Mo's makes a modified New York-style pizza with a great crust, thin and crisp at the bottom, with a nice breadiness at the perimeter, and a few really dark brown spots to make everything exciting. Also here are all the cousins of pizza: calzones, sausage rolls, and the like. The basic pasta dishes. And poor boys and muffulettas. The portions are laughably large; the prices ridiculously low.
Mo's opened in the late 1980s, functioning for some years as strictly a neighborhood pizzeria. Then the word broke out among Tulane students and other displaced New Yorkers that this place at least approximated Northeast-style pizza, and the fame of the place spread from there. A fire in 2002 forced the construction of a much larger and less shabby dining room, and a kitchen better able to get the pizzas out without the interminable waits of the early years. The restaurant is a little hard to find the first time; it's off the main highway.
A large, stark building that looks more like an industrial warehouse than a restaurant on the outside contains a pleasant but utilitarian dining area, usually filled with the regulars. But for the prices nobody ever complains about a lack of atmosphere.
The more people you show up with, the better the place is. Fill the table with not just different pizzas but those sausage rolls, calzones, and lasagna.
| Attitude | 1 |
|---|---|
| Environment | 0 |
| Hipness | 0 |
| Local Color | 1 |
| Service | 0 |
| Value | 3 |
| Wine | 0 |
