re: Would y'all care to provide some insight into a Saturday in Monroe, Louisiana?

It's a tavern style beer crust pizza which not everyone likes. Also seems to be a big difference between the corporate ones and the franchise ones, the franchise ones always seemed to have the better pizza. It's a good pie, it's not earth shattering, but it's bounds better than the national chains. I honestly don't know if the hate is because those posters don't like the style, felt like it was over-hyped, or made the mistake of going to the ones in South Louisiana while they were still around. The ones in Baton Rouge and St Martinville didn't taste like they got their ingredients from the same place as the ones by the camp.

I can say that begining in a few weeks the camp order will be a sweep the kitchen hold the anchovies, hog heaven with jalapenos, chicken ranchero with jalapenos, breadsticks with cheese sauce, small cinnamon sticks, and a small peach puddin pie will be a weekly order on Friday nights on the pass through the last town in. I enjoy that style and a brick oven style the best though. Not a huge fan of the pillowy crusts or cracker crusts that seem to be the main options in South Louisiana.