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Famoso Pizza coming to Calgary

worldwidestuff Jan 10, 2010 12:26 PM

They are going to open at the My Marvin's Deli location on 2303 4 Street SW.

Good news for fans of thin crust, Napoli style Pizza

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    Larry33 RE: worldwidestuff Jan 10, 2010 02:20 PM

    This is great news! Thin crust pizza done in a wood fired oven. Ingredients are imported from Italy and they have some really tasty salads as well. Check out their menu http://www.famoso.ca/

    A very welcome addition to the neighborhood! They manage to be a bit more economic than say a Pulcinella because you order at the til and have limited reliance on servers. Cant wait for them to open!

    I havent heard much more about UNA...

    2 Replies
    1. re: Larry33
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      Larry33 RE: Larry33 Jan 10, 2010 02:32 PM

      ...well I just checked out the UNA site and it appears they will open on January 22. Similar style of pie to Famoso, but it looks like it will be a bit more swanky. Regardless, they both look great!

      1. re: Larry33
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        DezH RE: Larry33 Jan 10, 2010 02:32 PM

        I recommend the famoso salad- absolutely delicious:
        "Crisp romaine lettuce, spicy sopressata, fire-roasted
        chicken breast, prosciutto crisps, matchstick carrots,
        chopped cherry tomatoes, crumbled feta cheese, tossed
        in Dijon-balsamic vinaigrette."
        Went with a large group at the downtown location- was very zoo-ey. I live on the south side, so was delighted when they opened two locations near us in Mcgrath and South Common.
        Love the mozza balls too. They had a great temporary special of a duck pizza that was very tasty.

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        foodkarma RE: worldwidestuff Jan 10, 2010 08:30 PM

        I find Famosa really inconsistent in Edmonton. We've had good experiences and really soggy pizzas.

        It has a fairly decent reputation in Edmonton but the best pizza I've had there still doesn't rival my experiences at Pulcinella's. I do agree though that it is a bit more economic than Pulcinella and more self-serve.

        2 Replies
        1. re: foodkarma
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          Dan G RE: foodkarma Jan 10, 2010 08:39 PM

          I don't find them inconsistent - they are always soggy. And I find the toppings a bit minimal, such as asking for anchovies and getting just 4 little strips. Overall, I prefer Pulcinella too, but Famoso may be the best fast food here in Edmonton

          1. re: Dan G
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            nonlinear RE: Dan G Apr 19, 2010 07:49 PM

            i've been making pizza for years, and a soggy pie is usually the result of using 1) uncooked/unsweated veggies and shrooms, and/or 2) very high moisture content cheese. maybe with time, they'll be able to correct the sogginess problems.

        2. h
          hsk RE: worldwidestuff Apr 10, 2010 08:56 AM

          I got a flyer in the mail a few days ago. They're not open yet but someone answered the phone and said they will be open on the 18th. Menu looks good.

          1 Reply
          1. re: hsk
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            Budca RE: hsk Apr 10, 2010 10:55 AM

            I have been to the edmonton location a few times and yes they tend to be soggy pizzas.

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            hclass RE: worldwidestuff Apr 18, 2010 08:56 PM

            Did anyone else from chow go tonight? What happened with Justins post from a few days ago?

            Well I've been to Famoso several times in Etown, last visit being just a couple weeks ago. We ordered the mozza balls, capri and bella with mushroom pizzas. I always get the mozza balls and they were great as usual. The pizzas came out 10 minutes later and were done perfect imho. A little soggy in the middle but nicely charred on the outside and that works great for me. I've had lots of pizzas in italy and it's nice to have something local that compares!!!

            The room with very tall ceilings is nice and during the summer should be more comfortable since the heat from the pizza ovens will rise. It gets hot in the Jasper Ave etown location with a full crowd.

            Service was very friendly and professional at the same time. Wehn I arrived at 5:10 there were 2-3 tables open and shortly after a line started to form. They already had some takeout business so it looks like either word of mouth or good marketing has started them of on the right foot.

            Pizzas cost $11-15 and are 11" with very nice ingredients so I see value here. I thought prices in Calgary may be slightly higher then etown but was happy to see they are the exact same.

            I welcome Famoso and wish them success in Calgary. Lastly to the first person who compares this pizza to Una please give me the chance to buy a pie from each place and blindly test people walking by on Stephan Ave for a random taste test! You will have to witness the results :)

            15 Replies
            1. re: hclass
              John Manzo RE: hclass Apr 19, 2010 09:24 AM

              My understanding is that this is nothing like Una- the proper comparison would be with Pulcinella.

              -----
              Pulcinella
              1147 Kensington Crescent NW, Calgary, AB T2N 1X7, CA

              1. re: John Manzo
                worldwidestuff RE: John Manzo Apr 19, 2010 05:14 PM

                No doubt. UNA as a whole (not just their kitchen) is a totally different concept from FAMOSO.

              2. re: hclass
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                hsk RE: hclass Apr 19, 2010 09:38 PM

                It's not at all like UNA, other than the skimpy toppings :).

                It has the ambience of a cafeteria - you have to go up to the counter to order everything (drinks and food). They bring it to the table, but for example the bottle of wine was already opened, It was fine but I'm not sure what they would have done if it were bad, it was just plunked onto the table with the stemware.

                We had three pizzas and all were soggy although to be fair the server did say that was the style and suggested we fold it to eat. I thought it might be the crust is too thin in the middle, but it might be authenice but not what I look for in a pizza.

                Gorgonzola and walnut salad was great. The anchovies were seriously fishy, I love anchovies but not from a can opened several days ago. It was pretty crowded, I hope they do well but I think it's not so great value for an order-at-the-counter type of place, the prices were the same as what you'd pay in a restaurant where you'd get a lot more service.

                1. re: hsk
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                  23skidoo RE: hsk Apr 19, 2010 10:48 PM

                  It's possible to make Neapolitan pizza without a soggy middle - I've had it in Paris, and it was delicious. Maybe it's inauthentic, but I'd love to be able to have it here.

                  1. re: 23skidoo
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                    nonlinear RE: 23skidoo Apr 20, 2010 09:05 AM

                    yea, i don't know what that guy means by "this is the style." that is utter BS. hsk, what toppings were on your pies? i can pretty much assure you that the extra water was from too many or improperly prepared veggies and shrooms, and/or cheese with an incorrect moisture content. watery pizza is a very common problem for beginning pizza makers.

                    1. re: nonlinear
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                      Dan G RE: nonlinear Apr 20, 2010 09:15 AM

                      neither the veggies or the cheese are the problem with Famoso pizzas being soggy - the toppings are so minimal they aren't going to make a difference.

                      But, yes that is their style... might not be a traditional style, but it is what they are trying to do.

                      1. re: Dan G
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                        nonlinear RE: Dan G Apr 20, 2010 09:30 AM

                        if not the cheese or veggies (including tomatoes), where do you propose the water is coming from? maybe they are adding water to make it soggy since "that's the style." LOL.

                        1. re: nonlinear
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                          Dan G RE: nonlinear Apr 20, 2010 10:53 AM

                          I think we havea different definition of soggy...no extra water, it is just undercooked...

                          1. re: nonlinear
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                            Shazam RE: nonlinear Apr 20, 2010 11:50 AM

                            Assuming the oven is at the proper temperature and there's not too many toppings, soggy crust usually results from the pizza sitting out too long before it goes into the oven.

                            1. re: Shazam
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                              nonlinear RE: Shazam Apr 20, 2010 12:06 PM

                              so that excess water (from sauce, tomatoes, whatever) is soaking into the crust?

                              (i've never had that problem as I make my pies immediately before putting them in the oven).

                              1. re: nonlinear
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                                Shazam RE: nonlinear Apr 20, 2010 02:44 PM

                                Yup. A few places cheat and put sauce on the crusts ahead of time. This is a huge no-no but there you go.

                                1. re: Shazam
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                                  Boxytoes RE: Shazam Apr 20, 2010 06:12 PM

                                  I found it soggy too. Foldability (if that's a word) should not be confused with sogginess and should not be partners in pizza.

                                  When I went, I was with a big fan of the place, but was polite and did not want to announce that the emperor has no clothes. Thanks for stepping up, Chowhounds!

                        2. re: nonlinear
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                          hsk RE: nonlinear Apr 20, 2010 09:07 PM

                          I had a margherita with anchovies, a smoked salmon and a pepperoni and mushroom. I don't think there was extra water from the toppings, I've only experienced that kind of soggy from pub-style pies that are overloaded with toppings (which I don't care for) and cut too soon before the crust absorbs the water. The water bleeds out when the pie is cut and the bottom of the crust gets wet. This wasn't like that, the bottom of the crust was dry. Maybe soggy isn't a good description, I got it from a previous poster.

                          I like thin-crust pies with skimpy toppings but I prefer them to stay relatively flat when I pick them up to eat (like they do at UNA, although I prefer the taste of the crust at Famoso). These were limp so had to be folded if you wanted to eat it with your hands, but I ended up using a fork and knife (lame, I know).

                          1. re: hsk
                            John Manzo RE: hsk Apr 21, 2010 09:42 AM

                            Italians eat pizza with knife and fork. Nothing lame about it.

                          2. re: nonlinear
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                            crazy_eoj RE: nonlinear Apr 21, 2010 01:10 PM

                            I never had a 'crispy' crust pizza while in Naples. They were always very soft and eaten with knife and fork (or folded if in a hurry). Much like what you get at Pulcinella in Ctown.

                            I think the entire point is a soft crust in Napli. As with many North American pizza places, there was lots of differences in pizza across the coutnry.

                            -----
                            Pulcinella
                            1147 Kensington Crescent NW, Calgary, AB T2N 1X7, CA

                    2. s
                      smyth39 RE: worldwidestuff Apr 20, 2010 06:51 AM

                      I found this article in the Canadian Pizza Magazine; " Dave Housman won a trip to Las Vegas, $1,000 and a finalist’s spot in the International Pizza Challenge for his Dolce Vesta pizza entry that earned him the title Chef of the Year. " (he is one of the owners of Famoso)

                      1. h
                        hclass RE: worldwidestuff May 12, 2010 12:34 PM

                        Went again this past weekend. It was 9:30pm when we arrived and had to wait 10 minutes for a table. I brought another group of friends and everyone enjoyed Famoso. I asked if anyone found it soggy and no one did. I'll be making this place a monthly visit if current standards are kept. I even like it more then the original Edmonton location which I visit cpl times a year.

                        3 Replies
                        1. re: hclass
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                          hclass RE: hclass Oct 25, 2010 04:09 PM

                          I've been about 7 times to Famoso. Last week went bw lunch and dinner after my tennis match. the prosciutto wrapped mozza balls were unrolled when served and served with Pita Wrap type bread rather then their seasoned pizza crust type bread. Those pita chips were dreadful.
                          The pizza was bland, I let my buddy decide on one since he was a first timer, it had roasted red peppers. BW two 170pd guys after tennis we didn't even feel like finishing it bc it really didn't satisfy our taste buds.
                          anyways any recent experiences from others? After the groupon deal has this place also cut back?

                          1. re: hclass
                            John Manzo RE: hclass Oct 26, 2010 10:28 AM

                            Was there after the Purple Perk Nenshi rally (day before the magic happened) and it was fantastic as always.

                            1. re: hclass
                              worldwidestuff RE: hclass Oct 26, 2010 03:28 PM

                              I pick Famoso over otehrs most of the times. Pizza has not changed. I think.

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                            aktivistin RE: worldwidestuff Sep 15, 2010 08:36 AM

                            For those who like Famoso, today's Groupon is "$15 for $30 Worth of Fire-Roasted Pies and More at Famoso Neapolitan Pizzeria": http://www.groupon.com/calgary/

                            4 Replies
                            1. re: aktivistin
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                              Dan G RE: aktivistin Sep 15, 2010 09:10 AM

                              Only good for the Calgary restaurant, whereas the one a couple weeks ago as Edmonton offer was good for both cities.

                              1. re: aktivistin
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                                nonlinear RE: aktivistin Sep 15, 2010 11:26 AM

                                The deal says "$30 worth of fire-roasted pies." Can anyone tell me if that means the $30 only applies to pizzas, or could it be applied to drinks as well? Just curious since I would probablly go with just one other person, and we wouldn't need 3 pizzas (which would bring the total over $30).

                                Thanks!

                                1. re: nonlinear
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                                  Dan G RE: nonlinear Sep 15, 2010 12:37 PM

                                  Says "fire roasted pies and more" - I used one here in Edmonton, got 2 salads and a pie for on coupon (+ 50 cents that we went over the $30 - a good deal).

                                  1. re: nonlinear
                                    Roarasaur RE: nonlinear Sep 15, 2010 11:07 PM

                                    Thanks for the heads up, I was able to purchase it exactly 1 minute before the deal ended. Awesome!! Can't wait to try it out.

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