OT: - Best Pizza in CT | Page 52 | The Boneyard

OT: Best Pizza in CT

I'm not sure if it was mentioned in the previous 45 pages, but Little Rendezvous in Meriden is a hidden gem. They crank out pies in a 120 year old oven. No credit, no delivery, no salads, no grinders. Call ahead. It was very good.
 
GemParty said:
I'm not sure if it was mentioned in the previous 45 pages, but Little Rendezvous in Meriden is a hidden gem. They crank out pies in a 120 year old oven. No credit, no delivery, no salads, no grinders. Call ahead. It was very good.
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The only place left in the Dirty Den. They have RC Cola too which is like an anomaly.
 
GemParty said:
I'm not sure if it was mentioned in the previous 45 pages, but Little Rendezvous in Meriden is a hidden gem. They crank out pies in a 120 year old oven. No credit, no delivery, no salads, no grinders. Call ahead. It was very good.
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Yeah it's been mentioned and you are correct, very good pie.
 
FASTEDDY said:
Haven't read all 40+ pages here but for Greek Style Pizza Lovers in Central CT, I highly recommend:

Town and Country Pizza - Farmington Ave., New Britain, CT.

I absolutely love the "Special" with all the meat and veggies.

Give it a try, its worth it.

By the way, just up the road towards the Farmington line, is a new and really good Ice Cream shop: Frisbees Ice Cream. Its part of a multi-business development on the New Britain line.
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I mentioned town and country earlier. Love their pizza. My second favorite Greek pizza next to Jordan's in Norwalk.
 
mauconnfan said:
Like an article on the pizza Mafia families with a who's-who in pizza. Consiglio, Pepe, Bimonte - lol. Interesting situation for sure. Thanks
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Lotsa lawyers and other characters too. Can't believe how many of them I know, and never heard about any of this until reading it this morning.

IMO that's an insane amount of money for that place.
 
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8893 said:
Lotsa lawyers and other characters too. Can't believe how many of them I know, and never heard about any of this until reading it this morning.

IMO that's an insane amount of money for that place.
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You should be on of the lawyers in on that. It's not too late.
 
8893 said:
Lotsa lawyers and other characters too. Can't believe how many of them I know, and never heard about any of this until reading it this morning.

IMO that's an insane amount of money for that place.
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It's all about the name because the place is a dump. This just shows how serious Connecticut is about it's pizza.
 
August_West said:
You should be on of the lawyers in on that. It's not too late.
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superjohn said:
It's all about the name because the place is a dump. This just shows how serious Connecticut is about it's pizza.
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Oh, it's definitely crossed my mind. I have another plan in mind though. And it doesn't involve paying millions for the "good will" of a name that I don't think carries nearly as much value as they do (especially when they get another $50K for every additional store!).

You'd also have to wonder how much people would continue to believe it was the same pie/place, with none of the original family and only up to four months of "consulting"--at yet another additional cost, none of which was guaranteed.

To the extent that there was a market for the franchise, Pepe's already cornered a lot of it. It's interesting that Pepe's themselves bid so much for Sally's, too. I get that the perceived competition is a good thing, but again I wonder how much of that perception would remain once people got wind that Pepe's was the owner. At least in that instance, though, I'd have more confidence that the quality of the pie would remain very high.

It will be interesting to see what happens. I have a guess though.
 
8893 said:
Oh, it's definitely crossed my mind. I have another plan in mind though. And it doesn't involve paying millions for the "good will" of a name that I don't think carries nearly as much value as they do (especially when they get another $50K for every additional store!).
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I agree. $3.1 million for a name that everyone will know is no longer connected to the restaurant? The name value for a typical good pizzeria is about $0. And they rejected those offers?
 
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David 76 said:
I agree. $3.1 million for a name that everyone will know is no longer connected to the restaurant? The name value for a typical good pizzeria is about $0. And they rejected those offers?
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$3.1 million is a lot, agreed. However, to suggest there should be no "goodwill" amount is not always the case, especially for an iconic brand and location. I sold my coffeehouse for a 3x multiple, which is extremely rare here in Pittsburgh, but we had a great rep, a solid customer database and recipes.

The Colony owners seem to make out quite well selling the name/recipe to outside investors.

And you're wildly overestimating how savvy consumers are. Sally's under new management will continue to draw if they don't change the name. Lots of people won't know/care and tourists will still come.
 
Yes, the name and location mean a lot, but millions? Tourists will have a bigger icon with an original owner a few doors away. They would have to hope the Sally's loyalists don't leave and that there will always be an overflow crowd on Wooster St.
This is not a 3x multiple.
 
mauconnfan said:
Like an article on the pizza Mafia families with a who's-who in pizza. Consiglio, Pepe, Bimonte - lol. Interesting situation for sure. Thanks
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Mau is surprised that they all have Italian names in a New Haven apizza story.
 
David 76 said:
Mau is surprised that they all have Italian names in a New Haven apizza story.
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No Davey (say it to yourself like Goliath lol) they are all prominent pizza names duh! ;) Actually very underrated was Bimonte's in Hamden, may have been as good.
 
Well it's not all for "good will" I'm sure revenues are pretty strong plus it includes the property. They close on Mon. And Tues. I certainly haven't seen their financials but I would bet on it being a good investment with huge potential. Can we form a BY group to put in an offer? If I hit the powerball Weds I m buying Sally's just so I don't have to wait in line.
 
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mauconnfan said:
No Davey (say it to yourself like Goliath lol) they are all prominent pizza names duh! ;) Actually very underrated was Bimonte's in Hamden, may have been as good.
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Same family as Pepe's & Sally's. The owner of Pepe's is Gary Bimonte.
 
Had work in Norwalk and Stamford today, so in between, stopped at Colony in Stamford for a late lunch. Had a sausage and onion pie. Overall, a good, light, thin crust; but, not on the same level as the New Haven stars (Pepe's, Modern, BAR) nor a couple places in Brooklyn. Sausage would use a little spice to it, also. That said, nice friendly staff. Just hope they don't get priced out of the neighborhood with all of the development taking place on the south side of I-95.
 
A few years back I used to come from day trip via train on Wednesday from NY. Could get in to Sal's with virtually no wait around nine just before closing. Would order one there and one for the road. May still be that way.
 
Hit a place in Brookfield yesterday for a couple of slices with my brother. The place is called Pizzeria Bello and they have some interesting creations. The slice with priscutto and ricotta was outstanding. Definite repeat stop when I am down that way. I'm no 8893, but I know a great pie when I taste one.
 
David 76 said:
Marco's in Branford has a very thin crust.
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Following @Fishy 's mandate. I can now confirm that David is spot on here. Solid New Haven style pie with an impressively thin crust. I think BAR is the only thinner crust I've had, and Marco's is considerably sturdier.
 
I had a lunch meeting in Bronxville yesterday and the group I was meeting with somehow got around to the topic of New Haven pizza.

Listening to them butcher the conversation, I realized that this thread has taught me much more about pizza in Connecticut than I will ever, ever need to know.
 
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Just curious. Has anyone tried Blaze Pizza in Storrs Center? I haven't tried it I just read about. It appears to be the Subway of pizza shops. They cook it in less than three minutes. I am not really a big pizza eater and if I do have it I prefer the sicilian style which has a thicker crust or the Brussels Pizza at Krust in Middletown (Anything tastes good with brussel sprouts and a glass of bourbon). This doesn't appeal to me. It seems like the crust would come out like a salteen cracker.

 
At tonight's signing day event, Coach Diaco said that Mulberry Street Pizza was his favorite in CT
 
Deepster said:
At some point, I need to talk to my friend at Krust and get him to make us a round of Spookers, right?
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Should I ask what a spooker is? Anyway Krust is high on my list of places to try soon.
 
August_West said:
Its actually very decent. But the noob need to get down southern CT way before he can make that pronouncement.
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I think the guy is allowed to have his own favorites.
 
uconnphil2016 said:
At tonight's signing day event, Coach Diaco said that Mulberry Street Pizza was his favorite in CT
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Didn't he say it was his favorite in the area? I'm willing to give him the benefit of the doubt (Surprise, Surprise.), and assume area is defined as somewhere between home and work.
 
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