Greg Augarten

Coming Up

Tulane University is the line in the background that helps explain the way Greg Augarten approaches the work: grounded, deliberate, and oriented toward stripping a dish down to what it needs. That training period set a tone for Pizza Delicious, where the craft reads as practical rather than decorative, and where the process is treated as part of the product. The confidence here is quiet. It shows up in the choice to make things simply and to let the making speak for itself. Today, Pizza Delicious is the clearest expression of Greg Augarten’s approach. As co-founder, he has built a restaurant whose identity rests on plainspoken execution, with each meatball, each chopped vegetable, and each finished plate reflecting the same insistence on doing the work rather than talking around it.

Where They Are Now

New Orleans shapes the context for the shop as much as the shop shapes its own identity. Greg Augarten puts it plainly: “I think New Orleans has always had this vibe to try out what other people are doing. They like small, local businesses- they want to see who’s making their pizza.” The city, in that reading, is not a backdrop but a market with an appetite for local authorship and an interest in the people doing the cooking. That makes Pizza Delicious a fit for its setting: familiar in form, local in practice, and legible to a diner who wants to know who is behind the counter.

In Their Words “I think New Orleans has always had this vibe to try out what other people are doing. They like small, local businesses- they want to see who’s making their pizza.” “We’re all passionate about the food. If there’s a meatball, we made it. If there are vegetables, we chopped them.”

Honors

None are listed.