Hot and coals
Next door to Basin Seafood, renovations are underway for a pizzeria called Amici, which will serve pizzas cooked in a coal-fired oven. The restaurant is expected to open in mid-June at 3218 Magazine St., which had been the home of Byblos (3242 Magazine St., 504-894-1233; www.byblosrestaurants.com) before that Middle Eastern restaurant moved a block up the street last year.
Amici's menu is not yet available, but marketing manager Michelle Jones says the restaurant's concept is centered on its coal-fired pizza oven. This approach to pizza is far more common in the pizza hubs of the Northeast, and it typically produces crisp, thin-crusted pies with an element of smokiness from the coals. Rocketfire Pizza Co. (1950 N. Hwy. 190, Covington, 985-327-7600; www.rocketfirepizza.com) is another local example.
Amici concept will have an "icehouse," which Jones describes as a beer bar with about 50 brews on tap, along with frozen liquors.
Jones says Amici is aiming for a "family-friendly" feel. It's also a concept the company may expand in the future.