You know these guys from the Dough Bowl, Huevos, and from guest appearances at Bachanal. They were also over at the Hollygrove Market fundraiser. Their new building (and patio) on Banks is done and it looks really nice. They should be open within a week or two. Can't wait myself.
In other news, the Theo's people converted a structure on Canal at Carrollton into another outlet that is now open. Personally, I don't care for their brand of pie, especially if taken out, but they did do a really nice job on the build out, much nicer than the other MidCity venues on Carrollton, which have grown somewhat tired in their reuse.
If you do make it over to Crescent Pie, make sure to head down two blocks to the corner of S. Olympia and Banks to admire the unique and smartly renovated Caribbean style plantation house on the corner, I just love that house. Of course then you can head down to the Mid City Yacht Club for a cold one and maybe catch movie or a game.
Mid City News
Started by
saturnbar
, Nov 04 2009 02:26 PM
11 replies to this topic
#2
TAPrice
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Posted 04 November 2009 - 03:43 PM
What's up with that pizza place that opened across from Huevos in the old Shaggy's spot?
#3
MikeHartnett
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Posted 04 November 2009 - 05:46 PM
They should be open within a week or two. Can't wait myself.
I can't wait either. Really enjoy Huevos, and have been waiting for Crescent Pie for a long time.
#4
saturnbar
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Posted 05 November 2009 - 07:22 AM
What's up with that pizza place that opened across from Huevos in the old Shaggy's spot?
I noticed them the other day after breakfast and all I could think was, "these guys should be thinking of going in a new direction, soon."
#5
Holly Moore
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Posted 05 November 2009 - 09:20 AM
What does a New Orleans sausage and pie company offer? The name brings to mind British pub fare, but I'm guessing that is not correct.
#6
saturnbar
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Posted 05 November 2009 - 09:24 AM
Its pie, as in pizza pie. I am hoping that do more than that as well. ch
#7
saturnbar
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Posted 20 November 2009 - 09:24 AM
Looks like they opened wedensday. Their menu is up on their website, looks real interesting, I think I'll bring the fam. As they say, be there or be [].
Edited by saturnbar, 20 November 2009 - 09:26 AM.
#8
HungryC
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Posted 20 November 2009 - 11:43 AM
Crescent Sausage & Pie will be a vendor at this Sunday's PoBoy Preservation Fest...see other vendors here.
--Celeste
Bouillie: eating in south Louisiana
Bouillie: eating in south Louisiana
#9
MikeHartnett
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Posted 23 November 2009 - 08:27 PM
Has anyone been to Crescent Pie & Sausage yet? Thoughts? I've had the chance to sample their cooking at various events, but haven't been to the physical location yet.
#10
MikeHartnett
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Posted 01 December 2009 - 08:14 PM
To answer my own question, CP&S shows a lot of promise. I got a chance to sample a few things: the mixed grill plate (boudin blanc, "lil' smokies," lamb sausage), the panzanella, and the margherita pizza. The mixed grill was fantastic; sausage is the strength here. The pizza was also good, but I felt it was a little unevenly cooked, and underseasoned. Easy fixes. The panzanella was also good, though unspectacular.
#11
saturnbar
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Posted 02 December 2009 - 09:25 AM
I brought the family and we were a little underhwhelmed. Had the margerhita, and it was good not great. I think I was expecting either something more like the doughbowl or something more rustic or artisinal and it was neither. Will have to give the other options a shot, although from a family perspective, the margerhita really needs to cut it or you have to offer a decent plain cheese as well.
We also had the sausage sampler and everything was good except the lamb which was painfully dry. They only had a about 1/4 of the menu going the night we went (opening weekend). I am looking forward to trying the pork shoulder poboy. As far as the build out I would say they did a great job. Its an open kitchen with a wharehouse casual vibe all inside a raised cottage with a large wrap around porch, should be good when the weather is a little nicer. Not sure it will ever be a go to family destination, but I am not sure thats not what they are trying to do either. Can't figure out why more people aren't chasing that dollar, all I know is the ones that do sure grab a bunch of my dough. Think I will try lunch there this weekend. ch
We also had the sausage sampler and everything was good except the lamb which was painfully dry. They only had a about 1/4 of the menu going the night we went (opening weekend). I am looking forward to trying the pork shoulder poboy. As far as the build out I would say they did a great job. Its an open kitchen with a wharehouse casual vibe all inside a raised cottage with a large wrap around porch, should be good when the weather is a little nicer. Not sure it will ever be a go to family destination, but I am not sure thats not what they are trying to do either. Can't figure out why more people aren't chasing that dollar, all I know is the ones that do sure grab a bunch of my dough. Think I will try lunch there this weekend. ch
#12
saturnbar
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Posted 08 December 2009 - 08:32 AM
What's up with that pizza place that opened across from Huevos in the old Shaggy's spot?
I noticed a few people made comments about Lazaro's when the paper made the CCP&S notice so I gave them a shot last night and picked up two pies. These guys definitely aren't going to win any business awards on how to run a restaurant, and the decor is really something, corrugated metal siding (left over from Shaggy's) coupled with a dose of red velour upholstery on homemade booths with tan vinyl cushions. Sort of an Adams family meets bad Metropolitan Home vibe, with a dose of Eric's basement from That 70's Show. But the real story is, the pizza is just plain fantastic. You get a huge pie, at least 18 inches, very thin crust, non rubbery cheese,and they manage to keep it crispy. Its as good or better than the dough bowl and a little better than Nino's, plus they take plastic. A cheese pie is eleven bucks. Funny thing, now that I think about it, I don't see any conflict with CCP&S, I think any increase in exposure has got to be a plus. ch
