Pizza. Sandwiches. Pasta.
Mid-City: 125 N. Carrollton Ave. 504-483-9949. Map.
CBD: 417 S. Rampart, 504-522-7552. Map.
Harvey: 1530 Lapalco Blvd., 504-362-3657. Map.
Harahan: 5650 Jefferson Hwy. , 504-734-3333. Map.
Kenner: 3600 Williams Blvd., 504-469-4999. Map.
Mandeville: 4350 La. 22, 985-626-5252. Map.
Metairie: 5406 Veterans Blvd., 504-887-9977. Map.
Slidell: 1319 Gause Blvd, 985-661-0210. Map.
Covington: 70488 Hwy 21, 504-871-5252. Map.
Lunch and dinner continuously seven days.
Casual
AE MC V
Website
WHY IT'S NOTEWORTHY
The success of this burgeoning local chain of pizza shops rests on a menu that aims at a mainstream taste for a clean, pretty pizza, big portions, and flexibility in its combinations. Also here are pasta dishes, salads and sandwiches. While all are similar, some locations are owned by franchisees who might alter the menu a little, with a resulting blip in consistency. The Italian Pie is a great place for families, because the prices are low, the portions large, and a child's palate is more or less where they're aiming.
WHY IT'S GOOD
What makes everything happen at the Italian Pie is the quality of its pizza dough. It's baked to a soft, bready consistency, and accompanies just about everything on the menu. It's hard to say no to freshly-baked bread right out of the oven, and Italian Pie uses that appeal for all its worth. However, the use of conveyor-belt ovens makes the pizzas a good deal less than exciting. Too puffy for my tastes. They also have a way of overloading the pies, but again that's something that grabs Joe Average.
BACKSTORY
A local chain of pizza specialists, the Italian Pie has been expanding rapidly around New Orleans for the past few years, and is now selling franchises in other nearby cities. The first one opened in 1992 on the edge of the CBD, near City Hall, and immediately grabbed a large take-out business. The locations since then have been full-fledged restaurants.
DINING ROOM
Most of the restaurants have full service in pleasant, bright dining rooms. Most Italian Pie locations are slicker and better looking than most pizza parlors.
ESSENTIAL DISHES
Baked chicken wings
Spinach and artichoke dip
Garlic bread
Salads: Grilled chicken, Italian, Mediterranean, Greek, Caesar
Wrap sandwiches: roasted chicken, roasted eggplant, spinach and artichoke, grilled chicken, barbecue chicken, meatball
Italian special sandwich
Turkey or club focaccia
Roast beef poor boy
Muffuletta
Roasted eggplant sandwich
Pizza, topped as you like or house combinations, particularly:
Spinach artichoke
Mediterranean
Roasted eggplant
Barbecue chicken
Sun dried tomato and pesto
Muffuletta pizza
Lasagna
Seafood stuffed ravioli
Four cheese ravioli
Chicken parmesan or cacciatore
Spaghetti and meatballs
Shrimp scampi
Fettuccine alfredo
Venetian chicken (panneed, stuffed with spinach and artichokes)
Gulf shrimp pasta
Calzones
Turtle cheesecake
Tiramisu
FOR BEST RESULTS
The best pizzas are the basics, as opposed to options like getting every meat in the house. The pizza is distinctly better than the pasta (which is not bad) and incomparably better than the salads and sandwiches.
OPPORTUNITIES FOR IMPROVEMENT
Although it makes for better uniformity, the conveyor-belt pizza oven makes a much less interesting pizza than the old-style brick-floor ovens.
FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.
- Dining Environment +1
- Consistency +1
- Service +1
- Value +1
- Attitude
- Wine and Bar
- Hipness
- Local Color
SPECIAL ATTRIBUTES
- Good for business meetings
- Open Sunday lunch and dinner
- Open Monday lunch and dinner
- Open most holidays
- Open all afternoon
- Unusually large servings
- Quick, good meal
- Good for children
- Easy, nearby parking
- No reservations
This review was updated with new information on 8/25/2010.
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