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re: Anything new on Fleur de Lis re-opening?
Posted on 11/1/26 at 8:57 pm to Mo Jeaux
Posted on 11/1/26 at 8:57 pm to Mo Jeaux
Well I can explain it, but I can’t understand it for you. That’s up to you. I’ve already bought one ongoing business concern like this and didn’t have to make any zoning changes.
Posted on 11/1/26 at 9:02 pm to moneyg
When did you see a rat?
Posted on 11/1/26 at 9:09 pm to kayjay
quote:
More than you. Why would I tell you?
Why would you tell me what?
You seem lost. Are you getting up there in years?
Posted on 11/1/26 at 9:29 pm to moneyg
Amen to this. It’s was a nostalgic Baton Rouge restaurant as was Muffuletta’s hot tamales. They both closed because there was no one in the family who wanted to take over the business. Benoit’s in Addis will be next. FDL has been around since 1946. A Sicilian pizza recipe brought home from a WWII vet.
Say what you want, but it was always packed at lunchtime. In the evenings you had to stand and wait to get a table. Many people ordered takeout and often were told they couldn’t take anymore orders because they were backed up.
Say what you want, but it was always packed at lunchtime. In the evenings you had to stand and wait to get a table. Many people ordered takeout and often were told they couldn’t take anymore orders because they were backed up.
Posted on 11/1/26 at 9:48 pm to Commander Rabb
Drove by today and all signage and construction fencing is gone.
Posted on 11/1/26 at 10:06 pm to moneyg
I will pray for tonight
Posted on 11/3/26 at 3:41 pm to Commander Rabb
They're still trying to get the floors clean.
Posted on 11/3/26 at 4:08 pm to GetBackToWork
Yea I agree, using the existing shell and adding on some square footage for bathrooms and additional seating is not a crazy scope. The place is so small and simply built, I don't understand how it could have all this crazy unforeseen structural damage. People have garages bigger than that building nowadays. I also keep hearing about money spent getting it "up to code", but that's people that don't know what they are talking about. They were obviously planning to do a full interior reno, at which point getting everything "up to code" is standard operating procedure. Something else, that no one intimately knows about, is going on here. I would guess that the investors are experiencing creative differences in the final vision for the property.
Posted on 11/3/26 at 6:32 pm to kayjay
quote:
Well I can explain it, but I can’t understand it for you. That’s up to you.
You haven’t explained it though.
quote:
I’ve already bought one ongoing business concern like this and didn’t have to make any zoning changes.
Good for you. What’s the IP dispute?
Posted on 11/3/26 at 10:19 pm to kayjay
quote:
I will pray for tonight
Hopefully your night went ok.
Posted on 11/4/26 at 2:27 pm to Commander Rabb
I just wanted to drop in and say I fricking loved their pizza and I know lots of people who say the same. It's not just nostalgia (although that exists).
Some people in here might not like it, but a LOT of people loved it.
And if the name is an issue, "Now Opening: Florida Lee Pizza"
Some people in here might not like it, but a LOT of people loved it.
And if the name is an issue, "Now Opening: Florida Lee Pizza"
Posted on 11/4/26 at 2:32 pm to CatfishJohn
I'm with you. I just want one more Round the World (no anchovies) before I die.
Posted on 11/4/26 at 3:24 pm to Unobtanium
Extra anchovies for me
Posted on 11/4/26 at 4:38 pm to CatfishJohn
I don’t understand how they’re not at least running a ghost kitchen on door dash.
Posted on 11/5/26 at 8:51 am to kingbob
quote:
I don’t understand how they’re not at least running a ghost kitchen on door dash.
amen
Posted on 11/5/26 at 10:02 am to theliontamer
quote:
. I also keep hearing about money spent getting it "up to code", but that's people that don't know what they are talking about.
Getting it up to code includes ADA. That governs everything from parking places to restrooms. Things have to be wheel chair accessible. Tiny one hole restrooms quickly become a no no. You need to hire an architect to get plans drawn.
Parking spaces, greenery, fire alarm, electrical, and all of that has to be considered.
DHH gets involved. There are heavy regs involving the kitchen including water heater temps, grease trap, etc.
That was a very old restaurant. It was built way before all these regs and codes were put into effect. I would bet it was an expensive proposition.
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