Robin Garr wrote:They took No. 1 in both the Critic's Choice and People's Choice categories. Here are the final totals:
Critics Choice:
Papalino’s
Mulligan’s
Boombozz
People’s Choice
Papalino’s
Mulligan’s
Bearno’s
Steve P wrote:Innnn-tel-esting....velly innnn-tel-esting...Never even heard of Mulligan's. Good on them if they pulled off a double second place finish.
Robin Garr wrote:Steve P wrote:Innnn-tel-esting....velly innnn-tel-esting...Never even heard of Mulligan's. Good on them if they pulled off a double second place finish.
Mulligan's is the former Kaelin's ("If you can't stop, please wave") at the corner of Baxter (or is it Newburg Road at that point?) and Speed, just a couple of blocks west of Bardstown Road. Nice place, sort of a neighborhood diner-bistro.
Reagan H
Foodie
131
Wed Oct 01, 2008 10:52 am
Keepin on the Sunny Side, Always on the Sunny Side
Ken Wilson wrote:Hmmmm... I pretty much agree about Paplino's - though there are often times I crave BoomBozz's thin-crust. What really surprises me is Mulligan's. I got a pizza there right after they opened and it was terrible - soggy and uninspired. I decided never to go back. Was that a fluke or have they gone through a chef or technique change?
JustinHammond wrote:What kind/style of pizza does Mulligans serve?
What were the toppings for the competition, just cheese?
Robin Garr wrote:Steve P wrote:Innnn-tel-esting....velly innnn-tel-esting...Never even heard of Mulligan's. Good on them if they pulled off a double second place finish.
Mulligan's is the former Kaelin's ("If you can't stop, please wave") at the corner of Baxter (or is it Newburg Road at that point?) and Speed, just a couple of blocks west of Bardstown Road. Nice place, sort of a neighborhood diner-bistro.
Steve P wrote:Where is that in relation to the old Sears building ? Now that you've all got me trained you can't just go and remove any reference to my one and only landmark.
Mark R. wrote:I certainly would have liked to see how Wick's would have done it against the competition.
Ken Wilson wrote:Robin... as for my comment about Mulligan's - I guess I was too vague. When I said I went there 'right after they opened' I meant two months or so after - as long as you give some new places before you review them. I like the oven reason. It was the crust that was the main problem. I'm glad to hear they're making good food. That building holds dear memories for me that go all the way back to the 50s.
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