OT: - Best Pizza in CT | Page 209 | 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 13.7%

  • No. I can't live without it.

    Votes: 52 71.2%

  • Move it to another board.

    Votes: 11 15.1%
  • Total voters
    73
8893 said:
You’re right.

It is far more believable that you have suddenly decided for the first time that you are worried about creating too much hype about something you like.
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He just got sucked in by the Taylor Ham. It's a NJ crutch.
 
superjohn said:
Looks like a Chicago tavern pie or a frozen pie with good toppings.
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It is very much like a tavern pie. Kinda hybrid like tavern thickness but a little more chew than a traditional tavern pie. I like the flat cornicione style.
 
August_West said:
yup.

Exactly. You killed it.
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Dude. It’s been impossible to get near the place in peak season since as long as I’ve known about it. One of my best friends since I’ve was eight has had a family house in GLP since before we were born and I’ve been going to GLP regularly since then. The choice was always Abbot’s or Ford’s but we almost always ended up at Abbot’s because they can handle the volume and we usually had a crowd.

It wasn’t until one of my daughters had fencing matches up that way several years ago that I’ve been able to do covert missions there at off hours. And now that they take reservations that changes everything. For the good imo.
 
superjohn said:
Looks like a Chicago tavern pie or a frozen pie with good toppings.
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My theory is it's a troll post and he actually used a plain Tree Tavern frozen pizza, added his own toppings, then intentionally took a crap photo.

It also looks remarkably like a conveyor oven crust. But I can't believe that as no self-respecting pizza operator in CT would use one of those.
 
Last edited:
storrsroars said:
My theory is it's a troll post and he actually used a plain Tree Tavern frozen pizza, added his own toppings, then intentionally took a crap photo.
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sorry you are in PA.


Please bow out.
 
August_West said:
I cant wait until covid is over and they stop reservations.
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I think a lot of places are not going back now that they have these systems set up. I wouldn’t be surprised if they keep it.
 
8893 said:
Dude. It’s been impossible to get near the place in peak season since as long as I’ve known about it. One of my best friends since I’ve was eight has had a family house in GLP since before we were born and I’ve been going to GLP regularly since then. The choice was always Abbot’s or Ford’s but we almost always ended up at Abbot’s because they can handle the volume and we usually had a crowd.

It wasn’t until one of my daughters had fencing matches up that way several years ago that I’ve been able to do covert missions there at off hours. And now that they take reservations that changes everything. For the good imo.
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Fencing?!?!

You sure you're in the correct thread? ;)

 
Husky25 said:
Fencing?!?!

You sure you're in the correct thread? ;)

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Ha! Well Greenwich was definitely the best team at most matches. Their kids had gear with their names on them. Our kids shared used gear.

It was and still is largely a sport for quirky-in-a-good-way kids at our high school, and it was a great and transformative experience for her. She didn't continue it in college but her coach reached out to her on a few occasions to let her know that there was interest from colleges if she wanted to fence there.
 
8893 said:
Ha! Well Greenwich was definitely the best team at most matches. Their kids had gear with their names on them. Our kids shared used gear.

It was and still is largely a sport for quirky-in-a-good-way kids at our high school, and it was a great and transformative experience for her. She didn't continue it in college but her coach reached out to her on a few occasions to let her know that there was interest from colleges if she wanted to fence there.
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Do they get to keep the suits so they can take up beekeeping?
 
August_West said:
sorry you are in PA.
Please bow out.
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Just for fun, I've put together a montage of a dozen pizzas. The challenge is, can you identify which are from Southern CT, which are from Pittsburgh, and which are frozen? I've already given you one (your mystery pie).

Anyone else can feel free to join in.

12pizza.JPG
 
storrsroars said:
Just for fun, I've put together a montage of a dozen pizzas. The challenge is, can you identify which are from Southern CT, which are from Pittsburgh, and which are frozen? I've already given you one (your mystery pie).

Anyone else can feel free to join in.

View attachment 60116
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I'll give it a shot, but I am not nearly as well-versed in tavern pies, Pittsburgh pies or frozen pies:

1. CT
2. CT
3. CT (Colony?)
4. Pitt
5. Frozen
6. Pitt
7. Frozen
8. Frozen
9. CT (Modern?)
10. Auggie's abomination (CT)
11. CT (Sally's?)
12. Pitt
 
8893 said:
I'll give it a shot, but I am not nearly as well-versed in tavern pies, Pittsburgh pies or frozen pies:

1. CT
2. CT
3. CT (Colony?)
4. Pitt
5. Frozen
6. Pitt
7. Frozen
8. Frozen
9. CT (Modern?)
10. Auggie's abomination (CT)
11. CT (Sally's?)
12. Pitt
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#3 isn't Colony and #10 is definitely frozen with Taylor Ham and Lamberti sausage.
 
August_West said:
Oh it was delightful and suprisingly not too meat heavy. Very well balanced. Had some leftovers for lunch too.
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The pic you posted looked like the pizza had ketchup on it, instead of tomato sauce. I guess that's why you like it so much.
 
Quick story, was having my car repaired and the dealership drove me home. The driver and I started talking about pizza, and he told me the story about how Pepe's had dealt with a problem with their pizza tasting different outside of New Haven. Many New Haven lovers complained that the pizza was not Pepe's standards. Their satellite restaurants used the exact same ingredients, yet the taste was different (or not as good).

Pepe's paid for technicians, labs and other scientists to probe the reason. Apparently Pepe's agreed.

The problem was then discovered that the difference in taste was due to the water being used. New Haven area water had a content that was unmatched elsewhere (or at least in their other locations). Since the discovery they now ship water to the satellite stores along with the other ingredients.

Now that's the story from the driver, hasn't been verified but its a fun and believable story to tell.
 
Kitaman said:
Quick story, was having my car repaired and the dealership drove me home. The driver and I started talking about pizza, and he told me the story about how Pepe's had dealt with a problem with their pizza tasting different outside of New Haven. Many New Haven lovers complained that the pizza was not Pepe's standards. Their satellite restaurants used the exact same ingredients, yet the taste was different (or not as good).

Pepe's paid for technicians, labs and other scientists to probe the reason. Apparently Pepe's agreed.

The problem was then discovered that the difference in taste was due to the water being used. New Haven area water had a content that was unmatched elsewhere (or at least in their other locations). Since the discovery they now ship water to the satellite stores along with the other ingredients.

Now that's the story from the driver, hasn't been verified but its a fun and believable story to tell.
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Interesting. I think that could be a factor but the original location also has that original oven, which seems to just turn out superior pies. I will say though that the West Hartford location seems to almost replicate the New Haven location’s quality, Waterbury was excellent the one time I had it, as well.
 
Colony Grill opened up a location here in Arlington, VA a few weeks ago. I’m looking forward to trying it. Even if it isn’t as good as the Stamford location, it will still probably be the best pizza in the area.
 
What’s the best buffalo chicken pizza around west Hartford? Joeys is decent, Luna is decent... Harry’s is bad (but it’s my favorite pepp pizza). I’ve tried a lot of places just looking for a good crispy buff chicken pie
 
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