OT: Best Pizza in CT

[methodology]

Do you know if they brine it?

Best pork chop I ever had was at Adolfo's on Frenchmen in New Orleans. Double cut and grilled, but so moist, tender and tasty that it blew us away. We asked how they do it and they said the secret was brining it.

Not sure but it's super moist I've eaten it 3 times in past week. If I hadn't been involved in tasting of the entire menu its something I would have never ordered

 

[8893]

Love Adolfo's.

Our standard order there is one of us gets whatever fish is freshest, with Ocean Sauce; and the other gets whatever the grilled meat special is.

And Oysters Pernod app.

 

[8893]

If I hadn't been involved in tasting of the entire menu its something I would have never ordered

How is the smoked salmon pizza?

I'm more liberal than most in terms of what I'll have or put on a pizza, but I've never seen that before. With the ricotta I'm wondering if it's more of a bagels, lox and cream cheese type of thing they're going for with that one.

Love the Sophia pic on their homepage.

 

[Chin Diesel]

a) gravy

+ a bunch of cheese curds.

Poutine is a godsend. The old dumpy poutine shacks in Quebec City and Montreal are where I want my ashes buried when I die (probably from a heart attack watching basketball).

Any poutine fans in the pizza thread?

Absolutely. But the curds gotta be legit. If they're throwing frozen cheese curds on there, fuggetaboutit. And you definitely need a fry closer in size to steak fries than shoe string fries to hold on to some of the gravy and the cheese. Not sure if I've ever had krinkle cut fried with curds.

 

[methodology]

How is the smoked salmon pizza?

I'm more liberal than most in terms of what I'll have or put on a pizza, but I've never seen that before. With the ricotta I'm wondering if it's more of a bagels, lox and cream cheese type of thing they're going for with that one.

Love the Sophia pic on their homepage

.

I’m not a salmon fan at all and I eat it. The salmon is put on after the pizza is removed from the oven

here’s the mozz I got tonight

they have a lot of great pictures in the place

 

[8893]

I’m not a salmon fan at all and I eat it. The salmon is put on after the pizza is removed from the oven

here’s the mozz I got tonight

they have a lot of great pictures in the place

That pie looks great!

Pizza, a Love Story started streaming on Prime tonight. Just watched it. Excellent.

Had Grand Apizza Madison tonight. Two of the best we’ve had from them. Better than the Zupp’s pies we got a few weeks ago.

 

[Huskybass]

That pie looks great!

Pizza, a Love Story started streaming on Prime tonight. Just watched it. Excellent.

Had Grand Apizza Madison tonight. Two of the best we’ve had from them. Better than the Zupp’s pies we got a few weeks ago.

I was at Grand in Madison on Thursday with the head Pizza Gavone. Very good, certainly in the conversation with places like Zupp's and Mike's. Olde World thrilled me last week though. I'm still thinking about that one.

 

[dvegas]

Pizza, a Love Story started streaming on Prime tonight. Just watched it. Excellent.

I have a cousin who gets an Oscar vote. I forwarded the link for the film to him. Already jonesing for the sequel

 

[8893]

I was at Grand in Madison on Thursday with the head Pizza Gavone. Very good, certainly in the conversation with places like Zupp's and Mike's. Olde World thrilled me last week though. I'm still thinking about that one.

I don‘t know if you’ve watched the film yet, but one of the things they address is the “it’s in the water” theory. I’m still undecided on that, but I am definitely sold on the differences in humidity, oven and pizzaiolio.

We’ve been having so much great apizza from all the best places over the past ten months now that I can say with certainty that each one of them varies from night to night. None of them will ever be anything less than very good, but they will sometimes be excellent and sometimes not quite, for one reason or another.

In terms of consistency of excellence, Bufalina seems to have the best control imo, because all of their pies are smalls, which are much easier to make consistent; and Matt makes 99% of the pies, always in the same oven, which he obviously knows very well.

I’ll have to get back to Olde World. Maybe next office lunch.

 

[husky429]

I don‘t know if you’ve watched the film yet, but one of the things they address is the “it’s in the water” theory. I’m still undecided on that, but I am definitely sold on the differences in humidity, oven and pizzaiolio.

We’ve been having so much great apizza from all the best places over the past ten months now that I can say with certainty that each one of them varies from night to night. None of them will ever be anything less than very good, but they will sometimes be excellent and sometimes not quite, for one reason or another.

In terms of consistency of excellence, Bufalina seems to have the best control imo, because all of their pies are smalls, which are much easier to make consistent; and Matt makes 99% of the pies, always in the same oven, which he obviously knows very well.

I’ll have to get back to Olde World. Maybe next office lunch.

I was actually thinking the opposite, funny. The last of my Bufalina pies had the bejeezus burned out of the bottom. Not quite sure why the bricks were so hot.

 

[Ewekon]

That pie looks great!

Pizza, a Love Story started streaming on Prime tonight. Just watched it. Excellent.

Had Grand Apizza Madison tonight. Two of the best we’ve had from them. Better than the Zupp’s pies we got a few weeks ago.

We are truly blessed.

 

[Dream Jobbed 2.0]

FROM DRUNKEN 2AM CREATIONS IN YOUR DORM TO A RESTAURANT NEAR YOU

 

[8893]

FROM DRUNKEN 2AM CREATIONS IN YOUR DORM TO A RESTAURANT NEAR YOU

No.

 

[imno1]

FROM DRUNKEN 2AM CREATIONS IN YOUR DORM TO A RESTAURANT NEAR YOU

More like spaghetti No's. I'd expect an option like this at Chucky Cheese

 

[ColchVEGAS]

Just opened? Only a few pics online so far, but certainly looks promising. Wood fired?

Coal and Daisies is probably the best pizza in Branford but wouldn’t be too tough to top.

Been awhile since I lived in that area, about 10 years, but has Marco's fallen off? They used to turn out good pizza on a consistent basis.

 

[temery]

No.

nOOOOOOO

 

[formerlurker]

 

[Dream Jobbed 2.0]

There was a place in Danbury where I used to be able to get a slice of pizza with baked ziti on top. The spaghettios is likely not as good.

 

[DarthGrumpy]

There was a place in Danbury where I used to be able to get a slice of pizza with baked ziti on top. The spaghettios is likely not as good.

The local shops here in North Jersey always have slices with bake ziti, chicken parm, and the basics available. I actually liked the chicken parm slice that's offered at Basil's in Hoboken years ago. Soaks-up the booze while I'm waiting for the train ride back to the 'burbs after a night out on the city with friends.

 

[TXHuskyFan]

I remember people calling it za in the late 80s in central PA, so it’s definitely not a “new” thing. I have called it pie my whole life.

I was just reminded that one of the pizza places in town in central PA was commonly referred to as “Zas”. It was really named Casa de Pizza which makes no sense in its own right, but everyone just referred to it as Zas. The pizza was terrible but not much worse than the other 2 places in town, or 3 if you include Puzza Hut.

 

[I Bleed Blue]

There was a place in Danbury where I used to be able to get a slice of pizza with baked ziti on top. The spaghettios is likely not as good.

I’m a fan of penne vodka pizza every now and then. Heavy but quite good.

 

[UConnStats]

I’m a fan of penne vodka pizza every now and then. Heavy but quite good.

Good drunk food in the city for sure. Miss me with the spaghettios though

 

[gtcam]

is that you giving the secret ChiefOO password?

 

[August_West]

In terms of consistency of excellence, Bufalina seems to have the best control imo, because all of their pies are smalls, which are much easier to make consistent;

 

[formerlurker]

There was a place in Danbury where I used to be able to get a slice of pizza with baked ziti on top. The spaghettios is likely not as good.

Nico's?

 

[dvegas]

Guessing the one expected to open in SoNo wont now?

Article in the Norwalk Hour yesterday says Sallys at SoNo Collection is "upcoming.."

 

[Balker]

Been awhile since I lived in that area, about 10 years, but has Marco's fallen off? They used to turn out good pizza on a consistent basis.

I’ve never been to Marco’s. But judging off the photos available on Yelp it doesn’t look like it would be a good fit for me. One of my pet peeves is selling a white, fresh tomato pie and calling it margherita.

 

[8893]

Been awhile since I lived in that area, about 10 years, but has Marco's fallen off? They used to turn out good pizza on a consistent basis.

I’ve never been to Marco’s. But judging off the photos available on Yelp it doesn’t look like it would be a good fit for me. One of my pet peeves is selling a white, fresh tomato pie and calling it margherita.

Marco’s is solid. @David 76 turned me on to them and I have been back a couple times since. Not as good as the holy trinity of New Haven or the best of the rest like Grand, Zupp’s, Olde World, etc., but solidly in the next level after that imo.

 

[Hey Adrien!]

Just got home from the Norwalk Stop & Shop closest to the Merritt and snapped this pic.

If anyone on the Boneyard can verify that this is their car, I'll buy you a pizza.

 

[Ratso]

ASSMAN