Best Chicken Parmesan and/or Chicken Parmesan Grinder In CT? | Page 4 | The Boneyard

Best Chicken Parmesan and/or Chicken Parmesan Grinder In CT?

UConn Do It4 said:
Eww why? Farmington lifer and none of my friends would ever, aside from drinks and maybe their giant taco salad. Worst pizza spot ever. Also the worst steak and cheese grinder I’ve ever had (was stuck trying to stomach it down at the in-laws less than a month ago). Swear it’s only still in business because of Burlington residents.
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Love George’s. Olive Bar OK. Wife doesn’t like Naples (no idea why) and we can’t stand Mama Mias. New wooden tap is awesome atmosphere. Hope the food is better than other wooden taps.

want to check out the new pub at 5 corners.
 
SubbaBub said:
Veal >>> Chicken.

The only place I order chicken parm, or any chicken cutlet for that matter, is Jimmy's Deli in Norwalk.

WP is a tourist trap for people in Hartford who never go anywhere else. And don't get me started on the horrible Nardelli's. ICK.
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I just looked at Jimmy’s Deli menu online. They serve their Chick Pharm with mashed potatoes as an option. You cant do that. I’ll give a try though, provided you are not Jimmy. Lol

Someone else mentioned Genoa in Rdigefield. They are are good, nice trays.
 
Deadrody said:
That's fake news, my friend. The gov't, etc., has been wrong on that forever. Their simplistic view of fat / cholesterol in, causes higher fat cholesterol in you, model of digestion is just not how our bodies work. Sugar and carbs are what turn into fat, triglycerides, and cholesterol, not fat and cholesterol intake.

Think about it. How long have processed carbs been the pinnacle of the gov't food pyramid vs. how long have humans been digesting food ? Our bodies know exactly how to process fat. Too much of anything (is just enough) is bad for you, in the extreme, but generally, you're not getting unhealthy by eating fatty foods or cholesterol.
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every so often here, someone brings the truth. bravo, wise person, bravo.
 
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Stinger92860 said:
I just looked at Jimmy’s Deli menu online. They serve their Chick Parm with mashed potatoes as an option. You cant do that. I’ll give a try though, provided you are not Jimmy
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don't bother Jimmy's is Greek get the chicken souvlakI instead
 
Ok, so I made the drive over to Wethersfield Pizza earlier. I ordered ahead of time so I went with a 16”, way too much food! An 8” is enough food for two people. The grinder is like a chicken cutlet cake, it’s stacked so high. The sauce is light and sweet, bread is fairly light and crispy. I think there are some comparably good places but it was excellent and Steven and Co are super nice people. Very positive experience to say the least. I’ll be eating chicken parm now for 3 days. Slight ding for the cash only policy. Thanks for the recommendation guys.
 
storrsroars said:
For Italians, "gravy" simply means it includes meat, which is how you get "Sunday gravy" being red. But marinara or simple tomato sauce that you'd put on a chicken parm is always just sauce, never gravy.

However, for a breaded chicken cutlet sandwich, I'll go with a milanesa torta with avocado, red onion, tomato and a cilantro-lime mayo/aoili over chicken parm 100x of 100.
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My wife is very of very deep / connected Brooklyn Itanian family. I am refered to as an 'American'.

You are correct. Gravy = meat in sauce.
 
CT? who knows. But any self respecting authentic chick parm fanatic would go only to
Brooklyn for one.
 
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Anyone been to Fortuna’s recently. I drove by several times this weekend, but never stop in. You guys have me thinking chick Pharm, lol.
 
Deepster said:
FYI - The picture below is a half, not a whole.

o.jpg

The chicken/sauce/cheese ratios are all sorts of off. Just because they give you 4 subs worth of chicken doesn’t mean it’s the best.

and perfectly fine to call sauce gravy and mozzarella mutz
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Can anyone in Stamford area confirm if Daddy’s Deli is still there and making Italian food? In the 90s, they made a killer chicken parm on sesame bread. I think they sold out and the menu changes but if not, I’d HIGHLY recommend that place.
 
cap10mayhem said:
Somewhat of a new spot but FIRE Chicken Parm. Daddy Jack's in New London.
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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.
 
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2PointGuards said:
Auggies Numero Uno in Danbury; Sal's Pizza in Monroe.
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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.

To go one futher, Augie opened a small place in Brookfield thats open shorter hours called “Little Bit” so you can get the “original” chicken parm there too.
 
ConnHuskBask said:
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.
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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.
 
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.

www.havenhotchicken.com

Haven Hot Chicken

Serving up the best hot chicken and not chicken you've ever had. Find a restaurant near you
www.havenhotchicken.com www.havenhotchicken.com
 
8893 said:
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.

www.havenhotchicken.com

Haven Hot Chicken

Serving up the best hot chicken and not chicken you've ever had. Find a restaurant near you
www.havenhotchicken.com www.havenhotchicken.com
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I had their stuff at a catering. Its very good.

Come over sometime. Im better. (dont forget I fried chicken at KFC when at UConn) :-) In the 80's when KFC was good.
 
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 things going on, but what I just mentioned wouldnt have you able to taste those small things anyway. Its fire. And greasy.
 
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August_West said:
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.
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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.
 
Chin Diesel said:
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.
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It is what it is. I like it. A lot. I can only do it occasionally. But there is no secret. Its obnoxious heat doused in cooking oil.
 
August_West said:
It is what it is. I like it. A lot. I can only do it occasionally. But there is no secret. Its obnoxious heat doused in cooking oil.
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Yes. Go in eyes wide open and do it only on occasion. There's a reason why some will only do it with hot honey drizzled over it.
 
A little place in Hamden where I used to live I just learned yesterday didn’t survive the pandemic. Si Mangia on Whitney Ave near Sleeping Giant. Very good basic chicken parm as well as meatball parm and good pizza. Solo operation. Deserved a better fate.
 
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