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Started By
Message
re: Var’s Pizza
Posted on 6/21/24 at 9:58 am to KamaCausey_LSU
Posted on 6/21/24 at 9:58 am to KamaCausey_LSU
quote:
I wonder how much room they have to expand in their current warehouse set up off of Staring.
I actually went there when he first opened. It seemed like he had plenty of room then but that might have changed now that he's busier.
0
Posted on 6/21/24 at 10:02 am to Dogbreath
quote:
Buying dough will force them to sell mediocre (at best) pizza at insane prices.
Central Pizza in Lafayette buys their dough and their pizza is pretty decent at average prices ($17-$23).
Posted on 6/21/24 at 10:07 am to Dogbreath
Would it make you feel better if I said I thought it was better than Rocca’s?
The dough guy cooked at a tailgate last year, the crust isn’t an issue.
The Margherita was pretty good. I tried the pepperoni with hot honey, not a fan of honey on my pizza, but many others enjoyed it. The one that stood out the most was the garlic and Italian sausage, was fantastic. I will be ordering that when I get back in town.
The dough guy cooked at a tailgate last year, the crust isn’t an issue.
The Margherita was pretty good. I tried the pepperoni with hot honey, not a fan of honey on my pizza, but many others enjoyed it. The one that stood out the most was the garlic and Italian sausage, was fantastic. I will be ordering that when I get back in town.
Posted on 6/21/24 at 10:09 am to Trout Bandit
quote:
You need to STFU
LMAO! Tough guy over here. You mad, bro?
Posted on 6/21/24 at 10:36 am to Dogbreath
I think that Danny is a wonderful guy. Truly do.
He’s not a trained chef and his experience roots from crock pot food at Port Royal. WHICH IS COOL.. but .. I don’t understand why he and a couple other similar locals I won’t name get elevated to chef status..
He’s not a trained chef and his experience roots from crock pot food at Port Royal. WHICH IS COOL.. but .. I don’t understand why he and a couple other similar locals I won’t name get elevated to chef status..
Posted on 6/21/24 at 2:10 pm to BilbeauTBaggins
Wait, I’m confused… are you using those places as examples of good pizza? I’m not sitting here saying that they don’t have a chance at success. I’m saying the chances of it actually being good are slim. Hopefully im wrong, but I’ve seen the pictures. Looks like garbage ???????
Posted on 6/21/24 at 2:15 pm to KamaCausey_LSU
20 years ago Diguilio’s was an amazing restaurant with a formally trained chef who put out great food. Rama was amazing, pinetta’s was quality food. Merchant was really good a few years ago before their chef left, but that ship left the port.
Posted on 6/21/24 at 2:17 pm to Trout Bandit
Easy killa, it ain’t that serious. I’m not saying Bruno’s dough is low quality. I’m saying the “chef’s” talent is. You can make amazing pizza with decent dough.
Posted on 6/21/24 at 2:26 pm to LouisianaLady
Danny has never been anything but nice to me the few times I’ve drank at brickyard in the afternoon. His bar food out of the old truck out front was decent. That being said, the fact that this guy (and others) is getting boosted to “chef” status really brings down the bar of what the chef title represents. My post wasn’t to dog on Danny as much as it was a shot at the dipshit owners of Ivars thinking they understand how to run a restaurant.
Posted on 6/21/24 at 3:48 pm to Dogbreath
quote:did you create an account here just to shite talk about a pizza place that isn’t open yet?
Dogbreath
Posted on 6/21/24 at 5:22 pm to cgrand
Haha. Definitely looks like it
Posted on 6/21/24 at 5:27 pm to SixthAndBarone
quote:
You mad, bro?
No not really but he was talking shite about premade dough. I've had St Bruno's and it's fantastic like everything else they make. I've left your dumbass alone for a while now but I'm glad to know you're still a shite-mouthed bitch that nobody likes.
Posted on 6/21/24 at 8:40 pm to Trout Bandit
quote:
I've left your dumbass alone for a while now but I'm glad to know you're still a shite-mouthed bitch that nobody likes.
You come on the food board and tell someone to shut the frick up because you disagree with their opinion. Yet I’m the shite-mouthed bitch. Lol. Bless your heart.
Posted on 6/21/24 at 10:10 pm to Capt ST
Isn’t the whole point of a local sit down pizza joint (not a franchise or take out place) to make your own dough as a differentiator?
Not sure if this is a good example or no, but to me it would be like a barbecue place opening up and having a different company cook their brisket.
Dough is cheap to make, it just takes effort and energy.
Not sure if this is a good example or no, but to me it would be like a barbecue place opening up and having a different company cook their brisket.
Dough is cheap to make, it just takes effort and energy.
Posted on 6/21/24 at 10:14 pm to jimithing11
quote:
Dough is cheap to make, it just takes effort and energy.
It also takes hours to rise if done correctly. It's easier to have premade frozen dough on hand to use instantly. Spend a little bit to make a lot more.
Posted on 6/22/24 at 1:17 pm to KamaCausey_LSU
quote:
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.
Agile Brewing uses St. Bruno hamburger buns. They are great IMO.
PSA: try the burgers at Agile.
Posted on 8/15/24 at 12:02 pm to hubertcumberdale
quote:
that building has been unfinished in the same exact condition for the last year or so, wonder whats going on with it
Work started again on the old Bumsteers. Walked by there and they have permits posted on the side of the building. Looked like the name was Luna Cocina.
Posted on 8/15/24 at 12:26 pm to Nation of Buga
Posted on 8/15/24 at 12:42 pm to BilbeauTBaggins
quote:
I'm hoping they succeed
I'm hoping they have a good product.
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