OT: - Best Pizza in CT | Page 55 | The Boneyard

OT: Best Pizza in CT

TRest said:
I've heard of chefs going crazy for ramps, I assume they are the chive looking green strands that bust out all over in late March. As an aside, have you tried fiddleheads? A Maine delicacy (I haven't tried myself) that show up now in the spring at Whole Foods. Basically just fern sprouts.
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No, ramps are leafy.
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What you're probably describing is wild or green garlic. Which is also edible if you don't spray pesticides.
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worse Pizza... Krust on Main Street Middletown, nice atmosphere but pizza was garbage
 
upstater said:
We also ordered a white clam that wasn't up to snuff. Simply didn't have the mix of goodness it usually does. Oil, herbs, spices, and of course clams. Edges were burnt but the pizza tasted bland and top was not burnt.

Last time at Pepe's was in late August and it was great as usual. Maybe different workers for holidays? Maybe they use fresh tomatoes in late August?

Never been there though with thicker crust. Odd.

I am a big fan of Pepe's by the way.
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I've had Pepe's twice in the last few months after not having it for over 30 years. It has been so built up that I was a little disappointed. The last white clam pie I had was good the night I ordered it but incredibly good the next morning. Maybe I'll stick to eating it cold. Next time I plan to get a red pie, any suggestions? Thanks.
 
tentoes4rings said:
I've had Pepe's twice in the last few months after not having it for over 30 years. It has been so built up that I was a little disappointed. The last white clam pie I had was good the night I ordered it but incredibly good the next morning. Maybe I'll stick to eating it cold. Next time I plan to get a red pie, any suggestions? Thanks.
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I've had some inconsistency at pepes recently. Still great, but not always transcendent.
Im on board with pizza being better the next day. I do eat it cold sometimes, but there is a better way. Works especially awesome with new haven style. Reheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.
I'm so fond of this that when I get my favorite local pie takeout from the place down the street ( davincis in deep river the " Mona Lisa- which is a white pie with broccoli rabe, sausage , Asiago and mootz) that as soon as it gets home it goes right in the pan. It immediately improves it by at least 70 percent. You can only do a few slices at a time, but I eat while the next batch is heating as wife and daughter are onboard and make me do theirs too.
 
August_West said:
I've had some inconsistency at pepes recently. Still great, but not always transcendent.
Im on board with pizza being better the next day. I do eat it cold sometimes, but there is a better way. Works especially awesome with new haven style. Reheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.
I'm so fond of this that when I get my favorite local pie takeout from the place down the street ( davincis in deep river the " Mona Lisa- which is a white pie with broccoli rabe, sausage , Asiago and mootz) that as soon as it gets home it goes right in the pan. It immediately improves it by at least 70 percent. You can only do a few slices at a time, but I eat while the next batch is heating as wife and daughter are onboard and make me do theirs too.
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I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.
 
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8893 said:
I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.
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For me, the best way and only way to reheat Pepe's is to throw it on the gas grill for a minute or so at 500 degrees. Seriously, it tastes just as good as the day before. I've told a bunch of people about this and they all do the same thing now. Give it a shot!
 
August_West said:
IReheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.
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Been doing this for since the late fifties, although I don't cover the pan unless I'm in a hurry, because I really like the crust crispy. Usually I put a few drops of olive oil in the pan first, but every now and then, I use butter instead, which adds something insanely good, taste-wise.
 
8893 said:
I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.
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Pizzeria Pronto Outdoor Pizza Oven | Williams-Sonoma

Bust out the credit card. You need this.
 
My last Pepe's was below par too. But the olive pie had real Italian olives. World of difference.
 
Kitaman said:
Went to Illianos there a few weeks ago it was unremarkable. New Haven spoils you.
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Krust has an unusal style that Im not familiar with... it was flimsy couldnt hold the toppings
 
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Coming back from the gym just before 5, I drove by Roseland. The lot was full, the parking spaces on the main drag and the side street were full, the grassy bank across the street from the restaurant was full. And it's past lunch and before dinner. I do believe I know where every Italian mother in Derby is eating today.
 
Had Little Rendezvous in Meriden last night. Solid pie. I've had better from them, but it was still better than 90% of CT.
 
DaddyChoc said:
worse Pizza... Krust on Main Street Middletown, nice atmosphere but pizza was garbage
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I guess it depends on your taste. It's funny. I rarely eat pizza and actually enjoyed the brussel sprout pizza at krust. It was probably because I love brussel sprouts. lol. The same reason I probably would try the Duck Prosciutto Pizza that 8893 wrote about. I love duck. I usually will only eat pizza if it has unusual toppings that I like.
 
Devland said:
I guess it depends on your taste. It's funny. I rarely eat pizza and actually enjoyed the brussel sprout pizza at krust. It was probably because I love brussel sprouts. lol. The same reason I probably would try the Duck Prosciutto Pizza that 8893 wrote about. I love duck. I usually will only eat pizza if it has unusual toppings that I like.
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I have been to Krust 3 times and haven't had a bad Pizza yet. Love the scotch and bourbon selection too.
 
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Had lunch at D'Amico's in Plainville yesterday had a couple wings and a couple pieces of pizza. Not bad they have come in 2nd in Plainville food battles, to Timothy's in wings and to First and Last in pizza. I'd say very similar to F&L in the pizza category, especially the Plainville restaurant which is the best of &L chain.
 
mauconnfan said:
Had lunch at D'Amico's in Plainville yesterday had a couple wings and a couple pieces of pizza. Not bad they have come in 2nd in Plainville food battles, to Timothy's in wings and to First and Last in pizza. I'd say very similar to F&L in the pizza category, especially the Plainville restaurant which is the best of &L chain.
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I know you are from Meriden. Did you ever try this pizza called "The Spooker" from Verdolinis?
 
I'm going to bow my head in remembrance of the Sicilian pizza at Gino's in Waterbury. So much garlic on the bottom that you'd taste it for 2 days. Id kiss my sister to catch a slice of what used to be.

The worst pizza in the state comes from Bristol. All of Bristol. Not a decent pizza joint in the whole town while I lived there.
 
8893 said:
Need a pic to adequately gauge how to value that rating.
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A pic may end up sealing the deal on an invite to the Big12. West Virginia would be screaming from the hollers for us.
 
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UC313 said:
The worst pizza in the state comes from Bristol. All of Bristol. Not a decent pizza joint in the whole town while I lived there.
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...and I'm currently designing a new Max Pizza in Bristol to add to their three other locations. Evidently the guy's made some money selling bad pizza. Luckily, I get paid up front.
 
There was a pizza place I would always stop at with my family after we had our games against woodstock academy. It was amazing, thin crust, full of flavor. Pretty close to pepe's IMO.

Pepe's at the casino also falls short of the NH location btw. Does anyone else agree?
 
Time for a REAl Q of interest to everyone: which pizza house has an unblemished record for instilling massive diareah attachs - or worst. I supply a few downstream. Everyone wants to avoid these places.
 
sledog said:
Time for a REAl Q of interest to everyone: which pizza house has an unblemished record for instilling massive diareah attachs - or worst. I supply a few downstream. Everyone wants to avoid these places.
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Chipotle makes Pizza?
 
sledog said:
Time for a REAl Q of interest to everyone: which pizza house has an unblemished record for instilling massive diareah attachs - or worst. I supply a few downstream. Everyone wants to avoid these places.
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Greasy greek pizza, heavy on the sauce, always gives me a case of the "no waiters". Yanni's in newington comes to mind.
 
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