Napolese-Indianapolis, IN

The beloved Patachou empire metastasizes apace; extrudes tentacles at an amoebic rate, the burnt, curling runners of a misfired egg...sulphurous, mephitic.

Well, they might offer a passable omelet and generous fruit cup, however pizza is stretching it a bit.

Yeah, Neapolitan pizza's invaded Indianapolis. Inevitable, really. A good thing, in theory.

I tried the new Napolese twice in the last two days; take-out, ymmv. Newness predicates improvement...lots of room for improvement.

pizzas tasted:

buffalo margherita
smoked salmon
PFG

to begin with it wasn't an issue of sogginess; the crust never had the opportunity
if crust it was
injera's more like it, a Midwestern injera painstakingly tattooed in occult curlicues of symbolic char

I mean, really?

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The PFG: pancetta(burnt, acrid, bitter nubbins of pig), gorgonzola(a paucity), fingerling potatoes(the good bit, I rescued mine from that mess, ate them separate)

smoked salmon: dilled creme fraiche(passable), "ultra premium smoked salmon"(tensile, unobtrusive), capers(a standout amongst the meh...a bite of acidity goes a long way), roasted leeks(nonexistent)

and for the decent:

buffalo margherita: roasted grape tomatoes(fantastic...tart tiny sugar bombs), buffalo mozzarella, basil

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the pizza sauce balances sweet and ripe, fresh with aplomb

it's the best thing about their baked goat cheese, tomato sauce(not my pick)

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they've jumped on a bandwagon, good for them...but Jesus...that "crust"

I'm wishing for Pizza D.O.C.(Chicago), Pizzeria Pico(Larkspur, CA)

Napolese
An Artisanal Pizzeria by Patachou

114th E. 49th St.
Indianapolis, IN 46205
317-925-0765

I was hoping it would be comparable
to Pizzology, but it doesn't sound like it.
I just wish I didn't have to drive to outer
BFE (heh, particularly apt with the much
ballyhooed Carmel bus incidient) to get
passable pizza. (Pizzology's fennel-rich
sausage is more than passable, possibly
verging on tasty.)

I agree about how disappointing the food is at Napolese. Having been to authentic Neapolitan-style pizzerias around the world, the one in Indy is HORRIBLE! It doesn't even come close. The dough is puffy, bland, and dry. The toppings don't taste as fresh and as balanced as they should. The pizzas are expensive for the product offering. Will just have to keep driving to Chicago for more authentic tasting cuisine in this category and flying to NYC for the most authentic I can find stateside.

<blink><marquee>thanks for your post!</marquee></blink>

I'm a big fan of Neal and Pizzology...but I can't believe I can't get CG and scubachef to give WB Pizza a shot. Solid toppings, perfect crust char and not too sweet of a sauce.

62nd/Allisonville
(317) 205-5555
http://www.wbpizza.com/

DeathByOrca wrote:62nd/Allisonville

I almost never have reason to pass through
that area, so it's kind of a blind spot when
I'm thinking of places to go, but I'll be sure
to give it a try. Thanks for the heads-up.

I believe there's also a really good ribs/BBQ
place over there as well (not GT Souths),
but I can't track it down.

Found it: Black Diamond BBQ
6404 Rucker Rd.

See they also have Gumbo and Chili.
Any info on this place?

SCUBAchef wrote:Any info on this place?

Yes, a little. It's basically at 62nd and Binford (Rucker is a little offshoot going west only, a frog's hair north of 62nd). Standard fare; ribs, chix and pork with the usual sides - slaw, beans, mac & cheese, etc.

They drench their sandwiches in gobs of sauce and serve in a styro box, which I abhor, so sauce always on the side for me, if any at all. I think their shining star is their rib tips, which are meaty and moist. That's my go-to item; co-workers favor the pulled pork sandwiches. Brisket would be my 2nd choice. Everything is smoked outside behind the restaurant.

I'm a casual fan, but maybe just because of the dearth of BBQ places in town. I ate at the nearby GT South's once and that's enough of that for me.