In this crazy time when it seems like more and more restaurants are closing down and shuttering their doors for good, it’s refreshing to see when a new restaurant opens. On November 1, 2020, the NOLA Pizza Co. will open inside of the NOLA Brewing Tap Room at 3001 Tchoupitoulas.NOLA Pizza Co. will have plenty of indoor and outdoor seating and will feature a traditional NYC style pizza.
“I’m originally from New York and while we have some great types of pizza in New Orleans, there is definitely a dearth of good, thin-crust NYC pizza I grew up with,” said owner Doug Walner. “We have the equipment and capabilities to replicate the process of making the perfect dough and have brought on a talented New York pizza guy who knows all the trade secrets.”
That pizza guy is Culinary Director Brandon Byrd, who has more than 15 years of experience in top-tier restaurants including Momofuku Noodle Bar; Kith and Kin; Lenoir; Dinner Lab, and others. Byrd is no stranger to New York pizza, having worked at Manhattan’s Two Boots Pizza early in his career and more recently at Frank Pinello’s Best Pizza also in the Big Apple.At NOLA Pizza Co, Byrd will oversee culinary operations, as well as work closely with the brewers to ensure a perfect formula for the pizza dough.
“There are three major components to making NYC style dough: water, yeast and fermentation,” Byrd says. “Through reverse osmosis, we are able to strip down the water and recreate the exact mineral and pH content of New York City water and keep it consistent, which is something that is tough to do here in New Orleans.
“We also use higher hydration levels (ratio of water to flour) than most pizzerias which gives us a more open crumb structure. Our dough is naturally leavened and fermented using a sourdough starter. And finally, we use a top-of-the-line proofer which will ferment the dough at a specific temperature and humidity level for two days, giving the dough a more nuanced flavor and texture than quick-proofed dough.”The result?
A menu focused on simple, thoughtfully prepared Pizza categorized into Red, White, and Square. Pies, which start at $18 run the gamut from classics like a mushroom, olives, and onions; and white pizza with ricotta, provolone, garlic, and parmesan to a bit more creative like sausage, broccoli rabe, breadcrumbs, and pecorino; and a square pizza with vodka sauce, pepperoni, and basil.
Diners can also enjoy Salads including a traditional Italian with romaine, breadcrumbs, parmesan, and creamy garlic dressing, as well as Heroes such as eggplant parm, meatball, and chicken marsala. Diners can end on a sweet note with a Nutella bun or classic tiramisu.
Nothing goes better with pizza than a nice cold beer and the team at NOLA Brewing has that covered, with over 20 craft beers on tap, including Hoppyright Infringement IIPA which earned the coveted gold medal in the American Style Imperial/Double India Pale Ale category in the Best of Craft Beer Awards. Sparkling Hop’d Tea, soda and bottled water will also be on offer.Seating 98 inside and 44 outside, the 5,300 square foot recently renovated space provides multiple areas and rooms including an upstairs dining area and balcony, as well as a spacious patio on Tchoupitoulas. Barrels from the brewery serve as bases for multiple high tops inside and bench seating and distressed wood tables all work harmoniously to provide a casual rustic environment. TVs are situated throughout the space, providing a perfect perch for game days.
NOLA Pizza Co. will open to the public on Sunday, November 1, 2020, at 3001 Tchoupitoulas inside the NOLA Brewing Tap Room. Ample street parking is available.
Hours of operation will be 11 AM – 11 PM Sunday, Monday, and Thursday – Saturday (closed Tuesdays and Wednesdays for the first few weeks).
For further information, please visit www.nolapizzaco.com or call (504 )896-9996.
Stay up to date on social media: @nolapizzaco
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.