Sal and Who???

Sal & Mookie’s New York Pizza & Ice Cream Joint will incorporate the best aspects of café style dining in a very casual, visually appealing atmosphere.

The centerpiece of the restaurant will be the kitchen and the four custom-manufactured brick pizza ovens being imported from a family-run oven manufacturing plant in New Jersey. These brick-lined, gas-fired parabolic ovens will produce a crust and texture that no other pizzeria in the state will be able to match.

Hand in hand with this, Dan, working with his right hand pizza man, Jon Pixler (Sal & Mookie’s Chef), have been perfecting both a pizza dough recipe and a basic sauce recipe which will differentiate a Sal & Mookie’s pizza from any other in our state. Jon’s goal is to create and deliver an unparalleled product – something to be clearly regarded as best in class.

Comments

[Lynette Hanson]

Hey, who is Mookie? Did I miss the answer above? And who's Sal? Please help this curious George-ette. Thanks. Love to y'all.

[Jeff Good]

Nice to see our favorite JPS librarian and JFP columnist/editor visit our site! How is Portland Oregon?
Lynette, to answer your question, the inspiration for the name "Sal & Mookie's" comes from the 1989 Spike Lee movie Do The Right Thing. (http://www.imdb.com/title/tt0097216/)

Sal was the character played by Danny Aiello, and Mookie was played by Spike Lee, himself. Dan was watching tv late one night and this movie came on. He immediately fell in love with the names... and thus the inspiration.

So a tip of the chef's toque to Mr. Lee for his iconic movie and the creative muse it has provided.

[Juana]

I had one slice of your pizza and I think I was transported to New York! I think it's awesome to have such a neat place in this area. And the name rocks!!

[SHARRON]

My first time to your restaurant was just last week.I was impressed by the wonderful sweet display and all the great ice creams.I tried the melon sherbert and the strawberry with gummi bears.I loved them both.I also got a steak and cheese and a turkey burger.The steak and cheese was the biggest i've seen ever.My friend said the turkey burger was fantastic.The french fries are just like old school fries.I plan on coming back for my birthday this monday.

[Jeff Good]

Sharron,

Thank you for your most kind comments about our restaurant!

I am thrilled you find the burgers, fries and ice cream all exceptional! THAT IS EXACTLY WHAT WE ARE TRYING TO ACCOMPLISH!!!!

Please keep coming back and introduce others to our little secret… just wait till you try a South Street Seaport pizza and a scoop of Stickey Wicket ice cream!

Jeff

[Thomas Stewart]

Jeff, Congrats to all of you on another great place. Next time I'm in town I will have it on my list to visit.

[Lynette]

I'm curious, as you well know. What do y'all have planned for ARTMix Thursday night? It's OK to tell me all about it and make me homesick for Fondren and Jackson. I'm a big girl; I can take it.

Hey, I can figure out part of it all by myself, I bet--fun and food for all! Have a blast!

[Jeff Good]

Lynette,
thanks for continuing to keep in touch from the great Northwest! We will celebrate ArtMIX with great food, great drink and the largest outdoor covered deck in Fondren! After walking the galleries, ArtMIX goers will enjoy sipping a Bada Bing or Mohito and relaxing on the deck. Wish you could be here!

[Monica Herrin]

I visited for the first time with a bunch of St. Andrew's folks. What a wonderful time! Didn't look at the menu but I wonder do you have Sicilian pizza? I was born in Pennsylvania and miss the version.

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Monica-

I too grew up in Pennsylvania from the age of 5 to 9 years, and enjoyed it as a child. We thought about including it on our menu, but didn’t want to complicate things too much at first. We figured that the calling for it would be so small that no one would miss it. In fact, you are the first person to ever ask for it! Sorry, but he squeaky wheel gets the grease! Our next move will probably be to offer whole wheat crust.

Thanks for your comments and we hope to have you join us again soon.

Chef Dan Blumenthal