NOLA Pizzeria Reginelli's Celebrates 20 Years with Special Menu | Food Newsfeed
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NOLA Pizzeria Reginelli's Celebrates 20 Years with Special Menu

August 02, 2016 Industry News
Industry News

Reginelli's founder Darryl Reginelli just returned from Italy as passionate as ever about pizza. His special brand of enthusiasm and humor jump off the menu with the new New Orleans Italian favorite: Gumbo Pizza—andouille, spicy smoked tomato sauce, Crystal marinated shrimp, roasted eggplant, holy trinity & pickled okra. His passion for great food expanded Reginelli’s menu to include innovative appetizers, like the Summer Boil—crab boil marinated burrata on bruschetta with a ragu of roasted corn, oyster mushrooms, vidalia onions, roasted garlic cloves, and andouille.

Reginelli’s has been setting trends in the pizza business for 20 years. 

“Back when we opened in 1996 there were no upscale, casual pizzerias around,” explains Reginelli. “We introduced New Orleans to a more innovative style of pizza.  We wanted to offer diverse toppings like kalamata olives, pancetta, and prosciutto.  Now these are staples around the city.”

Twenty years later, Reginelli still loves pizza and New Orleans loves Reginelli's.  "There has been a lot of dough between 1996 and now," says co-owner Bruce Erhardt. 

To celebrate this milestone along with their 400 employees at 11 locations spanning New Orleans, Baton Rouge, and Houston, Reginelli’s is offering a special 20th Anniversary Menu. Ten unique dishes appear as options on this three-course menu.  Some long-time Reginelli’s fans may recognize two of the dishes, as they are items from Reginelli’s past. Spinach Manicotti with a creamy lemon tarragon béchamel sauce and Boston Salad loaded with fresh vegetables including hearts of palm and marinated artichokes hearts were guest favorites that Reginelli was happy to have the opportunity to serve again.

The 20th Anniversary Menu also features new dishes that showcase the versatility of Reginelli’s, including a Watermelon Salad garnished with feta cheese, fresh mint, and candied southern pecans. And, of course, pizza made it onto the menu, with some innovative and exciting topping combinations. The Figgin’ Pizza features fresh figs, prosciutto, Ricotta and Fontina, baked and topped with arugula and aged berry balsamic. And an inventive take on a familiar dish reimagined is the BLT Pizza, topped with pancetta, fresh spinach, and roma tomatoes. The three-course menu is available starting August 8 and includes an appetizer, entrée, and dessert for $20.  Dessert options include the perfect New Orleans-Italian treats: Angelo Brocato’s Spumoni or Lemon Ice.

The 20-year celebration continues as Darryl shares the source of his inspiration with a giveaway for a free trip to Italy. The winner of the giveaway will receive round-trip airfare for two to Italy, a six-night stay in a four star hotel in Rome, guided Roman Adventure tours, and a $500 American Express gift card. “We could not have made it to 20 years without the love and support of all of our fans,” says Reginelli. “We wanted to give back with a trip to the birthplace of pizza.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.