Family Friendly

Lunch at Troup’s Pizza is handmade for everyone.

By Jan Walsh

Today is a blessed day. The daughter I never had, Rachel Duncan, is home from England with her family. Like me, Rachel and her husband, Richard Duncan have two sons. And Richard Phillips, who is like a son to me, drove her from their hometown of Oneonta for a day trip. We start with an early lunch at Troup’s Pizza in Cahaba Heights before going back to my house for the afternoon.

Co-owner, Ashley Brazelton settles us into the corner, window table with a bottle of sparkling wine for the adults, “the boys” choices of beverages, and appetizers. Here we share Crispy Mozzarella Bites and the Appetizer of the Week: Fried Green Tomatoes.

The piping hot mozzarella bites are golden on the outside and gooey and cheesy on the inside. We dip into Co-owner and Chef Terrill’s incredible house made marinara sauce. Fried green tomatoes are new to the boys. But they are good sports to try them. One bite into the crisp crust and through the moist “mater” bursting with farm freshness, and their Southern DNA comes shining through. They are a hit!

There is so much to love about Troup’s menu, which is chef driven and locally sourced. Rachel and I order salads, while the guys mull over sandwiches, pastas, and the daily special before settling on pizza. Troup’s salads are available in both small (side) and large (meal) sizes. Rachel’s large Arugula Salad with Chicken is an amazing mix of flavors and textures: tender chicken, fresh greens, almonds, dried sour cherries, blueberries, Thomasville Tomme Cheese, dressed in a lovely lemon Dijon vinaigrette. My Classic Caesar boasts a bed of chopped romaine and shaved red onions. Wearing parmesan crisps like a crown, their pungent crunch elevates this superb salad. And Chef Terrill’s House Caesar Dressing is a classic, rounding out the salad with a tangy bold, creamy richness.

The guys share a Cheese Pizza and build their own, BYO. Both pizzas have hand tossed crusts. But gluten free crust is also available. The cheese pizza is a house blend of cheeses atop red sauce. I often order it myself as a to go order because it is the best cheese pizza! And the BTO is a generous layering of savory pepperoni, earthy mushrooms, and bright bell pepper trio, atop red sauce and cheese. Nice build! I regret we did not have dessert. Chef Terrill’s cheesecakes are divine. But there is always next time.

Since our visit Troup’s has added calzones to the menu! I love their Fried Stromboli and can’t wait to try the calzone. They have also brought back Party on the Patio on most Thursdays. And now that tomato season is here. I expect Troup’s famous Tomato Salad will be reappearing and disappearing soon.




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