OT: Best Pizza in CT

[karstenkibbe]

Had a Belltown cheese slice. Was solid, didn't blow me away. For the style I'd still put Glenville Pizza above it. Pizza Post in cos cob I remember being up there as well but it's been years since I've been

Belltown is an incredibly dependable pizza. You know what you’re getting and they won’t disappoint. I’d still order Mario the Baker ahead of Belltown. I don’t think Glenville is what it used to be. If I’m in Greenwich, I splurge for Grigg Street. The quality of the ingredients and that unique sourdough crust set their pies apart.

 

[karstenkibbe]

Really interesting to see people say Pepe's outposts are nailing it since both Sally's & Pepe's original have been underwhelming the last few times I've gone (for instance, just last week).

We also hit Modern which was good, consistent, like I remembered it, but not my preferred like the old Sally's & Pepe's.

I think new ownership and the deaths of long time managers have had an impact on these 2 New Haven icons. We'll go to Zuppardi's next time we're in town.

New Haven friends say Ernie's is now the best but it's nearly impossible to get seated. One friend new someone there who popped us to near the front of the line and we still waited for what seemed forever. We actually left!!!

Sally’s in Stamford is good but the output has been wildly inconsistent. Lately, we’ve been hitting old-school Stamford pizzerias instead. I am curious about the Pepe’s opening here this fall, and will certainly try it out, but I’m not as excited about it opening as I was about the Sally’s outpost - mostly because I’d rather have Modern, Sally’s, Roseland and even Olde World when I head to New Haven County.

 

[huskymedic]

If in the mood for a sourdough crust and a more artisanal pie, go check out Grigg St Pizza.

If I’m in Greenwich, I splurge for Grigg Street. The quality of the ingredients and that unique sourdough crust set their pies apart.

Grigg Street had a nice write as the CT Magazine Editor’s Choice as Best Pizza Restaurant of 2022:

-> Two years ago, Matthew Watson and Jon Corbo started slinging pies in a subterranean space just off bustling Greenwich Avenue to instant fanfare. Truth is, I knew it’d be a hit when a notable chef told me, “Grigg will easily be a top 10 pizza as soon as they open the doors.”

Big statement in a state full of great pizza. But Watson and Corbo are no strangers to the industry. Both were formerly partners in the Corbo’s Deli locations and Watson is a French Culinary Institute grad. That combination as it applies to Grigg Street Pizza results in pizza that’s as delicious as it is beautiful.

Don’to call it New York style. Don’t call it New Haven style either. It’s sourdough. Grigg’s three-day leavened dough comes out light and crispy with char and dough bubbles.

And as geeky they are about their dough, they’re just as committed to quality toppings. They make their own mozzarella. The fennel sausage is ground in house. The garlic-habanero honey? Also made there. The sourdough petit baguette their stacked sandwiches come on? Of course they make that, too.

Word to the wise: this place is popping, as in, it gets slammed busy. Preordering online is the way to go almost every day to ensure you get a couple pies at a desired time, especially on Thursdays when they release specials the likes of which have been Ezzo Pepperoni with onion, basil and homemade ranch dressing; roasted onion with long hots, honey ricotta, and pecorino; and a white pie with rendered bacon béchamel, speck, roasted balsamic onions, provolone and parsley. — Andrew Dominick

griggstreetpizza.com • 203-717-1190 <-

 

[superjohn]

Grigg Street had a nice write as the CT Magazine Editor’s Choice as Best Pizza Restaurant of 2022:

-> Two years ago, Matthew Watson and Jon Corbo started slinging pies in a subterranean space just off bustling Greenwich Avenue to instant fanfare. Truth is, I knew it’d be a hit when a notable chef told me, “Grigg will easily be a top 10 pizza as soon as they open the doors.”

Big statement in a state full of great pizza. But Watson and Corbo are no strangers to the industry. Both were formerly partners in the Corbo’s Deli locations and Watson is a French Culinary Institute grad. That combination as it applies to Grigg Street Pizza results in pizza that’s as delicious as it is beautiful.

Don’to call it New York style. Don’t call it New Haven style either. It’s sourdough. Grigg’s three-day leavened dough comes out light and crispy with char and dough bubbles.

And as geeky they are about their dough, they’re just as committed to quality toppings. They make their own mozzarella. The fennel sausage is ground in house. The garlic-habanero honey? Also made there. The sourdough petit baguette their stacked sandwiches come on? Of course they make that, too.

Word to the wise: this place is popping, as in, it gets slammed busy. Preordering online is the way to go almost every day to ensure you get a couple pies at a desired time, especially on Thursdays when they release specials the likes of which have been Ezzo Pepperoni with onion, basil and homemade ranch dressing; roasted onion with long hots, honey ricotta, and pecorino; and a white pie with rendered bacon béchamel, speck, roasted balsamic onions, provolone and parsley. — Andrew Dominick

griggstreetpizza.com • 203-717-1190 <-

What's going on with their pizza menu? $20 for a plain pie which seems normal but $33 for their Thursday night special pie and $27 for a Margherita.

 

[8893]

Grigg Street had a nice write as the CT Magazine Editor’s Choice as Best Pizza Restaurant of 2022:

-> Two years ago, Matthew Watson and Jon Corbo started slinging pies in a subterranean space just off bustling Greenwich Avenue to instant fanfare. Truth is, I knew it’d be a hit when a notable chef told me, “Grigg will easily be a top 10 pizza as soon as they open the doors.”

Big statement in a state full of great pizza. But Watson and Corbo are no strangers to the industry. Both were formerly partners in the Corbo’s Deli locations and Watson is a French Culinary Institute grad. That combination as it applies to Grigg Street Pizza results in pizza that’s as delicious as it is beautiful.

Don’to call it New York style. Don’t call it New Haven style either. It’s sourdough. Grigg’s three-day leavened dough comes out light and crispy with char and dough bubbles.

And as geeky they are about their dough, they’re just as committed to quality toppings. They make their own mozzarella. The fennel sausage is ground in house. The garlic-habanero honey? Also made there. The sourdough petit baguette their stacked sandwiches come on? Of course they make that, too.

Word to the wise: this place is popping, as in, it gets slammed busy. Preordering online is the way to go almost every day to ensure you get a couple pies at a desired time, especially on Thursdays when they release specials the likes of which have been Ezzo Pepperoni with onion, basil and homemade ranch dressing; roasted onion with long hots, honey ricotta, and pecorino; and a white pie with rendered bacon béchamel, speck, roasted balsamic onions, provolone and parsley. — Andrew Dominick

griggstreetpizza.com • 203-717-1190 <-

You had me until “ranch dressing.”

 

[karstenkibbe]

What's going on with their pizza menu? $20 for a plain pie which seems normal but $33 for their Thursday night special pie and $27 for a Margherita.

What’s going on is that it’s located 20 feet off of Greenwich Avenue. They could charge $40 for a Margherita and they’d still sell out. Same thing with Flour Water Salt Bread in Darien. Insane prices. Completely price-insensitive consumers.

 

[FfldCntyFan]

Belltown is an incredibly dependable pizza. You know what you’re getting and they won’t disappoint. I’d still order Mario the Baker ahead of Belltown. I don’t think Glenville is what it used to be. If I’m in Greenwich, I splurge for Grigg Street. The quality of the ingredients and that unique sourdough crust set their pies apart.

Belltown is run by one of the sons of the original owner of Stamford Restaurant (Fairlawn, no longer around). The other son ran Stamford Restaurant and now runs Nino's in Darien.

I've known them most of my life, worked at Fairlawn pharmacy when I was in High School (a very long time ago).

Solid pie, not at the level of the NH spots but I would never think I'd need to look for something better if I was staying local.

Mario's is also very good but their parking situation is an issue. The same for John the Baker in Bull's Head (they are in laws with Luigi's on High Ridge).

 

[superjohn]

What’s going on is that it’s located 20 feet off of Greenwich Avenue. They could charge $40 for a Margherita and they’d still sell out. Same thing with Flour Water Salt Bread in Darien. Insane prices.

I've been to Greenwich many times. What I'm confused by is why is their Margherita $7 more than their cheese pie?

It's like the places in Chicago who charge the same price for thin crust as they do deep dish.

 

[8893]

I've been to Greenwich many times. What I'm confused by is why is their Margherita $7 more than their cheese pie?

It's like the places in Chicago who charge the same price for thin crust as they do deep dish.

Fresh tomatoes, basil and fresh mozz are probably more expensive than the sauce and cheese on their regular cheese pie, and it takes more effort to make.

 

[mussels]

I've been to Greenwich many times. What I'm confused by is why is their Margherita $7 more than their cheese pie?

It's like the places in Chicago who charge the same price for thin crust as they do deep dish.

Same reason as why dogs lick their balls. Because they can.

 

[pepband99]

What’s going on is that it’s located 20 feet off of Greenwich Avenue. They could charge $40 for a Margherita and they’d still sell out. Same thing with Flour Water Salt Bread in Darien. Insane prices. Completely price-insensitive consumers.

Ding ding ding.

It's a short walk from my office - maybe I'll take one for the team, and try - may ask for donations lol

 

[ClifSpliffy]

now you culinary barbarians have done it. your complete lack of balance and taste is causing problems for us, by pushing a noble cuisine to completely reject an American institution. it's your fault since most of us eat normal and know that ranch dressing, or sour cream, are not pizza ingredients, with honey, chicken feet, or cranberries similarly right out. dominos however, mistakenly offered your version of the za truth, falsely representing us, tarnishing the red-white-and blue brand, which is anti-homeland, which is anti-family, which is anti-business, which is anti-environment, which is anti-American, which is anti-nice, which is pro commie.
you have shamed The Stars and Stripes. i am mortified and stupified.

a very common chant on Italian social media lately is
'go home hawaiians and take your pineapples with you!'
https://finance.yahoo.com/news/domino-pizza-shut-down-stores-182716331.html?soc_src=social-sh&amp;soc_trk=tw&amp;tsrc=twtr
the bloomberg version specifically mentioned pineapples.

can't say that i disagree with them.

 

[ClifSpliffy]

found in the comments.
'Not enough pineapple. Italians LOVE pineapple on their pizza. Also ranch dressing is a HUGE hit there! Marinara is wasting away in their pantries!'

 

[businesslawyer]

Quattro Pazzi (now Tutti Pazzi here in Stamford) is hands down my go-to spot for Italian and Pizza.

Interesting.. Quattro Pazzi in Fairfield became our go to spot for takeout in Fairfield during the pandemic, before we would eat in a restaurant, but it never occurred to me to try their pizza. Pizza is from Pepe’s or Colony. I will have to try their pizza now.

 

[huskymedic]

Backdoor entrance

 

[MTBingNinja]

Ding ding ding.

It's a short walk from my office - maybe I'll take one for the team, and try - may ask for donations lol

 

[huskymedic]

Atticus Market Pizza:

Flying Starter

 

[Improviser]

Atticus Market Pizza:

Flying Starter

This article whets my appetite for trying their pizza. Sounds like it defines home made or freshly made. Prepping ingredients days before seems to be nailing it.

I have tried their avocado toast which is outstanding! A lot better than another local establishment that makes it.

 

[8893]

This article whets my appetite for trying their pizza. Sounds like it defines home made or freshly made. Prepping ingredients days before seems to be nailing it.

I have tried their avocado toast which is outstanding! A lot better than another local establishment that makes it.

Their avocado toast is great.

Their pizza is even better imo.

I don't love their chicken salad because it's made with chipotle mayo and I'm not always in the mood for that. I like a more basic chicken salad (like P&M's, for example). And for all their sandwiches I think there is too much bread relative to the meat/chicken, etc. Their bread is obviously great, but I just can't eat that much of it. In general I think P&M's sandwiches are better.

 

[8893]

Atticus Market Pizza:

Flying Starter

I am solo for dinner tonight so decided to grab a pie from Atticus market. Eating it as I type. Heirloom tomato with garlic, Stracciatella cheese, basil, heirloom tomatoes and slow roasted cherry tomatoes and pecorino. Amazing. And the crust may be my favorite part.

 

[Balker]

I am solo for dinner tonight so decided to grab a pie from Atticus market. Eating it as I type. Heirloom tomato with garlic, Stracciatella cheese, basil, heirloom tomatoes and slow roasted cherry tomatoes and pecorino. Amazing. And the crust may be my favorite part.

Heirloom tomatoes just hit different. Bufalina had it as the special again the other week, I swear I could eat three pies myself.

 

[WrenchFan69]

I am solo for dinner tonight so decided to grab a pie from Atticus market. Eating it as I type. Heirloom tomato with garlic, Stracciatella cheese, basil, heirloom tomatoes and slow roasted cherry tomatoes and pecorino. Amazing. And the crust may be my favorite part.

They take their dough incredibly seriously at Atticus. Love to see it

 

[8893]

They take their dough incredibly seriously at Atticus. Love to see it

Their crust is slightly thicker than I prefer, but it's so damned tasty that I don't mind one bit. Salt is definitely part of it, as is the sourdough base, but there is also a sweetness to it. Very interesting.

As a further testament to how good it is, I had both the Bufalina house-made chili oil and Mike's Hot Honey at the ready, as I frequently save crusts to the end and then use one or the other to dip them in and finish them off. I didn't save a single crust to the end last night and never used a drop of either.

 

[Durks07]

What’s going on is that it’s located 20 feet off of Greenwich Avenue. They could charge $40 for a Margherita and they’d still sell out. Same thing with Flour Water Salt Bread in Darien. Insane prices. Completely price-insensitive consumers.

But is the pizza actually that good?

 

[karstenkibbe]

But is the pizza actually that good?

My previous post that same day would indicate that it is.