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Restaurants & Bars 1

Theo's Pizza on Magazine

molly-o | Feb 9, 200509:36 PM

Was intrigued by posts regarding Theo's and the recent Times-Picayune weekend section on new pizza joints so I gave it a spin. I'm a pizza specialist and it did not disappoint.

They're careful not to call it Saint Louis style, but it's got a crust I've never seen before...crispy, crackly, not shallow, exactly, but not deep either. Not a lot of bare crust around the edges. They've got some curious combo specials --we had Jammer's original, the Hippie, and the Cheese one.

They were fantastic. Somehow the light, thin, cracker crispiness of the crust doesn't make it any less substantial as far as holding up the ingredients. and the substantial ingredients aren't heavy and greasy. I'm not a canadian bacon fan, but then, that's why the good lord invented substitutions.

Service seemed slow, until we looked at the menu -- pizzas take 35 minutes, and the nice waitress explained that it's the oven that makes the crust so magical. They could do a better job of telling you that -- we were so into getting beers that we didn't notice until we were a little irked about the delay -- but they were working quickly.

It's pleasant inside too. Not swanky that you feel like they're taking the cost of the remodeling out of you on the pizza price, but definitely upscale and comfortable to be in for dinner. Easily the best pizza I've ever had in New Orleans.

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