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Neopolitan style pizza coming to Shreveport
Posted on 9/4/12 at 10:39 pm
Posted on 9/4/12 at 10:39 pm
Website is a little sparse but looks like it is going in at Fern Ave. and opening in November or December.
Frank's pizza Napoletana
Frank's pizza Napoletana
6
Posted on 9/5/12 at 2:16 am to webstew
googled the restaurant. If it is the one that I found [link=(www.pepespizzeria.com/)]Frank's pizza napoletana[/link], their pizza is pretty expensive. Seems all their locations are in Connecticut. Don't know why they would come to shreveport
Posted on 9/5/12 at 5:33 am to webstew
That is vague. I'm curious about the "Napoletana"ness of their pies.
Posted on 9/5/12 at 6:17 am to dandug001
quote:doesn't make sense to me as I expect people to hate the style relative to Johnny's sweep the kitchen type pizzas.
Don't know why they would come to shreveport
Posted on 9/5/12 at 10:26 am to dandug001
quote:
googled the restaurant. If it is the one that I found Frank's pizza napoletana, their pizza is pretty expensive. Seems all their locations are in Connecticut. Don't know why they would come to shreveport
Not the same. The owner is a guy named Frank. He's from Shreveport and he's a fantastic chef. It should be very good!
Posted on 9/5/12 at 10:26 pm to webstew
This is the info that I copied from their Facebook page:
FRANK’S Pizza Napoletana is a new and exciting, moderately priced restaurant (with bar) specializing in the areas only authentic wood fired Neapolitan style pizza and is scheduled to open in late November-early December 2012.
Located at 6950 Fern Ave. less than a block north of 70th St. in the Sportspectrum development, it is the goal of FRANK’S to be a great, upscale-casual neighborhood restaurant that appeals to basically anyone who appreciates heartfelt rustic made from scratch Italian based cooking, genuine hospitality and the joyous spirit of a great gathering place.
Not sure from reading this if they are going to be Verace Pizza Napoletana certified:
LINK /
FRANK’S Pizza Napoletana is a new and exciting, moderately priced restaurant (with bar) specializing in the areas only authentic wood fired Neapolitan style pizza and is scheduled to open in late November-early December 2012.
Located at 6950 Fern Ave. less than a block north of 70th St. in the Sportspectrum development, it is the goal of FRANK’S to be a great, upscale-casual neighborhood restaurant that appeals to basically anyone who appreciates heartfelt rustic made from scratch Italian based cooking, genuine hospitality and the joyous spirit of a great gathering place.
Not sure from reading this if they are going to be Verace Pizza Napoletana certified:
LINK /
Posted on 1/30/13 at 1:39 pm to webstew
Went to this place for the first time this past weekend and it was awesome - this is only the 2nd or 3rd week they've been open and the place gets pretty slammed.
Wife and I split the quattro cheese - gorgonzola, fontina, fior di latte, and ricotta
Wife and I split the quattro cheese - gorgonzola, fontina, fior di latte, and ricotta
Posted on 1/30/13 at 2:20 pm to webstew
This city needs pizza training wheels. I've had the Square Sweep the Kitchen. Good thing it comes with a giant tub of Nacho Cheeze. 
Hope this place is for real.
Hope this place is for real.
Posted on 1/30/13 at 2:25 pm to NaturalBeam
quote:
Went to this place for the first time this past weekend and it was awesome
good to know
been watching this place every time I go to Sportspectrum.
Posted on 1/30/13 at 2:42 pm to Oenophile Brah
Yeah, pizza is pretty much hot garbage in this city. I like Johnnys, but it fills a completely different market and niche. As far as "gourmet" pizza places go that have a nice bar selection to boot, there is nothing for me b/c I dislike Pie Works.
Fortunately we've got this place now, as well as Rotolo's coming soon. Both are huge upgrades.
I'm loving Frank's menu - the fig and pig pizza sounds
Fortunately we've got this place now, as well as Rotolo's coming soon. Both are huge upgrades.
I'm loving Frank's menu - the fig and pig pizza sounds
Posted on 1/30/13 at 3:15 pm to NaturalBeam
try Smitty's on Mansfield Rd. and Cascio's in Bossier. they're both better than Pie Works.
also Fresco does pizzas but I've never had one.
also Fresco does pizzas but I've never had one.
Posted on 1/30/13 at 3:16 pm to Rohan2Reed
quote:
also Fresco does pizzas but I've never had one.
meh, similar to Pie Works
Posted on 1/30/13 at 3:28 pm to webstew
I'm curious if they will operate in similar fashion as Ancora in New Orleans. I personally think they have a great product and love going. Others have said they want the option to order toppings they want. (the usual suspects) Their rigidity may offend the more casual pizza fan.
I'd like to hear how it works out.
I'd like to hear how it works out.
Posted on 1/30/13 at 3:32 pm to Oenophile Brah
quote:
I'm curious if they will operate in similar fashion as Ancora in New Orleans. I personally think they have a great product and love going. Others have said they want the option to order toppings they want. (the usual suspects) Their rigidity may offend the more casual pizza fan.
I doubt they care about that. It's similar to Company Burger's policy of BYLT (or, Bring Your own Lettuce & Tomato). I like restaurants that say "here's what we serve, take it or leave it." It's like going to Per Se and asking the waiter to leave off ingredients or substitute things. The chef has a vision .. eat what he gives you and then make a judgment. If you want something else, go to a different restaurant.
Posted on 1/30/13 at 3:52 pm to Rohan2Reed
I don't think most on this board would be offended by the policy. I'm saying, being principled is great until you're out of business. Occasionally you need Joe Six pack to thrive or exist as a business.
People who appreciate good food should understand that. I would hate for any good place to close for being principled. If "I" am not going enough to keep them in business, then others must go for me to enjoy their services. Reality...
People who appreciate good food should understand that. I would hate for any good place to close for being principled. If "I" am not going enough to keep them in business, then others must go for me to enjoy their services. Reality...
Posted on 1/30/13 at 4:00 pm to Oenophile Brah
quote:
I don't think most on this board would be offended by the policy. I'm saying, being principled is great until you're out of business. Occasionally you need Joe Six pack to thrive or exist as a business.
People who appreciate good food should understand that. I would hate for any good place to close for being principled. If "I" am not going enough to keep them in business, then others must go for me to enjoy their services. Reality...
I get that aspect of it. But you also need to realize that having a bunch of Joe Six Packs in there could also drive off your loyal customer base, many of who at a place like Ancora for example, are more well off financially and are people that spend more money per visit. It's a fine line businesses have to walk for sure.
Posted on 1/30/13 at 4:13 pm to Rohan2Reed
I've had Smitty's and it's good stuff - but it has more of a Johnny's vibe to it than Franks/PieWorks. They seem to play to the Bossier/Mansfield type crowd, which is fine. Just a different market, which is why I hardly ever compare Johnny's to Pieworks.
Never had Cascio's or Fresco though I'll have to give them a try. But I'm going to be all over Franks for awhile - maybe its the novelty of it or just finally having some place other than Pieworks I dunno.
Never had Cascio's or Fresco though I'll have to give them a try. But I'm going to be all over Franks for awhile - maybe its the novelty of it or just finally having some place other than Pieworks I dunno.
Posted on 1/30/13 at 5:51 pm to Oenophile Brah
Looking at their menu on Facebook, I don't see a build your own pizza option. I'd like to try the Fig & Pig pizza:
Port glazed black Misson figs
Gorgonzola
Fontina
Prosciutto crudo
white truffle oil
Unfortunately, their website is still under construction and I'm unable to link the menu here.
Port glazed black Misson figs
Gorgonzola
Fontina
Prosciutto crudo
white truffle oil
Unfortunately, their website is still under construction and I'm unable to link the menu here.
Posted on 1/30/13 at 6:32 pm to webstew
That one sure sounds good. Thanks for the looking.
Posted on 4/14/13 at 8:15 pm to webstew
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