OT: - Best Pizza in CT | Page 308 | The Boneyard

OT: Best Pizza in CT

Fishy said:
Had a boat in Clinton for 25 years and a kid who has been in New London for four years.

I can school you on the town and the traffic seven days a week if you’d like.
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I lived in New London as well, but thanks for the offer!
 
Fishy said:
Had a boat in Clinton for 25 years and a kid who has been in New London for four years.

I can school you on the town and the traffic seven days a week if you’d like.
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Your daughter graduated already? Geeze seems like yesterday you posted asking about the school because she was choosing between a few schools. Time flies.
 
Depending what they're looking for, Clinton also has a winery, Chamaurd (sp?), that offers a relaxing setting, good food, and...well...Connecticut wine.
 
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HooperScooper said:
Your daughter graduated already? Geeze seems like yesterday you posted asking about the school because she was choosing between a few schools. Time flies.
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Actually, no, but she’ll be a senior there next year. It’s crazy.

She’s actually been studying and working for a consulting company in Tbilisi, Georgia since January, so she made up for the convenience of going to school right near where we had a boat by studying abroad 6,000 miles away.

Related note - she says the pizza there is amazing.
 
Met the head chef for Sallies today, great conversation, great guy. Never knew such a position existed.
 
HuskyNan said:
I live in Florida aka Pizza Hell. You can’t believe what they sell as “NY (or Northeast) Style” pizza here. The Buffalo chicken pizza is baked chicken on top of a gluey crust with barbecue sauce instead of red sauce. Every single pizza I’ve had here is undercooked. Ick.
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Didn’t seem to catch on here in Philly.

Saw this a while back on a bike ride and was like “what the ..”, “who the heck would…” “what the heck even is….”

Turns out I wasn’t the only one intrigued, and the internet has the answers. Found an old article by one of the original employees who recounted that when the owner started the place, the big rage at the time in restraurant names was “_____ style”(home style, family style, Greek Style etc) so the guy decided on Florida style because he thought of Florida as kind of exotic and desirable.

He did have a unique take on pizza though, as he developed the “inside out pizza” which was a tiny pie, folded over, and thrown into the deep fryer. Small enough to eat with one hand, it apparently had its fans back in the day. Since learned its a real thing called a panzarotti.
IMG_0076.jpeg
 
Spaceman213J said:
My parents are going to Clinton next week and have been trying to get some recommendations for good restaurants that won't break the bank and are looking for a good pizza place for when a friend of theirs visits. They are interested in good pizza and good garlic parmesan wings (I am too hoping they bring some back to VA... where I live, sadly the best garlic parmesan wings are Domino's unless I drive for an hour or 1 1/2 hours)
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I was just there today at Grand Apizza and the pizza was excellent and at a very reasonable price $24.00 for 3 toppings. Ours was meatball, peppers and onion. The place is no frills which I kinda like and the service was very good. If they are visiting Clinton and like pizza that would be the place to go. If they want to go up the road to to Mystic for nostalgia and mediocre pizza then Mystic pizza would be the destination. Here is what the pizza looked like.
20250601_162354.jpg
 
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Spaceman213J said:
My parents are going to Clinton next week and have been trying to get some recommendations for good restaurants that won't break the bank and are looking for a good pizza place for when a friend of theirs visits. They are interested in good pizza and good garlic parmesan wings (I am too hoping they bring some back to VA... where I live, sadly the best garlic parmesan wings are Domino's unless I drive for an hour or 1 1/2 hours)
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Just look at the pizza that he is reviewing, it's night and day from what I posted above.
 
Husky Alien said:
I was just there today at Grand Apizza and the pizza was excellent and at a very reasonable price $24.00 for 3 toppings. Ours was meatball, peppers and onion. The place is no frills which I kinda like and the service was very good. If they are visiting Clinton and like pizza that would be the place to go. If they want to go up the road to to Mystic for nostalgia and mediocre pizza then Mystic pizza would be the destination. Here is what the pizza looked like.
View attachment 109817
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Look at that greasy, mushy center.

Blech. Send it back.
 
huskyjawz said:
Have they been down there so long that they don't know the difference between charred and burnt?
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My dad doesn't mind charred pizza at all. He grills pizza on a stone on his Weber grill and gets a nice char on his homemade pizza.
 
Fishy said:
Look at that greasy, mushy center.

Blech. Send it back.
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Lol! Send it back into my stomach, hell ya. And Mystic pizza, toss it out to the seagulls because if you send it back you'll get the basically the same one that you gave back.
 
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mauconnfan said:
While those sound different it’s just not a PBJ unless it’s Skippys creamy PB with Welch’s grape jelly. Anything more than that with a nice glass of milk isn’t an actual PBJ but I respect their creativity.
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And this is exactly what my broke/lazy self had for dinner last night. I did toast the bread to give it an extra bougie touch, though.
 
boog204 said:
And this is exactly what my broke/lazy self had for dinner last night. I did toast the bread to give it an extra bougie touch, though.
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I love to make a grilled PB&J. I make a loaf of white bread every week by scratch--it's cheap and I enjoy it. Throw on some PB&J and grill it in butter like you would a grilled cheese? That will change your life.
 
Travel soccer is a blessing and a curse. Had a game in Norwalk on Saturday but luckily was able to stop and get a BEC from Country Cow (still the best in the state).

On way home, stopped for first time at Christos in Wallingford for the first time. (I’m not reading 353 pages and I know it’s probably been mentioned a lot) but I was blown away how good it was. I was born and raised on Pepe’s but this place gives all the New Haven joints a run for their money.
 
husky429 said:
I love to make a grilled PB&J. I make a loaf of white bread every week by scratch--it's cheap and I enjoy it. Throw on some PB&J and grill it in butter like you would a grilled cheese? That will change your life.
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Sounds pretty decadent-In a good way
 
Fishy said:
Actually, no, but she’ll be a senior there next year. It’s crazy.

She’s actually been studying and working for a consulting company in Tbilisi, Georgia since January, so she made up for the convenience of going to school right near where we had a boat by studying abroad 6,000 miles away.

Related note - she says the pizza there is amazing.
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In Georgia (the country)?

I would have figured all you could get there is Lamb and yogurt.
 
FfldCntyFan said:
In Georgia (the country)?

I would have figured all you could get there is Lamb and yogurt.
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I believe it. Not that I'm an expert on Eastern Euro pizza, but my experience in Bulgaria was very good. They get crust over there. And balance. I know folks who've had excellent pizza in Turkiye. Plus, Georgia has very good wine regions which usually go hand in hand with good food.
 
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husky429 said:
I love to make a grilled PB&J. I make a loaf of white bread every week by scratch--it's cheap and I enjoy it. Throw on some PB&J and grill it in butter like you would a grilled cheese? That will change your life.
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And now I know what dinner this evening will be, save the fresh bread...
 
husky429 said:
I love to make a grilled PB&J. I make a loaf of white bread every week by scratch--it's cheap and I enjoy it. Throw on some PB&J and grill it in butter like you would a grilled cheese? That will change your life.
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I grew up on those. Everybody I've told about it turns up their nose at me but haven't had a single person not love it once they try it.
 
FLDawg16 said:
I grew up on those. Everybody I've told about it turns up their nose at me but haven't had a single person not love it once they try it.
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Not sure when but you guys have me sold on trying this at least. Will check back when I do. I’m watching my carbs and stuff for now may have to wait. Or maybe after golf when the bees insist on something like PBJ and milk after:cool:
 
husky429 said:
I love to make a grilled PB&J. I make a loaf of white bread every week by scratch--it's cheap and I enjoy it. Throw on some PB&J and grill it in butter like you would a grilled cheese? That will change your life.
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Since I'm Italian, I have been doing that since I was a little kid, however without the butter and not grilled, just PB&J. My mom made bread from scratch and now I make it at least once a week. Nothing like a warm soft fresh bread inside with PB&J and crunchy crust.
 
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