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Gambit > bestofneworleans.com > september 13 > 2011
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2483 Royal street • balconyguesthouse.com
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Green Parrot Nursery 201 NASHVILLE AVE. NASHVILLE & THE RIVAH
3939 Veterans • 885-3416
(504) 894-1100
Mon-Tues 11-3 • Wed-Thurs 11-7:30 Fri 11-8:30 • Sat 11-8:00 www.parranspoboys.com
www.greenparrotnursery.com
(between Cleary Ave & Clearview)
B Y I A N M C N U LT Y
CARE PACKAGES
A new pizzeria opened last week, serving slices and pies along a stretch of Tulane Avenue in Mid-City that’s seen quite a bit of change lately. Pizzicare (3001 Tulane Ave., 301-4823) is the work of Jeff Baron and Bart Bell, who also run Crescent Pie & Sausage Co., a restaurant known for handmade meats, creative pizzas, Cajun dishes and craft beer. But Pizzicare will be a different type of restaurant. Fitted with gleaming white tile and dominated by a large, glass-topped service counter, Baron likens it to a style of pizzeria common in the Northeast, where an entire menu’s worth of different pies are served by the slice. Pizzicare also serves whole pizzas, calzones, stromboli and salads. Baron plans eventually to add beer and wine at Pizzicare, though it’s serving just soft drinks for now. He also has plans to expand. “I’m building it as a model for a franchise from the ground up, but you have to start with one and so right now we’re just focused on doing this one right,” says Baron, who also runs the Dough Bowl (1039 Broadway, 861-2200), a take-out pizza parlor close to the Tulane University campus. Baron and Bell have been busy lately. In addition to the Pizzicare venture, they’ve been retooling Crescent Pie & Sausage Co. Last weekend they closed Huevos, their breakfast/lunch joint adjacent to Crescent Pie & Sausage, and they’re now renovating that space to be a production kitchen and retail spot for the sausages and artisan meats that gird the Crescent Pie menu. These meats are Bell’s particular specialty, and he’s making more as toppings for Pizzicare. Many of the breakfast dishes from Huevos will live on through a new brunch service at Crescent Pie & Sausage that starts this Sunday, Sept. 11. Meanwhile, those headed over for a slice at Pizzicare (the Italian name translates as “to pinch,” as in what you do when making pizza dough) may notice a new look in this long run-down part of town. The new restaurant is in the center of a sleek new strip mall built in concert with the new Crescent Club apartments just across the street. Both are projects from the local real estate developer the Domain Cos., which has built other residential complexes in Mid-City since Katrina. The Domain Cos. also figures into something else Baron and Bell have in the works. The real estate developer plans to build a new residential and retail
complex on what is now a cluster of surface parking lots near the Superdome. Baron says for Saints home games this fall, Crescent Pie & Sausage Co. and NOLA Brewing will set up public tailgate events on one of those lots, selling jambalaya, pork shoulder sandwiches, sausage on a stick and other pre-game snacks. — Ian McNulty
... AND STILL MORE PIZZA (AND BURGERS)
Along Freret Street, two more restaurants have recently joined the resurgent Uptown corridor’s new restaurant row. The latest is Midway (4725 Freret St., 322-2815, www.midwaypizzanola.com), a Chicago-style deep dish pizza restaurant which opened Sept. 2. The guys behind Midway are Ben Sherman and Steve Watson, who also run the King Pin Bar. Midway will serve lunch and dinner and late-night (until at least midnight) every day. Watson says the restaurant is serving a limited menu for now with just pizzas and salads, and the bar is open and ready. Local foodies likely know by now that the other new Freret addition, just one block down, is the Company Burger (4600 Freret St., 267-0320, www.thecompanyburger.com). This stylish new burger joint is the work of Adam Biderman, a New Orleans native who recently moved back home after a culinary career in Atlanta where he was a chef at the widelyacclaimed Holeman & Finch Public House. At the Company Burger, which he opened in mid-August, he’s replicating a specialty burger that attained cult status at Holeman & Finch. It’s worth noting that the Company Burger is in a building that used to house a Wagner’s Meat (as in “You can’t beat ...”), which seems appropriate enough, and also a fitness center and a yoga studio, which is just plain hilarious. So even as the weather comes down, things are still perking up along Freret. In our cover story last month on Freret Street’s emerging restaurant row (“The Rebirth of Freret Street,” Aug. 9, 2011), we included a “Freret by the numbers” sidebar. Looks like it’s already time for an update, so here goes: 10 new bars and restaurants since 2009; five so far in 2011; two more announced with plans to open later in 2011 (a Japanese restaurant called Origami and a bar and music venue called Publiq House). — McNulty • Got a tip for Scuttlebites? Contact Ian McNulty at imcnulty@cox.net.