I’m in Stamford and have visited about eight times. The output has been seriously uneven. I’ve had pies that were spectacularly close to the Wooster Street versions, solid pies were delicious but a step below the original, and one pie that had me wishing I’d stayed away from downtown and picked up from Mario the Baker or Belltown Pizzeria instead.
Yorkside Pizza in New Haven would sell pizza like that. I was there to play Donkey Kong and Dugger in the basement.
Place was the best pre-Toads. Saw some Ramones eating their once pre show.
Used to be a place in Madison, Village Pizza, that cut it into squares. They had a fire that forced them to close, bringing Grand Apizza to town eventually and sparing the children of Madison from Greek pizza squares at birthday parties from then on.
Yorkside before and Educated Burger after Toads.
Man, now remembering fondly, eating Yorkside Pizza slices out on York Street, with the members of Third World back around 1987. Good times.
Demery's
I went back in July. It's not an "old school" pizza experience. You order on a flat screen, there's no real pizza smell to the place, it's a modern industrial space, and the pizza, while better than your average mom & pop, didn't shine like the original. Bit of a let down, IMO.
Interesting. I didn't think a wedge cut could support the weight. I haven't been to Hope St in about a decade, and Post Corner for probably 30 years, but IIRC both did exclusively square cuts back in the day, at least on large pizzas (I was always with a group).
I need to go to Captain's or Beverly for lunch tomorrow.
FYI……if you join Pepe’s.com they give away $10 off coupons left and right.
It doesn’t! Even on a small with broccoli and olives at Post Corner, I have to tilt the slice back towards my wrist. Otherwise, everything (including the cheese) slides off!
No but I had it from their Fairfield location a couple weeks ago and it was subpar. I would not waste my pizza night on it again.
I did too, and felt the same way. It was take out, so I will give it another shot for sit down.
I actually admire you for spending the money on a warming bag by IMO the pizza is going to steam regardless. I rarely get takeout pizza anymore - preferring to go to whichever place and dine-in instead. That being said, the BEST way to enjoy take out pizza is to actually prop the box open for your ride home so the steam escapes. Have someone at your house preheat the oven to 450 and when you get home, throw a few slices at a time on a well used cookie sheet or baking tray for just a few minutes. It gets nice and hot and remains as crispy as when it first came out of the oven at the pizzeria!
Actually it’s a rigid heated warming bag (plugs into the cigarette lighter) heats from the bottom and lets the steam escape through a small mesh in the top. It’s amazing what $90 will get you nowadays. Thanks for the admiration.
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
The Best Way to Reheat Pizza
As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.www.thekitchn.com
I find the oven thing too time consuming and wasteful of foil, but it works. I'm a convert to the cast iron plus water & lid method.
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
The Best Way to Reheat Pizza
As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.
I find the oven thing too time consuming and wasteful of foil, but it works. I'm a convert to the cast iron plus water & lid method.