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Started By
Message
re: Rocca Pizzeria Brings Wood-Fired Neapolitan Pizza to Mid City This Week
Posted on 1/25/18 at 8:47 pm to browl
Posted on 1/25/18 at 8:47 pm to browl
come on man lets be real. your little complaint was overboard.
go google best pizza in "fill in the blank". put in nyc and you will see plenty of pizzas that look exactly like this place's pizza.
go google best pizza in "fill in the blank". put in nyc and you will see plenty of pizzas that look exactly like this place's pizza.
1
Posted on 1/25/18 at 9:41 pm to Deactived
To be real...
Yes, sporadic darkened areas of cheese and crust are enjoyable. Maybe beyond golden and approaching browned. I do like this aporoach, and do consider pizza undercooked if the cheese doesn't cook enough to set up as it cools, rather just stays gooey and runny. Yuck.
However, burned beyond recognition or black, such that it's likened more to ash than crust is not enjoyable. The very dry looking, airy crust does not help make it any more appealing.
These look pretty good, and align with my statements, save for maybe the couple of really dark spots on the artichoke pie. Notice how practically none of them have areas that are so cooked they're black? Even in the first pic, the crust is brown, not black.
LINK
My little complaint as you call it may not please you, and that's fine. My opinion is that's burnt pizza, and your opinion is me saying something about it on the internet is overboard. We disagree. It's OK.
I hope you have great times eating pizza from this place.
Yes, sporadic darkened areas of cheese and crust are enjoyable. Maybe beyond golden and approaching browned. I do like this aporoach, and do consider pizza undercooked if the cheese doesn't cook enough to set up as it cools, rather just stays gooey and runny. Yuck.
However, burned beyond recognition or black, such that it's likened more to ash than crust is not enjoyable. The very dry looking, airy crust does not help make it any more appealing.
These look pretty good, and align with my statements, save for maybe the couple of really dark spots on the artichoke pie. Notice how practically none of them have areas that are so cooked they're black? Even in the first pic, the crust is brown, not black.
LINK
My little complaint as you call it may not please you, and that's fine. My opinion is that's burnt pizza, and your opinion is me saying something about it on the internet is overboard. We disagree. It's OK.
I hope you have great times eating pizza from this place.
Posted on 1/25/18 at 9:53 pm to browl
New York style pizza and Neapolitan Pizza aren’t the same thing. Go google “Neapolitan Pizza”. Now click the images tab. Then tell me how many of those images have black charring on the crust.
One of the fundamental characteristics is that they are cooked extremely quickly (between one and four minutes) in an incredibly hot oven. Thus the surface charring. Tends to occur where the crust bubbles.
One of the fundamental characteristics is that they are cooked extremely quickly (between one and four minutes) in an incredibly hot oven. Thus the surface charring. Tends to occur where the crust bubbles.
Posted on 1/25/18 at 10:04 pm to Joshjrn
You can Google lots of things and see bad interpretation or execution.
I don't need to Google Neapolitan pizza to know what it is.
Here is a nice looking Neapolitan pie (From wiki).
LINK
I'd share it and a pitcher of beer with you, and I bet we could find something we agree on to talk about.
I don't need to Google Neapolitan pizza to know what it is.
Here is a nice looking Neapolitan pie (From wiki).
LINK
I'd share it and a pitcher of beer with you, and I bet we could find something we agree on to talk about.
This post was edited on 1/25/18 at 10:05 pm
Posted on 1/25/18 at 10:17 pm to browl
quote:
Because they lie about their crummy burnt pizza and BR needs yet another sterile, trendy looking, faux-cutting edge LPK? Oh, what's that you say, they have pizzas with fruit and cured meat and eclectic artisinal cheeses on them? And peppery leafy greens? And you can feel like you're somebody while you actually just eat crummy overpriced pizza?
Still a FAIL. Where my downvotes is?!?!
Yeah I’m gonna go out on a limb here and guess the gang isn’t rushing to have a cold Miller Genuine Draft with you.
Posted on 1/25/18 at 10:40 pm to browl
That nice looking Neapolitan pie has a significant bit of charring on one side; it’s just not as noticeable because of how it’s lit.
And I have no doubt we could find quite a bit we could agree on if we sat down. Pizza just probably wouldn’t be one of them
And I have no doubt we could find quite a bit we could agree on if we sat down. Pizza just probably wouldn’t be one of them
Posted on 1/27/18 at 8:24 pm to Joshjrn
Just left Rocca for the first time. The decor and ambiance are very cool. We had a group of five, so we were able to try quite a bit. Put in the garlic knots and arancini to start. Both were very good, and it took a fair amount of self control not to fill up on the knots.
For pizza, we did the fried oyster, the Iverstine with an egg add, and a half and half margherita and prosciutto. All four were extremely good. As an overall critique, whatever they are doing with their dough works. Great flavor and texture, which is what you expect from neapolitan style pizza, but something that people tend to screw up. The margherita was straight forward, but very tasty. Very good balance with the tomato and basil flavors. The oyster was excellent. Very good base flavor, and the oysters were light and flavorful. The prosciutto had generous helpings of meat and burrata. The Iverstine was also very well done, but probably my least favorite of the four, though not due to any issue with it. The meats are extremely flavorful and the pizza is overall well executed, but the flavors are very strong. As someone who really savors the underlying flavors of the dough, it's not my preference, but still really good if that's what you're looking for.
For dessert, we did the olive oil cake. While decent, it was easily my least favorite item of the evening. Good flavor, but a bit dry.
As a conclusory note, while the styles are a little different, I would put their pizza tit for tat with Domenica. I foresee myself going once a week, easily. It was really that good.
For pizza, we did the fried oyster, the Iverstine with an egg add, and a half and half margherita and prosciutto. All four were extremely good. As an overall critique, whatever they are doing with their dough works. Great flavor and texture, which is what you expect from neapolitan style pizza, but something that people tend to screw up. The margherita was straight forward, but very tasty. Very good balance with the tomato and basil flavors. The oyster was excellent. Very good base flavor, and the oysters were light and flavorful. The prosciutto had generous helpings of meat and burrata. The Iverstine was also very well done, but probably my least favorite of the four, though not due to any issue with it. The meats are extremely flavorful and the pizza is overall well executed, but the flavors are very strong. As someone who really savors the underlying flavors of the dough, it's not my preference, but still really good if that's what you're looking for.
For dessert, we did the olive oil cake. While decent, it was easily my least favorite item of the evening. Good flavor, but a bit dry.
As a conclusory note, while the styles are a little different, I would put their pizza tit for tat with Domenica. I foresee myself going once a week, easily. It was really that good.
Posted on 1/28/18 at 10:35 am to Joshjrn
I’m glad something like this took that space. They will last and have the pockets for it as well. Good to see and I think I might go have a Jucifer and a pie today.
Posted on 1/28/18 at 1:59 pm to Martini
We went last night, also. Food was delicious! Still a little damnnn at 11 bucks for a pint of nova and 9 bucks for a pint of Jucifer, but we’ll be back!
This post was edited on 1/28/18 at 2:03 pm
Posted on 1/28/18 at 8:14 pm to mrjduke
Is the building next door going to be that new brewery? Cypress Coast Brewing? Walked by and saw the sign through the window.
Posted on 1/28/18 at 8:18 pm to mrjduke
quote:
11 bucks for a pint of nova
You serious, Clark?
Posted on 1/29/18 at 9:32 am to Martini
They will need the pockets at least during the traffic diet, I believe all commerce on Govt will be dieting during construction.
Posted on 1/29/18 at 9:34 am to mrjduke
Good to hear about the food but $9 for a pint of Jucifer is going to sting
Posted on 1/29/18 at 9:37 am to KamaCausey_LSU
quote:
Cypress Coast Brewing
Is that really their name? For fricks sake
Posted on 1/29/18 at 12:02 pm to browl
My SO and I were really sad when LPK shut down. It was a regular date night staple.
If this is on par or better than LPK, we will be very pleased.
If this is on par or better than LPK, we will be very pleased.
This post was edited on 1/29/18 at 12:04 pm
Posted on 1/29/18 at 2:01 pm to BigPerm30
quote:
Is that really their name? For fricks sake
Cypress Coast is wayyy better sounding than Southern Craft, IMO.
Posted on 1/29/18 at 2:16 pm to kingbob
LPK suffer(ed) from underbrowned, insipid crusts. I don't know how the two in NOLA stay in business. I hadn't been inside the place in probably a decade, and I went into the Riverbend location about 6 months ago. Blah. Not bad, just not very good. Maybe it was good for NOLA 25 years ago, but the overall pizza scene is vastly better than it was then. They're kind of stuck in a time warp. (Though I can remember when the feta salad w/mint dressing and goat cheese chicken w/sundried tomatoes were kinda hip and new...that was a looonnnggg time ago)
I hope Rocca makes it. I'm a neapolitan pizza freak, and I am glad to see it in BR. Leopard spots and charring, yum. The underdone crowd can pass right by and eat Papa Johns.
I hope Rocca makes it. I'm a neapolitan pizza freak, and I am glad to see it in BR. Leopard spots and charring, yum. The underdone crowd can pass right by and eat Papa Johns.
Posted on 1/29/18 at 2:45 pm to mrjduke
quote:
11 bucks for a pint of nova and 9 bucks for a pint of Jucifer
That's absurd.
Posted on 1/29/18 at 6:20 pm to LSUBoo
I think the beer prices are the one thing I found disappointing, especially considering that cocktail and wine prices are pretty much on par with the norm.
This post was edited on 1/29/18 at 7:40 pm
Posted on 2/2/18 at 10:18 am to Joshjrn
I'll throw in my two cents.
Excellent restaurant. Cool vibe and great food. One of the few restaurants that serves traditional Apertivi. We got the bone marrow, garlic knots and brussels sprouts as our appetizers. Bone marrow was good but difficult to get to (I understand they've changed the cut of the bone to length-wise now to make it easier). Brussels sprouts were the truth! Garlic knots and whipped provolone sauce were reason enough to visit the place.
Got the Mr. Piggy (all meat) pizza which was really, really good too. Will definitely be back!
Excellent restaurant. Cool vibe and great food. One of the few restaurants that serves traditional Apertivi. We got the bone marrow, garlic knots and brussels sprouts as our appetizers. Bone marrow was good but difficult to get to (I understand they've changed the cut of the bone to length-wise now to make it easier). Brussels sprouts were the truth! Garlic knots and whipped provolone sauce were reason enough to visit the place.
Got the Mr. Piggy (all meat) pizza which was really, really good too. Will definitely be back!
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