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 Frite Miste at Oak Oven, Cauliflower at Domenica, risotto at Pizza Delicious, and gelato at Pizza Nola
Frite Miste at Oak Oven, Cauliflower at Domenica, risotto at Pizza Delicious, and gelato at Pizza Nola
Photos: Paul Broussard/Domenica/PD/Pizza Nola on Facebook

12 New Orleans Pizzerias With Must-Order Side Items

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Frite Miste at Oak Oven, Cauliflower at Domenica, risotto at Pizza Delicious, and gelato at Pizza Nola
| Photos: Paul Broussard/Domenica/PD/Pizza Nola on Facebook

Garlic knots. Breadsticks. Wings. Let's be honest, sometimes you like to hit up a certain pizza joint because of the side items too. Here now, Eater Nola offers 12 New Orleans pizzerias that are also known for their must-order side items. From casual to high end, and salad to dessert, these dishes cover just about any craving you can imagine.

Know a must-order side item that isn't on the list? Leave a comment or send us a tip.


· All Pizza Week 2014 [-ENOLA-]

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Garlic Knots/Pasta at Pizza Delicious

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Garlic knots are a must order for the table, as are this pizzeria's impeccable daily pastas, featuring seasonal, local ingredients that are all on point. From tender parmesan Gnocchi with crispy chicken thigh to seafood risotto, these pastas got it going on.

Yum Yums at Sugar Park

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The yum yums are balls of breaded artichoke and mozz that are fried and served with marinara. The abita battered mushrooms with garlic mayo are likewise on the naughty list.

Market Salad at Ancora Pizzeria

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The market salads are no joke here, usually featuring an array of seasonal, local ruffage, including at least one tempura-fried starchy vegetable and usually topped with Sottocenere al tartufo. The meatballs, head-on shrimp, and gnocchi with crab are pretty epic too.

Cauliflower at Domenica

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There is only one head of cauliflower you ever need to try in your lifetime, and it can be found, freshly roasted and waiting to be lathered in the side of whipped goat cheese at this John Besh/Alon Shaya fave in the CBD.

Frite Miste at Oak Oven

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The wood-fired oven at this newly opened Harahan restaurant, lends itself to perfectly crips ciabatta and gluten-free focaccia sandwiches. The Frite Miste is hands down one of the best fish sandwiches in the city, with shrimp, oysters, lettuce, tomato and a highly addictive artichoke aioli.

Mussels at Coté Sud

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Pizzas meet French cuisine at this Uptown staple, where the mussles are served in a few different way, including with blue cheese or curry.

Wings at Theo's Neighborhood Pizza

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many people head to Theo's for the pizza, but many more go for the hot wings.

Mixed Grill at Crescent Pie & Sausage

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Chef Bart Bell makes his insanely decadent macaroni and cheese with both Muenster and Parmesan, but for a true taste of this restaurant's magic order the mixed grill, featuring a daily selection of sausages.

Gelato at Pizza Nola

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Gelato is a must-order when pizza time is over. Lots of great seasonal flavors, including a very funny one right now for Spring featuring Peeps.

Barbecue Shrimp at Slice Pizzeria

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Slice is also secretly known for their awesome barbecue shrimp po' boy, which you can also order in appetizer form.

Pretzels at Mellow Mushroom

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Mellow mushroom is known for making pretzels out of their pizza dough. They come in a variety of flavors from garlic butter and parmesan to cinnamon sugar and honey.

Pasta Salad at Angeli on Decatur

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Known for their killer pasta salad, which can be ordered as a side to any sandwich, or as a whole plate for sharing pre-pizza, if say, you're carbo-loading or something.

Garlic Knots/Pasta at Pizza Delicious

Garlic knots are a must order for the table, as are this pizzeria's impeccable daily pastas, featuring seasonal, local ingredients that are all on point. From tender parmesan Gnocchi with crispy chicken thigh to seafood risotto, these pastas got it going on.

Yum Yums at Sugar Park

The yum yums are balls of breaded artichoke and mozz that are fried and served with marinara. The abita battered mushrooms with garlic mayo are likewise on the naughty list.

Market Salad at Ancora Pizzeria

The market salads are no joke here, usually featuring an array of seasonal, local ruffage, including at least one tempura-fried starchy vegetable and usually topped with Sottocenere al tartufo. The meatballs, head-on shrimp, and gnocchi with crab are pretty epic too.

Cauliflower at Domenica

There is only one head of cauliflower you ever need to try in your lifetime, and it can be found, freshly roasted and waiting to be lathered in the side of whipped goat cheese at this John Besh/Alon Shaya fave in the CBD.

Frite Miste at Oak Oven

The wood-fired oven at this newly opened Harahan restaurant, lends itself to perfectly crips ciabatta and gluten-free focaccia sandwiches. The Frite Miste is hands down one of the best fish sandwiches in the city, with shrimp, oysters, lettuce, tomato and a highly addictive artichoke aioli.

Mussels at Coté Sud

Pizzas meet French cuisine at this Uptown staple, where the mussles are served in a few different way, including with blue cheese or curry.

Wings at Theo's Neighborhood Pizza

many people head to Theo's for the pizza, but many more go for the hot wings.

Mixed Grill at Crescent Pie & Sausage

Chef Bart Bell makes his insanely decadent macaroni and cheese with both Muenster and Parmesan, but for a true taste of this restaurant's magic order the mixed grill, featuring a daily selection of sausages.

Gelato at Pizza Nola

Gelato is a must-order when pizza time is over. Lots of great seasonal flavors, including a very funny one right now for Spring featuring Peeps.

Barbecue Shrimp at Slice Pizzeria

Slice is also secretly known for their awesome barbecue shrimp po' boy, which you can also order in appetizer form.

Pretzels at Mellow Mushroom

Mellow mushroom is known for making pretzels out of their pizza dough. They come in a variety of flavors from garlic butter and parmesan to cinnamon sugar and honey.

Pasta Salad at Angeli on Decatur

Known for their killer pasta salad, which can be ordered as a side to any sandwich, or as a whole plate for sharing pre-pizza, if say, you're carbo-loading or something.

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