Tess Autrey Bosher reviews Jimmy Sneed’s BlowToad this week: A few of the specialty pizzas, all $12, are noteworthy. The Greek, with Kalamata olives, peperoncini, feta and tomatoes, is the best of the pizza and salad worlds in one delectable dish. The ham perfectly balances sweet-salty meat with piles of peppery arugula. Anything with the [...]
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The main issue became this: how was the menu item worded and should the server have volunteered that, when ordering the Bleu Ball Pizza (with “swinging steak, bleu cheese, and charred onions”), a diner was actually ordering bull testicles, or should the diner have asked for a little clarification about “swinging steak” [...]?
Update: We finally have an opening date for BlowToad! Friday, Feb. 3, starting at 5 p.m. for dinner. Lunch won’t start until next week.
BlowToad will open in Carytown in the former Double T’s space at the end of next week. Chef Jimmy Sneed will be serving up pizza, sandwiches and 24 craft beers on tap.
Jimmy Sneed’s BlowToad, coming to the old Double T’s spot, has applied for a Wine & Beer On Premises and Mixed Beverage On Premises ABC license.
Chef Jimmy Sneed’s newest project is BlowToad, a restaurant in the former Double T’s space in Carytown. Sneed says the business will serve pizza from a Nabil Attie-designed oven, and he’ll cook prime rib and other meats on his Labesse Giraudon rotisserie, an equipment holdover from his days operating the Frog and the Redneck.