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Posted on 9/10/19 at 2:34 pm to TulaneLSU
quote:
You did not read my words if you believe I left out Mama Rosa's Slice of Italy.
Think you need to acknowledge the edit and add.
Posted on 9/10/19 at 2:37 pm to Fat Harry
quote:
Domenica's...it was still fantastic
I strongly disagree. See below.
This top 10 list holds up very well.
Posted on 9/10/19 at 2:44 pm to TulaneLSU
quote:
This top 10 list holds up very well.
It sure as shite does not.
Posted on 9/10/19 at 2:47 pm to TulaneLSU
quote:
This top 10 list holds up very well.
The list is fantastic as a subchapter of Tom Fitzmorris' Lost Restaurants of New Orleans.
I do miss Cafe Nino's mussels on Fridays.
Posted on 9/10/19 at 2:50 pm to NOFOX
quote:
It sure as shite does not.
No kidding. OP might be an entertaining oddball who spends time in archives, but he's not a pizza eating scholar by anyone's measure.
That top 10 list is complete crap.....not to mention woefully out of date, as at least three are now closed (Cafe Nino, Crescent, and Brooklyn). Sbarro pizza on a top 10 list....WFT? That stuff is downright gross.
Let's talk about Ancora, Pizzeria Domenica, Bonci, Oak Oven, Ciro's, Tavolino.....
I think OP needs to stick to poboys.
Posted on 9/10/19 at 2:53 pm to hungryone
quote:
No kidding. OP might be an entertaining oddball who spends time in archives, but he's not a pizza eating scholar by anyone's measure.
That top 10 list is complete crap.....not to mention woefully out of date, as at least three are now closed (Cafe Nino, Crescent, and Brooklyn). Sbarro pizza on a top 10 list....WFT? That stuff is downright gross.
Let's talk about Ancora, Pizzeria Domenica, Bonci, Oak Oven, Ciro's, Tavolino.....
I think OP needs to stick to poboys.
Posted on 9/10/19 at 2:56 pm to hungryone
quote:
Let's talk about Ancora, Pizzeria Domenica, Bonci, Oak Oven, Ciro's, Tavolino.....
I'd add Mid city.
Posted on 9/10/19 at 5:20 pm to hungryone
Anyone who cannot appreciate a freshly reheated slice of Sbarro cannot claim to be a pizza purveyor of any merit.
Posted on 9/11/19 at 4:11 pm to TulaneLSU
quote:
Anyone who cannot appreciate a freshly reheated slice of Sbarro cannot claim to be a pizza purveyor of any merit.
Anyone who thinks Sbarro is remotely edible would be stoned to death in Naples....rightfully so. Or tossed into the maw of Mt. Vesuvius as a sacrifice to Fornax (ancient Rome) or St. Martha (modern Catholic).
Posted on 9/11/19 at 5:21 pm to TulaneLSU
Sbarro is trash
Posted on 9/11/19 at 8:49 pm to hungryone
You are a moron. There’s no avoiding that fact. You are impressed by names and brands. Close your eyes; eat a Sbarro pie; Naples to Bensonhurst it exemplifies.
I have eaten in over 500 pizzerias in the last ten years, the majority in New York. Sbarro’s could and does survive in New York, in Brooklyn no less. Crust and cheese most similar to Joes and its sauce surely is the inspiration for the red sauce at Roberta’s. Its Neapolitan style uses a San Marzano base made daily in store. The cheese is not AAA quality, but is still hand shredded in store and of good quality. The crust, when well prepared, is thin, crisp and usually has a perfect char. If you need more crisp just tell the pizzaiola to throw it back in the gas oven.
I hear negative criticism about Sbarros all the time from pizza snobs who wouldn’t be able to distinguish it from Joes if a blind taste was performed. The same people are willing to wait a half hour for a slice at Joe’s because that name carries weight in snob circles when Sbarros is cast to the suburban dads’ weekend mall pleasure.
A thread on the history of pizza in New Orleans from 1945 to 1957 is now centered on Sbarros Brooklyn style pie. That says it all.
I have eaten in over 500 pizzerias in the last ten years, the majority in New York. Sbarro’s could and does survive in New York, in Brooklyn no less. Crust and cheese most similar to Joes and its sauce surely is the inspiration for the red sauce at Roberta’s. Its Neapolitan style uses a San Marzano base made daily in store. The cheese is not AAA quality, but is still hand shredded in store and of good quality. The crust, when well prepared, is thin, crisp and usually has a perfect char. If you need more crisp just tell the pizzaiola to throw it back in the gas oven.
I hear negative criticism about Sbarros all the time from pizza snobs who wouldn’t be able to distinguish it from Joes if a blind taste was performed. The same people are willing to wait a half hour for a slice at Joe’s because that name carries weight in snob circles when Sbarros is cast to the suburban dads’ weekend mall pleasure.
A thread on the history of pizza in New Orleans from 1945 to 1957 is now centered on Sbarros Brooklyn style pie. That says it all.
This post was edited on 9/11/19 at 8:50 pm
Posted on 9/11/19 at 9:15 pm to TulaneLSU
Glad you’re back. 
Posted on 9/11/19 at 9:26 pm to TulaneLSU
So was the Brooklyn Pizzeria in Metairie based on the Sabarros Brooklyn style pizza? Owner claims he got the recipe from a Brooklyn pizza shop in NY?
Posted on 9/11/19 at 9:32 pm to NOLATiger71
quote:Yeah, he worked at a NYC pizzeria for 2 or 3 weeks to learn the ropes, then left without worrying about his paycheck. He bought the dough recipe from someone else in the biz.
Owner claims he got the recipe from a Brooklyn pizza shop in NY?
Posted on 9/11/19 at 9:55 pm to TulaneLSU
GOAT poster
Posted on 9/11/19 at 9:59 pm to TulaneLSU
quote:
Sbarro’s
I was pissed when they closed in Canal Place to make way for the expanded NOW ALSO CLOSED movie theatre.
Posted on 9/12/19 at 9:48 am to TulaneLSU
I went to Phillip's Bar the other night for takeaway pie and they claim to be the OG pizza spot of the tulane area.
The pizza was okay but a lot of better choices in the area.
The pizza was okay but a lot of better choices in the area.
Posted on 9/12/19 at 10:20 am to TulaneLSU
quote:
A year later, in 1946, just down the street, at the corner of St. Louis and Decatur, Domino’s Pizza began. Domino’s was a local Italian restaurant without connection to the delicious chain started in Michigan in 1960 by the same name. Domino’s would move in 1955 to a downtown location in the building now housing Herbsaint on St. Charles Ave. Its departure from the Italian dominated French Quarter signaled a growing acceptance of Italian food by non-Italian Americans. The restaurant would continue its move away from the heart of the city to a location at the corner of Carrollton and Tulane, where the old Rock N Bowl was before closing in the 1980s.
Back in the 70s, the "local" Domino's also had a location at Cleary and Airline (where the Chevron is now). Not sure if it was a second location or where they finally wound up. Used to pass it daily on my way to EJ High School in '79/80.
I also have a copy of a paperback book by the Underground Gourmet from the mid-70s, who mentions Domino's at that location and actually gives it a pretty good review.
Posted on 9/18/19 at 2:19 pm to ellishughtiger
Can you find out when Philips claims to have started serving pizza? I will not enter a bar.
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