Bazbeaux is probably the first “gourmet” pizza joint in the city. That is to say the first joint to offer toppings other than pepperoni, sausage and mozzarella cheese. They opened about 30 years ago and are still pretty popular. They started in Broad Ripple and then expanded to Carmel and downtown Indy.
Patrick has long insisted that we have already reviewed Bazbeaux. My contention was no, we haven’t. We were on our way to some Mexican restaurant on the South side when Pat commented on an article from Nuvo. The article was about local pizza joints and of course Bazbeaux came up. So we decided to go there instead. We didn’t realize that this location was serving a lunch express only. That is when you stand in line to order a slice, some cheese bread or a side salad.
I believe they had 4 pizzas that day. Cheese or Pepperoni for $2.75 or a slice of Greek pizza or a BOT for $3.25. I opted for a slice of BOT; which stands for bacon, onion and tomato.
For some reason they added a chiffonade of basil on the top. Having a fresh herb on the top of a hot pie can be tasty at times but when the pie sits under a heat lamp some of the flavor is lost. The pepperoni was fine. Both slices were fine. Nothing special. A pizza may stay warm on a heated buffet and under a heat lamp but it certainly does not improve the flavor. From the size of lunch crowd this format has probably increased its business but I think the food may have suffered. Of course one could make the point that if people keep coming in what does it matter.
Should I try this joint again it will be at a location where I can get a pie made especially for me.