OT: - Best Pizza in CT | Page 183 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
Dove said:
A new Grand Apizza just opened in Deep River, on Rt 8. In the space where Wade's Country Store was.

Stopped and brought home a tasty Buffalo chicken and a Margherita. Crisp crust held like a plank. Ingredients were fresh.
Expand ...

I guess they are shooting for one in each town in CT.
 
I enjoy Sazzano in Bucks Corner in Glastonbury. New place, friendly owners and GREAT pizza.
 
August_West said:
This thread is years old And I’ve been critical of Pepe’s inconsistency on the crust front quite a few times on here in that time so I get it. I caught a good one tonight. Sorry you didn’t.
Expand ...
Interesting to absorb this point for the first time. As I think about it, it mirrors my experience, but Pepe's has always been a tough case for me.

Decades ago, I had a white clam pie that lives in memory as one of the best eating experiences I ever had. The crust had a perfect balance of crunch and chew that had my jaw in a tough exercise routine the entire time. The following day, I felt the awakened muscles, as though in the aftermath of a great workout. All the flavor of the pizza was pure pleasure throughout.

It's quite likerly a chased dragon that I'll never catch again, so it's almost unfair to arrive with that memory. Because of this, I almost only go to Pepe's with people who come in from out of town, have never been, and it's their choice. They usually love the pizza & the experience, while I usually register that it didn't measure up to that perfect time. If pressed, I mutter that it "wasn't transplendent," but do not elaborate.
 
Hans Sprungfeld said:
Interesting to absorb this point for the first time. As I think about it, it mirrors my experience, but Pepe's has always been a tough case for me.

Decades ago, I had a white clam pie that lives in memory as one of the best eating experiences I ever had. The crust had a perfect balance of crunch and chew that had my jaw in a tough exercise routine the entire time. The following day, I felt the awakened muscles, as though in the aftermath of a great workout. All the flavor of the pizza was pure pleasure throughout.

It's quite likerly a chased dragon that I'll never catch again, so it's almost unfair to arrive with that memory. Because of this, I almost only go to Pepe's with people who come in from out of town, have never been, and it's their choice. They usually love the pizza & the experience, while I usually register that it didn't measure up to that perfect time. If pressed, I mutter that it "wasn't transplendent," but do not elaborate.
Expand ...
You can for sure recapture that white clam pie experience. When I lived in CT we would routinely order a small Pepe's white clam pie as the appetizer, since it had to be eaten quickly (no sauce, no cheese - cools down fast). Time after time it was heaven.

Recently was back in CT and was able to go to Pepe's for the first time in 16 years (yikes!). Ordered the usual white clam pie for the app, and was told they were out of clams - WHATTT????? We got over it when the sausage & onion pie showed up. OMG I miss Pepe's...
 
Last edited:
Dove said:
A new Grand Apizza just opened in Deep River, on Rt 8. In the space where Wade's Country Store was.

Stopped and brought home a tasty Buffalo chicken and a Margherita. Crisp crust held like a plank. Ingredients were fresh.
Expand ...

just heads up this isn’t owned by Mike and the same people that own Clinton/Madison/guilford

this location is owned by his brother and the two don’t really talk/get along. Still most likely good pie as the brother owned the north haven location
 
methodology said:
just heads up this isn’t owned by Mike and the same people that own Clinton/Madison/guilford

this location is owned by his brother and the two don’t really talk/get along. Still most likely good pie as the brother owned the north haven location
Expand ...
The menu is the same, tho.
 
Bummer news for Fairfield County Boneyarders:

Fat Cat Pie Co. at Wall Street in Norwalk is closing after 16 years of operation. Based out of the Twin City Building, built in 1875, their space has been sold and their operations have ceased earlier this week.

I first tried Fat Cat twelve years ago for one of my first adult after work happy hours. Now, as a native Norwalker it was part of me and my wife's regular dinner haunts.

Top of the line ingredients, simple menu, beautiful building, off-beat character...I'll miss this place!

Last pizza I've tried from there: their seasonal winter pie: braised cabbage, capers and creme fraiche. Sounds weird, but so freakin' good.
 
Had to share this with the rest of you New Haven pizza purists. Got the Marco Island version of NY Pizza last night. Tasty but had Florida pizza crust. Guy from Massachusetts thought it was incredible. Figures.
 
Huskybass said:
Had to share this with the rest of you New Haven pizza purists. Got the Marco Island version of NY Pizza last night. Tasty but had Florida pizza crust. Guy from Massachusetts thought it was incredible. Figures.
Expand ...

what is Florida crust?
 
8893 said:
Sweet humble brag.

I take it that means I won't see you at the game tonight?
Expand ...

Didn't mean it as a brag, although I already want to come back yet I don't leave until tomorrow morning.
 
Huskybass said:
Tasty but had Florida pizza crust. Guy from Massachusetts thought it was incredible. Figures.
Expand ...
Western Mass, Boston or the Cape? Inquiring minds want to know.
To my recollection, Western MA is indistinquishable from Northeastern NY --puffy without a hint of crustiness.; Boston, thick and chewy, sometimes with a decent char, but way too thick; and finally, Cape Cod Pizza -- Kinda light and airy, but more like a slightly overcooked puff pastry than a pizza crust.
 
Buddy in my group chat: “can’t believe Lamont canceled my bowling night for the flu. We better get softball unless there’s corpses flooding the streets
 
Mazhude said:
Sally's is now closed until Friday, April 10th...
Expand ...
I walked up to and past Ernie's on Friday, saw it was moderately busy, and considered ordering for take out (not waiting inside).

At the time, I had thoughts of, "Better get in while it's still open," followed by, "If it comes to their being closed, maybe it means that I shouldn't have gone in the prior week."

Ate Zuppardi's frozen pie from Big Y instead. Not the same, obviously. Still wondering about 'timing' for another takeout, or pulling back and seeing how it plays out.

April 10th seems distant, but maybe they're going to tackle the bathrooms, and they got a pro clean estimate (jkjk).

I've really liked my recent Sally's visits. Took my sister there 10 days ago, and she loved it. She'd never been, and had been unimpressed w/Pepe's on her first trip to Pepe's in November (saying that she'd liked Fairfield more). Specifically on Sally's, like many, she entered a skeptic and left a fan of plain tomato pie.
 
8893 said:
While I’m here, I should note that Bufalina is now offering curbside pickup for take out customers (which I gather is all anyone is going to have for a while).
Expand ...
Big sky walk at Hammonasset, and Buffalina on the way home. But where to park the car to eat it? Hmm.
Does it reheat acceptably? Pro tips?
 
The best way to reheat good pizza slices is in the cast-iron skillet (h/t Chin Diesel). But it takes a bit of finesse, you need to get the pan hot enough to cook it decently but not so hot that the bottom of the pizza blackens before the top is decently warmed. I learned this through trial and error. At the end you can pour a few drops of water in the skillet and cover until the cheese melts a bit. Again, careful to keep the water from the pizza.

As far as reheating an entire pizza, isn't 350 for 5 or so minutes as good as anything?
 
Hans Sprungfeld said:
Big sky walk at Hammonasset, and Buffalina on the way home. But where to park the car to eat it? Hmm.
Does it reheat acceptably? Pro tips?
Expand ...
First, if you're talking about today, they are closed on Mondays.

As for parking and eating, I would have to imagine that the parking lot across the street for the CVS and other shops there is probably going to be pretty empty for the next couple weeks.

After refusing to do takeout from there for several years, I have been a convert for the past few years, more as a matter of necessity than anything else (i.e., my chances to eat-in there dwindled, and I didn't want to go that long without their pizza). If I am reheating their takeout that I've just picked up, I start by cracking the lid on each pizza box on the way home so I can vent out some of the heat and prevent steaming in the box (they use corrugated cardboard boxes that tend to insulate and hold heat more than the flat cardboard like Modern uses). While I'm en route home, Mrs. 8893 heats the home oven to 425, with our metal, perforated pizza pans inside. Then we take either whole pies or lots of slices, depending on who is eating, and place them on the preheated pans until they are just bubbling again. Totally acceptable.

If I am reheating the next day, I either use the skillet method @Waquoit references above, or more often I use our Breville convection toaster oven, which has a pizza setting that works quite well. I put tinfoil over the pan for that oven and allow it to preheat to the fresh (i.e., not frozen) pizza setting, which I believe is somewhere between 425 and 450. Once it's heated I put the pizza on the tin foil that covers the pan and heat it until it starts to bubble. Comes out nice and crisp.
 
I managed to get my wife hooked on the good, old UConn standby, Willington Pizza, years ago whle dragging her to various UConn sporting events. So, on my way back from Maine, I picked-up two pies (red potato for me and her and Hawaiian for the kids) for dinner. Its not New Haven; but, I do like the light, non-greasy crust, and the different flavors when I need a change-of-pace with my pizza. It also re-heats well as I live a good 2 hours from Exit 68.
 
Last edited:
You must log in or register to reply here.

Online statistics

Members online
207
Guests online
1,273
Total visitors
1,480
Totals may include hidden visitors.

Share This Page

Forum statistics

Threads
163,966
Messages
4,376,926
Members
10,168
Latest member
CTFan142


.
..
Top Bottom