The owners of Crispy Catch are planning some minor renovations to their outside patio in the Perkins Road overpass area that should clear the final hurdle for the restaurant to obtain a license to begin selling beer and wine.
Tyler Pizzolato, a co-owner of the restaurant at 3109 Perkins Road that opened in March, says city-parish officials have informed him the restaurant either must add additional toilets in its restrooms or reduce floor space in order to meet alcohol permit requirements.
Pizzolato says the restaurant is opting to remove some tables on the patio and add a bar in the center of it—moves he says should satisfy the requirements. Renovations will begin soon, he adds.
“It’s the only way to get around it without having to add more plumbing,” Pizzolato says.
According to the portion of the state’s Public Health and Sanitary Code dealing with plumbing, Crispy Catch would need to add one additional toilet each to its men’s and women’s restrooms to meet requirements for an alcohol permit had it chose not to reduce floor space.
Once the patio renovations are complete, Pizzolato says he just needs to submit the necessary paperwork to the proper agencies to secure a liquor license. Pizzolato says Crispy Catch intends to sell bottled and canned beer, as well as wine. The restaurant currently has no plans to become a full-service bar. Crispy Catch began pursuing a permit for alcohol sales in the spring, shortly after opening.
Tyler Pizzolato is the son of Tracie and Cliff Pizzolato, who bought the iconic Kean’s Dry Cleaning building in May 2014 for $564,219 from Frank Kean. Cliff Pizzolato is estranged from his siblings, who are the owners and operators of the popular Tony’s Seafood market in north Baton Rouge and the Louisiana Fish Fry Products company.
—Ryan Broussard
