OT: Best Pizza in CT

[David 76]

Nothing more can be said about pizza.

 

[Husky25]

Nothing more can be said about pizza.

A collective Boneyard, "Hold my beer," would go nicely right about here.

 

[Milo65]

Got my first Garden Special (& 1st Tuesday pie) at Sally's last night. Thanks @8893 for the heads up.

My post-Labor Day pizza tour is nearly wrapped up, and I can definitely say that in the 6-week period, my 2 pies from Sally's were better than the 3 from Modern, as well as the 1 from Pepe's.

The order, for this time period alone is:

Sally's
Buffalina
Zeneli's
One6Three
Modern
Next Door
Pepe's
Blind Pig
ReBAR
Artichoke Basille's

I would recommend ALL except Artichoke, and accept partial responsibility on the wording of my Modern & Pepe's orders.

In the case of initial visits to Zeneli's, Blind Pig, and ReBAR, my recon stuck to Margherita for calibration purposes. On subsequent visits, I'll explore toppings & location-specific specials. In the case of Buffalina, I added sausage my first time, as per 8893's recommendation, and did a lot of, "What's that?" asking as pies came out of the oven.

I'm imagining a red pie from Pepe's (had a too crispy "well done" white clam last week; a couple trips to Zuppardi's (sausage, then clam); and then a circle back to my local goto pair Ernie's & Grimaldi's as daylight shortens, and basketball season commences.

I don't know if you checked out Roseland or Da Legna yet. They are also very good. I also enjoyed Kitchen Zinc, but it's not New Haven Style, more of a Napoli-European style pizza.

 

[Hans Sprungfeld]

I don't know if you checked out Roseland or Da Legna yet. They are also very good. I also enjoyed Kitchen Zinc, but it's not New Haven Style, more of a Napoli-European style pizza.

Yes, I've been to all 3, and like Roseland the best of them. It's a field trip of sorts, and my next meal in Derby will be taking a friend for wings at Dew Drop Inn.

With Modern, One6Three, and Next Door, nearby, DaLegna gets crowded out, and Zeneli's, Buffalina, even Blind Pig do a more 'pillow-y' crust better, but I can see it as a creative dining option with the right company. Like Zinc, they've got thoughtful combinations, but not necessarily my style.

Zinc, to me, is about creative flavor mixes, and features many that just don't appeal to my palate. Add in greater parking difficulty, and I'll opt elsewhere, and prefer BAR when downtown (though my last time at BAR stunned me because I didn't like it at all, and would not do takeout again from there). Weirdly the last time at Zinc, three tries still didn't produce clean plates or flatware. Definitely a dishwasher issue, which was noted & communicated by a party of 7,and I wasn't the lead.

 

[mauconnfan]

First and Last still not getting the love it deserves smh

Too inconsistent but one of the best red sauces available, especially in Plainville which is easily the best of the bunch. Thinner more New Haven than the others who are a bit doughy in comparison. Have to admit haven't been to the original in a while.

On this topic it was my 60th yesterday and my son was working near New Haven bought pizzas at each Modern, Sally's, Pepe's, Zuppardi's, Little Rendezvous and brought them home for me/us LOL had them pie cut 12 pieces in each for 60 pieces of pizza. Problem is can't freeze them all so it's a pizza party this week. Love the idea but oh boy pass the Pepto!

 

[Guapo]

Too inconsistent but one of the best red sauces available, especially in Plainville which is easily the best of the bunch. Thinner more New Haven than the others who are a bit doughy in comparison. Have to admit haven't been to the original in a while.

On this topic it was my 60th yesterday and my son was working near New Haven bought pizzas at each Modern, Sally's, Pepe's, Zuppardi's, Little Rendezvous and brought them home for me/us LOL had them pie cut 12 pieces in each for 60 pieces of pizza. Problem is can't freeze them all so it's a pizza party this week. Love the idea but oh boy pass the Pepto!

I don’t acknowledge the existence of the locations outside of Hartford

 

[8893]

In the case of Buffalina, I added sausage my first time, as per 8893's recommendation, and did a lot of, "What's that?" asking as pies came out of the oven.

I’m glad it was to your liking but if I made a Bufalina meat recommendation I think it would have been speck, which, because of them, is now one of my favorite things on the planet—especially on a pizza. IIRC there is another Bufalina regular here who posted a few pages upthread and his usual is the Margherita with sausage (and extra basil I think).

As for Sally’s, did they hold the onions on your Garden Pie?

 

[Hans Sprungfeld]

I’m glad it was to your liking but if I made a Bufalina meat recommendation I think it would have been speck, which, because of them, is now one of my favorite things on the planet—especially on a pizza. IIRC there is another Bufalina regular here who posted a few pages upthread and his usual is the Margherita with sausage (and extra basil I think).

As for Sally’s, did they hold the onions on your Garden Pie?

Now that I think further, I violated your wise counsel and split half bacon & half sausage, to no apparent negative effect, and I liked both.

As to speck, which you did tout, 3 decades ago, I made a pledge, "No new animals, no new parts" in response to some readings about vegetarianism. Along the way, I broadened it to include no new cured meats. The idea was, "Meat's not good for me, but I'm not going to give up what I like. But I won't add any more." Speck would fit that. Probably costs me some taste pleasure, but I don't miss what I don't know.

Yes, I held the onions on the Garden, asked for garlic instead (thinking you'd suggested that), and was told they couldn't do the "substitution." I thought that was odd, but didn't push it, because I'd just gotten the green light to be the last pie to be made for the night.

In addition to the 7 days a week and lunch opening, isn't the 9:30 close a half hour later? That's what made last night possible.

Finally, the men's room seems to have an 'upgraded' window treatment...a hanging fabric slab. The double entry door remains. I'll give it an overall "not as bad" rating.

I would neve have ordered the GS w/o your recommendation. It's quite good.

 

[HuskyHawk]

A collective Boneyard, "Hold my beer," would go nicely right about here.

I'll bite. Based on all the expansion and new openings, is New England (and NY I suppose) doing for pizza what we did for craft IPA? Is our superior version likely to follow a similar path and become the dominant force in the pizza world? Many will copy, many will fail, some will succeed.

I'm aware of a self proclaimed "New Haven Style" pizza place in Austin. Is "New Haven Style" the new "New England Style" (as applied to IPA)?

 

[Hans Sprungfeld]

Hard to believe that this thread is over 8 years old.

Well, this iteration of The Boneyard is only a couple months older than that. I can't recall if the subject came up on one or more predecessors, but it wouldn't surprise me.

 

[8893]

I'll bite. Based on all the expansion and new openings, is New England (and NY I suppose) doing for pizza what we did for craft IPA? Is our superior version likely to follow a similar path and become the dominant force in the pizza world? Many will copy, many will fail, some will succeed.

I'm aware of a self proclaimed "New Haven Style" pizza place in Austin. Is "New Haven Style" the new "New England Style" (as applied to IPA)?

Interesting thought, but it's been a loooong time in the making and not so much a faddish thing; and Connecticut would be the only New England state involved. New York and New Jersey are close enough in style and quality that you are basically talking about the Pizza Belt. Except you definitely don't include RI; and I don't include Philly, either.

ETA:

Here's a New Haven-style pizza place that's been in Chicago for more than a decade now; New Haven guy started it:

Piece

 

[huskyrob1]

Too inconsistent but one of the best red sauces available, especially in Plainville which is easily the best of the bunch. Thinner more New Haven than the others who are a bit doughy in comparison. Have to admit haven't been to the original in a while.

On this topic it was my 60th yesterday and my son was working near New Haven bought pizzas at each Modern, Sally's, Pepe's, Zuppardi's, Little Rendezvous and brought them home for me/us LOL had them pie cut 12 pieces in each for 60 pieces of pizza. Problem is can't freeze them all so it's a pizza party this week. Love the idea but oh boy pass the Pepto!

Which pizza box was empty first????

 

[mauconnfan]

Which pizza box was empty first????

Modern lol but Sally’s soon

 

[shizzle787]

Julian's in Westport has a great mashed potato and bacon pie.

 

[elmcityboy]

i went to a fundraiser event tonight that featured pizza from three of the big east rock spots -- modern, da legna, and next door (has that place been mentioned on here? pretty solid.) no surprise, but modern smokes the other two.

i have also been spending a lot of time in new york lately for work. i'm consistently disappointed in the famous pizza places down there. a lifetime spent in new haven county (less 4 years at storrs) has completely spoiled me. new haven has the best pizza in the us, and it's not even really close.

 

[HooperScooper]

i have also been spending a lot of time in new york lately for work. i'm consistently disappointed in the famous pizza places down there. a lifetime spent in new haven county (less 4 years at storrs) has completely spoiled me. new haven has the best pizza in the us, and it's not even really close.

Get out to Brooklyn. Much better than Manhattan. Di Fara, Lucali, F&F, L&B Spumoni Gardens (which I wasn't crazy about but lots of people say it's great), etc.

 

[j66kicker]

I'll bite. Based on all the expansion and new openings, is New England (and NY I suppose) doing for pizza what we did for craft IPA? Is our superior version likely to follow a similar path and become the dominant force in the pizza world? Many will copy, many will fail, some will succeed.

I'm aware of a self proclaimed "New Haven Style" pizza place in Austin. Is "New Haven Style" the new "New England Style" (as applied to IPA)?

In grad school I researched and wrote a business plan to open a pizza restaurant in Avon. What I learned is that, regardless of whether I was a CT pizza snob (I mean connoisseur), there aren’t enough of us to support that many great pizza joints. The rank and file pizza consumers - including in the more affluent neighborhoods - are just interested in price and delivery, and have no appreciation of true pizza quality.

 

[Huskybass]

i went to a fundraiser event tonight that featured pizza from three of the big east rock spots -- modern, da legna, and next door (has that place been mentioned on here? pretty solid.) no surprise, but modern smokes the other two.

i have also been spending a lot of time in new york lately for work. i'm consistently disappointed in the famous pizza places down there. a lifetime spent in new haven county (less 4 years at storrs) has completely spoiled me. new haven has the best pizza in the us, and it's not even really close.

New York pizza doesn't compare to New Haven pizza. New Haven pizza is an unbelievable treat. I live in Glastonbury and get down to New Haven as often as the schedule permits, it's truly worth the ride.

 

[Mazhude]

Interesting thought, but it's been a loooong time in the making and not so much a faddish thing; and Connecticut would be the only New England state involved. New York and New Jersey are close enough in style and quality that you are basically talking about the Pizza Belt. Except you definitely don't include RI; and I don't include Philly, either.

ETA:

Here's a New Haven-style pizza place that's been in Chicago for more than a decade now; New Haven guy started it:

Piece

Piece was started by the Jacobs brothers, who were friends with the Consiglios (Sally's) and who also brought NY Style bagels to the Windy City (Jacobs Brothers Bagels). Piece also brews its own beers, which is a plus. They also are of an age that they played Ultimate in New Haven with the founders of Ashleys Ice Cream... so some serious New Haven cred there...

 

[Balker]

I’m glad it was to your liking but if I made a Bufalina meat recommendation I think it would have been speck, which, because of them, is now one of my favorite things on the planet—especially on a pizza. IIRC there is another Bufalina regular here who posted a few pages upthread and his usual is the Margherita with sausage (and extra basil I think).

Oh yeah that's my sausage and extra basil thing. It's my baseline pizza test. Bufalina won't put basil on the Margherita if you add sausage unless you ask, so that part of the request is required.

 

[Balker]

i have also been spending a lot of time in new york lately for work. i'm consistently disappointed in the famous pizza places down there. a lifetime spent in new haven county (less 4 years at storrs) has completely spoiled me. new haven has the best pizza in the us, and it's not even really close.

I've never been thrilled with any of the "big" NYC pizza places. I have found a lot of amazing places in NYC that are great though, but none of them are NY style, it just isn't for me. Rubirosa is the closest thing to a NY style pizza that I really enjoy.

My favorite pizza in NYC right now San Matteo, on the UES: sanmatteo_panuozzo | Pizza Espresso Bar It's similar to the new place, Zeneli, in New Haven, Neopolitan style, small shop, intimate. But it has more charm and a less flawed crust.

 

[Hans Sprungfeld]

Get out to Brooklyn. Much better than Manhattan. Di Fara, Lucali, F&F, L&B Spumoni Gardens (which I wasn't crazy about but lots of people say it's great), etc.

Yes, Brooklyn better than Manhattan.
Roberta's, Grimaldi's, Totonno's also quite good...and I still like New Haven more.

 

[Hans Sprungfeld]

Oh yeah that's my sausage and extra basil thing. It's my baseline pizza test. Bufalina won't put basil on the Margherita if you add sausage unless you ask, so that part of the request is required.

Most interesting. I thought they forgotten the basil, and I chose against speaking up.

 

[Hans Sprungfeld]

Piece was started by the Jacobs brothers, who were friends with the Consiglios (Sally's) and who also brought NY Style bagels to the Windy City (Jacobs Brothers Bagels). Piece also brews its own beers, which is a plus. They also are of an age that they played Ultimate in New Haven with the founders of Ashleys Ice Cream... so some serious New Haven cred there...

Went to the original Ashley's on College Street, possibly on its opening day (78? 79?), and learned from the owner (Phil Carlin if memory serves) that the place was named for Ashley whippet, a noted Frisbee dog. I gave him a 1776-1976 Bicentennial commemorative (non-)Frisbee flying disk for the wall display when I next returned.

 

[Ewekon]

New Haven top dog. (see what I did there?)

I do like John's in The Village for NY style.