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Tuesday, November 21, 2017

Back To Basics: Rotolo’s Craft & Crust

by Chuck P

Rotolo’s Pizzeria has been a Baton Rouge institution for over 20 years, especially to LSU students living in the Tigerland area where they first opened their doors. We all have our favorites from their menu like the classic Sweep The Floor (now known as The Krewe), the delicious Chalmette Cheesesticks and their insanely popular $5 calzones every Wednesday.

Through the years owner Mitch Rotolo was able to open more locations and now has over 30 franchises spread out across the south. But after a while he felt like the original spirit of Rotolo’s got lost somewhere along the way. Mitch was looking to get back to his roots and focus on scratch ingredients and new takes on classic recipes that would re-ignite his creative spirit; and just like that, Rotolo’s Craft & Crust was born.

With a new outlook and focus on authentic recipes with a twist mixed with an impressive draft beer selection and laid back atmosphere, Mitch, Jr. and his crew are determined to have the new concept reflect their new company motto: Good food, good vibes, no bullsh*t.
Recently the Bite & Booze team took time out from our busy schedule and headed over to have a team lunch and check out their new menu. Here’s just a few of my favorites.

The Game Warden




This appetizer caught my eye immediately. Beer-battered fried alligator and almond crusted duck tenderloin with pieces of fried pineapple. It was calling to me from the menu and it did not disappoint.

Carona 126



The layers of flavor on this one were fantastic. The fresh tomato sauce, grape tomatoes, prosciutto, burrata and white truffle oil together made for the perfect combination of flavors.

Uncle Tony V



Another great combination of flavors similar to the Carona 126 but with pulled mozzarella and basil added with more burrata and finished off with a balsamic reduction glaze which lately I’ve been adamant about adding to my pizzas.

It’s truly hard to pick a favorite from the many pizzas that we had as well as an off-menu order of stuffed shells that I demanded they add to the menu to the delicious Chocolate Chip Brownie topped with vanilla ice cream and drizzled in caramel. Add to that the great craft beer selection and truly relaxed vibe, I would say that Junior succeeded in the Rotolo’s vision of getting back to his roots and restoring the true heart and soul of Rotolo’s.