Pizza Donisi (new pizza joint in Old Lou)

Anyone been yet? It's right next door to the Mag Bar on 2nd and Magnolia. I am stoked to try it out but haven't been able to go out with our 5 week old daughter. Here's their facebook page if you're into that:

https://www.facebook.com/PizzaDonisi

I know they got some talent in the kitchen. Former employees of Come Back Inn and other places around town. I saw one of the chefs at Restaurant Depot and he said he spent three months in France learning to bake bread. I asked him if it was an internship and he said, "No. Just wanted to learn how to bake bread. So I went to France, baked bread, and slept in the woods.." Sounded like fun to me!

They had a pre-opening for St James Art Fair. I slipped in with my young son. We shared a slice of cheese pizza. It was very good--fresh dough, NY style, etc. My son asked me several times if we could go back. If it were more conveniently located I'd be back without hesitation.

We've been twice and Love It!! It's in the Coals (doesn't have the char but ingredients are fresh and it is waaay less expensive) and Papalino's (very similar) genre.

Since it's within walking distance, I forsee a lot of pizza in our future. Especially next semester when I've got class two nights a week until 9:15. Already not looking forward to that schedule. But looking forward to pizza!

[Robin Garr]

Is it take-out only, or can you eat in?

We've been twice and Love It!! It's in the Coals (doesn't have the char but ingredients are fresh and it is waaay less expensive) and Papalino's (very similar) genre.

Sounds very good, we'll have to check them out. I just looked in the menu and it doesn't seem like the prices are much different than Coals, am I missing something?

[Robin Garr]

I just looked in the menu and it doesn't seem like the prices are much different than Coals, am I missing something?

Me too, Mark. Leah, what's with the five "a"s in "waaaaay less expensive"? I did a quick analysis and couldn't find it.

Coals specialty pizzas run $12 to $14.50. Create your own could go from $9 for a red pie with sauce and cheese up to $19 with six itesms.

Donisi looks like $6.95 for a 9-inch cheese to $18.95 for an 18-inch Chef's choice. The 14-inch range at Donisi, which should be competitive with Coals' single size, is $10.95 to $15.95.

Looks waaaay about the same to me.

I drove by yesterday and I think THINK it's take out only. There looks to be one or two small tables inside. Of course, you can order a slice then go to the Mag and have a beer..

It's awesome. I live in the neighborhood and hit the Mag pretty frequently. Regulars will recognize the doorman from Mag is the chef at Donisi, and for the food savvy they will also recognize him as having spent a lot of time in the Come Back Inn kitchen as well. It is really good pizza. I like it. Thin crust is not normally my fave but pizza by the slice delivered while you have a cold one inside Louisville's best dive bar is an awesome turn of events for the corner of 2nd and Magnolia!

So as someone who considers Pizza one of the essential four food groups, I was very excited to learn about the newest local entry into the crowded field we have in Louisville. Last night finally afforded the opportunity to try it.
I called ahead for a carryout. The young lady who took my order was very pleasant. Upon arrival (I had placed my order only 10 minutes prior), it wasn't quite ready. I had ordered a large (18 inch) pepperoni, with half sausage and half mushroom. The pizza cook checked the oven a couple of times and then removed and boxed my pizza. I probably live 10 minutes away, so it wasn't long before I could enjoy it. Overall, I will say that I enjoyed the flavor, but think that it is still very much a work in progress. When I opened the box, it seemed apparent to me that it should have remained in the oven for a few more minutes. Part of the outer crust was close to cooked, but others were definitely under. The other issue was the center portion of the pizza. It was absolutely bathing in moisture, which I assume was a result of steam when putting it in box straight from the oven. But all pizzas are delivered this way, no? But there was so much moisture that the bottom crust was soaked and lacked any crisp or even soft texture. The crust is done in an almost cracker style, which I enjoyed and the ingredients themselves were very good. I enjoyed the sauce as well, though it was very lightly applied.
So in conclusion, I think all the parts are there for an excellent pizza, it just needs a bit better execution. But they are still getting their legs under them and I will certainly look forward to getting another one soon.

Len Stevens
GM
Main St Cafe and other upcoming adventures...