May 11, 2015 |

Places that Rock: Deluca’s / Calacino’s / The Midway

By Denise Greer


IMG_5395delucas_hot_springs  IMG_0454Lost River
DeLuca’s Pizzeria

407 Park Ave.,
Hot Springs, Arkansas
(501) 609-9002
delucaspizzeria.com

IMG_5246Lost RiverAnthony Valinoti is the man behind Deluca’s.He can often be found hand mixing his Napoletana pizza dough, making pies or mingling with guests. DeLuca’s makes a limited number of pies per day to ensure the highest quality. The pizzeria’s menu is focused on brick oven pizza, salads and a dessert. In addition to the classic Margherita, “The Gooch Pie” features Calabrese, garlic, peppadews and arugula ($28). Valinoti also offers local produce on his pizzas and salads, including locally grown arugula, jalapenos and Portobello mushrooms.

 


 

Calacino’s Pizzeria

3611 Robert C Byrd Dr.
Beckley, WV
(304) 253-1010
calacinos.com

Calacino’s affinity for its local West Virginia Mountaineers is evident in its eclectic décor. Its Signature Stackers are popular, like The Big Legursky ($21.95) — sliced Ribeye, sautéed peppers and onions, lettuce, tomato, mushrooms, melted mozzarella cheese and ranch dressing placed on a large pizza crust, folded over into a sandwich and cut into slices. The specialty pizza menu highlights eight pies from supreme, meatlover’s and white to chipotle BBQ Chicken, Mediterranean and Hawaiian Punch. Customers finish the meal with a Cheesecake Xango ($4.50), a banana caramel cheesecake rolled in a flaky pastry tortilla, covered in cinnamon and sugar and then topped with whipped cream.

 


 

DAVID GRUNFELD PHOTOGRAPHYMidway Pizza Tuesday March 13, 2012
The Midway

4725 Freret St.
New Orleans, Louisiana
(504) 322-2815
midwaypizzanola.com

The neighborhood pizzeria opened in a revitalized Freret Street District in 2011 offering Deep Dish-style pizza. Its Deep Dish recipe hails from a family restaurant in Virginia and has found a home in Nola. The Midway expands beyond typical appetizers to offer its own take on Pigs in a Blanket — Italian sausage, mozzarella, caramelized onions, tomato-basil relish and Creole mustard-jalapeno sauce ($7.95). Spinach Cheese and Mushroom Bread Sticks ($7.25) and Roasted Polenta Cakes ($7.25) are also offered. Its wide specialty pizza menu offers a mix of traditional and creative pies. The FD2 features chorizo sausage, green chiles, red onion, cotija cheese and green onions (14-inch for $19.25). The Thunderbird is topped with roasted chicken, Chisesi ham, bacon, caramelized onion, green onion and roasted red pepper aioli (14-inch for $19.25).

More