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Started By
Message
Fellini's on Carrollton is Closed
Posted on 4/9/16 at 3:53 pm
Posted on 4/9/16 at 3:53 pm
I just found out it closed a couple of months ago. My wife and I really liked this place. Before Katrina, they had a terrific and unique bread that was similar to pizza crust in that it was almost charred and had a perfect texture. Well they must have lost the guy that knew how to make the bread because it never came back to it's former glory.
I talked to the manager one day and told him I had a menu suggestion. The look I got let me know he was expecting something dumb. I told him they ought to make a muffuletta using that bread and call it a Muffelini. He was impressed. Later they added a muffuletta to the menu, but they no longer had that great bread - and they didn't call it a Muffelini.
Something we ordered almost every time we went there was the appetizer sampler shown below.
Portobella cap, hummus and my favorite, a Mediterranean tomato dip. It was made with tomato paste and had pine nuts and goat cheese in it along with a few choice spices.
Here is a shot of my wife's Chicken Caesar Salad.
Anybody else like this place? I'm sorry to see it go.
I talked to the manager one day and told him I had a menu suggestion. The look I got let me know he was expecting something dumb. I told him they ought to make a muffuletta using that bread and call it a Muffelini. He was impressed. Later they added a muffuletta to the menu, but they no longer had that great bread - and they didn't call it a Muffelini.
Something we ordered almost every time we went there was the appetizer sampler shown below.
Portobella cap, hummus and my favorite, a Mediterranean tomato dip. It was made with tomato paste and had pine nuts and goat cheese in it along with a few choice spices.
Here is a shot of my wife's Chicken Caesar Salad.
Anybody else like this place? I'm sorry to see it go.
This post was edited on 4/9/16 at 4:51 pm
4
Posted on 4/9/16 at 4:00 pm to Stadium Rat
When Fellinis closed there was an article that said to look for many of the Fellinis dishes to be moved over to Nonna Mia, so check there?
Posted on 4/9/16 at 4:02 pm to Stadium Rat
Just found this on their Facebook page:
And some more pics
quote:
After 15 years as Fellini's Cafe, we are pleased to announce that we're merging with our sister restaurant, Nonna Mia! Our plan is to bring together the best of both restaurants and continue to serve the Mid City area for many years to come. Visit us at our new location: 3125 Esplanade Ave next to Cafe' Degas.
It has been a pleasure and a privilege to serve you and hope to see all of you very soon. Thank you for the many years of support!
Sincerely, Marc and Azita Clark
Nonna Mia
3125 Esplanade Ave.
(504) 948-1717
And some more pics
Posted on 4/9/16 at 4:16 pm to Stadium Rat
Posted on 4/9/16 at 5:20 pm to Stadium Rat
Carbohydrates flying all over the place! 
Posted on 4/9/16 at 5:29 pm to Stadium Rat
That place was just a few doors down from my Godchild's house. I have to say that I think Blue Oak is an improvement.
That said, perhaps if you had come up with a Muffelini calculator, it would have been easier for them to produce. Just kidding, I know the bread and I'd have to agree it would've been an interesting try...
That said, perhaps if you had come up with a Muffelini calculator, it would have been easier for them to produce. Just kidding, I know the bread and I'd have to agree it would've been an interesting try...
Posted on 4/9/16 at 5:36 pm to Canard Noir
I lived around the corner pre Katrina.
We loved Fellini's. RIP.
We loved Fellini's. RIP.
Posted on 4/9/16 at 6:08 pm to Canard Noir
quote:Seriously, that bread would have been terrific for a muff and coupled with the catchy name, I think it would have become famous in the city. The place wasn't the same without that bread and the pizza crusts suffered as well.
I know the bread and I'd have to agree it would've been an interesting try...
Posted on 4/9/16 at 6:18 pm to Stadium Rat
There was a long thread on here about this already.
Blue Oak BBQ opening in It's place is a big upgrade.
Blue Oak BBQ opening in It's place is a big upgrade.
Posted on 4/9/16 at 6:39 pm to Stadium Rat
We could even hijack your own thread and start another discussion, "should the Muffelini be hot or cold?" Me, I hate cold sandwiches so I say hot but that's just me, even the "great" Tom Fitz says a hot Muff is sacrilege but I couldn't disagree more, I think it should actually be pressed and toasted like a Panini of sorts...
Posted on 4/9/16 at 6:55 pm to Canard Noir
quote:I think the meat should never be warm, but I do think they are tastier if they are room temp rather than cold. When they're cold, the fat is solid and less flavor is expressed to your taste buds.
We could even hijack your own thread and start another discussion, "should the Muffelini be hot or cold?"
But they're called cold cuts for a reason. If hot, the grease comes out of the meat and is not good eats. The bread can be toasted, but not enough to warm the meats.
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