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Robin Garr

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Hog Father Pizza Shop brings pizza back to Butchertown

by Robin Garr » Wed Mar 17, 2021 9:13 am

Hog Father Pizza Shop brings pizza back to Butchertown

Smoked crimini mushrooms and black olives add umami to a build-your-own Hog Father pizza. On the side, spicy brussels sprouts pack a flavor punch.
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When one door closes, another opens, the sages say. And this simple wisdom appears to be true, at least insofar as the city’s pizza scene goes.

It was sad news for local pizza lovers when Butchertown Pizza, one of the city’s best, closed its doors in September 2019. Then more bad dining news struck when Couvillion restaurant shut its doors last November.

But then those fabled doors started opening. The space that had housed Butchertown Pizza, nicely renovated, became home to Hog Father Pizza Shop last month. Better still, WLKY-32 reported on its opening day, Couvillion’s head chef Crosby Reasor came on as Hog Father’s top chef, and brought many of the Couvillion crew along.

The restaurant’s name and its logo, a grinning hog with dapper hat and cane, puzzled me at first. Wouldn’t a personified pig be more suited to a barbecue joint than a pizzeria? Then I got it: Butchertown! What’s more, JBS Swift, the giant bacon makin’ plant, lies right across Story Avenue from the pizza shop.

As it turned out, I can see that Couvillion touch in creative and well-made side dishes and a salad that were all really top-notch. I wasn’t as whelmed by the main dishes we chose. A pizza and a smash burger were decent but uninspiring. Still, taken as a whole, I give it at least one and a half thumbs up, and would definitely go back for more. ...

Read the complete article on LouisvilleHotBytes,
http://www.louisvillehotbytes.com/hog-father-pizza

You'll also find this review in LEO Weekly's Food & Drink section today.
http://www.leoweekly.com/category/food-drink/

Hog Father Pizza Shop
1301 Story Ave.
409-6180
http://hogfatherpizza.com
Facebook: http://bit.ly/HogFather
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Nathaniel C

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Re: Hog Father Pizza Shop brings pizza back to Butchertown

by Nathaniel C » Wed Mar 31, 2021 12:20 pm

I got delivery from here last night. I never got a chance to eat at Butchertown Pizza, so I can't compare, but this looks to be a solid place. The appetizer list is interesting, with the "snack bowl" and pork rinds on offer, as well as a more upscale-sounding brussels sprouts dish. I got the pretzel bites, which were liberally coated in poppy seeds and sesame seeds, and came with a generous portion of beer cheese as well as sweet honey mustard, both of which were very good. Also got a beer can chicken pizza, which was really good, but I felt like the tobacco onions it is topped with really overwhelmed the other flavors it had going on. That particular pizza omits red sauce in favor of the beer cheese--I'd like to try another one of their pizzas that has sauce, as well as sample the other appetizers. Coal's is still my favorite, but Hog Father has potential.
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Re: Hog Father Pizza Shop brings pizza back to Butchertown

by Robin Garr » Wed Mar 31, 2021 8:47 pm

Nathaniel C wrote:Coal's is still my favorite, but Hog Father has potential.

Nathaniel, Coals is right up there for me too, although MozzaPi earns my undying affection. :) Lupo is really good too, and so is Legacy Pizza in N'Albany. Oh, heck, I've met a few pizzas that I didn't like, but not many. :oops:
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Adrian Baldwin

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Re: Hog Father Pizza Shop brings pizza back to Butchertown

by Adrian Baldwin » Thu Apr 01, 2021 1:31 pm

I haven't had Hogfather, and didn't love Butchertown...but, have always felt it's unfair to order a Small pizza for a review - even my favorite NYC style pizza places wouldn't be nearly the same experience if ordered as a 10".



Large should be the standard.
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Re: Hog Father Pizza Shop brings pizza back to Butchertown

by Robin Garr » Thu Apr 01, 2021 1:40 pm

Interesting point of view, Adrian. As an occasional NYC resident (in the '90s and in the Jurassic Era), I know my pizza, and that's not even talking about eating pizza in Italy. But I just don't see it. Everything I need to judge a pizza competently is just as apparent in a well-made small pie as it is in a giant pie. (Which, as I recall, was the only option at Butchertown Pizza. :) )

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