OT: Best Pizza in CT
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Dove
Who wouldn't want to be me?
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@karstenkibbe , nice manicure.
dvegas
Duck Fuke
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Emmy Squared out of Brooklyn is soft opening this weekend in Westport, Bedford Square (the old YMCA at the intersection of Post Road East, Main Street & Church Lane). Its supposed to be famous for Detroit style and their burger, but at a $30 price point I'm a healthy sceptic, although I'm sure the scenesters in Whiteport will be all in
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looks like CT is well represented.
storrsroars
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What's he going to do, order a bunch of pizzas and reheat 'em?looks like CT is well represented.
Surprised old man Santillo and Dom DiFara agreed to be part of this.
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i don’t get how the fancy ovens get to coney island.
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storrsroars
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I do recall that now that you mention it.
Wouldn't surprise me if in his will he requested to be made into sausage so he'd still be involved in making pies.
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I was reading an article about the best new pizza places in LA recently and there is a place purporting to sell "Pittsburgh-style pizza." How would you describe it?
storrsroars
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Ick. The typical Pittsburgh pizza is a provoline/mozz blend atop a sweet sauce and a usually undercooked medium thick crust, no char. Cheese is the thing here, sauce is second, and few places make a decent crust. It's not good.
I'm wondering if they mean "Ohio Valley Style" which is that ludicrous Grandma-style pie which is baked with just sauce and maybe some parm/romano mixed in, then cold toppings are added, supposedly to melt into the pizza. IMO, it's an abomination, but it's got a number of places offering the thing out in the Pittsburgh/Youngstown/Stubenville triangle.
Or maybe they put french fries on top.
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Yeah I don't know what this place is going for then because it seems like none of those things.
Gorilla Pies | Best Pizza in Valley Village | Chef Ben Osher
GORILLA PIES are the dough babies born from the mind of Chef Benjamin Osher. We’re a Pittsburgh-style pizzeria with a California soul.
Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
storrsroars
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Looking at the photos (and the cheese seems yellow?) those look nothing like anything served around here that's not a brick oven. Mozz/provolone blend is all over the Rust Belt/Midwest, not just Pittsburgh. The chef isn't even from here. No idea why they'd market their pizzas like that.Yeah I don't know what this place is going for then because it seems like none of those things.
Gorilla Pies | Best Pizza in Valley Village | Chef Ben Osher
GORILLA PIES are the dough babies born from the mind of Chef Benjamin Osher. We’re a Pittsburgh-style pizzeria with a California soul.gorillapies.com
Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
I know it's LA, but $19 for a meatball sub? Sheesh.
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Same, went there for the first time a few weeks ago and it was really good. Just surprised that they picked that location with Rossini's being so close by.
Rossini’s is terrific. I always order extra sauce. Their sauce might be the best I’ve had. It would be interesting for folks to comment on best toppings, best crust, best sauce, etc. Imagine if you can mix and match the best of all of those?
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The best pizza in CT ranked, according to Dave Portnoy of Barstool Sports
The owner of Barstool Sports has ranked New Haven's Pepe's, Sally's and Modern, as well as other pizzerias throughout CT, among the best in the U.S.
boba
Somewhere around Barstow
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Washington Post Gift link:
Agree on the NYC choices. Tony's (north Beach) and Vico Cavone (Castro) in Ess not listed.
Agree on the NYC choices. Tony's (north Beach) and Vico Cavone (Castro) in Ess not listed.
Mazhude
"Bark, Bark!"
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Having lived in Brooklyn for a number of years, I'm partial to De Fara's if I can't get New Haven ahbeetz.