Augies sold about a year ago. About 90% of Augie’s employees went to help open up Gisella’s on the other side of town. Gisella is his cousin who worked the counter and was married to the head chef, in other words you can get Augie’s chicken parm at Gisella’s now.Auggies Numero Uno in Danbury; Sal's Pizza in Monroe.
They were THE best subs around but changed hands and then closed not too long after. Remember Sully's on the post road in Waterford, even further back but another NL county wonder that is no longer! Loan survivor is hamilton market out that way. Also a great sandwich spot in Old Lyme on the post road. If you are ever out that way hit up daddy jacks. Blackend Shimp Ceasar salad and chicken parm with a meat ball. won't be disappointed.I haven't lived in NL in years but Terrace Bakery used to have amazing subs. I quickly googled it and it looks like it's out of business. Sucks.
I had their stuff at a catering. Its very good.Not a chicken parm, but a great Nashville hot chicken sandwich at Haven Hot Chicken; soft opening today, grand opening tomorrow.
I got the THE Sandwich at the Hot level of heat and it was great, if a little too spicy for my preferences. Big time head and face sweats, which I prefer to avoid at lunch, so I will be getting the Medium next time. Glad I didn't go for the Haven, which is the hottest. I look forward to trying the rest of their offerings; a very welcome addition to the neighborhood.
100% agree. It's really just pure heat vice some nuanced flavored heat. When I was looking to make some up at home for the first time, I checked online for recipes and kept looking around because everything was oil and cayenne.By the way, nashville hot chicken is not for the faint of heart in the authentic way.
Its really like (and Im 100% serious) 1/2 a BIG jar of ground cayenne pepper mixed with a portion the hot cooking oil you just cooked the chicken in and then poured back over, or "dipped' (depending on place) There's a couple of other small thinngs going on, but what I just mentioned wouldnt have you able to taste those small thinkgs anyway. Its fire. And greasy.
100% agree. It's really just pure heat vice some nuanced flavored heat. When I was looking to make some up at home for the first time, I checked online for recipes and kept looking around because everything was oil and cayenne.
Under the radar on Rt. 7 in Norwalk and south of the DMV ... Italia is 30 years in biz and makes a mean, old school CP and VP grinder. Will fill you up. Easy to miss. On right heading south.Chicken parm needs to be thin/flat, lightly breaded, with a homemade gravy & fresh mozz on top IMO.
Who serves the best one in CT? Can be in grinder or traditional dish over pasta.