pepband99
Resident TV nerd
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- Aug 26, 2011
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284 pages, and counting, and i dont think one positive word for any place in RI.View attachment 88945
i believe this is correct, lot of haters though
Too big.
284 pages, and counting, and i dont think one positive word for any place in RI.View attachment 88945
i believe this is correct, lot of haters though
Brewport is a New Haven “BAR” clone and quite good.Luigi's, Testo's and Brewport all worth trying in Bpt/Ffld.
Testo's Pizza is where the old Three Corners was. That's what I was referring to. I don't think Testo's on Madison Ave(which you are referring to) even served pizza, did they?Brewport is a New Haven “BAR” clone and quite good.
Testos is gone. Apartments going up there with controversy.
I wouldn't say it's absolute. Buffalo has a huge Italian population. But the pizza they make is poots (to use an Italian term). Heck, the most well known pizza maker up here (La Nova) is "connected." Their pizza is... forgettable and I don't mean fagehttaboutit.I mean any area with enough Italians is gonna have pizza. And that’s pretty much what you see along that belt, probably the highest concentration of Italians
i don’t get the idiots reasoning, i think pizzata is ok. i’m not driving from ny for itBedia and Pizzata also make a good pie.
sorry, thought you were quoting portnoyi don’t get the idiots reasoning, i think pizzata is ok. i’m not driving from ny for it
Frank Pepe’s in Warwick is pretty good pepband!
All kidding aside I’m not going to look back but I think I may have mentioned Uncle Tony’s in Warwick. It’s a chain but I buy for one my branches there on occasion and they choose UT’s. It’s a little thick but tasty. Sauce is solid, crust is as well and no one cooks those little curled pepperonis to perfection any better than them. Also Pasquale's at the South County Commons in Naragansett is a nice pie for the area.
I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.Went to Sallys last w/e for take-out at noon. Driving thru on I-95 on way back to NJ, so only way to order take-out is o/l. - no phone ordering, and 1+ hour wait if in person. So managed to get cellphone to connect. Ordered, but received conflicting advice on whether it was successful.
Arrived to find they had no idea about me. "We have continuing issues w o/l order"! So I had to wait 1.5 hrs! Drove around Yale, etc. When I got the pizza, it tasted like cheep tomato paste. Ug.
Going to MOdern (or Pepe) from now on.
You are correct. I have heard from multiple people in the industry that Sally's uses 7/11 ground tomatoes.I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.
i had pizzata delivered and prefer it room temp, not impressed. my scale is room temperatureBedia and Pizzata also make a good pie.
I have zero issue with Stanislaus 7/11. I’m more concerned about the finished product. I’ve made it known here that the Stamford Sally’s has a QC issue. A great pie one day. A mediocre pie another day. My expectations have been tempered re the Stamford Pepe’s opening this fall. If I want apizza, I’d rather just drive to Roseland or Modern than buy what is largely a knockoff locally. I’ve mostly returned to local bar pie or NY style local institutions after the novelty of having Sally’s has worn off.I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.
modern all day for me…it’s all burnt to rest of the world anywayI must be the only person who can't stand sally's pizza.
One of the best I’ve ever had was at Tony’s in SF.It’s crazy how much New Haven style has spread in the last five to ten years. Totally random coincidences, the last two places I traveled both had New Haven style pizzerias. First I saw a place a few weeks ago in Palo Alto that was fully New Haven Style. And now I’m in Ireland if all places, and I find this place is making New Haven style pies in Belfast.
New Haven still gets blank stares for the most part, but the hard core pizza enthusiasts are definitely spreading the gospel of Frank Pepe further and further now.
I hate to admit it, but most of Brewport's pies taste better than Bar's, as if they pay more attention to the pies they pump out more consistently. Bar's cheese pizza is still as good as any though.Brewport is a New Haven “BAR” clone and quite good.
Testos is gone. Apartments going up there with controversy.
Just came across this article about a new place in Brooklyn claiming to be the "only dedicated New Haven-style pizzeria in the city."It’s crazy how much New Haven style has spread in the last five to ten years. Totally random coincidences, the last two places I traveled both had New Haven style pizzerias. First I saw a place a few weeks ago in Palo Alto that was fully New Haven Style. And now I’m in Ireland if all places, and I find this place is making New Haven style pies in Belfast.
Basic and URBN in SD (they’re owned by the same people) don’t advertise as such but they’re the only New Haven style spot I know of in the whole county. Kinda surprises me.Just came across this article about a new place in Brooklyn claiming to be the "only dedicated New Haven-style pizzeria in the city."
Went to the one across from Petco Park a number of years ago. It was very good, best I'd had in SoCal, but dough was on drier side, so the whole product was a bit stiffer than a Wooster St. pizza.Basic and URBN in SD (they’re owned by the same people) don’t advertise as such but they’re the only New Haven style spot I know of in the whole county. Kinda surprises me.