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re: Var’s Pizza
Posted on 6/10/24 at 7:13 pm to BilbeauTBaggins
Posted on 6/10/24 at 7:13 pm to BilbeauTBaggins
quote:
Pizza chef
Oh hell yeah, it’s gonna be legit!
1
Posted on 6/10/24 at 7:33 pm to SixthAndBarone
Posted on 6/10/24 at 7:55 pm to BilbeauTBaggins
quote:
Pizza chef just got hired.
Is Phil switching from BBQ Pitmaster to Pizza chef??
Posted on 6/10/24 at 8:08 pm to BilbeauTBaggins
quote:
Just talked with one of the owners. Pizza chef just got hired.
Posted on 6/11/24 at 2:42 pm to SixthAndBarone
quote:
Just talking about pizza, bro. Do you like pizza?
have you had their Pizza?
Posted on 6/11/24 at 7:02 pm to SammyTiger
They did a BBQ joint and then built a playground on the lot. Kids and 3 meat plates don’t really go together.. that was a head scratcher
But now a pizza place with a playground and then the ice cream shop right across the street… that at least makes some sense business wise
But now a pizza place with a playground and then the ice cream shop right across the street… that at least makes some sense business wise
Posted on 6/11/24 at 8:10 pm to PassGassed
Good location but it needs to be as good as red zepplion…
This post was edited on 6/11/24 at 9:48 pm
Posted on 6/11/24 at 9:20 pm to tigers1956
quote:
led zepplion
Posted on 6/11/24 at 10:08 pm to SammyTiger
quote:
have you had their Pizza?
No, I’m waiting on the pizza chef to arrive.
Posted on 6/13/24 at 3:05 pm to SixthAndBarone
Soulshine chef dannyfknwilson made post on IG today explaining more about it and saying he’s opening it
Posted on 6/13/24 at 3:15 pm to nwalser
Instagram post
Sounds interesting with a lot going on.
quote:
Hey Baton Rouge. I’m beyond excited to announce the grand opening of Var’s Pizza - a new Perkins Overpass pizza dive.
Get ready for a pizza menu like you've never seen before. Flavor combinations like boudin & cracklin’, Nashville hot chicken, fig/prosciutto/hot honey, and a bunch of other off the wall creations. And don't worry, we'll still have the icons - like cheese, pepperoni, and Margherita.
We’re aiming to open at the start of July. That means I’m looking to hire some dope, energetic folks to join the FOH team. Var’s Pizza is gonna be something special - a pizza spot with late-night dive bar vibes, open late with awesome by the slice deals.
If you’re interested in joining our team, give me a shout on Facebook or IG.
-Danny
Sounds interesting with a lot going on.
This post was edited on 6/13/24 at 3:15 pm
Posted on 6/13/24 at 6:39 pm to BilbeauTBaggins
quote:
Get ready for a pizza menu like you've never seen before
Ugh. Just do good pizza. Stop trying to be trendy.
Posted on 6/13/24 at 10:02 pm to manonwheels28
Nn
This post was edited on 6/13/24 at 10:32 pm
Posted on 6/20/24 at 10:37 pm to manonwheels28
It’s the guys from Ivars trying to throw darts at the wall until the general public of Baton Rouge succumbs to their unnecessary urge to run a successful restaurant. They picked up the owner of brickyard (what a talent huh?) in an attempt to salvage yet another failed restaurant concept of their own creation. I truly don’t know how these guys could be any less effective at picking people to run their kitchens.
Let’s not pretend that the competition under the overpass even holds a candle to the food that was put out in that area 15-20 years ago. Sub par restaurants are thriving in that area these days, and while these guys have all the money you could possibly need, they still can’t seem to figure out how to make it work.
Amateurs hiring amateurs, faking it till they “make it.” We’ll see what happens, I guess.
(Posting photos on Facebook of what looks like store-bought shite dough thrown together by a fry cook on a 3 day bender try to resemble some sort of pizza.)
Let’s not pretend that the competition under the overpass even holds a candle to the food that was put out in that area 15-20 years ago. Sub par restaurants are thriving in that area these days, and while these guys have all the money you could possibly need, they still can’t seem to figure out how to make it work.
Amateurs hiring amateurs, faking it till they “make it.” We’ll see what happens, I guess.
(Posting photos on Facebook of what looks like store-bought shite dough thrown together by a fry cook on a 3 day bender try to resemble some sort of pizza.)
Posted on 6/21/24 at 8:23 am to Dogbreath
I've sampled the test pizzas and they are way better than S&G. I forget who the dough supplier is, but it's pretty good as well. At the end of the day, it's pizza and they'll be catering to the late night crowd. I think it stands a way better chance than the BBQ joint.
Posted on 6/21/24 at 8:45 am to Capt ST
The whole point of a pizza place is to make food that cost the restaurant like $3 and sell it for $20. It’s the only kind of restaurant left where you can profit off of food rather than subsidizing your kitchen with liquor sales. Buying dough will force them to sell mediocre (at best) pizza at insane prices. “Better than S&G” is exactly the standard that encompasses the Baton Rouge food scene. “Hey we’re better than possibly the worst pizza place known to man, so come waste your money with us! We lack any form of pride and refuse to put any effort into learning how to do things properly!”
Posted on 6/21/24 at 9:03 am to Dogbreath
quote:
Buying dough will force them to sell mediocre (at best) pizza at insane prices
This hasn't stopped Red Zeppelin.
Also, it hasn't stopped places like Lit and Blaze, albeit their model is set on personal pizzas. There isn't much that goes into making pizza dough. The ingredients and actual preparation of the crust matter more than anything.
Posted on 6/21/24 at 9:12 am to Dogbreath
quote:
Let’s not pretend that the competition under the overpass even holds a candle to the food that was put out in that area 15-20 years ago.
What restaurants were there 15-20 years ago that the current one's can't hold a candle to? Rama and Chelsea's are the only 2 that I can think of that are universally missed.
This post was edited on 6/21/24 at 9:13 am
Posted on 6/21/24 at 9:34 am to Dogbreath
quote:
I forget who the dough supplier is, but it's pretty good as well.
quote:
Buying dough will force them to sell mediocre (at best) pizza at insane prices
They are using St Bruno's Bread for their dough which is fantastic. You need to STFU.
Posted on 6/21/24 at 9:49 am to Trout Bandit
quote:
They are using St Bruno's Bread for their dough which is fantastic. You need to STFU.
They seem to really be killing it. (St. Bruno). A lot of local restaurants are now using their products; with a large variety of restaurants too, from Poboy Express to Houmas House. I wonder how much room they have to expand in their current warehouse set up off of Staring.
This post was edited on 6/21/24 at 9:58 am
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