Pizza Today - April 2017 - 57

How
two friends
made
New Orleans'
Bywater
neighborhood
a pizza
destination

W

hen you take less than $1,000
and turn it into a food city's
most buzzed-about pizzeria,
clearly you've hit on something
big. However unlikely it seems
in an industry rife with failures, Michael
Friedman and Greg Augarten managed
to do just that with Pizza Delicious in
New Orleans. The unexpected ride the
duo has been on for half a decade now
has taken them from a once-a-week,
back-alley popup shop to a pizzeria
that has garnered some serious national
praise.
And it all started with a craving for a
good slice.
"For us, when we went to college,
the pizza here just wasn't our scene,"
Friedman explains. "We grew up on thin
crust and ate pizza two to three times
per week. When we got to Tulane, we
were looking around for all the good
pizza, and we couldn't find anything like
what we'd always had."
Both Friedman and Augarten are
native New Yorkers. The former grew
up on Long Island, the latter in Queens.
They longed for the massive, foldable
slices to which they were accustomed.
After meeting at Tulane and forming a

Story Jeremy White
Photos Rick Daugherty
friendship, it didn't take them long to
start reminiscing about New York pizza.
And, soon, that longing for eating the
product turned into a resolve to make
the product.
But they didn't set out to feed the
masses ... just themselves and a few
friends.
"I don't know if there was any one
moment when we decided, 'We should
go into the pizza business.' It was more
that there were a series of opportunities
that presented themselves," says
Augarten.
New Orleans' Bywater
neighborhood is an interesting area

that is part of the Ninth Ward. It sits
directly on the Mississippi River and is
home to a small residential community
as well as a mix of businesses. It was in
this historic district that Friedman and
Augarten launched their pop-up shop,
which they dubbed Pizza Delicious.
"We started out as a small pop-up
one night a week," Augarten says. "The
space we started in had a big dough
mixer and an old pizza oven, so we were
pretty lucky because we got started
making pizzas for probably under

$1,000 total at the beginning."
Says Friedman of the funky setup:
"It was an old bakery space that never
really came back after Katrina. It was on
a residential street, so the guy next door
bought it. It was never a store front. This
guy owned it, but he wasn't really an
entrepreneur. We literally started paying
him rent in pizza. It was the most
relaxed environment possible. Which is
what added to its appeal. It's literally an
alleyway in a residential area and we put
out a table and were tossing pies."
That was in February 2010. The first
night, says Friedman, Pizza Delicious
sold 30 pies. But word eventually got
A P R I L 2 0 1 7 / P I Z Z AT O D AY. C O M / 5 7


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Pizza Today - April 2017

Table of Contents for the Digital Edition of Pizza Today - April 2017

Pizza Today - April 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Most Annoying Server Habits
Handling Gratuity
Trenton Tomato Pie
Rotini
Adding Pasta to Your Menu
Negotiating a Commercial Lease
Pizza Today on the Road: So Delicious
Pizza Today on the Road: On Point
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - April 2017 - CT1
Pizza Today - April 2017 - CT2
Pizza Today - April 2017 - Pizza Today - April 2017
Pizza Today - April 2017 - Cover2
Pizza Today - April 2017 - Commentary
Pizza Today - April 2017 - 4
Pizza Today - April 2017 - 5
Pizza Today - April 2017 - Contents
Pizza Today - April 2017 - 7
Pizza Today - April 2017 - 8
Pizza Today - April 2017 - 9
Pizza Today - April 2017 - Contributors
Pizza Today - April 2017 - 11
Pizza Today - April 2017 - Expo Spotlight
Pizza Today - April 2017 - 13
Pizza Today - April 2017 - Interact
Pizza Today - April 2017 - 15
Pizza Today - April 2017 - Conversation
Pizza Today - April 2017 - 17
Pizza Today - April 2017 - Man on the Street
Pizza Today - April 2017 - 19
Pizza Today - April 2017 - Respecting the Craft
Pizza Today - April 2017 - 21
Pizza Today - April 2017 - On Tap
Pizza Today - April 2017 - 23
Pizza Today - April 2017 - Destinations
Pizza Today - April 2017 - 25
Pizza Today - April 2017 - Knead to Know
Pizza Today - April 2017 - 27
Pizza Today - April 2017 - 28
Pizza Today - April 2017 - 29
Pizza Today - April 2017 - Most Annoying Server Habits
Pizza Today - April 2017 - 31
Pizza Today - April 2017 - 32
Pizza Today - April 2017 - 33
Pizza Today - April 2017 - Handling Gratuity
Pizza Today - April 2017 - 35
Pizza Today - April 2017 - 36
Pizza Today - April 2017 - 37
Pizza Today - April 2017 - Trenton Tomato Pie
Pizza Today - April 2017 - 39
Pizza Today - April 2017 - 40
Pizza Today - April 2017 - 41
Pizza Today - April 2017 - Rotini
Pizza Today - April 2017 - 43
Pizza Today - April 2017 - 44
Pizza Today - April 2017 - 45
Pizza Today - April 2017 - Adding Pasta to Your Menu
Pizza Today - April 2017 - 47
Pizza Today - April 2017 - 48
Pizza Today - April 2017 - 49
Pizza Today - April 2017 - 50
Pizza Today - April 2017 - 51
Pizza Today - April 2017 - Negotiating a Commercial Lease
Pizza Today - April 2017 - 53
Pizza Today - April 2017 - 54
Pizza Today - April 2017 - 55
Pizza Today - April 2017 - Pizza Today on the Road: So Delicious
Pizza Today - April 2017 - 57
Pizza Today - April 2017 - 58
Pizza Today - April 2017 - 59
Pizza Today - April 2017 - 60
Pizza Today - April 2017 - 61
Pizza Today - April 2017 - Pizza Today on the Road: On Point
Pizza Today - April 2017 - 63
Pizza Today - April 2017 - 64
Pizza Today - April 2017 - 65
Pizza Today - April 2017 - 66
Pizza Today - April 2017 - 67
Pizza Today - April 2017 - 68
Pizza Today - April 2017 - Product Showcase
Pizza Today - April 2017 - 70
Pizza Today - April 2017 - 71
Pizza Today - April 2017 - Pizza Today Yellow Pages
Pizza Today - April 2017 - 73
Pizza Today - April 2017 - 74
Pizza Today - April 2017 - 75
Pizza Today - April 2017 - 76
Pizza Today - April 2017 - 77
Pizza Today - April 2017 - 78
Pizza Today - April 2017 - 79
Pizza Today - April 2017 - The Marketplace
Pizza Today - April 2017 - 81
Pizza Today - April 2017 - 82
Pizza Today - April 2017 - 83
Pizza Today - April 2017 - 84
Pizza Today - April 2017 - 85
Pizza Today - April 2017 - 86
Pizza Today - April 2017 - 87
Pizza Today - April 2017 - 88
Pizza Today - April 2017 - Reader’s Resource
Pizza Today - April 2017 - Trending Recipe
Pizza Today - April 2017 - Cover3
Pizza Today - April 2017 - Cover4
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