- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Prince St. Pizza opening location on Siegen
Posted on 12/2/25 at 3:42 pm
Posted on 12/2/25 at 3:42 pm
Prince St. Pizza Will take over the Blaze pizza spot. They sell Sicilian style and Neapolitan style. The pizza is actually pretty good.
The advocate
quote:
A fast-growing New York City-based pizza chain is set to open its first Baton Rouge location on Siegen Lane early next year.
Prince St. sells thick-crust Sicilian-style square pies and thin-crust Neapolitan pies whole and by the slice.
The advocate
This post was edited on 12/2/25 at 3:43 pm
7
Posted on 12/2/25 at 3:56 pm to BigBinBR
Posted on 12/2/25 at 4:01 pm to Shexter
that square pepperoni pie looks like heartburn city 
Posted on 12/2/25 at 5:53 pm to diat150
That square pizza looks like something my kid would make with sliced bread and those cheap arse small pepperonis
Posted on 12/2/25 at 5:56 pm to In The Know
quote:
That square pizza looks like something my kid would make with sliced bread and those cheap arse small pepperonis
If it's anything like the one in NYC it's damn good, would eat it any day.
Posted on 12/2/25 at 6:05 pm to BigBinBR
Friend,
It should instantly become the best pizzeria in Baton Rouge. One wonders if it will share the same short lived fate that other big name pizza chains like Paulie Gee’s of Brooklyn or Bonci of Rome did when they both closed down after less than a year in New Orleans.
The first we tried the Spicy Spring squares we loved them. The dough was great and the pepperoni cups crispy and novel as they curled up because their pepperonis use a collagen casing which burns away. It was one of my favorites for a time. The manager was quite taken by us and offered for us to operate a franchise in New Orleans, which we politely declined. He even took a photo of us that hangs to this day on the wall at the original location — a location which was previously Ray’s and from which one of the biggest heroin empires in Manhattan operated under the direction and protection of the Luchesse family.
In recent years I have been less impressed with Prince St. I would much rather Upside just down the street or Ceres if the wait isn’t too bad. Or Rubirosa even if I’m hungry enough. The grease is, as I get older, just too much. As I’ve become more analytical in my pizza consumption I find that I like no cheese or very limited cheese and never meat on my pizzas. There the beauty of the whole product can be appreciated best. The worst pizza men hide their flaws under the grease of meat and cheese.
Yours,
TulaneLSU
It should instantly become the best pizzeria in Baton Rouge. One wonders if it will share the same short lived fate that other big name pizza chains like Paulie Gee’s of Brooklyn or Bonci of Rome did when they both closed down after less than a year in New Orleans.
The first we tried the Spicy Spring squares we loved them. The dough was great and the pepperoni cups crispy and novel as they curled up because their pepperonis use a collagen casing which burns away. It was one of my favorites for a time. The manager was quite taken by us and offered for us to operate a franchise in New Orleans, which we politely declined. He even took a photo of us that hangs to this day on the wall at the original location — a location which was previously Ray’s and from which one of the biggest heroin empires in Manhattan operated under the direction and protection of the Luchesse family.
In recent years I have been less impressed with Prince St. I would much rather Upside just down the street or Ceres if the wait isn’t too bad. Or Rubirosa even if I’m hungry enough. The grease is, as I get older, just too much. As I’ve become more analytical in my pizza consumption I find that I like no cheese or very limited cheese and never meat on my pizzas. There the beauty of the whole product can be appreciated best. The worst pizza men hide their flaws under the grease of meat and cheese.
Yours,
TulaneLSU
Posted on 12/2/25 at 6:37 pm to BigBinBR
Am I seeing $40+ on their website?
Yeah that’s gonna fly on Siegen
Yeah that’s gonna fly on Siegen
Posted on 12/2/25 at 6:46 pm to TulaneLSU
quote:coming around to this as well. The tomato pie at st pizza is a revelation
no cheese or very limited cheese and never meat on my pizzas
Posted on 12/2/25 at 7:41 pm to TulaneLSU
quote:
It should instantly become the best pizzeria in Baton Rouge.
Yes.
quote:
One wonders if it will share the same short lived fate that other big name pizza chains
Grimaldi's comes to mind. Never ate at the one in B.R., but the ones in NYC / Brooklyn were great.
quote:
The grease is, as I get older, just too much.
You need a few napkins, but if cooked well it is worth it.
quote:
I find that I like no cheese or very limited cheese and never meat on my pizzas.
I'm with you, and found this one in NYC was my favorite, even after trying all of the coal fired thin crust gems (prior years, not all on same trips).
Krispy Pizza (vodka / marinara / pesto)
Posted on 12/2/25 at 8:02 pm to BigBinBR
They came to San Diego and its not as good as the NYC location
Was meh
Was meh
Posted on 12/2/25 at 8:34 pm to diat150
Looks like wannabe Fleur de Lis. Hopefully coming back soon.
Posted on 12/2/25 at 8:35 pm to SDVTiger
quote:
They came to San Diego and its not as good as the NYC location Was meh
That’s disappointing to hear. Hopefully it will be good here. I think the big thing is getting their dough right which isn’t super easy to do in the humid south.
Posted on 12/3/25 at 1:44 am to Shexter
Prince St. is good stuff - should easily become the best in BR
Posted on 12/3/25 at 5:52 am to BigBinBR
Prince St must have 20 locations around the US now, or close to it.
Posted on 12/3/25 at 7:42 am to BigBinBR
It looks great and I'll be there the day they open. or soon after.
This post was edited on 12/3/25 at 7:49 am
Posted on 12/3/25 at 9:09 am to 91TIGER
quote:
Grimaldi's comes to mind. Never ate at the one in B.R., but the ones in NYC / Brooklyn were great.
I thought the pizza at the one in BR was fantastic. Really one of the best pizza's I ve ever tasted. The location at the Mall of LA just didnt work.
Posted on 12/3/25 at 8:57 pm to BigBinBR
Don’t shite on this place if you have no clue. Went to New York and it was the best pizza I had. Went to like 7 different places all top tier. This took the win.
Posted on 12/3/25 at 8:59 pm to TigerGuy32
quote:
Don’t shite on this place if you have no clue. Went to New York and it was the best pizza I had. Went to like 7 different places all top tier. This took the win.
How is me saying “Their pizza is pretty good” shitting on them?
Posted on 12/4/25 at 6:35 am to SDVTiger
This is my concern. When I visit NYC, I always visit their OG location. Always has a line and it is a damn good pie.
But when you start franchising things change like quality. If it’s anything like the OG location it should be very successful.
But when you start franchising things change like quality. If it’s anything like the OG location it should be very successful.
Posted on 12/4/25 at 6:58 am to HuskyPanda
The water in New York City comes from the Catskills, upstate. I don't know specifically if the mineral content is different from Baton Rouge water, but the crust may translate differently if they use Baton Rouge water (which is also very good) to make the dough.
It'll also be interesting to see how they franchise out. And I hope they do very well.
It'll also be interesting to see how they franchise out. And I hope they do very well.
This post was edited on 12/4/25 at 6:59 am
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News