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Tully's Pizza

m
mcegielski Jan 10, 2011 04:58 PM

Finally! Real kick ass pizza in the New Orleans area! For fans of ZA check out Tully's Pizza and Tavern off Jeff Hgwy. If coming from the city down Jeff Hgwy when you hit Central (which is a light) take a right and you'll see it. It's where Venezia II was after Katrina for awhile. Great prices, great pizza, cool owner. This is a real pizzeria! Awesome music in the place too. Old school MOB HITS type stuff. Check them out.

http://www.tullyspizza.com/

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Venezia II
587 Central Ave, New Orleans, LA 70121

  1. m
    mikemill Jan 10, 2011 07:02 PM

    What, exactly, are your standards for "real" pizza? I guess I'm wondering what this place has that Crescent Pie, Pizza Delicious, Domenica, Lazaro's, etc., don't have.

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    Domenica
    123 Baronne Street, New Orleans, LA 70112

    1. j
      JazzyB Jan 11, 2011 07:01 AM

      Sounds like an ad. Any affiliation with Tully's?

      13 Replies
      1. re: JazzyB
        m
        mcegielski Jan 11, 2011 07:32 PM

        NO NO Jazzy B! No ad here. Cynical are we? Cheese-Louise! I use my real name to post so i am not into games. Take a look through any of my posts, just a passionate food guy. Secondly, I am from Chicago and have been longing for good pizza since i moved here eleven years ago. Really the only pizza's I consider good in this town are New York Pizza(sausage to die for), Brooklyn Pizza, Cafe Nino, Venezia and Slice. A friend of mine ordered Crescent pie the other day and the entire bottom was charred black and not in a good way. I like my za's well done but this was flat out burnt. I have not had Lazaro's but sorry, Domenica and Crescent Pie cannot count. Pears, Pecans, Apples, Pork Shoulder, Cheddar, and Marsala sauce eliminates them as contenders for a real pizza. Have not yet had Pizza Delicious and I know they are the local media darling right now but I refuse to wait three-four hours for a New York style pizza no matter how "cool" the idea is of being in the know with a pizza secret. When I want pizza I want pizza.....Tully's is this-Unpretentious, simple yet sturdy, slightly sweet, slightly spicy, juicy and savory, spot on cheese that is not too heavy, not a thin crust not a thick crust. It is an old school traditional pizza place with a good vibe, good prices, and great pizza! By the way I make an amazing Chicago Style deep dish and I want to rent out a space one day a week and make them. Perhaps I sell them at a Farmer's Market? Everyone I have made them for goes absolutely crazy. If you like old school pizzeria places with medium crust served pipping hot and fresh give it a try.

        -----
        Cafe Nino
        1510 S Carrollton Ave, New Orleans, LA 70118

        Domenica
        123 Baronne Street, New Orleans, LA 70112

        1. re: mcegielski
          j
          JazzyB Jan 12, 2011 06:55 AM

          My preference is NY thin, semi crisp crust. Re: Pizza Delicious call around 3 to place your order. You'll get a decent pick up time. You can always order a pepperoni or chesse pie if you don't like the specials. The square pie has a thicker crust. Re: Domenica My husband also prefers "real" pizza. He orders the Calabrese without the capers/olives and has them add jalapenos (fresh)..The salami is similar to pepperoni and the pie is quite good. Better than the pizza is the lasagna Bologonese w housemade spinach pasta. Re: "ad" It is unlike any of your other posts. You should submit it to Tully's. They can use it verbatim on the radio.. .lol

          -----
          Domenica
          123 Baronne Street, New Orleans, LA 70112

          1. re: mcegielski
            m
            mikemill Jan 12, 2011 02:31 PM

            As a Chicago transplant myself, I would give your deep dish a shot if you sold it.

            1. re: mikemill
              paz5559 Jan 13, 2011 06:30 PM

              Try That's Amore on Clearview - their deep dish isn't Giordano's, bit it isn't bad for NOLA.

            2. re: mcegielski
              m
              midcity Jan 12, 2011 03:05 PM

              Pizza Delicious's wait times were a lot more reasonable before they got any press--they're victims of their own success right now, but I love them just the same. I'm from the Northeast, and while I like lots of different types of pizzas, Pizza Delicious is the only pie in NOLA that tastes like home to me.

              While we're on the subject of pizzerias--anybody know where to get a really good stromboli?

              1. re: mcegielski
                h
                Hungry Celeste Jan 13, 2011 07:25 AM

                RE: "real" pizza...you must mean "really American" pizza if quality ingredients rule a pizza out.

                1. re: Hungry Celeste
                  j
                  JazzyB Jan 13, 2011 10:02 AM

                  I think he meant " real" as in traditonal pizza; tomato sauce, cheese, and typical toppings, rather than poor ingredients. When making pizza at home, I always make at least 1 traditional pie (homemade sauce and dough, fresh mozzarella, parm reggiano). Re: "ZA" guess you're not a scrabble player. It's a word. Lost a turn challenging it. Loved Sugar Park. I'll take them anyday over the rest. Where on St. Claude?

                  1. re: JazzyB
                    k
                    kibbles Jan 13, 2011 12:33 PM

                    sugar park was good, but what made it less-than to me was the hard-as-rocks crust, and the abundance of cornmeal on the bottom. Pizza Delicious has a superior crust, but their problem is lack of sauce & cheese. im going to try to ask for xtra next time.

                    SP's new storefront is a shotgun double about a block off Press, river-side, near the U-Haul shop.

                    1. re: kibbles
                      j
                      JazzyB Jan 14, 2011 05:50 AM

                      I never had a problem witht he crust being hard. There was way too much cornmeal . Why didn't they just use flour?

                      1. re: JazzyB
                        k
                        kibbles Jan 14, 2011 07:56 AM

                        who knows. yeah we used to get it every couple weeks, the crust was nearly always rock solid. all i could do was give it to the dogs to crunch on.

                        my favorite was the shrimp & corn w/ hot adobo sauce.

                        1. re: JazzyB
                          c
                          CharlieH Jan 14, 2011 08:30 AM

                          They use cornmeal on the peal so the pizza will slip off into the oven. You could use flour, but cornmeal is less absorbent and more granular which probably allows the pie to slide a little better. Some people do get carried away with it though.

                  2. re: mcegielski
                    k
                    kibbles Jan 13, 2011 07:57 AM

                    "za"... really? ok anyway -- Pizza Delicious isnt about being "cool" and "secret". its in the paper all the time, not much of a secret when the mayor is doing photo ops. the wait does suck, but if one plans around it (we order early, eat at dinner time) its not a problem. i do wish theyd take their part-time operation full-time and open a real kitchen tho. still, at the end of the day, theyre the best we've had in new orleans. Domenica is our second favorite, tho different when compared to most american styles of pizza.

                    so for me, "real" pizza hit some time ago. nice to hear that there could be another one.

                    in similar news, i see Sugar Park's sign up on st claude...anyone know if theyre actually going to open one year?

                    1. re: kibbles
                      g
                      Guy Caballero Jan 13, 2011 09:39 AM

                      Sugar Park's new location already had a soft opening. Not sure if they have regular hours yet, but soon if not.

                2. h
                  Hungry Celeste Jan 11, 2011 07:27 AM

                  Hmm, I drive thru this area daily....will have to give 'em a whirl.

                  1. g
                    gastrotect Jan 13, 2011 11:08 AM

                    I live nearby, I'll try it out. Though I have to take exception with your assertion that Domenica isn't "real". The ingredients and style remind me of a lot of the pizza I had (and loved) while in Italy. So, sure, if I'm craving a slice of pepperoni they aren't the spot, but that doesn't make them "not real". I also really enjoy Reginelli's and Slice. Haven't done Pizza Delicious yet. My Sundays have been too busy to make it work. Maybe this weekend though.

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                    Domenica
                    123 Baronne Street, New Orleans, LA 70112

                    1. n
                      NYNO Jan 13, 2011 04:31 PM

                      I've tried many slices since moving down here two years ago. PD is the only thing that even comes close to a NY style pizza -- my personal barometer for pizza, because thats what I grew up with -- in NO.

                      I would skip the Margherita and go for the regular cheese. The margh was loaded with too much sauce which weighed down on the crust. Their sauce is very good, but the balance wasnt there. The cheese pizza OTOH didnt suffer the same fate.

                      Domenica's pizza, while also good, has a crust which almost disintegrates. There's no elasticity whatsoever in my experience. Again, I realize its a different style altogether, but the crust was lacking.

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                      Domenica
                      123 Baronne Street, New Orleans, LA 70112

                      1 Reply
                      1. re: NYNO
                        k
                        kibbles Jan 14, 2011 08:01 AM

                        +1. my dad's a brooklyn native and made pies in NYC for many years, he says PD has nailed the crust (cheese isnt as good tho, in part because there isnt much of it). their ovens are pretty good too.

                        we tried the square pie last sunday and it was decent, but wont be a repeat for us. lots of sauce, not much cheese. gonna stick w/ the quintessential.

                      2. m
                        mcegielski Jan 17, 2011 09:12 PM

                        CHEESE LOUISE PEOPLE.....

                        sorry for the offense. yes, i do not consider duck, pears, apples, or walnuts, or beets, REAL PIZZA TOPPINGS. Call what I am talking about AMERICAN PIZZA if you want........sorry
                        I believe there is a place for fancy pants pizza....just not really the thing that i am looking for when i want so ZA (there's that offensive word again)

                        As for Domenica...yes crust is good, sauce is good but the only pizza on that menu I could really give them credit for is the margherita. Sorry. once you start putting eggs, mint, pears, etc on pizza you are not in the realm of a pizzeria. before you all freak out let it be known that I am happy if some of you enjoy this. Just not my cup of tea. Just like I don't like foie gras on a burger....
                        How about Brooklyn Pizza in Metairie? great by the slice.
                        New York Pizza on Magazine? best italian sausage on any pizza here in town.
                        Slice on St. Charles? excellent when ordered whole.

                        I had no idea saying something was not REAL pizza would offend all of these foodies.....

                        I guess by REAL I meant good old American pizzeria style pizza that you would find anywhere on the East coast or in any Chicago suburb which surprisingly is not thick...

                        Anyhow, did not mean to offend anyone.....

                        Pizza for everybody!

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                        New York Pizza
                        5201 Magazine St, New Orleans, LA 70115

                        10 Replies
                        1. re: mcegielski
                          k
                          kibbles Jan 18, 2011 06:48 AM

                          so anything not american-style isnt real. got it... :) oh except for Pizza Delicious, which *is* american style, but still doesnt qualify as real pizza in new orleans because its too hip. makes perfect sense!

                          anyway, jazzyb said in another post that Sugar Park has officially reopened as a restaurant on st claude. cant wait to try it...they have a great shrimp & corn w/ an spicy adobo.

                          1. re: kibbles
                            m
                            mcegielski Jan 18, 2011 12:39 PM

                            never said pizza delicious wasn't real. just said not waiting 3 hours for a pizza no matter how "cool" it is. gimme a break. i hope you knew what i meant by "real" but obviously you didn't.........don't take a post too seriously....but i guess you did....finally....shrimp and corn with spicy adobo is not a "real" pizza either :)

                            1. re: mcegielski
                              k
                              kibbles Jan 18, 2011 02:01 PM

                              welllll.. by saying that one thing is final arrivement of Real, it does kinda infer all prior art is Not Real. so since PD and SP are both pre-tully's, they would fall under your non-real classification. yet...i certainly feel they are Real (good!) pizza options.

                              you may say its taking the posts here too seriously, but i say thats what this place is for -- to discuss new orleans food & restaurants. its interesting to me and its why i come here. kinda the point, in my book.

                              1. re: kibbles
                                m
                                mcegielski Jan 18, 2011 02:42 PM

                                my exact words were "Real kick ass pizza" i guess in conversation it would come out differently....i did not mean that other pizza places are not real but i am not a fan of avant garde toppings and i guess i meant that i am a fan of good old basic american style toppings. the honest truth is that i really enjoy anything with a crust, cheese, meat, and tomato sauces....i am a pizza freak for classic american style pizza. i will even admit that tonight i am exhausted and instead of cooking something serious i will break down and add cheese and freshly sliced tomato's to a tombstone.
                                i love pizza!!!!!!! i will be trying PD. i will try some of the funkier topping options at Besh's place but i guess in my heart you just can't go wrong with italian sausage, pepperoni, onions, green peppers, and mushrooms.

                                finally totally off topic but i found a great pizza place in biloxi. it is called Bootlegger's Pizza. the woman is from Wisconsin but she spent years in Chicago. i had it one night when my wife and i brought our baby to the beau rivage and had to eat in the room. it was pretty damn good.

                                i guess at the end of the day i came off like a pizza snob but in reality i am a sucker for all of it and am open to all of it but my heart lies in the traditional sense.

                                i am salivating at all the great pizza's in my life as i write this.
                                chicago where i grew up-italy where i have been to three times and had to try it everywhere i went, new york city where my sister lives and i sneak slices while visiting in between meals, philly and conn and anywhere on the east coast.....and last but not least a large pizza with sausage from New York Pizza on Magazine.

                                I am a pizza obsessed freak!!!!!

                                ROCK ON!!!!!!

                                -----
                                New York Pizza
                                5201 Magazine St, New Orleans, LA 70115

                                1. re: mcegielski
                                  Bill Hunt Jan 26, 2011 05:33 PM

                                  Too bad that you missed Hugo's in Biloxi (still active thread on the South Board), but they are long gone. More "traditional" pies, but that was many years ago.

                                  When I do a pie,it'll be with a tart tomato sauce, gorgonzola, three other cheeses, pepperoni (crisp on top), artichoke hearts, sun-dried tomatoes, green olives, and a toasty crust - but that is just me.

                                  Hunt

                                  1. re: Bill Hunt
                                    l
                                    Littleman Mar 31, 2011 11:10 AM

                                    What about Louisiana Pizza Kitchen at French Market.

                                  2. re: mcegielski
                                    j
                                    JazzyB Mar 31, 2011 01:11 PM

                                    "Sneak slices between meals" lol Sounds like us. We were at the Jersey shore for our nephew's wedding. We went for pizza before going to the reception: cocktails, hor d'ourves, followed by dinner. We can eat wedding food anywhere. We can only eat "real" pizza when we visit Jersey (which seems to have a mom and pop pizza joint or Itailan restaurant on every other corner).

                                    When my husband wants a fast pizza,but doesn't want to go out, he puts some of my homemade sauce, fresh mozzarella, extra pepperoni and jalapenos on a Freschetta. He likes the pies at Domenica but says they don't satisfy a pizza craving ( b/c they're not "real" pizza...sound familiar?).

                                    -----
                                    Domenica
                                    123 Baronne Street, New Orleans, LA 70112

                                    1. re: JazzyB
                                      m
                                      mcegielski Apr 2, 2011 08:02 PM

                                      Hey B! I too was recently in Jersey. Snuck, grabbed, and devoured huge thin slices as often as possible. We were in Atlantic City and Chelsea II has huge slices about the size of half a regular pie-paper thin and delicious for something totally cheap like 2.10 per slice if plain cheese! Crazy big! Baltimore Grill had incredible homemade chunky sausage, a crumbly yet somewhat crunchy cornmeal crust, and zesty tomato sauce that was slightly sweet. These pies were a steal well. Food bill was 10.10.

                                      I agree "doctoring" up a frozen pizza is a great idea. Fresh tomato slices and more mozzerell are my additions to a basic cheese Tombstone.

                                      I finally had Domenica. It was good but not great. I guess my desire is Americanized, big old greasy and intense pizza! It was OK, it reminded me of some pizza's I have had in New York and in Italy. It made for a delicious appetizer. I have had much better in that style. Get this, I went with a few Margherita's for the table and the went off track and got a lamb meatball one also and I have to say it was good.

                                      I can understand that it did not satisfy his pizza craving. We had Pizzaman in Covington recently and it was great. I really like New York Pizza on Magazine but it does not seem to get any love here. Brooklyn Pizza in Metairie and of course Slice as well. I like Tully's because it is old school and true. Something that can be lacking while dining out these days.

                                      I have to ask you, did you get any Jersey hotdogs?

                                      -----
                                      New York Pizza
                                      5201 Magazine St, New Orleans, LA 70115

                                      Domenica
                                      123 Baronne Street, New Orleans, LA 70112

                                      1. re: mcegielski
                                        j
                                        JazzyB Apr 3, 2011 03:18 AM

                                        Funny you should ask. We always bring back about 10# of Sabretts, size 10 like the umbrella man sells. The distributor also sells the buns which are not nearly as thick and doughy as grocery store variety. Unfortunately they are too bulky and don't stay long frozen. We also bring back A large Taylor ham bullet ! A pizza or two, belly lox and Jewish rye.

                                        1. re: JazzyB
                                          m
                                          mcegielski Apr 3, 2011 09:41 AM

                                          OK-we both smuggle food products back and forth from various trips. I knew we were more similar than I originally thought! You can find big packs of Sabretts locally. Get your hands on a Restaurant Depot card. They have them there. I would imagine you have already been in this place but if not you have to see it!

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