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Tag Archive | "Doug Horn"

Andrew Weissman Wins Mentor Award


Andrew Weissman

Andrew Weissman of Il Sogno and the Sandbar, both at the Pearl Brewery, 200 E. Grayson St., won the Mentor Award this week from StarChefs.com during the website’s first Austin-San Antonio Rising Stars awards party.

Weissman, who originally owned Le Rêve, was cited for shaping a new generation of local talent. Some of the people who have worked for Weissman include Doug Horn of Dough, Chris Carlson of the Sandbar, Byron Bergeron of Fig Tree Restaurant, and Michael Sohocki, whose Restaurant Gwendolyn is in the former Le Rêve location at 152 E. Pecan St.

Sohocki was honored by StarChefs for Sustainability Chef. Jason Dady was one of two Restaurateurs of the Year, with Austin’s Tyson Cole. Jeret Pea of the Esquire Tavern and Quealy Watson of the Monterey were also among the San Antonians honored.

It’s been a busy week for Weissman, who also cooked Wednesday for 65 guest chefs and members of the Culinary Institute of America’s board. The list included Thomas Keller of the French Laundry and Per Se, Roy Yamaguchi of Roy’s, and Charlie Palmer, all of whom were filled with praise for the dinner at Il Sogno.

Weissman hadn’t met Yamaguchi before and really enjoyed talking with the chef, known for showcasing the seafood of the Hawaiian islands in spectacular ways.

For more information on Il Sogno, call (210) 223-3900.

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Dough’s Owners to Be on TV’s ‘House Hunters’


Dough's owners will be featured on "House Hunters."

Doug and Lori Horn, owners of Dough Pizzeria Napoletana, 6989 Blanco Road, will be featured on an upcoming episode of “House Hunters.”

The HGTV show filmed the couple as they were shopping for a family vacation home in Connecticut. They were also filmed at their restaurant here in town and at Bluebonnet Farms in Seguin. The restaurant uses lettuces grown hydroponically at the farm.

The Connecticut home, which the Horns bought in Essex, does not mean that the couple will be moving, they say, and it will not affect the operation of the local favorite pizza restaurant, which has also been featured on “Diners, Drive-Ins and Dives” on the Food Network.

The exact air date of the “House Hunters” episode has not been set yet.

For more on Dough, click here or call (210) 979-6565.

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Restaurant Notes: Dough to Expand in Early 2012


Dough is expanding.

Dough Pizzeria Napoletana, 6989 Blanco Road, will soon be expanding, if all goes according to plan.

Owner Doug Horn has signed a lease on the 900-square-foot space next door, which currently houses an insurance office. He’ll take over the space by the beginning of the year, he says, and hopes to have the work done within three months.

Diners have hoped Dough would get some more space. Since the restaurant was featured on “Diners, Drive-Ins and Dives,” it’s can be hard landing a table because now the whole city — and the country — know of Doug and Lori Horn’s fine Italian fare, which includes a burrata bar for cheese lovers.

But the new space won’t have too many new tables, Horn says. He needs more room for the cheese making, a wine bar and space for cooking. So, they will also spread out with a few extra tables added.

Horn has been in Dallas this week at the second location of Dough.

Grimaldi's Pizzeria has opened at the Quarry Village.

In other restaurant news, Grimaldi’s has opened a second coal-fired pizzeria in town. The chain is now at the Quarry Village, 330 E. Basse Road.

Click here for more information.

Also new to the dining scene is Two Step Restaurant and Cantina, 9840 W. Loop 1604 N. at Braun Road.

We’ll get to the food in a minute, but let’s talk about the building first. It has been “constructed from a homestead originally built in the 1850s by early American pioneers and German immigrants, Philipp and Carolina (Braun) Ruempel,” the restaurant’s website says. “Philipp and Carolina were among the earliest settlers of Helotes, Texas. After marrying in 1869 they raised 10 children in the Ruempel homestead and remained there for the rest of their lives. The restaurant is constructed from what originally functioned as a house and barn.”

Chef Steve Warner, formerly of Wildfish Seafood Grille and Morton’s the Steakhouse, has created a menu that captures the Texas spirit of the setting. It includes smoked meat plates, including beef ribs, brisket, chicken and beef and pork links, as well as chicken-fried steak, bacon-wrapped pork loin, hot buttered shrimp with Tabasco-lemon sauce, and a grilled New York strip.

Family-style sides include fontina cheese and big-shell macaroni, Creole mustard red potato salad, borracho beans, and roasted corn dressed with cotija, lime, mayo and chile.

In the Cantina, the menu features “World Class Margaritas” as well as “Really Good Margaritas,” all of which require personal investigation. Beers, wines and specialty drinks fill out the list.

Word is, dancing will be added to the menu in the future.

Hours are 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday and 10 a.m.-9 p.m. Sunday. Click here for information or call (210) 688-2686.

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Dough Redux in Dallas?


The pizza at Dough is cooked in a wood-burning oven crafted in Naples, Italy.

Doug Horn, proprietor of San Antonio’s ultra-popular Dough Pizzeria Napoletana, says the most exciting thing happening in his business life now is the possibility of putting a Dough No. 2 in the Dallas area.

“It’s in the courting stages right now,” he says.  “A group in Dallas is interested. They’ve been down here; now I’ll go up there to look around.”

The area being scouted for a location is Highland Park, a town in central Dallas, just south of Southern Methodist University.

As for rumors of Horn being involved in further expansion or other ventures in San Antonio— these are, at this time, just rumors.

The second Dough would be a licensed restaurant featuring the same type of Italian wood-burning pizza oven that Horn shipped here in 2007.

“For us, getting started on having the other oven built will be the first consideration. Even before applying for the liquor license,” he says.

It takes three months for a master mason in Naples to build the oven. Then, it takes another month to have it shipped from Italy to Texas. After leaving Italy, the oven makes its way to Spain, across the Atlantic to New York, then to Florida and on to Houston before making the last leg of the trip in Texas.

Horn was able to monitor the carefully crated oven’s travel online by way of satellite tracking.

“Last time it was really scary. While on its way from Spain to New York, the container ship completely disappeared from view for three days. There was a big storm out there—I knew they were going through some rough water,” he said.

In fact, sea water poured out of the containers when the oven was unloaded.

Dough is located at 6989 Blanco Road. Horn and his wife, Lori, opened the restaurant in November 2007.

Photo by Bonnie Walker

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