Spinelli's coming to St. Matthews!

[Robin Garr]

ok, maybe i'm wrong. but i thought the black car on baxter if i remember correctly was a lincoln and not a caddy.

Correctamundo.

Wes thanks for suggesting Impellizzeris' Margherita. I will order one! Tony "garlic olive glaze" music to my ears. Thanks for the lingo and the permission to go off menu. I know what you mean when you say the change to Pomodora sauce is a couple of years old. The first time the Pomodora sauce came to the house I thought it was a mistake but it being delivery, I ate it. A month goes by, I forget, I order and it happens again. ( Dislosure: Though we always order delivery from Boombozz, we may only eat one pizza a month and sometimes we grab friends and go out for pizza.) So it's taken me two years to be in front of a server, manager and the kitchen to realize a menu change. Here's why I pursued it. I can remember the day and even the hour I tasted my first Boombozz Margherita. 8:30/9:00 Thursday night October, 2000 outside, on my deck with friends during a kitchen renovation Sincerely, Catherine the fan.

ok, maybe i'm wrong. but i thought the black car on baxter if i remember correctly was a lincoln and not a caddy.

Yes, what I was thinking was if I was ran the place and could swing it I'd have a different classic boat like that in each new location. As stores opened it could get as recent as a '68 Eldorado as well as a '60 Chrysler Imperial, '56 Packard Patrician, '54 Buick Super, '58 Pontiac Bonneville, '35 Duesey SJ La Grande (maybe not, would cost more than opening a restaurant I bet if you could get one) or '60 Plymouth Fury - automotive mascots unique to each location. Just a thought, it ain't my money!

I have become pretty partial towards Papalinos, and I don't see that changing much.

However, given the upcoming location right in the neighborhood, I could certainly see choosing Spinelli's if I were particularly lazy or inebriated late one night. Or i guess any time of day, for that matter.

Or if it were cleaner? And tasted better?

Or if it were cleaner? And tasted better?

I agree. I used to be able to look past the cleanliness issue, but the pizza started slipping big time. The last time I was there they took the pizza straight from the warmer and threw it on a paper plate, no reheat to crisp up the crust. The slice was also hanging off the plate and touching the counter where everyone lays their money to pay. The place has slipped big time. I hope they get it together, as the new location is closer to home.

Going to the Goose Creek location it's like night and day right now. It's like someone took time and care into making the pizza unlike Baxter.

Catherine,

Depending on when the last time you had a margherita pizza from Boombozz, the recipe with the pomodoro sauce has existed for a least a couple of years. The staff has been trained to make the recipe per specifications. The Westport Village location being the newest store opened, would not know a recipe that did not exist to them, but I am overjoyed with there effort to accomodate you. You can request the garlic olive glaze as a substitute for the Pomi sauce.

Best, Tony

Ordered the garlic olive glaze margherita Sunday night out with people new to Lou. Fabulous pizza. Loved every bite! Thanks for the verbiage. Server said the button on computer in W. Village reads rosemary crust but she was confidant the garlic olive glaze would appear. Delicious.

Or if it were cleaner? And tasted better?

I stopped eating at Spinelli's after I saw an employee "freshen up" some dried out slices under the heat lamp by slathering them with liquid butter substitute. Not just the crust, either. The entire slice got a fresh coat of oil and fat. That was it for me, and I live within walking distance of the Baxter location.