Louisville Pizza Week’s version 8.0 starts on Monday, November 10

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(Our cover photo depicts Hop Atomica’s 10″ Verde Carne Asada: a verde sauce base, citrus marinated skirt steak, queso fresco, white onion and cilantro)

It’s almost that time again. But wasn’t it only yesterday?

Either way, Louisville Pizza Week is right around the corner, although on second thought, I may be thinking about Taco Week or Hot Brown Week.

There are so many food-themed promo weeks, and so little time to make the rounds. Perhaps Joey Chestnut might travel throughout the nation, a new-age Johnny Appleseed helping us to learn the fundamentals of competitive eating.

Or, conversely, just make it a point to hit a couple of local pizza spots, enjoy some pie, accompany them with refreshing soft or hard libations, and move on to the next dish.

Live to eat, not so much eat to live.

Anyway, here is the overview for Louisville Pizza Week 2025, which begins on Monday 10 November. Everything you need to know is at the web site, or go to Facebook for more.

The Official Louisville Pizza Week is returning for its eighth year.

For seven days (Nov. 10-16) pizza lovers will have the opportunity to visit participating Louisville Pizza Week locations to enjoy $10 pizzas (minimum 10” or 2 extra-large slices).

Each participating restaurant will bake up their own spin on the wheel, from signature pies to secret menu specialties, and more.

Louisville Pizza Week is the perfect opportunity for locals to embrace the food and culture of Louisville while getting out to eat, drink, and try new places. It’s seven days of paying homage to all things ’za, no matter how you slice it.

  • Nov. 10-16, 2025, $10 minimum 10” pizzas or two extra large slices
  • Age: This is an all-ages event. Some locations may be 21+
  • Social media handles: Follow @louisvillepizzaweek on Instagram
  • $10 pizza descriptions and info at Louisville Pizza Week
  • Sponsors: 502 Print and Copy, Noble Funk Brewing, Jack Daniels

The post Louisville Pizza Week’s version 8.0 starts on Monday, November 10 appeared first on Food & Dining Magazine.

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