Bonci Pizza Review New Orleans LA

Bonci Pizza Review New Orleans LA

Bonci Pizza Review New Orleans LA

Bonci Pizza Review New Orleans LAGabriele Bonci. He’s from Rome. Has a popular pizza place there. Set his sights on the US market, and curiously, the place he chose to debut his concept was Chicago, arguably a population that has very strong opinions about their pizza. He opened one, then another. Added New Orleans. Next up, I think I heard is Miami.

His concept is a “reinvention” of the pizza.  He’s focused on local ingredients and at any one time during the day has 12-15 different pizzas in the showcase.

You point, they point back as a way of inquiring how large of a slice you want of these rectangular pies in the display.  Give a nod, they nod, they weigh it (his pies are sold by the pound),  pay (strictly a non-cash operation, btw), they finish your selection in the oven for a few, reslice into bite-size morsels, call your name.

You fetch. You eat.

The Details

The crust is “thick” by American standards, but light and airy, resembling focaccia. The tomato sauce is pure, and the cheese is ample.  I tried two different kinds (pictured) a meatball, and onion and provolone. The latter was the better of the two.  There weren’t a whole lot of meat selections when I was in the New Orleans store.  I was opening for some spicy salami, or perhaps prosciutto, and the like.

But meatball was it, and the topping was actually bits of meatball as if they had chopped a ball into pieces or actually made them mini-ball size. The flavor was fine, but I’m of the school that cooks meatballs directly in the sauce, leaving a soft, crumbly texture.  Bonci appears to be from the meatball school of cooking separately,  baked in the oven until the outside is crispy/crunchy.  Not my thing.

Onion/provolone was boldly flavorful.  Though I missed a helping of processed pork products as we American pie eaters are used to expecting, it was quite good.

Another downside (for me)?  Kinda spendy.  As pictured,  $14 worth of pizza.

BTW, don’t be surprised to see fruit as a topping.  Beyond pineapple. Which doesn’t belong on pizza in any case.  Nor does chicken.

I spend a lot of time in Chicago and had always meant to get into his first U.S. outlet, but it’s an inconvenient location for me.  So it was just a coincidence that my introduction to Bonci (bon-chee) happened in New Orleans.

I didn’t find it exceptional enough to merit a return, especially because I have so many favorites in Chicago.  But you should try it. Especially as traveling to Italy seems to be out of the picture for the time being.

Oh yeah, if $110 + for a pizza doesn’t seem unreasonable to you,  they ship.

Locations and timesPhoto gallery.


Bonci Pizzeria Menu, Reviews, Photos, Location and Info - Zomato
Bonci Pizza Review New Orleans LA

Mio Amore Pizza Review – Metairie, LA

Mio Amore ReviewMio Amore is a mall pizza joint that also delivers to the local area.  As it happens, they are on GrubHub, so I had them bring a pie to my New Orleans hotel last week.  It’s a pretty fair pizza, and “value priced,”  meaning more than the heavily discounted big chain offers, but less than most mom and pop shops.

The crust is thin but doughy and chewy. (Think “hand-tossed” at other places).  Toppings could be more plentiful.  But all in all, not a bad pie.

Here’s their menu.

Mio Amore Review Metairie

                                Sausage and Olive Pie

Mio Amore Pizzaria Menu, Reviews, Photos, Location and Info - Zomato
Mio Amore Pizza Review

Magazine Pizza Review – New Orleans

“Grease is the word, is the word….”    Sometimes, this is exactly the type of pie you crave.  Chewy thin crust that’s getting a good dosing of fat/oil from the toppings, easily foldable, value priced, and most of all, because they are the only ones that deliver to your neighborhood.

In what used to be a crappy pizza town, now there is a gaggle of excellent choices.  I ordered online and the pie was delivered in less than 45 minutes, all the way uptown from the CBD, and the box contained two shaker packets of cheese and a ramekin of ranch.  WTH?

The pie was satisfactory in every realm (for me, at the time) and would be a great conclusion to a New Orleans night resulting in an abundance of alcohol consumption.

Here’s a pic of the pie as delivered, and the resulting empty box. 🙂

I’m pretty sure I used to go get pizza at this location years ago, but I think (don’t quote me) it was called Warehouse Pizza at the time. Or maybe not.

Magazine Pizza, I am betting, is a great choice for hotel delivery in the Quarter / CBD.

Magazine Pizza Review New Orleans


Magazine Pizza Review New Orleans


Magazine Pizza Review New Orleans

The Building

Magazine Pizza on Urbanspoon


Magazine Pizza Review

Pizza Domenica Review New Orleans

Pizza Domenica Review

The Old Wood Pile

New Orleans used to be such an awful pizza town when I lived there; now, post Katrina, there are 50% more restaurants than before the storm, despite a smaller population, and there is food of every ilk available and much of it superb.  Including pizza.   My favorite pizza pre the influx of new comers was at the Bucktown seafood restaurant R&O, pretty standard pizza.

I had always meant to get to the parent restaurant of this place, Domenica, domiciled in the Roosevelt Hotel (nee Fairmont, nee Roosevelt) a block off Canal.  They have a spectacular happy hour, so spectacular, there is rarely a seat, so I was delighted they opened this smaller, pizza-centric version in Uptown on Magazine.

If you’re visiting, you can easily hit this eatery a few blocks walk off the St. Charles street car.

The short menu includes some appetizer and salad options, specialty pizzas, or create your own.   We over ordered, with one pizza, a salad, and garlic knots, chicken liver pate, along with a sampling of dipping sauces (salsa verde, garlic fonduta, and arrabbiata). (arrabbiata is a slightly spicy tomato sauce, and fonduta is cheese based dip).

I had assumed (I follow a “don’t ask, don’t tell” policy at pizzerias) that the pizzas would be smaller, but they weren’t.  Went with their all carnivore region, and if you’re even a semi regular reader, you know I’m damned fussy about pizza, and I have to pronounce this one of the best I have ever had, anywhere.

What I liked about it, was quality ingredients (toppings) and the wonderfully smoky flavor imparted by the wood burning oven.  The crispy exterior crust leads to a melt in your mouth center.  My only curiousity was the cubes of Italian sausage, as I’ve ever seen that.  I have to imagine they cook sausages in casings and dice it themselves.

Quality ingredients ruled the menu,  and we enjoyed everything we tried.  Sat at the bar and service was great.  The bar fronts the wood pile, and I imagine they go through a lot of it.

If I lived in NOLA again, this would be my “go to pie,” bar none, all the time.

Pizza Domenica Review

Caesar Salad


Pizza Domenica Review

Dipping Sauces

Pizza Domenica Review

Delicious Garlic Knots

Pizza Domenica Review

All Meat Pie




Menu online.
Pizza Domenica on Urbanspoon
Pizza Domenica Review

New Orleans – Theos Pizza Review

Theos Pizza New Orleans ReviewFor the nearly ten years I lived in New Orleans, it was a city full of bad pizza and bad burgers; today it has its fair share of good outlets for both, and is the birthplace of one of America’s fastest growing pizza chains (which is awful, and I won’t bother to stop by and review).  In fact, my favorite pizza during my tenure was served at a local seafood restaurant in the ‘burbs.

Today’s occasion for venturing out in mid city was to grab a light repast within walking distance of BurgerDogDaughter’s domicile, and we sauntered into Theo’s, a local mini-chain for pies and craft beers.

Despite rather conventional ingredients and standard Baker’s Pride decks, Theo’s manages to churn out some really tasty pies; my daughter, knowing me as she does, ordered me a meat and olive combination. Her choice was the “Arti-Garlic”, which featured fresh garlic, sun-dried tomatoes, artichoke hearts, feta, peppers and mozzarella.  For a meat-centric guy like me, that was one good pie!  As was the meat one. Mild sauce, chewy / crispy crust, tasty processed pork products.

They close rather early as pizzerias go.  Worth a stop in the Big Easy. Menu.

 Theos Pizza New Orleans Review



Theos Pizza Review

Theo's Neighborhood Pizza, Mid-City on Urbanspoon

New Orleans, LA (Bucktown) R&O Seafood (Review)

R&O Seafood New Orleans(From the travel archives of Burgerdogboy) Heading out to Bucktown for seafood is a local tradition in the Crescent City; Bucktown is roughly at the end of Canal Street, on Lake Pontchartrain, it used to be the hub of the fishing fleet, and a town where a young “buck” could sew his wild oats, get a tattoo or three, and have a beer while eating the local catch.

If tourists happen out to that neighborhood, they invariably end up at Deanie’s or Syd-Mars, two long-established restaurants renowned for piled platters of poisson and other creatures that swim. Deep fried, of course.

A relative newcomer, R&O’s, (previous review)  is also in the neighborhood, but has only been serving up seafood for the past 20 years. A mere babe in the bucktown bevy of bars and cafes. (Yes, it IS alliteration day – did you know that y’day was “Speak Like a Pirate Day?” Arggggh).

R&O started serving boiled seafood in the back of a small grocery store, expanded to a new building, then expanded to a newer building.

For a town that is steeped with Italian tradition, New Orleans is sometimes a difficult place to find a good pizza, but fortunately, R&O fills the void. If you get tired of menus chock-a-block full of “deep fried everything,” you might try the Italian specialties at R&O. (But of course they do have all manners of local seafood, po-boys, and dinner entrees, as well).

They serve a variety of pastas and “ala parmesan” dishes, but I did go specifically for the pizza, which comes in thin or thick crusts, with diameters of 8, 12, or 14 inches. Basic price for a large is a very economical 8.85 for thin, 9.45 for thick.

If you wonder whether I ordered “thick” or “thin,” you haven’t read many of my posts!

With an attention to basics, you won’t find any of those pukey non-pizza ingredients available – there isn’t a sun-dried tomato, piece of pineapple, or a shred of chicken to be found anywhere on the menu. There is, however, very traditional hand-formed, fennel-laced Italian sausage; a good pepperoni that doesn’t cup or char in the oven, and fresh chopped garlic. And of course, anchovies for you purists.

I always say the “true test” for the quality of a pizza is how it tastes the next day, after sitting in the box, on the counter all night.

At 4AM Saturday morning, 16 hours after it came out of the oven, I am pleased to be able to pronounce R&O’s pie “superb.”

As much as I like discovering the “new places” this city has to offer, sometimes it’s just as much fun to discover the old ones.

R&O is at 216 Old Hammond Hwy, officially a Metairie address, but just go out to the end of Canal Street, turn left at Robert E. Lee, and you’ll run into it. Open til 10P Sun-Thurs, and 11 on Fridays and Saturdays, you can fax in your order in advance, which probably isn’t a bad idea – there is invariably a lengthy wait for tables at the lunch hour. Their phone is 831-1248.

R & O's Restaurant on Urbanspoon