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Started By
Message
re: RIP DeAngelo's on Coursey?
Posted on 4/19/16 at 9:38 pm to Paul Allen
Posted on 4/19/16 at 9:38 pm to Paul Allen
quote:
I wonder how much longer Prairieville has
I firmly believe their chicken that is placed on top of their pasta dishes is pre-cooked (outside of their restaurant) and warmed up.
2
Posted on 4/19/16 at 9:55 pm to Will Cover
Wouldn't shock me. They seem to do well out on 73. I think being close to an interstate also helps. But, who knows. Seems like they're throwing the towel in.
Posted on 4/19/16 at 9:57 pm to Will Cover
quote:
I firmly believe their chicken that is placed on top of their pasta dishes is pre-cooked (outside of their restaurant) and warmed up.
4oz tyson precooked chicken breast, with painted on grill marks.
Posted on 4/19/16 at 9:59 pm to Jambo
Is this a fact?
Posted on 4/19/16 at 10:13 pm to Paul Allen
quote:
Is this a fact?
I was a kitchen manager for 11 years there during high school and college. That's what we used when I worked there. It's not a bad product, and believe me, you'd much rather have that than the morons that work there now trying to cook raw chicken. You'd probably die.
Posted on 4/19/16 at 10:19 pm to Paul Allen
quote:
They seem to do well out on 73. I think being close to an interstate also helps. But, who knows. Seems like they're throwing the towel in.
We used to go there occasionally, when my kids were younger, we would dine in and the clown would help keep them entertained along with the pizza dough.
Now, probably about once every three to four months, we'll order take out.
Posted on 4/19/16 at 10:20 pm to Jambo
quote:
4oz tyson precooked chicken breast, with painted on grill marks.
I knew it.
Only because it tastes like it.
How hard is it to grill a chicken breast? After all, it weighs 4 ounces?!
Shortcuts will do a business in.
Posted on 4/19/16 at 10:20 pm to Jambo
Posted on 4/19/16 at 10:21 pm to Jambo
quote:
you'd much rather have that than the morons that work there now trying to cook raw chicken. You'd probably die.
Nah.
If a place like BrewBachers and who they hire can cook a chicken breast correctly, I'd have to believe it can be done at DeAngelo's.
Posted on 4/19/16 at 10:22 pm to Will Cover
I like their super deluxe calzone
Posted on 4/19/16 at 10:26 pm to Paul Allen
quote:
I like their super deluxe calzone
Wife does as well.
Do you really think that is a good location, tucked away in the back off Mission Street?
Granted, I'll give you it is close to I-10, but do you think they're pulling people in from Highland or Gonzales?
Posted on 4/20/16 at 9:15 am to Will Cover
Who is eating at all these bad TexMex places? I can thing of 5 within 2 minutes of this one.
Posted on 4/20/16 at 9:27 am to Will Cover
The Domiano calzone was awesome back in the day. My dad used to pick up from the original location in Hammond Aire, before they moved around the corner (and then to Jefferson). Even the last few times I went to the Jefferson/Bluebonnet locations, you could ask them to make one for you, even though it was no longer on the menu.
Their sensation salad was (and still is) my favorite salad. It was a perfect dressing, and the almonds were great. But again, $13 for that salad was kinda steep.
It is amazing how that restaurant went downhill. Rotolos (for lack of a better comparison) really stepped in and took the local Italian franchise to the next level. I could have easily seen DeAngelos packaging and selling various products of their own.
So after all this discussion, which one is still open? Because now I am craving that salad. Although I may not get the extra Tyson painted chicken breast on it.
Their sensation salad was (and still is) my favorite salad. It was a perfect dressing, and the almonds were great. But again, $13 for that salad was kinda steep.
It is amazing how that restaurant went downhill. Rotolos (for lack of a better comparison) really stepped in and took the local Italian franchise to the next level. I could have easily seen DeAngelos packaging and selling various products of their own.
So after all this discussion, which one is still open? Because now I am craving that salad. Although I may not get the extra Tyson painted chicken breast on it.
This post was edited on 4/20/16 at 9:28 am
Posted on 4/20/16 at 10:07 am to Whatafrekinchessiebr
dp
This post was edited on 4/20/16 at 10:40 am
Posted on 4/20/16 at 10:08 am to Whatafrekinchessiebr
his brother or uncle's pizza was also really good, he just couldn't run a business for shite.
side note: I also think DiNardo owns a Deangelo's up in Indiana, I think I recall him mentioning that on an interview with Culotta and the Prince recently.
side note: I also think DiNardo owns a Deangelo's up in Indiana, I think I recall him mentioning that on an interview with Culotta and the Prince recently.
Posted on 4/20/16 at 10:16 am to BilJ
I was unable to post the link, but you're correct. It's in Bloomington. Wasn't there a few locations in Colorado?
Posted on 4/20/16 at 10:18 am to TigerRob20
quote:
Domiano calzone
I don't recall this one. What was in it?
Posted on 4/20/16 at 10:22 am to Paul Allen
quote:yeah just googled it
The DiNardos also own a DeAngelo’s restaurant in Bloomington, Indiana, which began as a partnership with Baton Rouge restaurateur Louis DeAngelo.
Posted on 4/20/16 at 10:48 am to Paul Allen
quote:
I don't recall this one. What was in it?
I know there was a ton of ricotta cheese in it. Grilled chicken, mozz/parm/romano, roasted red peppers and garlic cloves maybe? I can't really remember.
It was one of their original offerings (didn't they only have like 3-4 different types of calzones when the first opened? I could be making that up). If someone had an old take out menu laying around, I bet it would be on it. Would have definitely been before 2000 or so.
This post was edited on 4/20/16 at 10:49 am
Posted on 4/20/16 at 11:35 am to TigerRob20
quote:
I don't recall this one. What was in it?
It was named after his good friend Paul Damiano that worked at SSA consultants at the time. Grilled chicken, Roasted red peppers, and roma tomatoes.
When I started in 1995, they had sensation and caesar salad, blue cheese too. All dressings were made every morning in house by Beau Porter.
The calzone line up was
Create your own
Deluxe / Super deluxe
Domiano
Veggie / Super Veggie
Spinach and Feta (greek)
Sicilian (pep, sausage, garlic, mushrooms, tomatoes)
Pepperoni
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