Jockamo is a place that has been recommended for quite awhile by several of you guys so hubby and I headed over there for lunch the other day (after nearly being killed on the way over by a giant SUV running a red light, but that’s another story). Anyhow, the first thing I noticed is the fact that they embrace other independent Indy restaurants by using several local ingredients in their pizzas (Papa Roux étouffée sauce on one, G.T. South BBQ sauce on others) and I also like the atmosphere of the place (we were at the one in Irvington). The staff was exceptionally friendly, and they were constantly refilling drinks, etc. That part they have down for sure.
We started with an order of breadsticks ($3.25 for 3) with their “house special creamy parmesan” sauce (it had been recommended by several people, and you know I am always looking for an interesting breadstick sauce). This was probably the highlight of the meal for me—I enjoyed the very thick, creamy sauce. I am wondering about whether the breadsticks are made in house though—they just looked so perfectly uniform and didn’t really seem like they were made from the same dough as the pizza crust (which seems is usually the case with breadsticks). But they were super light and airy and nicely seasoned.
For our pizza, we wanted an opportunity to try a couple different of their house special pizzas so we got a half and half which you can do if you order at least a medium (our medium half and half was $14.50). Right away I was intrigued by the “Po Boy” which was the first one on the menu, so we got half a “Po Boy” and half a “Cheese Louise.” The Po Boy part had red sauce, red onion, green pepper, Cajun sausage from New Orleans, cheese, and your choice of shrimp, crawfish or chicken that is seasoned with Old Bay. We got the crawfish at our server’s suggestion. I don’t know, this didn’t really do it for me. I mean, I knew it was a strange pizza topping going in, but it just didn’t come together for me. There was so much on there too—it was a little too much for me. And one of the bites I had with the crawfish was a little fishy. I did enjoy the sausage though—a nice punch of flavor.
The “Cheese Louise” part of the pizza was definitely my favorite half (and hubby’s too). It had 5 (!) kinds of cheese on it—cheddar, mozzarella, ricotta, gouda, and parmesan as well as bacon and red onion. It was an interesting flavor combo with all that cheese and then the smokiness from the bacon and the crunch from the red onion (and they did an excellent job getting the right amount of onion on there—enough you can taste it with every bite). The creamy dollops of ricotta added a slight sour flavor to the parts it was on which I enjoyed. However, again, it was SO much stuff piled on a style of crust that just isn’t me. There is nothing interesting about this crust to me—I like the crust to be a little chewy and to have its own unique flavor that makes you want to eat the crust edges even with nothing on them. I also appreciate a lighter hand with toppings, and this style of pizza seems to pride itself with piling them on and heavy as the crust can possibly withstand.
So before you start yelling at me about this one, I just want to say that I have come to the realization (partially due to several angry emails) that pizza is extremely subjective. Everyone has their style of pizza that they like, and, well, the whole “Indy style” (as I call it) is not mine. I know a lot of you like this place but honestly, it isn’t for me.
Truly, I believe Indy does have its own style of pizza, a la Bazbeaux, Some Guys, and Jockamo, but none of these are ones that excite me. The crust is somewhat thin, and flat, and then it is (in my opinon) overly loaded with toppings.
So, obviously, this is a matter of preference. What do you guys think? Do you have certain styles you like and others you just don’t? Any of you find this type of pizza your favorite? I did love finally checking out Irvington (where my Dad grew up). Where else should I try in that area?
5646 East Washington Street