OT: - Best Pizza in CT | Page 162 | 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
superjohn said:
The clam pie at both places costs way more than that.
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??? Are we talking about the same Zuppardi's?

This is what we paid this summer.

Haven't had it at Pepe's in a long time. I see it is $29.50 now, but I have a hard time believing Zuppardi's charges $44.50.

I am telling I paid $25 this summer. It must change on availability.
 
upstater said:
??? Are we talking about the same Zuppardi's?

This is what we paid this summer.

Haven't had it at Pepe's in a long time. I see it is $29.50 now, but I have a hard time believing Zuppardi's charges $44.50.

I am telling I paid $25 this summer. It must change on availability.
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I find that hard to believe seeing a large mozz is close to $20 after tax
 
upstater said:
??? Are we talking about the same Zuppardi's?

This is what we paid this summer.

Haven't had it at Pepe's in a long time. I see it is $29.50 now, but I have a hard time believing Zuppardi's charges $44.50.

I am telling I paid $25 this summer. It must change on availability.
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You’re talking to a guy that promotes Arby’s.
 
My thinking is the One Bite is more real than most other ways of rating pie. He brings it out hot as you can see on most of the video's so even though it's "take out" it's not taking a 30 minute ride hime to eat. Plus he's trying what many people believe to be core of pizza, thin well done crust, muzzy and red sauce. If they can't make that good then the rest of their pizza will suck. Good red sauce and the charred or well done crust are the keys to me if they can't start there then nothing else will matter.
 
mauconnfan said:
My thinking is the One Bite is more real than most other ways of rating pie. He brings it out hot as you can see on most of the video's so even though it's "take out" it's not taking a 30 minute ride hime to eat. Plus he's trying what many people believe to be core of pizza, thin well done crust, muzzy and red sauce. If they can't make that good then the rest of their pizza will suck. Good red sauce and the charred or well done crust are the keys to me if they can't start there then nothing else will matter.
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Bingo. It’s a good way to test the foundation before adding on toppings. I still think each place should be judged most though on the one pie it does best. Here’s my brief list:

Pepe’s- White clam
Sally’s-Sauce only, no cheese
Modern-Meatball or other meat with light mozz

I’d like to try the clam from Zuppardi’s now, then the potato pie at Bar, then go on a huge diet.
 
mauconnfan said:
My thinking is the One Bite is more real than most other ways of rating pie. He brings it out hot as you can see on most of the video's so even though it's "take out" it's not taking a 30 minute ride hime to eat. Plus he's trying what many people believe to be core of pizza, thin well done crust, muzzy and red sauce. If they can't make that good then the rest of their pizza will suck. Good red sauce and the charred or well done crust are the keys to me if they can't start there then nothing else will matter.
Expand ...
But Bar and Zup's didn't do that well on that rating, and if you used it to eliminate them you would miss out on the goodness of their mashed potato-bacon or clam and bacon pies, respectively.
 
upstater said:
??? Are we talking about the same Zuppardi's?

This is what we paid this summer.

Haven't had it at Pepe's in a long time. I see it is $29.50 now, but I have a hard time believing Zuppardi's charges $44.50.

I am telling I paid $25 this summer. It must change on availability.
Expand ...
You got the canned clam pizza at Zuppardi's, a large freshly shucked clam pizza is in the $45 range.
 
tentoes4rings said:
Bingo. It’s a good way to test the foundation before adding on toppings. I still think each place should be judged most though on the one pie it does best. Here’s my brief list:

Pepe’s- White clam
Sally’s-Sauce only, no cheese
Modern-Meatball or other meat with light mozz

I’d like to try the clam from Zuppardi’s now, then the potato pie at Bar, then go on a huge diet.
Expand ...
I would never tell anyone to get the sauce only at Sally's.

Haven't had the meatball at Modern but their sausage pie is the best I've ever had. It's great with cherry peppers or the Italian bomb but best as just a sausage pie, IMO.
 
8893 said:
But Bar and Zup's didn't do that well on that rating, and if you used it to eliminate them you would miss out on the goodness of their mashed potato-bacon or clam and bacon pies, respectively.
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I've had Zups it's solid, real good. Not Modern or Sally's but way up there on regular pie.

I would elimintae them immediately if they were only good at potato-bacon, or clam-bacon pies because I wouldn't eat that LOL.
 
superjohn said:
I would never tell anyone to get the sauce only at Sally's.

Haven't had the meatball at Modern but their sausage pie is the best I've ever had. It's great with cherry peppers or the Italian bomb but best as just a sausage pie, IMO.
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No doubt on the sauce only with parmesan sprinkled parmesan, it's excellent. My son wanted to head down a couple weekends ago after watching One Bite on Sallys the high rating pushed us down there. He loved both the Traditional and Classic.

But will try Moderns sausage and cherry peps next time for sure!

Sallys Sauce only.jpg
 
mauconnfan said:
No doubt on the sauce only with parmesan sprinkled parmesan, it's excellent. My son wanted to head down a couple weekends ago after watching One Bite on Sallys the high rating pushed us down there. He loved both the Traditional and Classic.

But will try Moderns sausage and cherry peps next time for sure!

View attachment 46214
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The sauce only just isn't for me.
 
Thank God for that nasty earwax removal banner ad I keep getting here or else I would be driving to Zuppardi's for lunch right now.
 
take a look at Zuppardi's menu and read closely you'll notice there are two clam pies offered - "fresh shucked" and "baby clam" - big price difference. I've only had the fresh shucked, expensive but worth it. I assume the "baby clam" is a canned produce that is vastly inferior, probably only offered because of supply issues with the fresh?
 
Deepster said:
And.....read the title of the article you linked.
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You are pretty dumb.

I can call the thing expensive (in comparison to the Pepes fresh shucked clam pie) and still say Id gladly pay for it, as I already have in this thread. You be you though.
 
Ever since poking my head into Buffalina at 11am for a chat w/a guy inside while I looked at its remodeling through the windows, I've nursed the disappointment of calling for a reservation later that day after checking out 7 Rhode Island beaches and learning via recording that they were not opening on the Tuesday after Labor Day.

The beach walks got me in the habit, and it has been a solid surgery recuperation regimen. I've also let it guide me, mostly by proximity and time of day, to 3 other quick-cooking small-pie places:

2 trips to ReBAR in West Haven (both dollar off happy hour and late night). Neither the Margherita nor the sausage & mootz made it out of the parking lot. Both were crispier than the next two. Solid options, at a fair price befitting a surprisingly good-looking Savin Rock strip mall bar for locals.

Zeneli's on Wooster Street, after ReBAR's intended encore had an hour wait b cause someone had just ordered a dozen pies. Pillowy and quite good in a way that DaLegna seems to be trying for, but has never fully impressed me. I'll be back for more than just a margherita, and probably stay there next time; attractive space. Much eaten on the way back to the parked car, and finished along the way to East Rock's summit.

Finally, last night I wasn't through after Sandy Pt beach walk and live music at Cafe Nine, so I picked up an 'apples-to-apples' comparison 12" sausage & cheese from One6Three for a nearby, full, spectacular East Rock sunset, again eating a lot as I drove.

I'll finish my mini-tour this week at Next Door, and then plan for Buffalina, to be paired with a trip to Hammonasset, if not my remaining recon swing up to Rhode Island before summer truly closes out with the equinox.

So much "no bad pizzas."

I'd rank the ice creams Wentworth's, Arethusa, Kelly's, Ashley's, Fenwick's, but again, all good, and set/setting, location, time of day, pricing, and flavor choices make the distinctions.
 
@Hans Sprungfeld , I would recommend eating in at Bufalina instead of taking out, at least for the first visit.

Also, be aware that they will be changing to their Fall menu soon (usually on the actual day the seasons change), so the Fichi, Zucchine, Pomodori and Melanzane will be coming off and four new pies will be coming on; and they usually don't have a "special" pie for the first week of each new seasonal menu, the thinking being that all of the new pies are "special."

On that note, I have noticed that one of the "special" pies in the weeks leading up to the new seasonal menu frequently becomes one of the new seasonal pies, so they kind of try it out for a week or so to see what the reaction is. I wouldn't be surprised if last week's special "Wild fennel – shallot oil pizza with buffalo mozzarella & Tuscan salami" appears on the Fall 2019 menu.
 
8893 said:
@Hans Sprungfeld , I would recommend eating in at Bufalina instead of taking out, at least for the first visit.

Also, be aware that they will be changing to their Fall menu soon (usually on the actual day the seasons change), so the Fichi, Zucchine, Pomodori and Melanzane will be coming off and four new pies will be coming on; and they usually don't have a "special" pie for the first week of each new seasonal menu, the thinking being that all of the new pies are "special."

On that note, I have noticed that one of the "special" pies in the weeks leading up to the new seasonal menu frequently becomes one of the new seasonal pies, so they kind of try it out for a week or so to see what the reaction is. I wouldn't be surprised if last week's special "Wild fennel – shallot oil pizza with buffalo mozzarella & Tuscan salami" appears on the Fall 2019 menu.
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Take out Neapolitan 'za just soggy mush. It needs to be piping hot. It's hard to compare bufalina to the big 3 because it's a completely different style. But they do Neapolitan VERY well down there.
 
superjohn said:
I would never tell anyone to get the sauce only at Sally's.

Haven't had the meatball at Modern but their sausage pie is the best I've ever had. It's great with cherry peppers or the Italian bomb but best as just a sausage pie, IMO.
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I’d imagine the meatball and sausage would be similarly great. The night I went to Sally’s, the cheese pizza was just a bit dry. 3 of us agreed the sauce only was surprisingly the best pie, that night anyway.
 
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