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Started By
Message
How is Mama Della's doing?
Posted on 5/16/14 at 6:40 pm
Posted on 5/16/14 at 6:40 pm
I hope it makes it over there. Tough location but BR needs a true NY style pizzeria
6
Posted on 5/16/14 at 6:49 pm to Draconian Sanctions
Looks dead 8/10 times
Posted on 5/16/14 at 6:51 pm to Paul Allen
It would do better in shreveport 
/troll
/troll
Posted on 5/16/14 at 6:58 pm to Draconian Sanctions
Ok, but not great. Bad location and it was initially branded poorly. If you want to sell a $20 pizza that isn't overwhelmed by toppings, you need to look more like Ancora and Domenica and less like Schlittz and Giggles.
Posted on 5/16/14 at 7:24 pm to Joshjrn
They got slammed in the advocate a week ago.
LINK
Seems that the owner still can't allow substitutions on his signature pizzas and calzones.
I can agree with not wanting to change more complicated dishes: meat sauces, pastas, etc. However, not allowing changes on a damn pizza is restaurant suicide unless you have an already established and very loyal clientele.
LINK
Seems that the owner still can't allow substitutions on his signature pizzas and calzones.
I can agree with not wanting to change more complicated dishes: meat sauces, pastas, etc. However, not allowing changes on a damn pizza is restaurant suicide unless you have an already established and very loyal clientele.
Posted on 5/16/14 at 7:45 pm to LuckySo-n-So
Yeah he set it up so there are 4 pizzas that you can change toppings on, but the rest you can't. And they will charge you an arm and a leg to add toppings, something like $4 a topping. 
I went about 2 months ago and was not impressed. Then again, I had the neopolitan or w/e, but it was bland and 'meh'. For the price, I'd drive a little further down the street and go to DeAngelo's 9/10 times. If Irvine came back he'd slap that old man around.
I went about 2 months ago and was not impressed. Then again, I had the neopolitan or w/e, but it was bland and 'meh'. For the price, I'd drive a little further down the street and go to DeAngelo's 9/10 times. If Irvine came back he'd slap that old man around.
This post was edited on 5/16/14 at 7:50 pm
Posted on 5/16/14 at 7:50 pm to LuckySo-n-So
quote:
Seems that the owner still can't allow substitutions on his signature pizzas and calzones.
This was one of my co-workers gripes last week when he tried to order a pizza from there. Made him mad enough that he just hung up and ordered pizza from somewhere else.
What could possibly be the reason that the dick owner won't add or subtract things from pizza? That's pretty absurd. I've never been to the place but after hearing this I really have no desire to go.
Posted on 5/16/14 at 7:52 pm to Hat Tricks
I understand if he's not willing to "add" toppings. The pizza style is inherently unstable, and if you heap on toppings, it becomes a giant mess. For which, of course, the patron will blame the restaurant.
Now, if he's refusing to remove or (reasonably) substitute toppings, that's a different situation.
Now, if he's refusing to remove or (reasonably) substitute toppings, that's a different situation.
Posted on 5/16/14 at 7:54 pm to Joshjrn
And just to be clear, I think he serves the best pizza in Baton Rouge, easily. Unfortunately, the current business model isn't sustainable.
Posted on 5/16/14 at 7:58 pm to Hat Tricks
He is hard headed and thinks that you should eat the pizzas as is.
The guy is a dick
The guy is a dick
Posted on 5/16/14 at 8:28 pm to Hat Tricks
quote:
What could possibly be the reason that the dick owner won't add or subtract things from pizza?
OCD
Or CDO if you put the letters in alphabetic order as they should be.
Posted on 5/16/14 at 8:35 pm to Draconian Sanctions
In my opinion, the quickest way to frick up a NY style pizza is to add toppings. What's wrong with a good slice of cheese pizza. Most toppings add moisture, which can mess with the crust.
Posted on 5/16/14 at 8:44 pm to Ric Flair
quote:
In my opinion, the quickest way to frick up a NY style pizza is to add toppings.
That's probably true but if a customer wants to frick it up by adding more stuff, and will be paying to add more stuff, he should be a little more accommodating.
Posted on 5/16/14 at 8:46 pm to Ric Flair
quote:
In my opinion, the quickest way to frick up a NY style pizza is to add toppings. What's wrong with a good slice of cheese pizza. Most toppings add moisture, which can mess with the crust.
Best post I've seen in a long time. On pizza, anyone who knows what they are doing realizes less is more.
My father, being a Philadelphia, New York City transplant always ate cheese pizza. He would eat pepperoni but never went beyond that. When he was a NYC and Philly kid in the 20's and 30's cheese was new. It was originally just a tomato pie. Man, my old man could make a pizza.
Posted on 5/16/14 at 8:46 pm to Hat Tricks
quote:
That's probably true but if a customer wants to frick it up by adding more stuff, and will be paying to add more stuff, he should be a little more accommodating.
A great many steakhouses refuse to cook a steak well done, no matter how much you are willing to pay. It's a matter of pride.
Posted on 5/16/14 at 8:49 pm to Joshjrn
quote:
steak well done
Well Done Steak.. just ^%&$^%&*^(
Posted on 5/16/14 at 8:49 pm to Martini
After the Margherita, the best pie he serves is the Emilia Romagna: Whole Milk Mozzarella, Mortadella and Genoa Salami. That's as complicated as a pizza should ever get, and even that is pushing the outer limits.
Posted on 5/16/14 at 8:50 pm to Joshjrn
quote:
A great many steakhouses refuse to cook a steak well done, no matter how much you are willing to pay. It's a matter of pride.
That's true and it is equally ridiculous imo.
Posted on 5/16/14 at 8:51 pm to Draconian Sanctions
frick that dude. Got in a shouting match with me about a year ago. Thankfully there was ou one other table there
Posted on 5/16/14 at 8:52 pm to Joshjrn
I agree. I've said on this board for years less is more.
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