The sweet and spicy Honey Badger from Cane Rosso comes loaded with fresh mozzarella, hot soppressata, basil, and house-made habanero honey. (Credit: Jeff Amador CANE ROSSO)

One of the best pizza restaurants in Texas will soon rise from the ashes of the late St. Philip Pizza Parlor and Bake Shop.

Cane Rosso, which originally opened in Dallas’ Deep Ellum neighborhood in 2011, will bring its Neapolitan pizzas (along with sandwiches, salads and more) to Sunset Valley in the spring. Owner Jay Jerrier, who now operates five Cane Rosso restaurants in Dallas and has two under construction in Houston, had previously looked at a space on South Lamar Boulevard, but that deal never happened. How good is the pizza? D Magazine named in the best in Dallas five years in a row.

The agreement to take over the beautiful space previously inhabited by the pizza place owned by the Uchi Restaurant Group happened in just a few days, Jerrier said. In addition to Cane Rosso, the space will also be home to the first brick-and-mortar of Cowtipping Creamery, the ice cream truck that Jerrier’s company bought in October. Jerrier says they will attempt to make the space their own and bring in a wood-burning oven.

Jerrier realized “Austin is super-crowded with pizza,” and he doesn’t “want to overload it,” but decided the location near South Austin made geographic and demographic sense.

The man who named his business after his first red-haired vizla even talked to locals before making the move. He discussed the decision with Brandon and Zane Hunt, owner of Via 313, and said he “got their blessing” and may even do something with the Detroit pizza makers in the future.

“Everybody is pretty collaborative,” Jerrier said of the Austin scene.

Aware that some Austinites look at Dallas with a bit of side-eye, Jerrier joked, “We promise not to ‘Dallas your Austin … but we are gonna start bottle service and everyone will drive leased BMWs.”

He’s gonna fit right in.

For more on Cane Rosso and their food, check out the sidebar from my Dallas travel story last spring.