Bakery to Open In the Pearl District “Leonardo’s Spot”
November 9, 2009 by Food Dude
closeAuthor: Food Dude
Name: Food Dude
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About: I am passionate about food, passionate about wine, and passionate about anonymity. I have a wide-range of food experience from my earliest years growing up in a food-obsessed family. During college, I worked in the restaurant industry on both sides of the house, later in the wine industry, and finally traveling/tasting my way around the world. My first few years in college were related to agriculture, so if necessary, I can prune your orchard, manage your vineyards, or back your baler through one side of a barn and out the other, without any problem. This site is a labor of love – I spend my own money reviewing restaurants because I am passionate about food and want to share my experiences with others. Whether you agree or disagree, you can always count on my unbiased opinion. I don't take free meals, and the restaurants don't know when, or if, I am coming.See Authors Posts (522)
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Word on the street: the folks behind the Pizzacatto and Sal’s Famous Italian restaurants are opening a bakery in the pearl district space on NW 10th and Lovejoy. This has been a problematic location for years – some say it is cursed. I say none of the restaurants have ever been any good, and the building itself is not conducive to a restaurant. An extensive remodel is now underway. No word on an opening date.
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The baker behind this endevor is a talented guy, Dan Griffin. He has an impressive baking pedigree, most recently at Pearl Bakery. With this kind of backing, I am looking forward to tasting what they can do.
Blog of their progress is http://www.lovejoybakers.com
Thanks!
Dear Dan Griffin, if you put pesto (and maybe a couple slices of tomato) on your eggplant, grilled red peppers and fresh mozzarella sandwich, you will be my eternal hero.
Dear Dan Griffin, if you are listening, if you bake non-rustic hoagie/cheesesteak/po-boy sandwich bread, you will be MY eternal hero and frequent customer.
On a semi-related note, I thought this was an interesting read on the New Orleans Po-Boy Preservation Festival:
http://www.nytimes.com/2009/11/11/dining/11unit.html?_r=1
…rather, I’ll be your frequent customer… not the other way ’round… uh, you get the point.
mmmmm mmmm can’t wait! Don’t live in that area but work only a few doors down. Nothing beats a perfectly made scone. We’re really excited.
It is spelled PIZZICATO………….not PIZZACATO