Has Tubby's Pizza in Jeffesonville closed??

Are they gone??

The signs say closed for remodeling but it's been two months. I think they are done. They werent spectacular but it beat the chains and Bearno's in the area.

My mom's neighbor worked there (Tubbys) but she sees his vehicle home all the time now. The place has been boarded for most of the summer I think. Never a fan of any small business owner going under as I am one myself, but the product (for me) was no great loss.

This side of the river is largely bereft of great pizza (I know many like Sportstime), at least C-Town pizza is close by and rocks! Boombozz, please build in Jeff if you are reading.

And Pizza King is always ready to make one 'well done' if you ask for it.

Brian W

the owner of Tubby's was in the CPC a month ago and he said they were remodeling, hope they open soon

the owner of Tubby's was in the CPC a month ago and he said they were remodeling, hope they open soon

Not in the same location, the Landlord took over the property and they have a new tennant, but have not share who.

wow
hope its good

I have never eaten at the recent version of Tubbys, but was a fan of the old location before they burned down. I had enjoyed their pizza and baked spaghetti on many occasions. My impression of the new version reminded me of Gatti-land and that kept me away. Hopefully they will come back strong and return to some of the old ways.

I am currently working with the the owners of the Quadrangle to take over Tubby's, this deal was supposed to be finished months ago but legal issues have kept us from getting started, November 19th is what it's looking like now, hopefully we can get in there and have things up and running a couple of weeks after that. A question for the the 2 posters that stated it's just average pizza, in your opinion what makes it just average (sauce, dough, cheese, toppings etc) and what would make it an excellent pizza? Thanks for your input

Since it was asked. I think it was really all the ingredients came off average. Better cheese, better sauce and a better crust recipe could've been used just in my opinion. I understand costs dictate what quality of ingredients can be used especially at the price the pizza was offered. Perhaps a more natural cheese blend and zestier (but definitely not pastier) sauce could be used. And since we're throwing out suggestions I'm always a fan of pizza places adding a whole wheat crust option

in my little world of pizzology or pizza theory

1 -fresh dough (made in house preferably) - fresh bread taste better than week old bread - plain and simple - use olive oil or butter NOT veg oil or margarine

2- freshly grated cheese (never frozen, no shredded blends) provolone, mozzarella, gouda, cheddar - the fresher it is the better - once you break cheese down to tiny pieces, it degrades quickly - in flavor and texture --- also add some flavor if your using mild cheeses like mozz and prov; oregano, garlic, basil -something to brighten the cheese

3 - make you own sauce - if you can afford to go straight from tomato to sauce -FANTASTIC, if not (like most of us) add your own seasoning to plain tomato sauce/paste/puree (herbs, spices, vegies) - DO NOT use "pizza" sauce from a can/jar - experiment and find a flavor you can be proud of

other than that use fresh vegetables whenever possible, and EAT YOUR OWN PIZZA

2 sayings i'm fond of in the pizza world

"if you can not make a great cheese pizza, you can not make a great pizza"
"if it makes you hungry when it comes out of the oven, you've done a good job"

sometimes our customers are lucky we don't "tax" their pizza as it comes out of the oven (i'm often tempted to steal a corner piece)

Just that it was ho-hum, like eating papa johns. I recall that it was a better product when the Glen's (Muncy and occasionally Driscoll) were involved.

What do I like? Impellizeris for their homemade sausage, Boombozz for their ingenuity of flavors (and whole wheat crust), and Cliftons for their crust. We gave up on Wicks for the repeated pies with partially uncooked dough (M-town location) that the manager proudly insisted was 'the norm'. But then again I can destroy a Pizza King in no time every once in awhile, some folks say PK is awful, so what do I know.

Also please do post a notification in the forum when you're about to open (re-open as it were). I am right around the corner and will come try out your product.

Thanks for all the input, I will definately take it all into cosideration once we get up and going.

Steve,
As a Jeffersonville resident I would love to see you do something special. Here are some places I would suggest that you try for inspiration:

CPC Charlestown Pizza Company, Shawn is a frequent poster and already made some suggestions. IMO the best Pizza on the sunny side of the river. Shawn would probably suggest Sportstime Pizza as well.

In Louisville - Impellizari's

If you want to be "memorable" you have to be different. the problem with the old Tubby's as another posted is that it was just like Papa John's - Average

Pizza lovers all have their own opinion, personally I like a chesse blend rather than straight Mozz. A little provolone and muenster give the cheese the right bite. I like great sausage and for a sausage lover this makes or breaks a pizza. If you get the same rabbit pellets that the chains serve you will just be average.

My last suggestion and this won't surprise Shawn although he didn't do is to do some higher end pizza - maybe one or two, maybe just as a special. Personally I like goat cheese, roasted pablano peppers, proscuitto and pancetta as offerings, but I am one guy.
Be different and be creative, everyone loves a great pie. The guys that continue to do well do it different than the chains.

i'd listen to Kurt
he really does know his pies
and given time
i'll do a goat cheese pizza with a habanero mango sauce for him, probably pancetta as opposed to prosciutto though