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TulaneLSU
| Favorite team: | TBD |
| Location: | Member since Aug 2003 |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 13616 |
| Registered on: | 12/28/2007 |
| Online Status: | Not Online |
Recent Posts
Message
re: Nostalgic Junk Food
Posted by TulaneLSU on 12/19/25 at 7:48 am to tigersownall
Friend,
One of the rare times Mother let me eat junk food was on Saturday mornings in the Autumn. It was on those golden mornings she would send out Uncle to get us glazed donuts. Uncle was quite particular about where he got his donuts and he said there were no acceptable Uptown donuts so he drove to Mid-City and bought them from — and memory is not perfect — a place called Picou’s? He is not here for me to ask. Other times he made the trek to Kenner to the best donut shop in America, the Loyola Tastee Donuts, which has recently become a non-Tastee with a new owner. I have not tried the newly named one, but I am told nothing has changed.
When Uncle was out of town, Mother allowed me to run down to the Langenstein’s on Arabella. There I shopped the freezer section for a white cardboard box with the name Rich’s on top. Inside that box were beautiful glazed donuts in plastic wrap, grouped in twos. Heated in the microwave for ten seconds, they were excellent. Chewy and topped with plenty of sugary glaze, I would eat the entire box.
Yours,
TulaneLSU
One of the rare times Mother let me eat junk food was on Saturday mornings in the Autumn. It was on those golden mornings she would send out Uncle to get us glazed donuts. Uncle was quite particular about where he got his donuts and he said there were no acceptable Uptown donuts so he drove to Mid-City and bought them from — and memory is not perfect — a place called Picou’s? He is not here for me to ask. Other times he made the trek to Kenner to the best donut shop in America, the Loyola Tastee Donuts, which has recently become a non-Tastee with a new owner. I have not tried the newly named one, but I am told nothing has changed.
When Uncle was out of town, Mother allowed me to run down to the Langenstein’s on Arabella. There I shopped the freezer section for a white cardboard box with the name Rich’s on top. Inside that box were beautiful glazed donuts in plastic wrap, grouped in twos. Heated in the microwave for ten seconds, they were excellent. Chewy and topped with plenty of sugary glaze, I would eat the entire box.
Yours,
TulaneLSU
3
re: You want to know why HEB is great ?
Posted by TulaneLSU on 12/13/25 at 5:42 am to Zappas Stache
Friend,
It has already been shown scientifically that HEB is the best grocer on the Gulf Coast. I have only been in a Kroger four times. It was on par with Winn Dixie.
Yours,
TulaneLSU
It has already been shown scientifically that HEB is the best grocer on the Gulf Coast. I have only been in a Kroger four times. It was on par with Winn Dixie.
Yours,
TulaneLSU
TulaneLSU's top ten pizzas of Houston of Texas
10. Pizaro's
I assume Pizaro’s once made good pizza. On my most recent visit, I tried both its Neapolitan and NY styles. Both were passable, but would not make a top 25 list in New Orleans. After the unsatisfactory results of the first two I did not try their Detroit style. Sometimes pizzerias try to do too much, and Pizaro's is a prime example of this failure.
9. Gold Tooth Tony's
While Via 313 makes a better Detroit style pizza, Via is an Austin pizzeria. GTT’s is passable, but does not warrant a visit unless you are driving by and are craving pizza.
8. Talespin
The type of place you have high hopes for and want to love. At least these guys are trying to put a Texas twist on pizza. Ultimately, though, the pizza is unremarkable and often the toppings are an unpleasant attempt to distract from the average dough.
7. Tiny Champions
Tiny Champions is named for its small plates. Somehow they are also known for their pizzas, which are in the 6 range. As much as I love pizza, I would not get another pizza there. I, however, would order the lima beans four times over, as I did this summer. They are fantastic.
6. Sixty Vines
Houston is a magnet for chains. In the last decade multiple high end Italian chains, like North Italia and Pizzana, have opened in the city. Sixty Vines is not known for its pizza, but it is light years beyond North Italia.
5. Magdalena's
A solid Neapolitan pizza, Magdalena’s is consistent and good. They take pizza seriously and It is a solid 7 pizzeria.
4. The Gypsy Poet
What once was my favorite pizzeria in Houston lost much of my admiration after I ordered an off menu marinara pizza. Not only did they charge me for a Margherita but they also do not know how to make a cheeseless pizza. Lacking soul, I realized how much TGP depends on its toppings to hide from a bland sauce. Also disappointing was seeing their oven in action, using a rotating stone. A rotating stone is to Neapolitan pizza as the conveyor belt oven is to NY style. It is a lazy, unambitious, and ultimately depressing way to make pizza.
3. Pizzana
If I ever open a pizzeria in New Orleans, which Mother suggests I do after I complete my business plan for TulaneLSU’s Poorboy Tours and invite Upperdecker, among others, for its maiden voyage, I am stealing Pizzana’s pizza stacker invention. If you have not eaten here, the pizza stacker alone is worthy of a visit. It is ingenious and that is all I will say. Oh, and that the Neapolitan here is outstanding. It is world class.
2. Kiran's
In the midst of the pandemic, Kiran's expanded and took over the next door pizzeria and its two wood fired ovens. The owner decided to incorporate the ovens into her restaurant. She experiment with a naan based crust and ever since has been serving an Indian version called the Naanzza. There are some interesting and, ultimately unsatisfying, combinations she has tried, but if you stick with the Margherita, you will find something exhilarating and novel. A curry sauce with the strength of cumin and perhaps coriander elevate this pillowy pizza to a special place.
1. Bollo
Bollo is the best pizzeria in Houston. Its program is solid and pizzas both excellent and consistent. On my last visit here, I was curious to know what type of flour they used. Rather than just tell me, my great server brought a giant bag of Caputo 00 flour to the table. How can you not love a pizzeria where staff do that? Mother and I could not help but to laugh at the trail of flour he left behind.
Yours,
TulaneLSU
10. Pizaro's
I assume Pizaro’s once made good pizza. On my most recent visit, I tried both its Neapolitan and NY styles. Both were passable, but would not make a top 25 list in New Orleans. After the unsatisfactory results of the first two I did not try their Detroit style. Sometimes pizzerias try to do too much, and Pizaro's is a prime example of this failure.
9. Gold Tooth Tony's
While Via 313 makes a better Detroit style pizza, Via is an Austin pizzeria. GTT’s is passable, but does not warrant a visit unless you are driving by and are craving pizza.
8. Talespin
The type of place you have high hopes for and want to love. At least these guys are trying to put a Texas twist on pizza. Ultimately, though, the pizza is unremarkable and often the toppings are an unpleasant attempt to distract from the average dough.
7. Tiny Champions
Tiny Champions is named for its small plates. Somehow they are also known for their pizzas, which are in the 6 range. As much as I love pizza, I would not get another pizza there. I, however, would order the lima beans four times over, as I did this summer. They are fantastic.
6. Sixty Vines
Houston is a magnet for chains. In the last decade multiple high end Italian chains, like North Italia and Pizzana, have opened in the city. Sixty Vines is not known for its pizza, but it is light years beyond North Italia.
5. Magdalena's
A solid Neapolitan pizza, Magdalena’s is consistent and good. They take pizza seriously and It is a solid 7 pizzeria.
4. The Gypsy Poet
What once was my favorite pizzeria in Houston lost much of my admiration after I ordered an off menu marinara pizza. Not only did they charge me for a Margherita but they also do not know how to make a cheeseless pizza. Lacking soul, I realized how much TGP depends on its toppings to hide from a bland sauce. Also disappointing was seeing their oven in action, using a rotating stone. A rotating stone is to Neapolitan pizza as the conveyor belt oven is to NY style. It is a lazy, unambitious, and ultimately depressing way to make pizza.
3. Pizzana
If I ever open a pizzeria in New Orleans, which Mother suggests I do after I complete my business plan for TulaneLSU’s Poorboy Tours and invite Upperdecker, among others, for its maiden voyage, I am stealing Pizzana’s pizza stacker invention. If you have not eaten here, the pizza stacker alone is worthy of a visit. It is ingenious and that is all I will say. Oh, and that the Neapolitan here is outstanding. It is world class.
2. Kiran's
In the midst of the pandemic, Kiran's expanded and took over the next door pizzeria and its two wood fired ovens. The owner decided to incorporate the ovens into her restaurant. She experiment with a naan based crust and ever since has been serving an Indian version called the Naanzza. There are some interesting and, ultimately unsatisfying, combinations she has tried, but if you stick with the Margherita, you will find something exhilarating and novel. A curry sauce with the strength of cumin and perhaps coriander elevate this pillowy pizza to a special place.
1. Bollo
Bollo is the best pizzeria in Houston. Its program is solid and pizzas both excellent and consistent. On my last visit here, I was curious to know what type of flour they used. Rather than just tell me, my great server brought a giant bag of Caputo 00 flour to the table. How can you not love a pizzeria where staff do that? Mother and I could not help but to laugh at the trail of flour he left behind.
Yours,
TulaneLSU
TulaneLSU's history of and top ten pizzas of Houston of Texas
Posted by TulaneLSU on 12/8/25 at 8:21 pm
Dear Friends,
Houston has never been, nor was it ever destined to be, a pizza city. Mexican, barbeque, and Chinese, perhaps, but Italian cuisine has missed this endlessly concrete city. It is not an insult; it is history, or at least the result of it. While the waves of Italian immigrants arrived in the port cities of Providence, New York, and Philadelphia on the East Coast and also New Orleans and San Francisco, Texas watched those few who crossed the Gulf settle almost exclusively in Galveston. And let us be clear: Galveston was never “the Ellis Island of the West,” no matter how ridiculously some repeat that myth.
The Hurricane of 1900 was not the reason Houston climbed past Galveston, although it has been implied by some. By 1900, Houston had already surpassed its coastal neighbor in population and prospects. But the Italians were not part of that Houstonian growth spurt. Most Italians who came ashore in Texas remained in Galveston or moved modestly inland to Dickinson, not onward to Houston. Italians in Galveston grew from 255 in 1890 to 1,030 in 1910, many laboring in the grocery trade. Houston, by contrast, welcomed far more Germans, Irish, and English than Italians. There was no pizza in Houston.
By 1910, 2.3% of Galveston’s population hailed from Italy. The Galveston underworld then was controlled not by Sicilians but by a man named Quinn, himself the son of Arkansans. But change was on the horizon, as the Sicilian Maceo family arrived from Leesville, Louisiana in 1910 (this is the same family that makes the laughable claim that they invented the muffuletta!). In time, brothers Sam and Rosario would rise during Prohibition, learning under Quinn, and concentrating regional criminal influence in the 1930s. Yet even then, pizza was nowhere to be found in Galveston or Houston.
Pizza’s first documented appearance in Houston is 1947, at Vincent’s, decades later than places like New Orleans, Trenton, and New Haven. Vincent Vallone, who arrived from Sicily in 1908, introduced it at his downtown restaurant on Calhoun. Like many immigrants, he began in the grocery markets around Market Square. He rose quickly during Prohibition years, and was accused in 1937 of working with international drug organization. He beat that charge, but a year later he killed a man in an illegal casino in Houston. He was sentenced to life, but only served eight years thanks to the intervention of the Maceos, Frank Costello, and Bugsy Siegel.
Pardoned, Vallone resumed his restaurant work. He sought to expand with an ambitious new project at 1499 Fannin, the Sorrento. Part restaurant, part entertainment house, with rumors of an underground casino, he never saw Sorrento completed. He was gunned down in a high speed chase not far from his house south of downtown. His last phone call was to Carlos Marcello. Was it a Mafia hit? Almost certainly, but no one ever was convicted.
Yet his family endured, and Tony’s, opened in 1965 by his grandson Anthony, still stands as Houston’s most distinguished restaurant over the last six decades.
Though Vallone introduced pizza to Houston, it was Valian’s, founded in 1955 on South Main, that became the city’s first true pizzeria. It was for many Houstonians their first pizza experience. Antonio’s Flying Pizza, opened in 1971 by Sicilian immigrant Antonio Rosa (who had previously owned a shop in Brooklyn), remains Houston’s longest continuously operating pizzeria. Star Pizza followed five years later, founded by a Chicago native and best known for bringing deep dish to Houston.
The 1970s and early ’80s brought a wave of national chains, but also the founding of cherished local establishments like Barry’s (1983) and Fuzzy’s (1984). Fuzzy’s was famously President George H. W. Bush’s favorite, a reminder that growing up amidst the fine pizzas of Connecticut does not guarantee one carries the wisdom to judge them rightly. Founded by a Syrian immigrant who claimed to have arrived in America with just $50, Fuzzy’s is testament to the fact that anyone can make it on the Houston pizza scene.
The 1990s changed little. There were more mediocre chains, some respectable newcomers like Candelari’s and Frank’s, but no genuine transformation.
Real Neapolitan quality finally arrived with Dolce Vita in 2006. Pizaro’s followed in 2011, the city’s first VPN certified pizzeria. Pizaro’s, though, has tumbled. My last visit there was bad. Today, the only VPN certified pizzeria in the Houston area is a food truck in The Woodlads. Is this a humiliation for Houston or evidence that VPN is an elitist, worthless institution? I will let you decide.
The 2010s brought a wave of Neapolitan pizzerias, followed by Detroit-style enthusiasts. And yet, for all this proliferation, Houston still lacks a single respectable slice shop. If anyone ever suggests Home Slice or Pink’s as evidence to the contrary, you may safely disregard all future pizza opinions from that individual.
Houston history, like most of its pizza through the years, lacks any flavor. Writing about it is both difficult and nap-inducing. Nevertheless, I shall still embark on a top ten list, for your education and edification.
Houston has never been, nor was it ever destined to be, a pizza city. Mexican, barbeque, and Chinese, perhaps, but Italian cuisine has missed this endlessly concrete city. It is not an insult; it is history, or at least the result of it. While the waves of Italian immigrants arrived in the port cities of Providence, New York, and Philadelphia on the East Coast and also New Orleans and San Francisco, Texas watched those few who crossed the Gulf settle almost exclusively in Galveston. And let us be clear: Galveston was never “the Ellis Island of the West,” no matter how ridiculously some repeat that myth.
The Hurricane of 1900 was not the reason Houston climbed past Galveston, although it has been implied by some. By 1900, Houston had already surpassed its coastal neighbor in population and prospects. But the Italians were not part of that Houstonian growth spurt. Most Italians who came ashore in Texas remained in Galveston or moved modestly inland to Dickinson, not onward to Houston. Italians in Galveston grew from 255 in 1890 to 1,030 in 1910, many laboring in the grocery trade. Houston, by contrast, welcomed far more Germans, Irish, and English than Italians. There was no pizza in Houston.
By 1910, 2.3% of Galveston’s population hailed from Italy. The Galveston underworld then was controlled not by Sicilians but by a man named Quinn, himself the son of Arkansans. But change was on the horizon, as the Sicilian Maceo family arrived from Leesville, Louisiana in 1910 (this is the same family that makes the laughable claim that they invented the muffuletta!). In time, brothers Sam and Rosario would rise during Prohibition, learning under Quinn, and concentrating regional criminal influence in the 1930s. Yet even then, pizza was nowhere to be found in Galveston or Houston.
Pizza’s first documented appearance in Houston is 1947, at Vincent’s, decades later than places like New Orleans, Trenton, and New Haven. Vincent Vallone, who arrived from Sicily in 1908, introduced it at his downtown restaurant on Calhoun. Like many immigrants, he began in the grocery markets around Market Square. He rose quickly during Prohibition years, and was accused in 1937 of working with international drug organization. He beat that charge, but a year later he killed a man in an illegal casino in Houston. He was sentenced to life, but only served eight years thanks to the intervention of the Maceos, Frank Costello, and Bugsy Siegel.
Pardoned, Vallone resumed his restaurant work. He sought to expand with an ambitious new project at 1499 Fannin, the Sorrento. Part restaurant, part entertainment house, with rumors of an underground casino, he never saw Sorrento completed. He was gunned down in a high speed chase not far from his house south of downtown. His last phone call was to Carlos Marcello. Was it a Mafia hit? Almost certainly, but no one ever was convicted.
Yet his family endured, and Tony’s, opened in 1965 by his grandson Anthony, still stands as Houston’s most distinguished restaurant over the last six decades.
Though Vallone introduced pizza to Houston, it was Valian’s, founded in 1955 on South Main, that became the city’s first true pizzeria. It was for many Houstonians their first pizza experience. Antonio’s Flying Pizza, opened in 1971 by Sicilian immigrant Antonio Rosa (who had previously owned a shop in Brooklyn), remains Houston’s longest continuously operating pizzeria. Star Pizza followed five years later, founded by a Chicago native and best known for bringing deep dish to Houston.
The 1970s and early ’80s brought a wave of national chains, but also the founding of cherished local establishments like Barry’s (1983) and Fuzzy’s (1984). Fuzzy’s was famously President George H. W. Bush’s favorite, a reminder that growing up amidst the fine pizzas of Connecticut does not guarantee one carries the wisdom to judge them rightly. Founded by a Syrian immigrant who claimed to have arrived in America with just $50, Fuzzy’s is testament to the fact that anyone can make it on the Houston pizza scene.
The 1990s changed little. There were more mediocre chains, some respectable newcomers like Candelari’s and Frank’s, but no genuine transformation.
Real Neapolitan quality finally arrived with Dolce Vita in 2006. Pizaro’s followed in 2011, the city’s first VPN certified pizzeria. Pizaro’s, though, has tumbled. My last visit there was bad. Today, the only VPN certified pizzeria in the Houston area is a food truck in The Woodlads. Is this a humiliation for Houston or evidence that VPN is an elitist, worthless institution? I will let you decide.
The 2010s brought a wave of Neapolitan pizzerias, followed by Detroit-style enthusiasts. And yet, for all this proliferation, Houston still lacks a single respectable slice shop. If anyone ever suggests Home Slice or Pink’s as evidence to the contrary, you may safely disregard all future pizza opinions from that individual.
Houston history, like most of its pizza through the years, lacks any flavor. Writing about it is both difficult and nap-inducing. Nevertheless, I shall still embark on a top ten list, for your education and edification.
re: Houston Area Folks: Bone-in Veal Round
Posted by TulaneLSU on 12/6/25 at 12:18 pm to AbitaFan08
Friend,
Might I suggest Central Market? They have veal shanks. It is the finest grocery in America.
Yours,
TulaneLSU
Might I suggest Central Market? They have veal shanks. It is the finest grocery in America.
Yours,
TulaneLSU
Friend,
That arguably a majority of the OT is applauding this decision has given me new insight into what was previously an utterly baffling film, Eddington.
Yours,
TulaneLSU
That arguably a majority of the OT is applauding this decision has given me new insight into what was previously an utterly baffling film, Eddington.
Yours,
TulaneLSU
Friend,
TulaneLSUs top 10 pizzas within Broadway, Freret, Louisiana, and Tchoupitoulas
10. Midway - everything about Midway is mid. It is a shame they expanded to MSY. It is not good pizza and it does not represent New Orleans pizza. Yet some tourists may leave with the impression New Orleans is not a pizza town if they have the misfortune of trying this confusion in MSY. The original location is not substantially better and that is a shame considering that New Orleans has in the last two years pushed past Portland as a top ten pizza city in America.
9. Pizza Domenica - better than the original location, its popularity and reputation are entirely undeserved. Undeniably the worst Neapolitan pizza in New Orleans, it is still better than Midway.
8. Green Olives Cafe - now I know you are going to say GOC is west of Broadway (by five short blocks), but to exclude them would mean I would have to include Reginelli’s. On second thought, there is a Domino’s in this zone, and Domino’s is better than Reginelli’s, but I will still keep GOC because they serve decent pies and no one ever talks about them.
7. Saba - the burrata toast is not a typical pizza to most. But the house made bread is by definition a pizza — dough, sauce, cheese. It is one of the best menu items on an excellent menu at Saba.
6. NY Pizza - the year was 2011 and I had just finished an average plain pie from NY Pizza. Mother asked me to drive home. As I was heading lakebound on Jackson, I saw the flashes behind me. I was going 31 in a 25. It was the only time in my life I have ever been cited for my driving. It was perhaps a sign, but I have yet to return to this pizzeria as a result.
5. Theo’s - someone recommended I get the spinach-artichoke-garlic pizza here. The fact that such a pizza is in the menu is a sign the pizza does not have a serious program. Though not serious, it is not bad and falls in the high 5s.
4. Whole Foods - home of New Orleans best hamburger when samples are given out at the meat display, which they have not for years, WF offers an excellent, if inconsistent, pizza. The Friday special of two pies for $24 is one of the best deals in town. A decade ago Joe manned the peels and made, at the time, the best pizza in New Orleans. But he has since left, leaving behind inconsistencies. Sometimes it is very good and I finish both pizzas before leaving the old streetcar depot. Sometimes the dough is overly chewy.
3. The Boot - who could forget Dino’s? Back in the 90s, Dino’s at The Boot was my favorite pizza. Uncle would pick it up and it was always loaded with way too much cheese, but I was a child and ate like a child, so a thick layer of cheese was something to be loved. Dino’s has long since closed and The Boot Pizza has taken its place. While I refuse to enter after five when there is far too much debauchery, a late morning slice while walking through campus is usually pleasant. It is a standard NY 99 cent slice style, which does not try to amaze and is what it is.
2. Osteria Lupo - a lot of “pizza bros” who appreciate essentially only one style of pizza, that which has “no flop” are imbeciles. They try outstanding Neapolitan style pizzas and simply cannot appreciate its excellence. If you are so immature you may not enjoy the outstanding pizzas at Osteria Lupo. And that is entirely your loss.
1. Zee’s - I have not the slightest idea why people say Zee’s is New Haven or Connecticut style. It is not. It is New York style. Baker’s Pride gas deck ovens should let you know that immediately. The dough, proofed over 48 hours, is the highlight of the pizza and puts the pizza in the 7 range. But too often the pizza maker uses too little sauce, leaving the pizza overly dry. If you’re going to do well done pies that is fine and good, but be sure you do not go light on the sauce. Best Pizza in Williamsburg suffers from the same error.
Yours,
TulaneLSU
TulaneLSUs top 10 pizzas within Broadway, Freret, Louisiana, and Tchoupitoulas
10. Midway - everything about Midway is mid. It is a shame they expanded to MSY. It is not good pizza and it does not represent New Orleans pizza. Yet some tourists may leave with the impression New Orleans is not a pizza town if they have the misfortune of trying this confusion in MSY. The original location is not substantially better and that is a shame considering that New Orleans has in the last two years pushed past Portland as a top ten pizza city in America.
9. Pizza Domenica - better than the original location, its popularity and reputation are entirely undeserved. Undeniably the worst Neapolitan pizza in New Orleans, it is still better than Midway.
8. Green Olives Cafe - now I know you are going to say GOC is west of Broadway (by five short blocks), but to exclude them would mean I would have to include Reginelli’s. On second thought, there is a Domino’s in this zone, and Domino’s is better than Reginelli’s, but I will still keep GOC because they serve decent pies and no one ever talks about them.
7. Saba - the burrata toast is not a typical pizza to most. But the house made bread is by definition a pizza — dough, sauce, cheese. It is one of the best menu items on an excellent menu at Saba.
6. NY Pizza - the year was 2011 and I had just finished an average plain pie from NY Pizza. Mother asked me to drive home. As I was heading lakebound on Jackson, I saw the flashes behind me. I was going 31 in a 25. It was the only time in my life I have ever been cited for my driving. It was perhaps a sign, but I have yet to return to this pizzeria as a result.
5. Theo’s - someone recommended I get the spinach-artichoke-garlic pizza here. The fact that such a pizza is in the menu is a sign the pizza does not have a serious program. Though not serious, it is not bad and falls in the high 5s.
4. Whole Foods - home of New Orleans best hamburger when samples are given out at the meat display, which they have not for years, WF offers an excellent, if inconsistent, pizza. The Friday special of two pies for $24 is one of the best deals in town. A decade ago Joe manned the peels and made, at the time, the best pizza in New Orleans. But he has since left, leaving behind inconsistencies. Sometimes it is very good and I finish both pizzas before leaving the old streetcar depot. Sometimes the dough is overly chewy.
3. The Boot - who could forget Dino’s? Back in the 90s, Dino’s at The Boot was my favorite pizza. Uncle would pick it up and it was always loaded with way too much cheese, but I was a child and ate like a child, so a thick layer of cheese was something to be loved. Dino’s has long since closed and The Boot Pizza has taken its place. While I refuse to enter after five when there is far too much debauchery, a late morning slice while walking through campus is usually pleasant. It is a standard NY 99 cent slice style, which does not try to amaze and is what it is.
2. Osteria Lupo - a lot of “pizza bros” who appreciate essentially only one style of pizza, that which has “no flop” are imbeciles. They try outstanding Neapolitan style pizzas and simply cannot appreciate its excellence. If you are so immature you may not enjoy the outstanding pizzas at Osteria Lupo. And that is entirely your loss.
1. Zee’s - I have not the slightest idea why people say Zee’s is New Haven or Connecticut style. It is not. It is New York style. Baker’s Pride gas deck ovens should let you know that immediately. The dough, proofed over 48 hours, is the highlight of the pizza and puts the pizza in the 7 range. But too often the pizza maker uses too little sauce, leaving the pizza overly dry. If you’re going to do well done pies that is fine and good, but be sure you do not go light on the sauce. Best Pizza in Williamsburg suffers from the same error.
Yours,
TulaneLSU
Friend,
What do you consider the “uptown area?” Uptown as an idea has grown and shrunk over the years. In the late 18th century uptown was simply a geographic concept to describe areas upriver from the French Quarter.
In the early 19th century, when my family arrived in the area to help Andrew Jackson, the term hardened to include street boundaries. By the time Canal Street was carved from soil in 1810, according to Grandmother, who knows these things, Uptowner was a term of insult the Creoles used to describe people like my family. They saw us as apostate, cake-eating money hounds. The Americans, sometimes called Uptowners, were quick to plat the areas between Canal and Jefferson Avenue, which until the 1920s, was called Peters Avenue. We have family that have lived in the same house on that street all the way back to the Peters days.
Uptown until 1870 had the boundaries of the river, Canal Street, the back o’town cypress swamps, which roughly followed Barrone, and Peters/Jefferson Avenue. In 1870 New Orleans, foreshadowing New York’s Great Consolidation of 1898, absorbed Jefferson City and all areas of Jefferson Parish to the parish line. By this time, uptown’s boundary exchanged Peters for the current Jefferson Parish boundary line with Orleans. It was an enormous area, representing the majority of livable New Orleans in the early 20th century.
In 1974 the City Planning Committee, seeking federal funds, a story Uncle has details of which would make your head spin, chopped up the city into much smaller neighborhoods. Uptown lost its directional colloquial usage and became a nebulous idea of a smaller neighborhood.
Just as the definition for Old Metairie is yet to be agreed upon — does its northern boundary only reach Veterans or does it extend all the way into Bucktown? — so too do arguments rage about what is Uptown today. The most agreed upon boundaries of Uptown today are the River, Claiborne, Broadway, and Jackson Avenue. Its center would be the JCC, where I was once known as the king of sock hops.
Are these the boundaries you are using? Perhaps TulaneLSU’s top 10 pizzas in New Orleans will be of benefit. I will say that I do not recommend Midway and pray your friend did not become misguided to that locale.
Yours,
TulaneLSU
What do you consider the “uptown area?” Uptown as an idea has grown and shrunk over the years. In the late 18th century uptown was simply a geographic concept to describe areas upriver from the French Quarter.
In the early 19th century, when my family arrived in the area to help Andrew Jackson, the term hardened to include street boundaries. By the time Canal Street was carved from soil in 1810, according to Grandmother, who knows these things, Uptowner was a term of insult the Creoles used to describe people like my family. They saw us as apostate, cake-eating money hounds. The Americans, sometimes called Uptowners, were quick to plat the areas between Canal and Jefferson Avenue, which until the 1920s, was called Peters Avenue. We have family that have lived in the same house on that street all the way back to the Peters days.
Uptown until 1870 had the boundaries of the river, Canal Street, the back o’town cypress swamps, which roughly followed Barrone, and Peters/Jefferson Avenue. In 1870 New Orleans, foreshadowing New York’s Great Consolidation of 1898, absorbed Jefferson City and all areas of Jefferson Parish to the parish line. By this time, uptown’s boundary exchanged Peters for the current Jefferson Parish boundary line with Orleans. It was an enormous area, representing the majority of livable New Orleans in the early 20th century.
In 1974 the City Planning Committee, seeking federal funds, a story Uncle has details of which would make your head spin, chopped up the city into much smaller neighborhoods. Uptown lost its directional colloquial usage and became a nebulous idea of a smaller neighborhood.
Just as the definition for Old Metairie is yet to be agreed upon — does its northern boundary only reach Veterans or does it extend all the way into Bucktown? — so too do arguments rage about what is Uptown today. The most agreed upon boundaries of Uptown today are the River, Claiborne, Broadway, and Jackson Avenue. Its center would be the JCC, where I was once known as the king of sock hops.
Are these the boundaries you are using? Perhaps TulaneLSU’s top 10 pizzas in New Orleans will be of benefit. I will say that I do not recommend Midway and pray your friend did not become misguided to that locale.
Yours,
TulaneLSU
Friend,
It should instantly become the best pizzeria in Baton Rouge. One wonders if it will share the same short lived fate that other big name pizza chains like Paulie Gee’s of Brooklyn or Bonci of Rome did when they both closed down after less than a year in New Orleans.
The first we tried the Spicy Spring squares we loved them. The dough was great and the pepperoni cups crispy and novel as they curled up because their pepperonis use a collagen casing which burns away. It was one of my favorites for a time. The manager was quite taken by us and offered for us to operate a franchise in New Orleans, which we politely declined. He even took a photo of us that hangs to this day on the wall at the original location — a location which was previously Ray’s and from which one of the biggest heroin empires in Manhattan operated under the direction and protection of the Luchesse family.
In recent years I have been less impressed with Prince St. I would much rather Upside just down the street or Ceres if the wait isn’t too bad. Or Rubirosa even if I’m hungry enough. The grease is, as I get older, just too much. As I’ve become more analytical in my pizza consumption I find that I like no cheese or very limited cheese and never meat on my pizzas. There the beauty of the whole product can be appreciated best. The worst pizza men hide their flaws under the grease of meat and cheese.
Yours,
TulaneLSU
It should instantly become the best pizzeria in Baton Rouge. One wonders if it will share the same short lived fate that other big name pizza chains like Paulie Gee’s of Brooklyn or Bonci of Rome did when they both closed down after less than a year in New Orleans.
The first we tried the Spicy Spring squares we loved them. The dough was great and the pepperoni cups crispy and novel as they curled up because their pepperonis use a collagen casing which burns away. It was one of my favorites for a time. The manager was quite taken by us and offered for us to operate a franchise in New Orleans, which we politely declined. He even took a photo of us that hangs to this day on the wall at the original location — a location which was previously Ray’s and from which one of the biggest heroin empires in Manhattan operated under the direction and protection of the Luchesse family.
In recent years I have been less impressed with Prince St. I would much rather Upside just down the street or Ceres if the wait isn’t too bad. Or Rubirosa even if I’m hungry enough. The grease is, as I get older, just too much. As I’ve become more analytical in my pizza consumption I find that I like no cheese or very limited cheese and never meat on my pizzas. There the beauty of the whole product can be appreciated best. The worst pizza men hide their flaws under the grease of meat and cheese.
Yours,
TulaneLSU
re: Tinned fish/seafood...
Posted by TulaneLSU on 11/21/25 at 9:48 am to Professor Dawghair
Friend,
The undisputed king of gourmet canned seafoods is Josephson’s in Astoria, OR. I will not visit Oregon without visiting Josephson’s. Every item there is excellent, but I have a particular love for their sturgeon. And if in person their fresh smoked salmon and hot chowder are better than anything you can find in Seattle.
Their items make perfect Christmas presents as well as dinner party gifts. If you are on a budget, however, it is hard to surpass Walmart’s Great Value label smoked oysters. Whether eaten alone, on a GV saltine, or added to a dip, at $2.50 — a price that has doubled in less than four years while Josephson’s has remained constant — you will be hard pressed to find a better dollar to dollar rival.
Yours,
TulaneLSU
P.S. I have read good things about Great Lakes Tinned Fish, which to my knowledge is the only fish tinning company in the Great Lakes. When visiting the UP, Leland was always a must stop for us for its delightful fish town. We regretted that we could not bring home edible Christmas gifts from the smoke houses there. But now they carry this new canned fish and will try it next time we are there this coming May.
The undisputed king of gourmet canned seafoods is Josephson’s in Astoria, OR. I will not visit Oregon without visiting Josephson’s. Every item there is excellent, but I have a particular love for their sturgeon. And if in person their fresh smoked salmon and hot chowder are better than anything you can find in Seattle.
Their items make perfect Christmas presents as well as dinner party gifts. If you are on a budget, however, it is hard to surpass Walmart’s Great Value label smoked oysters. Whether eaten alone, on a GV saltine, or added to a dip, at $2.50 — a price that has doubled in less than four years while Josephson’s has remained constant — you will be hard pressed to find a better dollar to dollar rival.
Yours,
TulaneLSU
P.S. I have read good things about Great Lakes Tinned Fish, which to my knowledge is the only fish tinning company in the Great Lakes. When visiting the UP, Leland was always a must stop for us for its delightful fish town. We regretted that we could not bring home edible Christmas gifts from the smoke houses there. But now they carry this new canned fish and will try it next time we are there this coming May.
Friend,
It is not hyperbole to say that New Orleans has arguably the fastest burgeoning pizza scene in America over the last four years. We will never catch up with the center of the pizza world, the New York-New Jersey-Connecticut corridor, but we are catching up to Miami as the pizza capital of the South. We have quickly surpassed Houston, Nashville, and Atlanta. As a pizza city we are nudging past the grossly overrated Portland and approaching Seattle.
It is quite telling that the Michelin investigators know next to nothing about pizza, having included none of New Orleans’ noteworthy pizzerias in their employer’s travel guide. Pizza Grace of Birmingham and Antica of Atlanta are fine pizzerias, but neither is on level with St. Pizza or Il Supremo. I will be writing letters to their editors tonight.
Yours,
TulaneLSU
It is not hyperbole to say that New Orleans has arguably the fastest burgeoning pizza scene in America over the last four years. We will never catch up with the center of the pizza world, the New York-New Jersey-Connecticut corridor, but we are catching up to Miami as the pizza capital of the South. We have quickly surpassed Houston, Nashville, and Atlanta. As a pizza city we are nudging past the grossly overrated Portland and approaching Seattle.
It is quite telling that the Michelin investigators know next to nothing about pizza, having included none of New Orleans’ noteworthy pizzerias in their employer’s travel guide. Pizza Grace of Birmingham and Antica of Atlanta are fine pizzerias, but neither is on level with St. Pizza or Il Supremo. I will be writing letters to their editors tonight.
Yours,
TulaneLSU
Happy Front Day 2025
Posted by TulaneLSU on 10/31/25 at 5:31 pm
Dear Friends,
Thus does Mother declare, without blush or doubt, Front Day will arrive by the next morning. The soul which chooses hot chocolate over liquor and sacred hymns over cacophony has chosen rightly. For in such choices dwell gentility, grace, and that quiet gladness which neither ennui, anxiety, nor Satan’s snares can undo.
Glory to God in the highest! Front Day has come once again, and we are here to celebrate and give thanks. Another hurricane season behind us, our cups overflow with thanksgiving and joy and maybe even marshmallow cream on this high day of our Crescent City. I think it not an accident that, this year, Front Day coincides with All Saints’ Day, the first ever All Saints’ Front Day. And so today, after our labors to wash and clean our family's portal of the Resurrection have been accomplished, we shall open our party with William How's sacred canticle For All the Saints.
Today is our day. We shall drink and be merry. Our cups will warm us with chocolate, whose steam ascends as an incense at the altar. Chocolate shall pulse softly through our veins as a whisper of love. Bring forth laughter lacking lunacy, warmth without wildness, communion without corruption. Kakawa, Ghirardelli, Max Brenner, Saxon, Scharffen Berger, or Swiss Miss: we shall taste of the Lord's glory. Our merriness is in the Lord, our Rock, Fortress, Might, Captain, and Light!
Dear friends, I pray you join us in our home tomorrow evening as the shadows begin to emerge on the eastern side of City Park’s haunting oaks. Mother's famous Calliope Chocolate Chip Cookies shall mound on an oversized pecan wood Industrious Susan that Uncle fashioned this year for the occasion. We have 27 types of drinking chocolate available, and each year we are in awe of the offerings our friends bring. Will we break last year’s Front Day record of 36 different hot chocolates? We gladly welcome all and we desire that each of you bring one hymn request. Although we can never guarantee that all requests will be filled, we shall do our utmost. Blessings to you and compliments of this glorious season to your loved ones.
Faith, Hope, and Love,
TulaneLSU
P.S. The history of Front Day stretches all the way back to 1911. Mother claims to have invented Front Day in 1998, but Grandmother always corrects her when she makes that claim. Grandmother is happy to tell you the story of her grandmother minting the day in 1911 after that brutally hot summer, which was the standard for hot New Orleans summers for 69 years until 1980 reared its sun on us. Grandmother tells the story like this:
“My Grandmother, your Great, Great Grandmother was the first known New Orleanian to celebrate Front Day. Your Mother heard my bedtime stories about Front Day as a little girl, and she has done well to revive and cultivate the holiday. But she was acting on an idea my Grandmother created.
“Grandmother talked about the heat during the summer of 1911. She was part of a volunteer women’s auxiliary from Christ Cathedral and First Presbyterian Churches tasked with decorating the Isaac Delgado Museum of Art in City Park. This is the museum that later became NOMA, which I know you so love visiting. It opened during the Advent season, I believe December 15, of 1911.
“Anyway, Grandmother talked about how that summer was unrelenting. Three times each week, she took the St. Charles and Canal St. streetcars before fetching a horse drawn carriage from Canal St. to City Park. She talked about how hot working in the stone building was.
“September of 1911 was hotter than any month she had ever felt, and this was in a time when Septembers were usually closer weatherwise to what we think of as October or even early November weather.
“When the morning of October 18, 1911 broke, my Grandmother was up with the sun. She recalled until her last days how it was one of the most beautiful days of her life. The sunrise was perfect and a light northerly wind brushed her face with temperatures in the low 50s reminding her of the goodness of creation. She felt so wonderful that she left early that morning and walked the entire distance to the museum, which was a five mile jaunt.
“Once the women were finished with their duties that afternoon, my Grandmother invited them all back to her Prytania home. There she had a lovely spread which included hot chocolate from Switzerland she purchased from the Katz & Bestoff on Canal, which became the future site of the failed Hard Rock Hotel. Thomas, the church organist, was summoned, and quickly arrived to play their custom home organ. I can still picture her indelible, childlike smile when she reminisced about singing those hymns and drinking chocolate on that first Front Day.
“She and her friends gathered for years on each first sunny day of Autumn with highs below 80 and lows below 60. When Front Day came on October 21, 1929, celebrations were held as usual, but three days later, Black Thursday hit America. Some of her friends were ruined, and they associated Front Day with the stock market crash. And never again in her lifetime did the people of New Orleans celebrate that great day. It disappeared until your Mother revived it.
“Unlike your mother, the original Front Days did not have to be on Saturday. I wish your mother would change that requirement.”
Previous Front Days:
1911: October 18 (77/53)
1912: October 24 (79/50)
1913: October 13 (79/56)
1914: October 15 (69/53)
1915: October 8 (74/56)
1916: September 30 (73/52)
1917: October 9 (77/51)
1918: September 21 (73/51)
1919: November 3 (78/54)
1920: September 30 (79/49)
1921: October 4 (79/59)
1922: October 9 (70/54)
1923: October 20 (68/50
1924: September 30 (71/53)
1925: October 20 (73/48)
1926: October 2 (79/58)
1927: September 23 (78/55)
1928: October 19 (78/58)
1929 October 21 (76/57)
1998: October 10 (75/56)
1999: October 23 (72/57)
2000: October 7 (71/56)
2001: October 20 (79/56)
2002: November 2 (66/53)
2003: November 15 (80/50)
Mother projected a high of 78 this day, making it the only time in 25 years she has failed accurately to predict Front Day.
2004: November 6 (71/47)
2005: October 29 (71/49)
2006: October 28 (69/54)
2007: October 27 (70/55)
2008: October 25 (77/52)
2009: October 17 (67/54)
2010: October 30 (76/50)
2011: October 22 (75/53)
2012: October 27 (64/53)
2013: October 26 (74/51) The week before met the temperature definitions, but was rainy.
2014: October 4 (73/57)
2015: November 14 (67/57)
2016: October 22 (75/57)
2017: November 11 (72/54)
2018: October 27 (75/55)
2019: October 26 (79/57)
2020: October 31 (70/52)
2021: October 30 (68/53)
2022: October 22 (79/56)
2023: November 4 (77/55)
2024: October 19 (77/57)
2025: November 1
Front Day 2020
Front Day 2021
Front Day 2022
Front Day 2023
Front Day 2024
We tarry back now to our home, delayed only briefly by the lack of air traffic controllers. We shall see you tomorrow.
Thus does Mother declare, without blush or doubt, Front Day will arrive by the next morning. The soul which chooses hot chocolate over liquor and sacred hymns over cacophony has chosen rightly. For in such choices dwell gentility, grace, and that quiet gladness which neither ennui, anxiety, nor Satan’s snares can undo.
Glory to God in the highest! Front Day has come once again, and we are here to celebrate and give thanks. Another hurricane season behind us, our cups overflow with thanksgiving and joy and maybe even marshmallow cream on this high day of our Crescent City. I think it not an accident that, this year, Front Day coincides with All Saints’ Day, the first ever All Saints’ Front Day. And so today, after our labors to wash and clean our family's portal of the Resurrection have been accomplished, we shall open our party with William How's sacred canticle For All the Saints.
Today is our day. We shall drink and be merry. Our cups will warm us with chocolate, whose steam ascends as an incense at the altar. Chocolate shall pulse softly through our veins as a whisper of love. Bring forth laughter lacking lunacy, warmth without wildness, communion without corruption. Kakawa, Ghirardelli, Max Brenner, Saxon, Scharffen Berger, or Swiss Miss: we shall taste of the Lord's glory. Our merriness is in the Lord, our Rock, Fortress, Might, Captain, and Light!
Dear friends, I pray you join us in our home tomorrow evening as the shadows begin to emerge on the eastern side of City Park’s haunting oaks. Mother's famous Calliope Chocolate Chip Cookies shall mound on an oversized pecan wood Industrious Susan that Uncle fashioned this year for the occasion. We have 27 types of drinking chocolate available, and each year we are in awe of the offerings our friends bring. Will we break last year’s Front Day record of 36 different hot chocolates? We gladly welcome all and we desire that each of you bring one hymn request. Although we can never guarantee that all requests will be filled, we shall do our utmost. Blessings to you and compliments of this glorious season to your loved ones.
Faith, Hope, and Love,
TulaneLSU
P.S. The history of Front Day stretches all the way back to 1911. Mother claims to have invented Front Day in 1998, but Grandmother always corrects her when she makes that claim. Grandmother is happy to tell you the story of her grandmother minting the day in 1911 after that brutally hot summer, which was the standard for hot New Orleans summers for 69 years until 1980 reared its sun on us. Grandmother tells the story like this:
“My Grandmother, your Great, Great Grandmother was the first known New Orleanian to celebrate Front Day. Your Mother heard my bedtime stories about Front Day as a little girl, and she has done well to revive and cultivate the holiday. But she was acting on an idea my Grandmother created.
“Grandmother talked about the heat during the summer of 1911. She was part of a volunteer women’s auxiliary from Christ Cathedral and First Presbyterian Churches tasked with decorating the Isaac Delgado Museum of Art in City Park. This is the museum that later became NOMA, which I know you so love visiting. It opened during the Advent season, I believe December 15, of 1911.
“Anyway, Grandmother talked about how that summer was unrelenting. Three times each week, she took the St. Charles and Canal St. streetcars before fetching a horse drawn carriage from Canal St. to City Park. She talked about how hot working in the stone building was.
“September of 1911 was hotter than any month she had ever felt, and this was in a time when Septembers were usually closer weatherwise to what we think of as October or even early November weather.
“When the morning of October 18, 1911 broke, my Grandmother was up with the sun. She recalled until her last days how it was one of the most beautiful days of her life. The sunrise was perfect and a light northerly wind brushed her face with temperatures in the low 50s reminding her of the goodness of creation. She felt so wonderful that she left early that morning and walked the entire distance to the museum, which was a five mile jaunt.
“Once the women were finished with their duties that afternoon, my Grandmother invited them all back to her Prytania home. There she had a lovely spread which included hot chocolate from Switzerland she purchased from the Katz & Bestoff on Canal, which became the future site of the failed Hard Rock Hotel. Thomas, the church organist, was summoned, and quickly arrived to play their custom home organ. I can still picture her indelible, childlike smile when she reminisced about singing those hymns and drinking chocolate on that first Front Day.
“She and her friends gathered for years on each first sunny day of Autumn with highs below 80 and lows below 60. When Front Day came on October 21, 1929, celebrations were held as usual, but three days later, Black Thursday hit America. Some of her friends were ruined, and they associated Front Day with the stock market crash. And never again in her lifetime did the people of New Orleans celebrate that great day. It disappeared until your Mother revived it.
“Unlike your mother, the original Front Days did not have to be on Saturday. I wish your mother would change that requirement.”
Previous Front Days:
1911: October 18 (77/53)
1912: October 24 (79/50)
1913: October 13 (79/56)
1914: October 15 (69/53)
1915: October 8 (74/56)
1916: September 30 (73/52)
1917: October 9 (77/51)
1918: September 21 (73/51)
1919: November 3 (78/54)
1920: September 30 (79/49)
1921: October 4 (79/59)
1922: October 9 (70/54)
1923: October 20 (68/50
1924: September 30 (71/53)
1925: October 20 (73/48)
1926: October 2 (79/58)
1927: September 23 (78/55)
1928: October 19 (78/58)
1929 October 21 (76/57)
1998: October 10 (75/56)
1999: October 23 (72/57)
2000: October 7 (71/56)
2001: October 20 (79/56)
2002: November 2 (66/53)
2003: November 15 (80/50)
Mother projected a high of 78 this day, making it the only time in 25 years she has failed accurately to predict Front Day.
2004: November 6 (71/47)
2005: October 29 (71/49)
2006: October 28 (69/54)
2007: October 27 (70/55)
2008: October 25 (77/52)
2009: October 17 (67/54)
2010: October 30 (76/50)
2011: October 22 (75/53)
2012: October 27 (64/53)
2013: October 26 (74/51) The week before met the temperature definitions, but was rainy.
2014: October 4 (73/57)
2015: November 14 (67/57)
2016: October 22 (75/57)
2017: November 11 (72/54)
2018: October 27 (75/55)
2019: October 26 (79/57)
2020: October 31 (70/52)
2021: October 30 (68/53)
2022: October 22 (79/56)
2023: November 4 (77/55)
2024: October 19 (77/57)
2025: November 1
Front Day 2020
Front Day 2021
Front Day 2022
Front Day 2023
Front Day 2024
We tarry back now to our home, delayed only briefly by the lack of air traffic controllers. We shall see you tomorrow.
re: Who has best pizza in BR?
Posted by TulaneLSU on 10/25/25 at 6:14 pm to prplhze2000
Friend,
It is remarkable that in a city the size of Baton Rouge in the era of pizza exceptionalism there exists not one good pizzeria. There are zero excellent slice shops. There isn’t even a decent Neapolitan pizzeria. Smaller cities like Shreveport, Pensacola, even Mobile have more vibrant pizzerias than Baton Rouge. That hasn’t always been the case. There was a time, before the new age of pizza, when Baton Rouge had, for the era, good pizza in Deangelo’s and M’s Fine and Mellow Cafe. Neither would be considered great today if their recipe remained the same, but at the time, both were very good pizzerias.
Yours,
TulaneLSU
It is remarkable that in a city the size of Baton Rouge in the era of pizza exceptionalism there exists not one good pizzeria. There are zero excellent slice shops. There isn’t even a decent Neapolitan pizzeria. Smaller cities like Shreveport, Pensacola, even Mobile have more vibrant pizzerias than Baton Rouge. That hasn’t always been the case. There was a time, before the new age of pizza, when Baton Rouge had, for the era, good pizza in Deangelo’s and M’s Fine and Mellow Cafe. Neither would be considered great today if their recipe remained the same, but at the time, both were very good pizzerias.
Yours,
TulaneLSU
Friend,
It is indeed looking promising for November 1. We have a trip planned for New York that weekend to try Jonny’s Pizza, which is next door to Una Pizza, but we will cancel if the computers continue to suggest November 1.
Let us review the history of Front Day in the interim:
The history of Front Day stretches all the way back to 1911. Mother claims to have invented Front Day in 1998, but Grandmother always corrects her when she makes that claim. Grandmother is happy to tell you the story of her grandmother minting the day in 1911 after that brutally hot summer, which was the standard for hot New Orleans summers for 69 years until 1980 reared its sun on us. Grandmother tells the story like this:
“My Grandmother, your Great, Great Grandmother was the first known New Orleanian to celebrate Front Day. Your Mother heard my bedtime stories about Front Day as a little girl, and she has done well to revive and cultivate the holiday. But she was acting on an idea my Grandmother created.
“Grandmother talked about the heat during the summer of 1911. She was part of a volunteer women’s auxiliary from Christ Cathedral and First Presbyterian Churches tasked with decorating the Isaac Delgado Museum of Art in City Park. This is the museum that later became NOMA, which I know you so love visiting. It opened during the Advent season, I believe December 15, of 1911.
“Anyway, Grandmother talked about how that summer was unrelenting. Three times each week, she took the St. Charles and Canal St. streetcars before fetching a horse drawn carriage from Canal St. to City Park. She talked about how hot working in the stone building was.
“September of 1911 was hotter than any month she had ever felt, and this was in a time when Septembers were usually closer weatherwise to what we think of as October or even early November weather.
“When the morning of October 18, 1911 broke, my Grandmother was up with the sun. She recalled until her last days how it was one of the most beautiful days of her life. The sunrise was perfect and a light northerly wind brushed her face with temperatures in the low 50s reminding her of the goodness of creation. She felt so wonderful that she left early that morning and walked the entire distance to the museum, which was a five mile jaunt.
“Once the women were finished with their duties that afternoon, my Grandmother invited them all back to her Prytania home. There she had a lovely spread which included hot chocolate from Switzerland she purchased from the Katz & Bestoff on Canal, which became the future site of the failed Hard Rock Hotel. Thomas, the church organist, was summoned, and quickly arrived to play their custom home organ. I can still picture her indelible, childlike smile when she reminisced about singing those hymns and drinking chocolate on that first Front Day.
“She and her friends gathered for years on each first sunny day of Autumn with highs below 80 and lows below 60. When Front Day came on October 21, 1929, celebrations were held as usual, but three days later, Black Thursday hit America. Some of her friends were ruined, and they associated Front Day with the stock market crash. And never again in her lifetime did the people of New Orleans celebrate that great day. It disappeared until your Mother revived it.
“Unlike your mother, the original Front Days did not have to be on Saturday. I wish your mother would change that requirement.”
Previous Front Days:
1911: October 18 (77/53)
1912: October 24 (79/50)
1913: October 13 (79/56)
1914: October 15 (69/53)
1915: October 8 (74/56)
1916: September 30 (73/52)
1917: October 9 (77/51)
1918: September 21 (73/51)
1919: November 3 (78/54)
1920: September 30 (79/49)
1921: October 4 (79/59)
1922: October 9 (70/54)
1923: October 20 (68/50
1924: September 30 (71/53)
1925: October 20 (73/48)
1926: October 2 (79/58)
1927: September 23 (78/55)
1928: October 19 (78/58)
1929 October 21 (76/57)
1998: October 10 (75/56)
1999: October 23 (72/57)
2000: October 7 (71/56)
2001: October 20 (79/56)
2002: November 2 (66/53)
2003: November 15 (80/50)
Mother projected a high of 78 this day, making it the only time in 25 years she has failed accurately to predict Front Day.
2004: November 6 (71/47)
2005: October 29 (71/49)
2006: October 28 (69/54)
2007: October 27 (70/55)
2008: October 25 (77/52)
2009: October 17 (67/54)
2010: October 30 (76/50)
2011: October 22 (75/53)
2012: October 27 (64/53)
2013: October 26 (74/51) The week before met the temperature definitions, but was rainy.
2014: October 4 (73/57)
2015: November 14 (67/57)
2016: October 22 (75/57)
2017: November 11 (72/54)
2018: October 27 (75/55)
2019: October 26 (79/57)
2020: October 31 (70/52)
2021: October 30 (68/53)
2022: October 22 (79/56)
2023: November 4 (77/55)
2024: October 19 (77/57)
Front Day 2020
Front Day 2021
Front Day 2022
Front Day 2023
Front Day 2024
Yours,
TulaneLSU
It is indeed looking promising for November 1. We have a trip planned for New York that weekend to try Jonny’s Pizza, which is next door to Una Pizza, but we will cancel if the computers continue to suggest November 1.
Let us review the history of Front Day in the interim:
The history of Front Day stretches all the way back to 1911. Mother claims to have invented Front Day in 1998, but Grandmother always corrects her when she makes that claim. Grandmother is happy to tell you the story of her grandmother minting the day in 1911 after that brutally hot summer, which was the standard for hot New Orleans summers for 69 years until 1980 reared its sun on us. Grandmother tells the story like this:
“My Grandmother, your Great, Great Grandmother was the first known New Orleanian to celebrate Front Day. Your Mother heard my bedtime stories about Front Day as a little girl, and she has done well to revive and cultivate the holiday. But she was acting on an idea my Grandmother created.
“Grandmother talked about the heat during the summer of 1911. She was part of a volunteer women’s auxiliary from Christ Cathedral and First Presbyterian Churches tasked with decorating the Isaac Delgado Museum of Art in City Park. This is the museum that later became NOMA, which I know you so love visiting. It opened during the Advent season, I believe December 15, of 1911.
“Anyway, Grandmother talked about how that summer was unrelenting. Three times each week, she took the St. Charles and Canal St. streetcars before fetching a horse drawn carriage from Canal St. to City Park. She talked about how hot working in the stone building was.
“September of 1911 was hotter than any month she had ever felt, and this was in a time when Septembers were usually closer weatherwise to what we think of as October or even early November weather.
“When the morning of October 18, 1911 broke, my Grandmother was up with the sun. She recalled until her last days how it was one of the most beautiful days of her life. The sunrise was perfect and a light northerly wind brushed her face with temperatures in the low 50s reminding her of the goodness of creation. She felt so wonderful that she left early that morning and walked the entire distance to the museum, which was a five mile jaunt.
“Once the women were finished with their duties that afternoon, my Grandmother invited them all back to her Prytania home. There she had a lovely spread which included hot chocolate from Switzerland she purchased from the Katz & Bestoff on Canal, which became the future site of the failed Hard Rock Hotel. Thomas, the church organist, was summoned, and quickly arrived to play their custom home organ. I can still picture her indelible, childlike smile when she reminisced about singing those hymns and drinking chocolate on that first Front Day.
“She and her friends gathered for years on each first sunny day of Autumn with highs below 80 and lows below 60. When Front Day came on October 21, 1929, celebrations were held as usual, but three days later, Black Thursday hit America. Some of her friends were ruined, and they associated Front Day with the stock market crash. And never again in her lifetime did the people of New Orleans celebrate that great day. It disappeared until your Mother revived it.
“Unlike your mother, the original Front Days did not have to be on Saturday. I wish your mother would change that requirement.”
Previous Front Days:
1911: October 18 (77/53)
1912: October 24 (79/50)
1913: October 13 (79/56)
1914: October 15 (69/53)
1915: October 8 (74/56)
1916: September 30 (73/52)
1917: October 9 (77/51)
1918: September 21 (73/51)
1919: November 3 (78/54)
1920: September 30 (79/49)
1921: October 4 (79/59)
1922: October 9 (70/54)
1923: October 20 (68/50
1924: September 30 (71/53)
1925: October 20 (73/48)
1926: October 2 (79/58)
1927: September 23 (78/55)
1928: October 19 (78/58)
1929 October 21 (76/57)
1998: October 10 (75/56)
1999: October 23 (72/57)
2000: October 7 (71/56)
2001: October 20 (79/56)
2002: November 2 (66/53)
2003: November 15 (80/50)
Mother projected a high of 78 this day, making it the only time in 25 years she has failed accurately to predict Front Day.
2004: November 6 (71/47)
2005: October 29 (71/49)
2006: October 28 (69/54)
2007: October 27 (70/55)
2008: October 25 (77/52)
2009: October 17 (67/54)
2010: October 30 (76/50)
2011: October 22 (75/53)
2012: October 27 (64/53)
2013: October 26 (74/51) The week before met the temperature definitions, but was rainy.
2014: October 4 (73/57)
2015: November 14 (67/57)
2016: October 22 (75/57)
2017: November 11 (72/54)
2018: October 27 (75/55)
2019: October 26 (79/57)
2020: October 31 (70/52)
2021: October 30 (68/53)
2022: October 22 (79/56)
2023: November 4 (77/55)
2024: October 19 (77/57)
Front Day 2020
Front Day 2021
Front Day 2022
Front Day 2023
Front Day 2024
Yours,
TulaneLSU
re: TulaneLSU's history of pizza and top 10 pizzas in New Orleans
Posted by TulaneLSU on 10/12/25 at 6:43 pm to Legion of Doom
Friend,
Having had both St Pizza and Il Supremo five times each since this post, St Pizza may have passed Il Supremo for top spot in the Metro. I will go to both another five times to determine who is the current number one.
Yours,
TulaneLSU
Having had both St Pizza and Il Supremo five times each since this post, St Pizza may have passed Il Supremo for top spot in the Metro. I will go to both another five times to determine who is the current number one.
Yours,
TulaneLSU
re: October 1st! Christmas tree goes up today as is tradition.
Posted by TulaneLSU on 10/1/25 at 3:24 pm to GeorgeTheGreek
Friend,
Please wait until the Advent season is upon us. I appreciate your anticipation, but as the Teacher taught us, “to everything there is a season.” Our Christmastide shall come.
Yours,
TulaneLSU
Please wait until the Advent season is upon us. I appreciate your anticipation, but as the Teacher taught us, “to everything there is a season.” Our Christmastide shall come.
Yours,
TulaneLSU
re: Pizza recs in Metairie
Posted by TulaneLSU on 7/20/25 at 7:04 pm to Demonbengal
Friend,
Il Supremo was recently named the best pizza in New Orleans this year.
Even more impressive, it was named the 23rd best pizza in America in the nation’s top pizza review series.
Meaux Jeaux is in the 3-4/10 range. You’re better off with Domino’s. Reginelli’s is also in that range. Theo’s is upper 5s to 6 on a good day, as is Gendusa’s. Il Supremo and Tower are the only pizzerias in Jefferson Parish worth a greater than five minute drive.
Yours,
TulaneLSU
Il Supremo was recently named the best pizza in New Orleans this year.
Even more impressive, it was named the 23rd best pizza in America in the nation’s top pizza review series.
Meaux Jeaux is in the 3-4/10 range. You’re better off with Domino’s. Reginelli’s is also in that range. Theo’s is upper 5s to 6 on a good day, as is Gendusa’s. Il Supremo and Tower are the only pizzerias in Jefferson Parish worth a greater than five minute drive.
Yours,
TulaneLSU
re: Date Night in Houston - Where to eat?
Posted by TulaneLSU on 7/18/25 at 4:50 am to longhorn22
Friend,
It is of my opinion that the best restaurant in Houston is Tony’s, near the old basketball stadium.
It is also my unpopular opinion that, while vast in breadth, the Mexican food in Houston lacks stars. Nonetheless, if you insist on Mexican food, please refer to TulaneLSU’s top 10 Mexican eateries in Houston . I would suggest a dessert run to El Bolillo, for a fun experience.
Similarly, the Chinese options are nearly incalculable there. Yet none holds a candle to 5 Happiness in its heyday, which admittedly passed over a decade ago. TulaneLSU’s top 10 Chinatown restaurants, Houston.
It is an unpopular, yet researched opinion, that the two best pizzerias in the pizza desert of Houston are The Gypsy Poet and Sixty Vines.
Yours,
TulaneLSU
It is of my opinion that the best restaurant in Houston is Tony’s, near the old basketball stadium.
It is also my unpopular opinion that, while vast in breadth, the Mexican food in Houston lacks stars. Nonetheless, if you insist on Mexican food, please refer to TulaneLSU’s top 10 Mexican eateries in Houston . I would suggest a dessert run to El Bolillo, for a fun experience.
Similarly, the Chinese options are nearly incalculable there. Yet none holds a candle to 5 Happiness in its heyday, which admittedly passed over a decade ago. TulaneLSU’s top 10 Chinatown restaurants, Houston.
It is an unpopular, yet researched opinion, that the two best pizzerias in the pizza desert of Houston are The Gypsy Poet and Sixty Vines.
Yours,
TulaneLSU
Friend,
We have a haul today! I finished 14 lbs of heirlooms and tomorrow promises to be another tomato day! If time permits I shall share my latest tomato discoveries. Salt versus soy shall be explored.
Yours,
TulaneLSU
We have a haul today! I finished 14 lbs of heirlooms and tomorrow promises to be another tomato day! If time permits I shall share my latest tomato discoveries. Salt versus soy shall be explored.
Yours,
TulaneLSU
TulaneLSU's Top 100 pizzas of America in 2025
Posted by TulaneLSU on 7/2/25 at 10:23 pm
Dear Friends,
It has been some time since our words met and that has filled me with sadness. But reunions are all the sweeter after absences. I have spent much of the past year traveling with Mother throughout the States. What a land we share. As always, I insist that we try as many pizzerias as possible while traveling. I was able to eat in 649 pizzerias this year. While it is not as many as last year's TulaneLSU's Top 100 pizzas in America, my ratings are becoming more refined and I believe that this year’s TulaneLSU’s Top 100 Pizzas of America surpasses last year’s Top 100.
Many of you will be happy to read that, for the first time ever, two New Orleans area pizzerias earned a spot here. Many pizzerias from last year fell out of this ranking, allowing for some newcomers, which will please many. Unlike our previous years' rankings, I have not had the time to type out a short explanation for the pizzerias' scores. Please forgive my lack of effort and time in this matter. I hope next year for a more extensive write-up.
100. Ribalta (Manhattan, NY) 7.70
99. Totonno’s (Brooklyn, NY) 7.71
98. Prince Street Pizza (Manhattan, NY) 7.74
97. Valentina’s (Madison, AL) 7.75
96. Angelena’s (Pensacola, FL) 7.78
95. Gypsy Poet (Houston, TX) 7.80
94. Lou’s Pizza (Pensacola, FL) 7.81
93. F&F (Brooklyn, NY) 7.83
92. Buddy’s (Detroit, MI) 7.85
91. L&B Spumoni Gardens (Brooklyn, NY) 7.87
90. Scarr’s Pizza (Manhattan, NY) 7.88
89. Fresh Wood Fired Pizza and Pasta (Black Mountain, NC) 7.90
88. Sam’s Restaurant (Brooklyn, NY) 7.91
87. Piece (Chicago, IL) 7.92
86. Pequod’s (Chicago, IL) 7.95
85. Santillo’s (Elizabeth, NJ) 7.98
84. Santarpio’s (Boston, MA) 7.99
83. Zeneli (New Haven, CT) 8.00
82. Boxcar Pizza (Portland, OR) 8.02
81. Pizza Wagon (Brooklyn, NY) 8.03
80. Pomo (Scottsdale, AZ) 8.04
79. Denino’s (Staten Island, NY) 8.05
78. Umberto’s (Long Island, NY) 8.06
77. Full Moon Pizza (The Bronx, NY) 8.07
76. Torri T’s (Long Island, NY) 8.09
75. Bird Pizzeria (Charlotte, NC) 8.10
74. Mama’s Boy (Oakland, CA) 8.11
73. Dario’s (Long Island, NY) 8.12
72. Sal and Carmine’s (Manhattan, NY) 8.13
71. Williamsburg Pizza (Brooklyn, NY) 8.14
70. Arturo’s (Manhattan, NY) 8.15
69. Stella (Philadelphia, PA) 8.17
68. NY Pizza Suprema (Manhattan, NY) 8.18
67. Lupo (Seattle, WA) 8.19
66. Brooklyn Square (Jackson, NJ) 8.20
65. Patsy’s (Patterson, NJ) 8.21
64. Patsy’s (Spanish Harlem, NY) 8.219
63. Julianna’s (Brooklyn, NY) 8.22
62. Spacca Napoli (Chicago, IL) 8.23
61. Speedy Romeo (Brooklyn, NY) 8.25
60. Brooklyn DOP (Brooklyn, NY) 8.26
59. Andy’s Pizza (Washington DC) 8.27
58. Taglio (Long Island, NY) 8.28
57. Giuseppina’s (Brooklyn, NY) 8.29
56. Krispy Pizza (Brooklyn, NY) 8.30
55. Bar del Corso (Seattle, WA) 8.31
54. Tony’s Neapolitan (San Francisco, CA) 8.32
53. Slice and Pie (Washington DC) 8.33
52. Roberta’s (Brooklyn, NY) 8.35
51. The Pizza Shop (Hoboken, NJ) 8.37
50. Don Antonio (Manhattan, NY) 8.40
49. Sally (Philadelphia, PA) 8.43
48. Amore (Long Island, NY) 8.45
47. Bivio (Little Falls, NJ) 8.46
46. Pugsley’s (The Bronx, NY) 8.49
45. Nunzio’s (Long Branch, NJ) 8.50
44. Jay’s Pizza (Kenmore, NY) 8.55
43. Louie & Ernie’s (Bronx, NY) 8.59
42. Bread and Salt (Jersey City, NJ) 8.61
41. Upside (Manhattan, NY) 8.63
40. Flour and Water (San Francisco, CA) 8.64
39. Cello’s (Manhattan, NY) 8.68
38. Regina’s (Boston, MA) 8.70
37. Naples (Farmington, CT) 8.71
36. L’Industrie (Brooklyn, NY) 8.77
35. Stevie’s Famous (Seattle, WA) 8.82
34. St. Pizza (New Orleans, LA) 8.87
33. Coniglio’s (Morristown, NJ) 8.90
32. J&V Pizzeria (Brooklyn NY) 8.97
31. Ops (Brooklyn, NY) 8.98
30. Grana (Portland, OR) 9.00
29. DeLorenzo’s Tomato Pies (Robbinsville, NJ) 9.06
28. Mama’s Too (Manhattan, NY) 9.10
27. Lucia’s of Avenue X (Brooklyn, NY) 9.12
26. DeLucia’s (Raritan, NJ) 9.14
25. L'Antica Pizzeria Da Michele (Manhattan, NY) 9.15
24. Keste’ (Manhattan, NY) 9.18
23. Il Supremo (Metairie, LA) 9.22
22. Mano’s (Brooklyn, NY) 9.24
21. Ceres (Manhattan, NY) 9.25
20. Paulie Gee’s Slice Shop (Brooklyn, NY) 9.29
19. R Slice (Manhattan, NY) 9.40
18. DiFara (Brooklyn, NY) 9.48
17. Pizzeria Beddia (Philadelphia, PA) 9.55
16. DeLuca (Hot Spring, AR) 9.61
15. Rubirosa (Manhattan, NY) 9.64
14. Frank Pepe’s (New Haven, CT) 9.65
13. Joe & Pat’s (Staten Island, NY) 9.66
12. Modern Pizza (New Haven, CT) 9.67
11. Papa's Tomato Pies (Robbinsville, NJ) 9.68
10. John’s of Bleecker Street (Manhattan, NY) 9.72
9. Pizzeria Sei (Los Angeles, CA) 9.76
8. Ken’s Artisan Pizza (Portland, OR) 9.77
7. Sally’s Apizza (New Haven, CT) 9.80
6. Robert’s (Chicago, IL) 9.83
5. Fabrica (Tampa, FL) 9.85
4. Razza (Jersey City, NJ) 9.90
3. Andrew Bellucci’s (Queens, NY) 9.92
2. Lucali (Brooklyn, NY) 9.95
1. Una Pizza Napoletana (Manhattan, NY) 9.998
Yours,
TulaneLSU
It has been some time since our words met and that has filled me with sadness. But reunions are all the sweeter after absences. I have spent much of the past year traveling with Mother throughout the States. What a land we share. As always, I insist that we try as many pizzerias as possible while traveling. I was able to eat in 649 pizzerias this year. While it is not as many as last year's TulaneLSU's Top 100 pizzas in America, my ratings are becoming more refined and I believe that this year’s TulaneLSU’s Top 100 Pizzas of America surpasses last year’s Top 100.
Many of you will be happy to read that, for the first time ever, two New Orleans area pizzerias earned a spot here. Many pizzerias from last year fell out of this ranking, allowing for some newcomers, which will please many. Unlike our previous years' rankings, I have not had the time to type out a short explanation for the pizzerias' scores. Please forgive my lack of effort and time in this matter. I hope next year for a more extensive write-up.
100. Ribalta (Manhattan, NY) 7.70
99. Totonno’s (Brooklyn, NY) 7.71
98. Prince Street Pizza (Manhattan, NY) 7.74
97. Valentina’s (Madison, AL) 7.75
96. Angelena’s (Pensacola, FL) 7.78
95. Gypsy Poet (Houston, TX) 7.80
94. Lou’s Pizza (Pensacola, FL) 7.81
93. F&F (Brooklyn, NY) 7.83
92. Buddy’s (Detroit, MI) 7.85
91. L&B Spumoni Gardens (Brooklyn, NY) 7.87
90. Scarr’s Pizza (Manhattan, NY) 7.88
89. Fresh Wood Fired Pizza and Pasta (Black Mountain, NC) 7.90
88. Sam’s Restaurant (Brooklyn, NY) 7.91
87. Piece (Chicago, IL) 7.92
86. Pequod’s (Chicago, IL) 7.95
85. Santillo’s (Elizabeth, NJ) 7.98
84. Santarpio’s (Boston, MA) 7.99
83. Zeneli (New Haven, CT) 8.00
82. Boxcar Pizza (Portland, OR) 8.02
81. Pizza Wagon (Brooklyn, NY) 8.03
80. Pomo (Scottsdale, AZ) 8.04
79. Denino’s (Staten Island, NY) 8.05
78. Umberto’s (Long Island, NY) 8.06
77. Full Moon Pizza (The Bronx, NY) 8.07
76. Torri T’s (Long Island, NY) 8.09
75. Bird Pizzeria (Charlotte, NC) 8.10
74. Mama’s Boy (Oakland, CA) 8.11
73. Dario’s (Long Island, NY) 8.12
72. Sal and Carmine’s (Manhattan, NY) 8.13
71. Williamsburg Pizza (Brooklyn, NY) 8.14
70. Arturo’s (Manhattan, NY) 8.15
69. Stella (Philadelphia, PA) 8.17
68. NY Pizza Suprema (Manhattan, NY) 8.18
67. Lupo (Seattle, WA) 8.19
66. Brooklyn Square (Jackson, NJ) 8.20
65. Patsy’s (Patterson, NJ) 8.21
64. Patsy’s (Spanish Harlem, NY) 8.219
63. Julianna’s (Brooklyn, NY) 8.22
62. Spacca Napoli (Chicago, IL) 8.23
61. Speedy Romeo (Brooklyn, NY) 8.25
60. Brooklyn DOP (Brooklyn, NY) 8.26
59. Andy’s Pizza (Washington DC) 8.27
58. Taglio (Long Island, NY) 8.28
57. Giuseppina’s (Brooklyn, NY) 8.29
56. Krispy Pizza (Brooklyn, NY) 8.30
55. Bar del Corso (Seattle, WA) 8.31
54. Tony’s Neapolitan (San Francisco, CA) 8.32
53. Slice and Pie (Washington DC) 8.33
52. Roberta’s (Brooklyn, NY) 8.35
51. The Pizza Shop (Hoboken, NJ) 8.37
50. Don Antonio (Manhattan, NY) 8.40
49. Sally (Philadelphia, PA) 8.43
48. Amore (Long Island, NY) 8.45
47. Bivio (Little Falls, NJ) 8.46
46. Pugsley’s (The Bronx, NY) 8.49
45. Nunzio’s (Long Branch, NJ) 8.50
44. Jay’s Pizza (Kenmore, NY) 8.55
43. Louie & Ernie’s (Bronx, NY) 8.59
42. Bread and Salt (Jersey City, NJ) 8.61
41. Upside (Manhattan, NY) 8.63
40. Flour and Water (San Francisco, CA) 8.64
39. Cello’s (Manhattan, NY) 8.68
38. Regina’s (Boston, MA) 8.70
37. Naples (Farmington, CT) 8.71
36. L’Industrie (Brooklyn, NY) 8.77
35. Stevie’s Famous (Seattle, WA) 8.82
34. St. Pizza (New Orleans, LA) 8.87
33. Coniglio’s (Morristown, NJ) 8.90
32. J&V Pizzeria (Brooklyn NY) 8.97
31. Ops (Brooklyn, NY) 8.98
30. Grana (Portland, OR) 9.00
29. DeLorenzo’s Tomato Pies (Robbinsville, NJ) 9.06
28. Mama’s Too (Manhattan, NY) 9.10
27. Lucia’s of Avenue X (Brooklyn, NY) 9.12
26. DeLucia’s (Raritan, NJ) 9.14
25. L'Antica Pizzeria Da Michele (Manhattan, NY) 9.15
24. Keste’ (Manhattan, NY) 9.18
23. Il Supremo (Metairie, LA) 9.22
22. Mano’s (Brooklyn, NY) 9.24
21. Ceres (Manhattan, NY) 9.25
20. Paulie Gee’s Slice Shop (Brooklyn, NY) 9.29
19. R Slice (Manhattan, NY) 9.40
18. DiFara (Brooklyn, NY) 9.48
17. Pizzeria Beddia (Philadelphia, PA) 9.55
16. DeLuca (Hot Spring, AR) 9.61
15. Rubirosa (Manhattan, NY) 9.64
14. Frank Pepe’s (New Haven, CT) 9.65
13. Joe & Pat’s (Staten Island, NY) 9.66
12. Modern Pizza (New Haven, CT) 9.67
11. Papa's Tomato Pies (Robbinsville, NJ) 9.68
10. John’s of Bleecker Street (Manhattan, NY) 9.72
9. Pizzeria Sei (Los Angeles, CA) 9.76
8. Ken’s Artisan Pizza (Portland, OR) 9.77
7. Sally’s Apizza (New Haven, CT) 9.80
6. Robert’s (Chicago, IL) 9.83
5. Fabrica (Tampa, FL) 9.85
4. Razza (Jersey City, NJ) 9.90
3. Andrew Bellucci’s (Queens, NY) 9.92
2. Lucali (Brooklyn, NY) 9.95
1. Una Pizza Napoletana (Manhattan, NY) 9.998
Yours,
TulaneLSU
re: Sirs and madams of M/TV Board, the illustrious Chicken of TD has given a possible...
Posted by TulaneLSU on 4/14/25 at 8:57 pm to drizztiger
Friend,
The Arts Board has, like all of TD, rapidly declined over the last five years, in no small part due to the politically obsessed and provincial minded gnats who buzz incessantly with bad news and conspiracy theories aplenty. I agree that iwyLSUiwy is the best suited to keep that group at bay as well as reign in the TV show addicts and comic book kids who lower the intellectual discussions to that of a middle school level.
Yours,
TulaneLSU
The Arts Board has, like all of TD, rapidly declined over the last five years, in no small part due to the politically obsessed and provincial minded gnats who buzz incessantly with bad news and conspiracy theories aplenty. I agree that iwyLSUiwy is the best suited to keep that group at bay as well as reign in the TV show addicts and comic book kids who lower the intellectual discussions to that of a middle school level.
Yours,
TulaneLSU
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