A local chain of clean, sharp, Americanized (maybe even Creolized) pizzerias, staffed by pleasant people. The selection of specialty pies is reasonably interesting, but you can build any way you want. The crust is a bit softer, breadier and fluffier than the ideal, but it tastes good and the ingredients are of good quality.
Darryl Reginelli began his restaurant career in 1993 with a gourmet Italian bistro on Magazine Street that almost became famous for its large selection of specialty polenta. He closed it after a couple of years, and reopened elsewhere in 1995 with this much simpler concept. It became popular and spread around and outside of New Orleans. Some of the locations are franchised.
Each location is different, but brightness and color--clearly aimed at a young clientele, which in fact the place does get--are a running theme. Service is basic but pleasant.
Reginelli's, like most pizzerias, does a large take-out and delivery business. Unless you don't mind having the quality of the pizza reduced by half (pizza doesn't really travel well), eat in.
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