When discussing the city's best places for a slice, Mo's Pizza is always heralded as a fan favorite. As infrequent visitor to the Westwego area, my first Mo's experience was the result of a perfect storm of a boring Monday night with no football plus the requirement to cross the Mississippi River to purchase a gift card. The Folk Singer and I had no expectations whatsoever as we made the long drive on the Westbank Expressway, but we were still surprised at what we found.
Housed in what looks like (and basically is) a warehouse on an indiscreet side street in Westwego, Mo's is a throw back to the old school, no-frills pizza parlors of yore. Slices are pre-baked and left on display at the counter, waiting to be re-fired in the oven upon command. Your order is artfully presented on paper plates transported on plastic trays reminiscent of the elementary school cafeteria. The dining room is full of tables covered in black and white checkered table cloths and adorned with only the obligatory red pepper and parmesan shakers plus a few bottles of hot sauce. Even the beer prices seemed to be rolled back to a different time - a 16oz. plastic cup of domestic draft will run you $2.75 during all hours of business.
|The pizza turnover at Mo's.|
In addition to pizza, the menu boasts a number of house specialties which are derivations of the same ingredients. Sausage wraps are a guido version of pigs-in-a-blanket. A whole link of Italian sausage is split down the middle and enclosed inside a thin layer of pizza crust, the ends still visible through holes in the end. Turnovers are loaded with all of the meat, extra cheese and minimal sauce stuffed inside the pocket of the thick dough. The Monday special of BBQ beef looked enticing, but I had to wait for that till another day. The cashier was already judging us for our order of 2 slices, 1 turnover, and 1 sausage roll. That amount of food could have easily fed a family of 4, but we made it stretch into lunch for the next few days.
Much praise is deserved for those pizza perfectionists who import their ovens from across the Atlantic, use only artisan salumi as toppings, or replicate the distinctive pizza styles of the Big Apple or the Windy City. I love those types of pies just as much as anyone. But sometimes you just want a slice, and when that's the case, remember Mo's.
Mo's Pizza - Birdie
1112 Avenue H
Westwego, LA 70094