Not Quite A Home Run at Reginelli's Pizzeria

reginellis_saltimboca_pizza_2.jpg
Solid crust? Check. Inventive toppings? Check. Wine by the glass and bottle, plus a casual atmosphere? Check. What else could you really ask for in a pizza place?

They certainly have all of that at Reginelli's Pizzeria, now open in Memorial City -- the first Houston location of the New Orleans chain with nine locations in Louisiana. After a recent visit, however, I can't say I'm sold on the place just yet. But that's not to say it doesn't have potential.

reginellis_caesar.jpg
The restaurant's menu is loaded with salads, apps, pizzas, calzones and sandwiches that have Mediterranean and Southern flair, such as the avocado and asparagus salad tossed with feta, artichokes and kalamata olives; a shrimp and pesto-topped pizza; or Reginelli's version of New Orlean's famous muffaletta sandwich. There truly is something here for everyone, which was easy to see upon my arrival; the place was packed with big families and beaming kids, groups of teens sharing pies, and young couples gushing over bottles of wine.

Since I'm a sucker for the classics, my fiancé and I started with a glass of Pinot Noir ($8) and a Caesar salad ($4.75). The salad, tossed with house-made croutons in a garlic-studded, creamy Caesar dressing, was perfect for two (really, we ordered the small and it was anything but). Had I come with a larger crowd, I'd love to start with that and the appetizer I've been eyeing ever since I left -- the Hot Trio Plate, filled with roasted garlic spread (yes!), creamy spinach and artichoke dip (yes!), and a pancetta, onion, and fontina-topped portabella mushroom caps (yes, yes, yes!).

We certainly enjoyed the salad, but it was time for the real test: the pizza. We ordered the Saltimbocca pie ($11.95 for a medium, $16.75 for a large), topped with a buttery garlic and herb sauce, fresh spinach, shredded chicken, prosciutto, mozzarella, and a hint of lemon.

reginellis_saltimboca_pizza.jpg
"I need more sauce," said the pizza.
Here's what I loved: The flavorful, medium-crusted dough managed to hold all of those toppings while maintaining a surprisingly light and airy feel, thanks to the bubbles and valleys peaking throughout.

Here's what I didn't love: While I was super excited about the toppings (chicken, spinach, garlic, and prosciutto on a pie!), the end result was a bit of a bland disappointment; It begged for more acid -- perhaps a white wine sauce or more lemon -- and a bit less salt. We ended up enjoying it slightly more with a side of marinara, but next time, I'd go for another pie completely.

In the end it wasn't a home run -- but because of the texture and flavor of the crust and the variety of the menu, I'm not ready to give up on the place just yet. Here's hoping, Reginelli's.



Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Location Info

Reginelli's Pizzeria

12389 Kingsride Lane, Houston, TX

Category: Restaurant


Sponsor Content

My Voice Nation Help
11 comments
harry knutzahnya
harry knutzahnya

gotta disagree w the review... i loved the saltimbocca pizza much more than the other one i ordered (i did a 1/2 and 1/2) and a large part of that was b/c the acidity of the lemon really popped. it was refreshing almost, for lack of a better word, and definitely wasn't bland. perhaps it's just an inconsistency issue... i really enjoyed it.

CamByars
CamByars

I highly recommend that you go again and try another pizza. The el greco was delicious.

TimP
TimP

It's well over a decade since I would've had a Reginelli's pizza in New Orleans.  My recollection was that they were good for what they were: upscale toppings, decent crust.  I think I might compare them to present day Pink's in that regard.  Neither are great pizzas in the sense of what you get at a Pizarro's, but they're not bad food by any means.  I'm happy to see them enter the fray and, perhaps, kick things up a notch in the delivery pizza business in Houston.  But, I don't believe their entry is a game changer.

jeffrina
jeffrina

The pizza looks like a bland train wreck. 

Bruce_Are
Bruce_Are topcommenter

When I read the description I had a hunch that the pizza would suck ape.  I've never found chicken to do much for pizza.  And the fresh spinach should really be sauteed before going on a pizza.  And have you ever had a pizza with a buttery sauce that was any good?  (I'm not talking about olive oil as on a white pizza, which rocks, but rather something white and pasty like an alfredo-esque sauce.)

CamByars
CamByars

@Bruce_Are My thoughts exactly... chicken on a pizza is never a good idea. Especially if you are trying a new places pizza and plan to write a review about it?! The el greco was delicious in my opinion. I've had it there twice.

brookeviggiano
brookeviggiano

@Bruce_Are One of my all-time favorite slices is a chicken scampi pizza from a place back in new jersey, it has a butter garlic sauce that is just insanely good and the chicken doesn't dry out at all, this pizza had potential but it just never got there, agreed on the sauteed spinach too

melton
melton

@brookeviggiano @Bruce_Are  

There's something about 'chicken scampi' that doesn't compute. It's like someone saying 'shrimp scampi'. Scampi is scampi: the word for large shrimp basically.

Bruce_Are
Bruce_Are topcommenter

@melton

When you see "shrimp scampi" on a menu you know it means shrimp in a garlic butter sauce.  And it isn't much of a stretch to imagine that chicken scampi would be chicken cooked in that same sauce.  We've been through this before with fajita. Chicken fajita? Shrimp fajita? Sure, why not.

Now Trending

From the Vault

 

Loading...