of. That's how you become successful.” Russo is a traditionalist. “To me, pizza is plain cheese on a thin crust.” He makes a face at “gourmet” pizzas, like the Cheddar cheese with chicken, walnuts and dried cherries concoction being made a few tables over. “They have two contests at the Pizza Expo, traditional and gourmet. I'm entered in both, but I'm really here to meet people and talk about the business and see what's going on with the industry. … Winning would be great, but it's more important just to stay connected and keep up with the times.” Russo didn't win. First place in the traditional division went to Eddy Rossignoli from Venice, Italy. First prize in the gourmet category went to Theo Kalogeracos from Jakarta, Indonesia, and Perth, Australia. His winning pizza was covered with mozzarella cheese, prawns marinated in wild rocket pesto, prosciutto, lemon juice and garlic cream sauce. “That just shows that pizza is worldwide now. It's different everywhere. If you put some New Yorkers in the same room with people from Chicago, it's like a pizza fist fight could break out. People are passionate about pizza. … When we get to China, we will sell our regular New York Pizzeria product, but we'll work in some Chinese spices. “Pretty cool, New York Pizzeria from Houston, going to China, huh?”
Cooking with Russo's New York Coal Fired Italian Kitchen
Author:
Good Morning Texas
Posted: Mon, 29 Mar 2010 06:46 PM
Cooking with Russo's New York Coal Fired Italian Kitchen
Chef Anthony Russo's recipe for Carpaccio Pizza
Author:
MyFoxDFW
Posted: Mon, 29 Mar 2010 06:20 PM
Fox 4 News - Carpaccio Pizza Recipe
Chef Anthony Russo of Russo's New York Pizzeria
Russo's New York Pizzeria
700 E. Campbell, Richardson. www.nypizzeria.com
Carpaccio
Pizza Recipe
17oz pizza dough 2oz black
truffle
spread 7oz mozzarella cheese 3oz thiny sliced filet mignon Drizzel
of truffle oil 1oz fresh shaved Parmesan cheese
Place
ingredients in the order listed above and bake on 550 degrees for 10 to
12 minutes.

McAllen Russo's New York Pizzeria - Best Pizza & Pasta in Town!
Author:
UrbanSpoon
Posted: Mon, 22 Mar 2010 03:28 PM
Russo's New York Pizzeria is the best
Pizza in town! It is delicious from the first to the last bite. Russo's
pizza is the REAL thing. The 45 minute drive to McAllen is worth taking
just to try Russo's every weekend. Their Penne pasta is to die for. I
love it it is creamy, tasty, and very affordable. The pasta literally
melts in your mouth and you can ask to add any ingredients to it. I like
mine with tomatoe and chicken. The house salad is superb very fresh and
crispy. The environment is family friendly. It is a great place to
reserve for graduation, business, family or private parties. It has the
best deserts as well. Cheesecake is off the chain! Perfect end to a
perfect meal. I highly recommend this restaurant if you want to impress
anyone this is the restaurant that exceeds all expectations!!!
57 people have voted
Russo's New York Pizza Honored by Rachel Ray
Author:
Chain Leader
Posted: Wed, 10 Mar 2010 04:55 AM
Culinary Queen Rachel Ray chooses best pizza in the country; Russo's New York Coal-Fired Pizzeria makes the cut. The cover story in the March issue of "Every Day with Rachel Ray" magazine is devoted to the hunt for the best pizza in America. Ray enlisted the help of pizza bloggers Ed Levine and Adam Kuban, who run the website Slice and traveled 11,000 miles to find the perfect pizza. The results? Houston's own Russo's New York Coal-Fired Pizzeria is ranked one of the best pizzas in the United States. Since the opening of the first coal-fired concept in spring 2008, Houston's best pizza has generated local and national buzz. Russo's New York Coal-Fired Pizzeria's fame continues to spread like wild-fire. Owner, Anthony Russo couldn't be prouder of his franchise's success and the opportunity to represent Houston and the lone star state in the South-Southwest division of the ultimate pizza showdown. Pizza lovers appreciate the enhanced flavor that only comes from baking with coal. Russo's New York Coal-Fired Pizzeria offers a crisper, slightly charred crust that truly embraces the authenticity of New York style pizza. And the fresh toppings cook instantly in the heat. It's no wonder Ray's pizza experts fell in love at first taste! The all-pizza-all-the-time bloggers started with 64 pizzerias from four regions in the country - West Coast, South-Southwest, East Coast and Midwest. Each pizzeria was graded on service, toppings and the interplay of crust, sauce and cheese. See results of America's Best Slice in the March issue of "Every Day with Rachel Ray."
Russo's New York Pizzeria Owner To Visit U.A.E.
Author:
QSR Magazine
Posted: Wed, 10 Feb 2010 02:09 AM
Anthony Russo, owner of Russo's New York Pizzeria, will exhibit at
the 2010 Gulfood Conference in Dubai, United Arab Emirates, the
region's largest and most important industry event. The food, drink,
foodservice, and hospitality exhibition will take place February 21-24,
taking up one million square feet of dedicated space at the Dubai
International Convention and Exhibition Center.
The 2010 Gulfood Conference will be the biggest event in the show's
history leveraging its regional influence to highlight the latest
trends, innovations, and developments in the industry. It's a
one-stop-shop for the foodservice professional, offering personal
interaction between buyers and sellers, on-the-spot deal making, and
the chance to sample food from top-notch chefs — including Anthony
Russo and New York Pizzeria, who will be serving the company's
signature extra-large, 28-inch party pizza.
The pizza chain has an optimistic agenda for business development in
international markets. With the logistics already in place, Russo plans
on selling area development in the Middle Eastern market resulting in
numerous franchise opportunities. "We're trying to build a global brand
and are extremely excited about the opportunities that Gulfood will
bring," Russo says.
The future looks bright for the ambitious restaurateur, who has
successfully expanded his franchise to 28 locations in Texas and
surrounding states and achieved an outstanding 30 percent increase in
pasta sales in 2009 alone. Gulfood is the perfect venue to facilitate
growth for New York Pizzeria, providing access to one of the key growth
markets for the food and beverage industry.
The Middle East and its neighboring regions have been earmarked as
'windows of opportunity' according to the 2009 A.T. Kearney Global
Retail Development Index. While other markets have endured economic
hardship and decline in sales over the past year, these emerging
markets have enjoyed continued growth, with eight of the top 20
countries in the Development Index in the MENA (Middle East and North
Africa) region. The United Arab Emirates makes the biggest jump in the
Index this year, moving up to fourth from twentieth last year, thanks
to an economy that has remained relatively sturdy during the global
recession.
No matter how you slice it, Anthony Russo's pizza is tops
Author:
Houston Chronicle
Posted: Tue, 9 Feb 2010 02:27 AM
It'll be March madness for Anthony Russo. First, he's headed to Las
Vegas to compete in the third annual International Pizza Challenge held
at the International Pizza Expo, March 2-4.
March is also the month that Russo's pizza makes the short list of
best pizza in America in Every Day with Rachael Ray magazine. The cover
story of the March issue of Ray's popular food glossy is devoted to the
search for the country's outstanding pizza. Ray and her pizza experts
scouted out 64 pizzerias in 25 cities before narrowing the results to
16 prize pies. Houston's Russo's Coal-Fired Italian Kitchen is among the best pizzerias in the country, according to Russo's publicist.
Russo, owner of Russo's Coal-Fired Italian Kitchen and Russo's New
York Pizzeria stores, calls his pies authentic New York style pizza.
In Vegas, Russo will be competing in two categories: best
traditional pizza and best non-traditional pizza. Winners in each
category collect a cash prize of $10,000.
But being included in Ray's magazine's survey of the best pizzerias in the country might be an even better prize for Russo.
We'll check out the March issue of Every Day with Rachael Ray for sure.
UrbanSpoon - Russo's New York Pizzeria voted #1 pizza restaurant
Author:
UrbanSpoon
Posted: Mon, 8 Feb 2010 02:12 AM
Russo's New York Pizzeria was chosen as THE #1 BEST pizza place in McAllen, and THE #5 BEST OVERALL restaurant in McAllen.
2009 Nominee... Best Pizza in Houston Contest
Author:
Click2Houston
Posted: Mon, 25 Jan 2010 03:51 PM
The Click2Houston's Best features more than 1,500 of Houston's best local businesses. Eligible businesses are nominated by our readers and Winners are determined by popular vote meaning that YOU choose the Best of 2009. There were 45,166 votes in the 2009 Click2Houston's Best Pizza contest... Nominated this year...
Italian Concept Wants Healthy Hearts
Author:
QSR Magazine Online
Posted: Wed, 20 Jan 2010 12:52 PM
Every year since 1963, Congress and the President have proclaimed
February as "American Heart Month." Russo's New York Pizzeria's
Houston, Texas–Westheimer and Russo's Coal-Fired Italian Kitchen
Richardson, Texas, locations celebrate "American Heart Month" by
offering heart-healthy alternatives to your diet.
Russo's New York Pizzeria partnered with Medical City Heart in the
Restaurant Partner Program. Selected menu items have been endorsed by
MCH using ingredients with approved low levels of sodium. Only recipes
that meet approved levels of total fat, calories, and sodium earn this
endorsement. No trans fats are permitted.
With MCH's endorsement, New York Pizzeria offers customers a variety of
choices that meet the heart-healthy guidelines, such as Pollo con
Limoni—chicken breast topped with Portobello mushrooms, capers,
sundried tomatoes, served with fettuccini cooked in a lemon garlic
white wine sauce.
Penne Mediterranean is another pasta dish that makes the heart-healthy
list, made with fresh spinach, sundried tomatoes, pine nuts, feta
cheese, and Sicilian extra virgin olive oil.
Additional approved heart-healthy dishes are Pescatori di Gamberi
(jumbo shrimp, angel hair pasta, and spicy marinara sauce), Grilled
Shrimp Calzone, and Slice Heart Healthy Pizza.
Russo's is taking it one step further by distributing the heart-healthy
menu to medical center hospitals, local gyms, dieticians, and personal
trainers, giving them healthy meal options to pass along to their
clients. The menu will include information such as nutritional value so
customers can make better choices when they dine at Russo's.
"We want to offer our customers healthy choices when they dine with us
without depriving them of flavorful ingredients that they've come to
expect from New York Pizzeria," says owner Anthony Russo.
Russo's New York Pizzeria is setting an example for local and
national restaurants as they meet the country's new heart-healthy
standards by reducing the amount of sodium used in their dishes. The
New York City Health Department issued an initiative on January 11
urging restaurants and food companies across the country to voluntarily
reduce their products' salt levels gradually by 25 percent over five
years. Doing that would reduce the nation's salt intake by 20 percent.
Many restaurants in New York and other partnering states may be joining
Russo's New York Pizzeria in their fight against heart disease.
Entrepreneur Magazine Recognizes Russo's New York Pizzeria
Author:
Entrepreneur Magazine
Posted: Fri, 8 Jan 2010 04:09 PM
Entrpreneur Magazine showcases restaurant franchises organized by
category, then by their rank in the 2009 Franchise 500®, Entrepreneur’s
comprehensive franchise ranking.
Russo's New York Pizzeria # 462 in the 2009 Franchise 500®.
Eight top tastes from Dallas-Fort Worth restaurants in 2009
Author:
Teresa Gubbins
Posted: Wed, 23 Dec 2009 11:09 PM
Pizza at Russo's.
Russo's is a major plus for the neighborhood, as there is absolutely
nothing comparable on this stretch of 75. But this would be top-five
pizza, regardless of the 'hood. The crust is thin, yet stretchy, and
has char marks around the edges. And it has FLAVOR: There's a yeasty
thing plus some salt in there. Topping selection is way above usual;
they do a pizza with egg. But they don't overdo; they let the crust and
the toppings shine.
Sienna couple open new Missouri City pizzeria
Author:
Houston Community Newspapers
Posted: Tue, 3 Nov 2009 11:53 AM
 A local couple is bringing the flavor of Italy to the Missouri City area with the recent opening of a new pizzeria. Doug
and Allyson Huston of Sienna, owners of Russo’s New York Coal-Fired
Italian Kitchen, opened the doors of their new franchise in late August. The couple left behind careers in the corporate world in 2002 and has never looked back. “We
were working for someone else for seven days a week and we weren’t
having fun at it anymore and it was one of those things where at least
I want to have fun doing what I do, so we thought why not work for
ourselves,” Allyson Huston said. Former professionals for a
national chain of retail stores, the couple ran a bed and breakfast inn
in New Braunfels, Texas for more than five years before selling the
business and deciding to start a new venture. “The franchise in
2007 was only in the Houston area and was growing really fast and kind
of peaked our interest,” Allyson Huston said. Despite the
tightening of loans and credit in the banking industry, the Huston’s
were able to secure a loan to help open their business. “We were
in the middle of all of that, but it didn’t impact us, although we did
have to go through several banks to find the right loan,” she said.  The
Italian Kitchen, the newest concept in the New York Pizza franchise,
uses a coal-fired oven that runs on black coal mined out of
Pennsylvania and allows the pizzas to cook faster and adds a distinct
smoky flavor to the pies, according to the couple. The oven operates on anthracite coal that is loaded into the brick oven several times a day. “It
is hard lump coal like the kind used in a train locomotive and it will
heat the oven to up to 1,000 degrees and is super hot,” Allyson Hutson
said. The restaurant also uses only fresh ingredients on all of their pizzas and makes all their dishes are made-to-order. “So
many restaurants these days bring frozen foods off of a truck and heat
it up and serve it, where here we actually bring in the raw meats and
raw vegetables and make our own dressings and sauces and it all is hand
made,” Doug Huston said. The chef also does daily specials using a variety of fresh meats. In the first two months since opening its doors, the restaurant has experienced a phenomenal response from customers. “People are loving the food and the atmosphere and loving the people in the restaurant,” Allyson said. “It is also is something in the area that is not fast food,” Doug Huston said of the restaurant’s attraction. A number of their customers come from the Sienna Plantation and surrounding neighborhoods. “They
are just excited to have a restaurant in the area that they don’t have
to drive into town for, all they have to do is drive out of their
neighborhoods,” Allyson Huston said. “We have regular customers already that are coming two to three times a week,” she said. The
restaurant offers its trademark specialty pizzas, a full-line of fresh
pasta ranging from lasagna to fettuccini alfredo to shrimp tortellini,
salads with homemade dressings, coal-fired flatbread bruschettas as
well as a variety of appetizers and soups. “The franchise has
always been known for its pizza, but with our Italian Kitchen concept,
we have a full on menu of pastas as well,” Allyson Huston said. “We
are doing half of our business in pizza and half of our business in
pastas, salads and sandwiches, and we have the benefit of both,” the
Missouri City restaurant owner said. The 2,700 sq. ft. restaurant seats ___ and has brought 22 jobs to the area. “I
am a little heavy out here in the dining area, but wanted to make sure
that we have great customer service,” Allyson Huston said of the
restaurant’s staff. The restaurant offers a family-friendly atmosphere that provides a dining environment for both adults and children. “We
are in a young community as well, Sienna Plantation is made up of a
number of young families, so we do cater to families here,” Allyson
Huston said. “We also have a wide-variety on the menu where mom
and dad can come in and have a nice bottle of wine and eat a great
pasta dinner and their kids can have a slice of pizza and gelato, so
everyone can be happy,” Doug Huston said. The restaurant will
roll out a new menu in the next two weeks with the start of brunch on
Sundays, featuring a range of items from sausage, potato and egg pizzas
to breakfast sandwiches to French toast. In addition to offering a new dining option to area residents, the couple also is giving back to the community. The
pizzeria currently collaborates with Burton Elementary School in Fresno
to provide 10 percent back to the school on “Spirit Nights” on overall
meals purchased by students, parents and faculty from the school. “In
the first two weeks we were opening I started contacting all of the
schools to find out how we can help,” Allyson Huston said. “We also
have donated items to area silent auctions to try to give back,” she
said. The couple hopes to open up additional franchise locations in the future. The
restaurant, located at 10350 Highway 6, Ste. G., also offers take-out
and catering and is open 11 a.m. - 10 p.m. Monday – Sunday.
Best Calzone: Russo's New York Coal-Fired Pizzeria
Author:
D Magazine
Posted: Wed, 28 Oct 2009 05:34 PM
 Russo's comes to Richardson from Houston, where its specialty is New York-style pizza with a crisp-yet-chewy crust, produced by the blazing heat of its coal-fired oven. But that same yeasty dough is also used in the calzone. When they bring it to the table, it sprawls across your plate, hanging over the edges, big and fat, goading you to cut it down to size. Do as it bids: crack open the monster, become engulfed in its warm, yeasty aroma, then inhale the crusty bread and melted cheese.
Dear Anthony,
Author:
Zagat Survey
Posted: Tue, 27 Oct 2009 10:39 PM
 "I wanted to personally thank you for satisfying my cravings for a taste of home. I was born and raised (just like Texas cattle) on the lower east side of Manhattan. I have lived in Houston for ten years and have tried every pizza place in this city. Your restaurant is the ONLY one that has hit the nail on the head! Your pizzas and calzones take me right back to Mulberry Street. I was a steady customer at your Medical Center location and I'm thrilled that you have moved into the neighborhood. I wish you great success. Salute!"
Linda Grand - staff
New York Pizzeria
Author:
Herald-Voice
Posted: Tue, 27 Oct 2009 10:35 PM
"You gotta see it to believe it! The largest pizza in Houston comes from the New York Pizzeria, and like its name, this is a real New York pizza. I took home a 28 inch pizza and had to have my wife open the back door as far as it would go and then still had to tilt the pizza to get it into the house. I had to tilt it again by the entrance to the kitchen. I knew my doors were wide enough for the pizza; I just didn't figure on the even larger box that holds the pizza."
- review by Theodore Powers, Food Editor
N.Y. Pizza's Great - Any Way You Slice It excerpted from
Author:
Houston Chronicle
Posted: Tue, 27 Oct 2009 10:28 PM
Frank Sinatra's on the juke box, fluorescent lights flicker overhead. I could be enjoying "a slice" at John's on Bleeker Street in New York, but I'm not. I'm in Meyerland at New York Pizzeria. "New York pizza has the same deserved reputation as Texas barbecue," said chef and owner Anthony Russo."You can eat pizza in every city in the world, but when you take your first bite of New York pizza, you know it's special." - review by Kathi Mosbacher
Best of Citysearch: Houston Restaurants
Author:
Citysearch
Posted: Tue, 27 Oct 2009 10:27 PM
#1 BEST PIZZA 2006
#2 BEST PIZZA 2008
AOL Best Pizza 2007: New York Pizzeria
Author:
AOL CityGuide
Posted: Tue, 27 Oct 2009 07:22 PM
"New York Pizzeria is the real deal. Giant slices of pizza cut from homemade pies are cooked the old-fashioned way in brick ovens. Hand tossed before your eyes, the Italian and Sicilian pies are the main attractions, while stuffed pizzas like Stromboli and spinach Calzones are also popular choices."
2008 Houston Award - Best Pizza
Author:
U.S. Local Business Association
Posted: Tue, 27 Oct 2009 06:16 PM
2008 U.S. Local Business Association's Award
New York Pizzeria has been selected for the 2008 Houston Award in the Pizza category by the U.S. Local Business Association (USLBA).
The USBLA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. These are local companies that enhance the positive image of small business through service to their customers and community.
Checking out Russo’s Coal-Fired Pizzeria, serious new pizza place in Richardson
Author:
Teresa Gubbins
Posted: Thu, 28 May 2009 11:00 PM
 Dallas doesn't yet get credit
from outsiders for its buzzy pizza scene, but we who live here know
that that past few years have been happy times for fans of good, even
great pizza. First Fireside Pies, then Campania, Coal Vines, Olivella's, Cavalli, Grimaldi's, and Rocco's in Fort Worth.
Add to that list Russo's Coal-Fired Pizzeria,
an exciting new spot that just opened in Richardson, at the new
Eastside "urban village" development right off US 75 and Campbell Road.
Russo's has one of the choicer locations in the development, visible
from the freeway as well as from the DART Red Line, which trundles by
every 20 minutes. Urban!
Russo's Coal-Fired Pizzeria, in the new urban village in Richardson.
Russo's is a Houston-based pizza chain that launched in 1992; in
2008, the company created a Coal-Fired division, of which this
Richardson branch is a part. Coal-fired is a selling point because it
cooks the pizza very quickly and add lots of character and flavor to
the crust.
Bags of charcoal stacked convincingly at the door
Russo's uses a Wood Stone Fire Deck oven,
which does incorporate coal, though it doesn't rely on it exclusively
as a heat source. The oven has no door, said to be a plus for customers
who like to watch the progress of the chefs. Note that oven is
surrounded by gorgeous tiny irridescent tiles.
Wood Stone Fire Deck oven at Russo's Coal-Fired Pizzeria in Richardson.
Russo's has the same "fast-casual" format as Pei Wei: You place your
order at the counter and you get a number suspended on a clip. When
your food's ready, it's brought to your table. With the place being so
new, the logistics of this process haven't been resolved. One customer
left and never received her dessert, which still sat on the counter.
Another customer didn't take his number and a server wandered through
the restaurant, trying to guess who ordered two salads.
Russo's cashier is to the left and the bar and pizza oven are to the right.
The menu's large: salads and half a dozen appetizers such as
spinach-artichoke dip and calamari; flatbreads with toppings; panini
sandwiches; pastas; and pizzas, both regular and a thin-crust square
version. Toppings run from the "normal" sausage and pepperoni to
unexpected items such as feta cheese and fig.
Pizzas come in two sizes: a large, estimated to feed 3-4, and priced
from $18.95 to $20.95; and a smaller size, estimated to feed 1-2, and
costing $13.95 to $15.95. So it's not cheap.
But perhaps because they are still new and don't have a routine in
place, they didn't deliver orders in their entirety simultaneously.
However, they did deliver the food when it was hot; and most dishes,
whether pizza or pasta, seem designed for sharing. Atmosphere was
extremely casual.
Ingredient bin includes fresh mushrooms and green peppers -- encouraging.
Pizzas were excellent, both because of the personality of the crust,
and also because of the quality and diversity of the toppings. They do
the rare but appreciated topping of a sunny-side egg (called here "edgy" and "on trend"); the only other pizzeria in town that offers pizza with egg is Cavalli.
Pizza with prosciutto and egg
The egg gets cracked right onto the pizza, cooking along with the
crust until it's just set; it's rich and unique. Russo's had a lot of
egg, probably 3 to 4 on the small pizza, along with fanned-out slices
of prosciutto that were chewy but not "rubbery". The combination was
like a clever spin on bacon and eggs. Tomato sauce was ladled on
discreetly; theirs has a cheery brightness with a pronounced hit of
oregano.
Chicken pesto pizza had chunks of white-meat chicken, fresh spinach
leaves, pesto sauce, mozzarella and feta cheese; both pizzas were
slightly heavy on the oil.
But the story here was the crust: crackly and dark on the edges,
chewy in the transitional area, and extra thin -- too thin? -- in the
center. The rims had areas that were nearly burned, which added not
just good crunch but also a toasted-popcorn flavor with a yeasty
undertone. It gave the pizza an extra component, making the crust a
more complex experience than just a slab on which toppings were
conveyed.
Stromboli with marinara sauce
The same dough is used on their calzones, which looked absurdly huge
with their edges falling off the plate. There's one with Canadian bacon
and ricotta and mozzarella cheeses, and another with pepperoni,
sausage, mushrooms, and so on, but you can also just create your own.
You get a ramekin of marinara for dipping.
Lobster ravioli
Lobster ravioli was a revelation because it had palpable chunks of
lobster inside the pasta pockets. You don't usually expect anything
more than a puree of ricotta with a random lobster shred, and so to cut
one in half and find an actual piece of claw meat seemed
ultra-indulgent. The pasta came with an extremely rich mascarpone cream
sauce. A little of this dish went a long way.
Closeup of lobster ravioli
Desserts, said one of the employees, are Russo's recipes, made to
their specifications, but by someone else. The case was appealing with
its slices of Italian cream cake, white and dark chocolate cake, and
oversized chocolate chip cookies.
Dessert case at Russo's
New York cheesecake was tall-and-high with an impeccable fineness.
But the cake wasn't as dense as it looked. Cheesecake is such a
subjective thing. But the graham cracker crust was notably good, with a
good salt-and-sugar grit running through to give the bland cheesecake
some pizazz.
New York-style cheesecake
Sinatra-esque jazz played in the background, a motif perhaps
borrowed from Grimaldi's. The walls were lined with patches of brick
including archways that held B&W photos of New York landmarks such
as the Chrysler Building. Tables and chairs were functional-grade but
there was a pretty red chandelier hanging in one corner of the dining
room.
B&W photos of New York landmarks on the walls.
There's lots of good things to say about Russo's. It won the best pizza nod from the Houston Press, it's already drawing customers, and it's bringing high-end pizza to the east side of 75. Bravo.
Houston-based Russo’s Coal-Fired Pizzeria opening in Richardson
Author:
Teresa Gubbins
Posted: Thu, 30 Apr 2009 10:53 PM
Houston-based Russo's New York Pizzeria is opening a branch of its "Coal-Fired" chain in Richardson this spring, bringing to the Dallas-area another pizzeria that employs a gen-you-wine coal-fired oven. Called Russo's Coal-Fired Pizzeria, it's a small subset of the Houston-based chain. Russo's was the first to bring coal-fired pizza to Houston a year ago [first written about by Robb Walsh], but not all of its 25-odd Houston-area locations are coal-fired. That makes this branch special. The Richardson branch is going into the same "urban village" on Campbell just east of 75 that's also home to Twisted Root, Panera, Jersey Mike's, and a bunch of loft-y type apartments. The story on Russo's is that they moved to Houston in 1978 and opened Russo’s Italian Restaurant. In the early 90s, Anthony Russo opened Anthony’s Pizzeria, a New York-style pizzeria, in Clear Lake, and then opened New York Pizzeria in Houston in 1992. The Russo's Coal-Fired Pizzeria concept was launched in 2008.
My Russo's Coal-Fired Pizza pix : Pure Torment
Author:
Cook's Tour: Alison Cook
Posted: Tue, 19 Aug 2008 06:33 PM
So I'm back from Maine, and already I am wishing I had time for a run out to Russo's New York Coal-Fired Pizzeria. The sliced sausage and red onion pie at Russo's New York Coal-Fired Pizzeria. The coal-fired sausage and red onion pizza, up close.Instead
I am just going to have to content myself with staring at a couple of
photographs I took of my favorite sliced sausage and red onion pizza,
an example of the simpler-is-better principle for ordering here. I
was going to set one of these photos as my desktop background, but I
realized if I did I would never get any work done. Too Pavlovian. I
haven't forsworn my allegiance to the thin, high-style Italian pies at
Marco Wiles's Dolce Vita Pizzeria Enoteca, but there's something about
the no-nonsense, blue-collar appeal of the Russo's Coal-Fired pies that
calls to me, even from 25 miles away. And boy, was I happy to
see in the comments section of my Russo's Coal-Fired restaurant review
last week that the owners went out and purchased two wine coolers, so
now their reds will be served at cellar rather than room temperatures.
It makes me even gladder to be home. * photos by Alison Coo
Top 100 Pizza Companies 2008
Author:
Pizza Today
Posted: Tue, 8 Jul 2008 04:02 PM
Each Year Pizza Today mails surveys to pizza company executivesaccross the nation. Working off their responses, they compile the "Top 100 Pizza Companies" list -- a ranking of America's 100 largest pizza companies (based on sales). Russo's New York Pizzeria made the cut! In the 2008 issue of Pizza Today, page 62 - 63 lists the top 100 pizza companies in America, and Russo's New York Pizzeria ranked in the top 100 in 2008.
Extra Crispy at Russo's New York Coal-Fired Pizzeria
Author:
Houston Press
Posted: Tue, 24 Jun 2008 06:38 PM
 "Was
the crust black on the edges?" a fellow pizza geek asked me when I
reported on my first experience at Russo's New York Coal-Fired Pizzeria. "It was dark brown here and there, but not black," I reported. "Didn't you tell them to make it extra-crispy?" my friend nearly shouted in disbelief. "No,"
I had to admit I had left out this critical bit of info from my order.
Evidently, in order to get a real East Coast coal oven pizza with
scorched black spots on the crust, you have to assure your waitperson
that you want your pizza well done. Not that I was complaining.
The first pizza I got at Russo's on 290 was very impressive. They had
my favorite topping -- sliced Italian sausage with fennel. And the
pizza had a spectacular crust. There were big yeast bubbles and some
dark crunchy spots on the edge of the pie. It's this kind of uneven
texture, thin and crispy in some spots and thick and bready in other
places, that makes for a great pizza. Since that first
experience, I have eaten two more pizzas at Russo's Coal-Fired, and I
have found that "extra-crispy" is indeed the secret password. I
tried a "Manhattan Special" pizza off of Russo's menu ordered
extra-crispy. It featured the thin-sliced Italian fennel sausage I like
so much with green peppers, onions and mozzarella. But while the crust
was slightly charred and very crispy along the edges, unfortunately,
the raw onions and peppers gave off so much liquid in the cooking
process that the pizza quickly grew gloppy in the middle while it sat
on the table. It was an extra-crispy mushroom-and-pepperoni pie
that came out just about perfect. The whole pizza was extremely crisp,
and it stayed that way. In fact, a couple of slices taken home and
refrigerated overnight crisped up just fine when I reheated them the
next day. The owner of Russo's New York Coal-Fired Pizzeria, a
New Yorker named Anthony Russo, went to a whole lot of trouble to build
the first coal-fired pizza oven in Houston. It's odd when you think
about it. After all the technological advances in pizza ovens over the
last few decades, somebody had to revert to a century-old style of
baking to remind us what pizza is supposed to taste like. America's
oldest pizzerias -- such as Lombardi's in New York, which was founded
in 1905, and Frank Pepe's in New Haven, Connecticut, which opened in
1926 -- were built at a time when coal ovens were common for bakeries.
The huge coal oven at Pepe's is made of shiny "fire bricks" that are
built to withstand the intense heat of a coal fire that is never
extinguished. But coal-fired ovens became obsolete when gas and
electric-fired stainless steel bakery ovens came along. The best
stainless steel ovens, like the Baker's Pride, turn out a decent pizza.
But in the 1980s, these were in turn made obsolete by the super-fast
"impinger" oven. This style of conveyor-belt convection oven
revolutionized the pizza business by cooking a pizza in six minutes.
And thus the promise of a 30-minute delivery time became possible. Impinger
ovens are ubiquitous today -- you see them in all sorts of fast-food
applications, including sandwich shops that sell toasted sandwiches.
The fast, easy-to-use and relatively inexpensive impinger ovens turned
pizza into fast food in the United States. In the last 20 years,
in a backlash against the declining quality of pizza, upscale Italian
restaurants like Dolce Vita have turned their backs on all this new
technology and revived the primitive, wood-burning brick oven. These
ovens turn out wonderful pizzas, but they don't get as hot as
coal-burning ovens. When I visit a barbecue joint, I try to walk
around back and take a look at the pit. Real barbecue men are proud to
show you their equipment and talk about what kind of wood they are
burning. If the pit is hidden away or the management doesn't want you
to see it, odds are it's a stainless steel "virtual barbecue" oven that
is heated with gas or electric power with a couple of logs added for
flavor. It's getting to be the same story with pizzerias and
their ovens. A couple of years ago, I stopped by the new Frank Pepe's
pizzeria in Fairfield, Connecticut. The Pepe's folks had been in
business for 80 years on Wooster Street in New Haven, and nobody
thought they could equal the quality of their old coal oven pizzeria
somewhere else. But the first thing they did at the new place in
Fairfield was to build a brand-new coal oven. On my first and
only visit to the Fairfield Pepe's, I parked in the lot along the side
of the building and walked around back to see the coal oven. There was
a guy back there shoveling big chunks of coal who was happy to take a
break and talk. I felt like I was visiting a barbecue joint. The pie at
Pepe's Fairfield location proved to be just as awesome as the original.
Which proves that they can make coal oven pizzerias like they used to. Pizza
makers are just like barbecue joint owners -- some are proud of their
equipment, and some aren't. I stopped into a new pizzeria in a shopping
center at Westheimer and Fountainview the other day and asked what kind
of pizza oven they were using. What does the oven have to do with the
taste of the pizza?" the owner asked elusively. "You are using
an impinger oven," I quickly concluded. The owner got pissed at me and
gave me a long tirade about how many successful Dallas pizzerias use
impinger ovens. I left without ordering anything. At Russo's New
York Coal-Fired Pizzeria, near the intersection of the Northwest
Freeway and Highway 6, Anthony Russo is more than happy to talk about
his oven. Russo is attempting to re-create the old-fashioned
coal-fired pizzeria experience in a suburban strip center. Given the
limitations of the location, he couldn't build a giant coal oven like
they use at Pepe's. So instead, he imported a brick oven from Seattle.
The oven was originally designed to burn wood, but Russo had it adapted
for coal, which burns at a much hotter temperature. The new-fangled
coal oven burns anthracite, a clean and virtually smokeless variety of
coal. But the superhot oven is only part of what Anthony Russo
is doing right at his coal oven pizzeria. You don't get a pizza crust
with this kind of fabulous texture unless you can turn out a
high-rising, yeasty dough every day. And the only way to keep such a
great pizza from getting gloppy is to teach every apprentice pizza
maker in the place that you aren't doing your customers any favors when
you pile too many toppings on the pie. And then there's the excellence
of the toppings themselves. As long as they can keep the oven
hot, the dough yeasty and the toppings high in quality and low in
quantity, Russo's New York Coal-Fired Pizzeria will have the best pie
in Houston.
Russo's New York Coal-Fired Pizzeria: Not Being Frank, But Still Tasty
Author:
Houston Press
Posted: Mon, 2 Jun 2008 07:07 PM
 I
tried a sliced sausage and green pepper pizza at Russo's New York
Coal-Fired Pizzeria at 290 and Highway 6 over the weekend. The sausage
was real Italian with a nice fennel aroma. But it was the crust that
set this pizza apart. It was crunchy and slightly charred along the
perimeter with a very crispy bottom and big yeast bubbles along the
edges to add chewy texture. So I can say with authority that the
first coal-fired pizza oven in Houston is turning out an outstanding
pie. The oven was one those red brick jobs that you find in gourmet
Italian restaurants only Russo's was burning coal in it instead of the
usual wood. There was a big pile of anthracite coal bags piled up on
the floor in case you were wondering what kind of coal they used.
2008 Best Pizza in Houston: Russo's New York Coal-Fired Pizzeria
Author:
Houston Press
Posted: Tue, 15 Apr 2008 06:25 PM
At Russo's New York Coal-Fired Pizzeria near the intersection of the Northwest Freeway and Highway 6, Anthony Russo has re-created the old-fashioned coal-fired pizzeria experience in a suburban strip center. But the superhot oven is only part of what Russo is doing right. You don't get a pizza crust with this kind of fabulous texture unless you can turn out a high-rising yeasty dough every day. And the only way to keep such a great pizza from getting gloppy is to teach every apprentice pizza maker in the place that you aren't doing your customers any favors when you pile too many toppings on the pie. And then there's the quality of the toppings themselves.
As long as they can keep the oven hot, the dough yeasty and the toppings high in quality and low in quantity, Russo's New York Coal-Fired Pizzeria will have the best pie in Houston.
A Slice of Heaven: New York Pizzeria bakes up a pie that's the stuff of dreams
Author:
Houston Press
Posted: Thu, 28 Aug 1997 10:32 PM
"Recently, I spent three weeks working on an archaeological dig in
Central America. In camp, we subsisted on a diet of rice and beans,
beans and rice and -- on special occasions -- plantains, beans and
rice. Small wonder that our favorite entertainment was the "What I'm
Gonna Eat When I Get Home" game. We'd lounge around camp in the long
tropical evenings and dream of American food. Sweet little Katy from
Mississippi would describe her mama's fried chicken, real mashed
potatoes and fried okra." - review by Margaret Biggs
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