OT: - Best Pizza in CT | Page 157 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
8893 said:
Just had lunch there. Very good pie and good guys (btw, they are Albanian, not Italian, but they lived in Naples). I asked the one making the pies what his signature pie was so I could try to get the best representation of their style and he recommended the Margherita Verace, a red pie with sauce from San Marzano tomatoes, buffalo mozz, basil and evoo. Good, chewy crust, but a bit too floppy and lacking in char to warrant a top grade. Like Bufalina, it is more similar to the pizza I had in Italy than New Haven-style apizza is, but it is not as good as Bufalina. No shame in that, though; I think it's better than Strega in Branford, Krust in Middletown or Otto in Chester, all of which are variations on that same theme. I would place it on par with Next Door.

Only personal pizzas; no slices. Apps and pastas that I did not sample. Owner offered me an espresso on the house, which was a nice touch.

I will be back.
View attachment 45262
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Looks puffy.
 
8893 said:
Just had lunch there. Very good pie and good guys (btw, they are Albanian, not Italian, but they lived in Naples). I asked the one making the pies what his signature pie was so I could try to get the best representation of their style and he recommended the Margherita Verace, a red pie with sauce from San Marzano tomatoes, buffalo mozz, basil and evoo. Good, chewy crust, but a bit too floppy and lacking in char to warrant a top grade. Like Bufalina, it is more similar to the pizza I had in Italy than New Haven-style apizza is, but it is not as good as Bufalina. No shame in that, though; I think it's better than Strega in Branford, Krust in Middletown or Otto in Chester, all of which are variations on that same theme. I would place it on par with Next Door.

Only personal pizzas; no slices. Apps and pastas that I did not sample. Owner offered me an espresso on the house, which was a nice touch.

I will be back.
View attachment 45262
Expand ...
If I had to guess there are almost as many Albanian Italian restaurant owners in CT. as there are Italian restaurant owners. They are good people and usually do a good job with their Italian places.
 
Balker said:
Totally agreed on the crust not having enough stability through to the middle. I got a the same pie and had them add sausage to it, which exacerbated the issue. But otherwise, very fine pizza. Great dough flavor and sauce. I requested well done and it still din't have much char to it, but it not bad at all. Definitely up there, and could maybe improve with a bit more time.

Hoping to make it back to try another pie and some pasta soon. Fortunately (or unfortunately) my office is on Chapel near the State St corner, so I'll probably be there pretty regularly.
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Yeah I was torn because I usually like to try at least a taste of a pie with some sort of meat on it, and I asked him where he gets his sausage because I was considering the Salsiciotta pie. He said it came from a wholesaler in NYC and that didn't interest me enough to try it; and then he suggested the Margherita Verace so that's what I went with.

I will be curious to hear about the other offerings. It's about a mile from my office so I walked there and back figuring it would help offset the calories. I liked the space and definitely expect to be back. I noticed that Pepe's had a line out the door and down the sidewalk, so I would expect these guys to pick up some of the overflow once word gets out.

TRest said:
Looks puffy.
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Must be the angle or something, as it was not a puffy crust.
 
superjohn said:
If I had to guess there are almost as many Albanian Italian restaurant owners in CT. as there are Italian restaurant owners. They are good people and usually do a good job with their Italian places.
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Agreed on all points. This is at least the fifth one I know of.
 
Kajik said:
Jimmy the co-owner flipped pies at zuppardies years ago.jimmies is a lighter less expensive version,but still good,sauce is similar
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I'm definitely trying Jimmies. Zupps has always been my favorite.
 
Went to Sally's last night for my son's birthday celebration. There were 7 of us, so we ordered 4 large pies. The sauce only was a big hit and the clear winner in the "eat it next day cold" category.
Mozz, bacon and onion was very solid, bordering on exceptional. Mozz and mushroom was very good and made my parents happy, as mushroom is their favorite topping. Sauce and Mozz was also very good, but probably a half notch below the Sauce only pie.

Great to get 4 and sample them all. Yum. Plenty of leftovers all around.
 
superjohn said:
If I had to guess there are almost as many Albanian Italian restaurant owners in CT. as there are Italian restaurant owners. They are good people and usually do a good job with their Italian places.
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Pretty sure cafe Fiore in branford, Italian restaurant, is owned/ run by Albanians. Good spot but not as good as pasta cosi, assaggios, lomanaco, etc
 
8893 said:
I believe Adrianna's in New Haven, Vino Rosso on Branford, La Foresta in Killingworth and Viron Rondo in Cheshire are all owned/run by Albanians.
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Adriatik’s in Glastonbury
 
8893 said:
I believe Adrianna's in New Haven, Vino Rosso on Branford, La Foresta in Killingworth and Viron Rondo in Cheshire are all owned/run by Albanians.
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Rosso vino great. Just bad location and parking sucks. Love adriana too
 
8893 said:
I believe Adrianna's in New Haven, Vino Rosso on Branford, La Foresta in Killingworth and Viron Rondo in Cheshire are all owned/run by Albanians.
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superjohn said:
Viron Rondo is Greek and his wife is Albanian,
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Their "My Mother's Chips" are awesome. Always tempted to just get those and drink the day away on the patio.
 
Sally's it is, does Modern travel well? Think I'll pick up a pie to go from them after.
 
Gurleyman said:
Tony's Pizza in Willimantic!

Actually, I'm sure that place is long gone, but that was the family place growing up and I remember it fondly. I was 14 before I knew that pizza doesn't usually have little crustless squares in the middle.
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I played for their men's softball team in the 70's always went there after games
 
There was a guy a few posts back who built a$ 20,000 Piazza oven in his backyard maybe next time check out his pies and report back,thanks
 
8893 said:
Bummer. I haven’t been since the new owners. What was off?
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Honestly, everything was a little off to me. Got a plain just because of all the suggestions and it's not for me but even the sausage pie was off. Flavors weren't bold, sausage wasn't that great. I like my pizza well done to burnt but the crust was charcoal today, wouldn't have been a problem if the rest of the pizza was great but it wasn't.

Had not been to Sally's in a million years and some of the old family still works there but it was not what I remember, waitress was cute and had a great personality though. Modern's sausage pie blows it out of the water.
 
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