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Dogbreath
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| Number of Posts: | 7 |
| Registered on: | 11/1/2016 |
| Online Status: | Not Online |
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re: Var’s Pizza
Posted by Dogbreath 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.
re: Var’s Pizza
Posted by Dogbreath 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.
re: Var’s Pizza
Posted by Dogbreath 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.
re: Var’s Pizza
Posted by Dogbreath 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 ???????
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!”
re: Var’s Pizza
Posted by Dogbreath 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.)
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