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Tryed it a few times. Food is not bad but the service is beyond terrible.
OT: Best Pizza in CT
- Thread starter Replicant
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For anyone desiring true Italian pizza I would suggest Naples in Farmington, especially the Sicilian BBQ Chicken.
Chin Diesel
The timing could not possibly be worse
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Pretty funny. Four people in the store, the three in front of him were all there to get pizza. One in a million.
Can't believe he walked out with a 20oz can of Truly. What a db of a man you have to be to grab one of those. Even the worst IPA dbags will at least drink a Mich Ultra on the beach.
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He's a huge jagbag but did you just try and compare a hard seltzer bro drink to IPA's? And why would anyone drink a Michelob Ultra?
Chin Diesel
The timing could not possibly be worse
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No, no, no. Made some keen observations over 4th of July weekend at some beaches and hangouts. Temps were raging, heat index of 105-110. All these bearded bros with holes in their ears who Mon-Thurs hang out on the iron wrought tables on a sidewalk sipping their IPA with their dog and Tinder dates were on the beach sucking down Mich Ultras. It was ridiculous. I was borderline looking for cameras to see if I was in a commercial being filmed. I had my trusty beach beer of Sam '76 in cans. But, even the most emasculated males (and there were more than a few) at least had a beer. Truly? Bubly? White Claw? Any of them hard seltzers? No dude was sucking on one of them.
I did see Dave is now sponsored by Truly so I get the plug, but what a god awful mash up of sponsorship to product being pimped.
storrsroars
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Seriously. Just give me a bottled water. What is the point of that crap?
storrsroars
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That's the kind of thing that if we were hosting a block party and a neighbor brought that over, I'd make sure they were never invited back.
Purple Stein
I like to sim things.
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Because it tastes like bowling.
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Spiked seltzers are delicious. I don’t care what anyone thinks.
storrsroars
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This is the kind of thing that drives me mad about pizza outside Connecticut. A recent transplant to my area (Buffalo/Niagara) posted that he loved the pizza at one spot. He wrote:
Where does one begin with this?
He makes a virtue out of everything I despise in pizza.
1. Sweet sauce
2. Chicken fingers on pizza (if I want chicken fingers while I'm eating pizza, I'll eat chicken fingers while I'm eating pizza--I don't need you to put them literally ON the pizza).
3. Double dough. What the freak is that? "You will wonder if it was cooked through." What? It's not even cooked through? And maybe the yeast opens up your taste buds?
4. "Do not order well done." Yeah, the bread is more moist this way!
But it's not only the clueless transplants that like things this way. Read this from a local who somehow does food reviews for big media outlets:
www.thedailybeast.com
Again, he takes the worst of it and makes it a virtue:
"Buffalo-style pizza is typically a cup-and-char pepperoni pizza, one with a slim, sometimes non-existent crust coastline with ingredients out to, and sometimes even over the edges, a thick, airy undercarriage with little to no structural integrity that’s topped by a sweet sauce and enough cheese to nearly always guarantee a cheese pull."
He's right.
1. Cupped, char pepperoni style started in Buffalo because of one particular pepperoni maker
2. Can't see the crust because it's covered in cheese
3. Thick "airy" bread [but really not airy, just thick, very bready]
4. No structural integrity (this means the whole thing flops and separates as soon as you pick it up).
5. There's a thick carpet of cheese on top that is barely in contact with the tomato sauce
6. Again, a very sweet sauce.
And this is why there is no New York style pizza up here (other than first 2 places he mentions, a food truck and a high end restaurant that only makes personal pizzas); because the people wouldn't even want to eat it.
Give them sweet sauce, thick, double uncooked dough, a half inch of unseparated cheese, all of which falls apart instantly, and they're happy.
(I do like the cupped, charred pepperoni though).
Where does one begin with this?
He makes a virtue out of everything I despise in pizza.
1. Sweet sauce
2. Chicken fingers on pizza (if I want chicken fingers while I'm eating pizza, I'll eat chicken fingers while I'm eating pizza--I don't need you to put them literally ON the pizza).
3. Double dough. What the freak is that? "You will wonder if it was cooked through." What? It's not even cooked through? And maybe the yeast opens up your taste buds?
4. "Do not order well done." Yeah, the bread is more moist this way!
But it's not only the clueless transplants that like things this way. Read this from a local who somehow does food reviews for big media outlets:
Is America’s Pizza Capital Buffalo, New York?
In his new book, ‘Buffalo Everything,’ Arthur Bovino makes the case that the Nickel City is the ultimate pizza destination.
Again, he takes the worst of it and makes it a virtue:
"Buffalo-style pizza is typically a cup-and-char pepperoni pizza, one with a slim, sometimes non-existent crust coastline with ingredients out to, and sometimes even over the edges, a thick, airy undercarriage with little to no structural integrity that’s topped by a sweet sauce and enough cheese to nearly always guarantee a cheese pull."
He's right.
1. Cupped, char pepperoni style started in Buffalo because of one particular pepperoni maker
2. Can't see the crust because it's covered in cheese
3. Thick "airy" bread [but really not airy, just thick, very bready]
4. No structural integrity (this means the whole thing flops and separates as soon as you pick it up).
5. There's a thick carpet of cheese on top that is barely in contact with the tomato sauce
6. Again, a very sweet sauce.
And this is why there is no New York style pizza up here (other than first 2 places he mentions, a food truck and a high end restaurant that only makes personal pizzas); because the people wouldn't even want to eat it.
Give them sweet sauce, thick, double uncooked dough, a half inch of unseparated cheese, all of which falls apart instantly, and they're happy.
(I do like the cupped, charred pepperoni though).
storrsroars
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This is the kind of thing that drives me mad about pizza outside Connecticut. A recent transplant to my area (Buffalo/Niagara) posted that he loved the pizza at one spot. He wrote:
Where does one begin with this?
He makes a virtue out of everything I despise in pizza.
1. Sweet sauce
2. Chicken fingers on pizza (if I want chicken fingers while I'm eating pizza, I'll eat chicken fingers while I'm eating pizza--I don't need you to put them literally ON the pizza).
3. Double dough. What the freak is that? "You will wonder if it was cooked through." What? It's not even cooked through? And maybe the yeast opens up your taste buds?
4. "Do not order well done." Yeah, the bread is more moist this way!
But it's not only the clueless transplants that like things this way. Read this from a local who somehow does food reviews for big media outlets:
Is America’s Pizza Capital Buffalo, New York?
In his new book, ‘Buffalo Everything,’ Arthur Bovino makes the case that the Nickel City is the ultimate pizza destination.
Again, he takes the worst of it and makes it a virtue:
"Buffalo-style pizza is typically a cup-and-char pepperoni pizza, one with a slim, sometimes non-existent crust coastline with ingredients out to, and sometimes even over the edges, a thick, airy undercarriage with little to no structural integrity that’s topped by a sweet sauce and enough cheese to nearly always guarantee a cheese pull."
He's right.
1. Cupped, char pepperoni style started in Buffalo because of one particular pepperoni maker
2. Can't see the crust because it's covered in cheese
3. Thick "airy" bread [but really not airy, just thick, very bready]
4. No structural integrity (this means the whole thing flops and separates as soon as you pick it up).
5. There's a thick carpet of cheese on top that is barely in contact with the tomato sauce
6. Again, a very sweet sauce.
And this is why there is no New York style pizza up here (other than first 2 places he mentions, a food truck and a high end restaurant that only makes personal pizzas); because the people wouldn't even want to eat it.
Give them sweet sauce, thick, double uncooked dough, a half inch of unseparated cheese, all of which falls apart instantly, and they're happy.
(I do like the cupped, charred pepperoni though).
Don't feel bad. The r/pittsburgh subreddit just held it's 2nd annual pizza contest to determine "best pizza". 30 tasters, blind tasting. First year it was 16 pizzas, this year it was limited to 10.
Costco was in top 3 both times.
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Domenick and Pia's in downtown Waterbury. Old school family run city slice joint, Domenick and Pia are both in their 90's and still always there with their son running it. Some of the best pizza in the state. I'll be there next month.
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Go to Rossini's in Cheshire right on West Main St/Route 68/70. It's not New Haven; but, its generally regraded as the next tier down just behind Roseland (Derby) and Bufalina (Guildford). Cheshire Pizza & Ale on Route 10 in Cheshire is another step down in pizza, though still way better than most places outside of the Northeast, and has a wider-range of food and drink choices as it more of a spotys bar than a pizza joint.
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It is very good pie I agree on the assessment. They owned the log cabin in Farmington too on Rt 6 until they sold to Joey Garlics I believe. A solid pie would like to stop in at Cheshire next time around and have some.
uconnphil2016
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Just tried little rendezvous in Meriden for the first time. Really really solid pie.
CTMike
¯\_(ツ)_/¯
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Should have let me know id have dragged the kiddo there for dinner!
David 76
Forty years a fan
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My sister worked there ages ago!
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The Rossini's in Farmington/Bristol was in my Top 5 before they sold out. Rock solid.
From this thread I have determined that you people eat and like pizza a lot more than I do. I have pizza once or twice a year. Usually at a party hosted by someone else. At my rate, it would take me 760 years to try every pizza place in this thread.
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Pffft nerd
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Had my first pie (Funghi) from Da Legna this weekend. Solid pie but not in the same league as the big 3 imo... It’s 2 doors down from Modern too so that’s extra tough. They seem to be doing really well in there own right too though.