OT: Best Pizza in CT

[Balker]

It's amazing. It's basically the best bacon and egg sandwich you've ever had--with black truffles.

I was there for lunch, by myself, the first time I went there, and I had to "try" that pizza.

Of course I ate the whole thing.

I've been debating making a trip to Tarry Lodge to try the pizza. It photographs well. Sounds like it's pretty good? It's a bit out of the way, but if I'm not busy and the weather is nice it's a good walk that direction.

 

[Balker]

I really like their pizza sauce. I think they use Roma tomatoes; it is a little sweeter than most.

We get so much other stuff from them that we overlook their pizza. My kids love their sandwiches, and their grilled or cajun salmon, with some veggies, is a reliable standby for me when we have to call an audible for dinner.

The star of Bradley and Wall is absolutely their sandwiches. Really solid cutlets to form the base of many delicious sandwiches. I haven't had the pizza since 2005 or so, so I can't speak to it recently. I'll vouch for the sauce since that ends up covering my cutlets a good amount of the time. The pizza was always a bit better than standard fare back in the day. Nothing special, but solid.

 

[8893]

I've been debating making a trip to Tarry Lodge to try the pizza. It photographs well. Sounds like it's pretty good? It's a bit out of the way, but if I'm not busy and the weather is nice it's a good walk that direction.

It is very tasty, but more like Zeneli in style in that the crust is more soft and chewy than crispy/charred.

 

[87Xfer]

I've been debating making a trip to Tarry Lodge to try the pizza. It photographs well. Sounds like it's pretty good? It's a bit out of the way, but if I'm not busy and the weather is nice it's a good walk that direction.

Any relation to the Tarry Lodge in Port Chester, NY? I used to work in an office in the last building in Greenwich on W Putnam, and used to go to that place often.

 

[Balker]

Nice. I didn't know Elizabeth's had closed, or that Strega had closed. I only went to Strega once. We got one pizza, a couple apps, an entree and some wine. I remember that one of the apps was excellent and the wine selection was very decent; the entree was good; and the pie was good but poorly executed. Too many toppings and not firm enough crust, so it needed to be eaten with a fork and knife.

It's no secret that I think Bufalina is king of the wood fired pizza places, and I love 99% of the combinations they have on their regular, seasonal and special menus.

I would say that speck is probably my single favorite topping that they offer. Although it goes well with and improves almost any pie imo, the best combination I can recall with it is their seasonal Fichi pie, with figs, gorgonzola dolce and speck. We also like adding it to their pumpkin seed pesto pie. Can't remember which cheese(s) they use on that one.

I'll also give a pitch for our favorite combination from Modern, a red pie with mozz, eggplant and artichoke hearts. But it's gotta be relatively thin, crisp, breaded eggplant. Most places don't do eggplant well as a pizza topping in my experience; Modern is the best hands down. Grand Apizza and Amato's (Madison) also do a surprisingly good job with it.

Keep us posted on their opening. Looking forward to checking it out.

Good choices! My favorite combos from Bufalina over the years with photographs of the first two:
1. Roasted potatoes, whipped chive creme fraiche, mozz and bacon. Basically scalloped potato pizza is the result here.
2. Heirloom tomato sauce with stracciatella cheese and basil (basil oil in this case because of COVID). The sauce was incredible (sweet and fresh), paired great with the stracciatella. So simple, a nice twist on the classic marg.
3. Pere: pears, caramelized onion, mozz, gorganzola dolce, bacon. Pears are always winners.
4. Roasted bell pepper sauce with stracchino cheese and sausage. I've made this one myself at home after having it, love the flavors the bell peppers bring to the sauce. But still a simple pie.

 

[Balker]

Any relation to the Tarry Lodge in Port Chester, NY? I used to work in an office in the last building in Greenwich on W Putnam, and used to go to that place often.

Yeah I believe there were (are?) 3 or 4 locations. Westport and New Haven are definitely still open. I think Port Chester closed.

 

[Balker]

Good choices! My favorite combos from Bufalina over the years with photographs of the first two:
1. Roasted potatoes, whipped chive creme fraiche, mozz and bacon. Basically scalloped potato pizza is the result here.
2. Heirloom tomato sauce with stracciatella cheese and basil (basil oil in this case because of COVID). The sauce was incredible (sweet and fresh), paired great with the stracciatella. So simple, a nice twist on the classic marg.
3. Pere: pears, caramelized onion, mozz, gorganzola dolce, bacon. Pears are always winners.
4. Roasted bell pepper sauce with stracchino cheese and sausage. I've made this one myself at home after having it, love the flavors the bell peppers bring to the sauce. But still a simple pie.

View attachment 61703View attachment 61704

The current Bufalina menu has the Tartufo, too. Which my wife really loves. Truffle honey, mozzarella, ricotta. Definitely a good crowd for vegetarians and truffle fans alike.

 

[HooperScooper]

Anyone try this yet?

And figured this was a good reason to bump this thread back to the first page.

Frank Pepe's unveils new signature pizza

The greatest holiday gift of all has come early this year.

www.nhregister.com

 

[8893]

Anyone try this yet?

And figured this was a good reason to bump this thread back to the first page.

Frank Pepe's unveils new signature pizza

The greatest holiday gift of all has come early this year.

www.nhregister.com

Saw that this morning, too. Red peppers kill it for me.

 

[storrsroars]

Saw that this morning, too. Red peppers kill it for me.

The chicken kills it for me.

 

[8893]

The chicken kills it for me.

I've never been big on chicken on pizza, but my kids like it, especially with pesto.

 

[HuskyHawk]

The chicken kills it for me.

The pesto kills it for me.

 

[August_West]

Im wary of these new specialty pies Pepe tries to get into, but then again the last one (meatball/Riggot) is a great pie. Id try it.

 

[August_West]

Saw that this morning, too. Red peppers kill it for me.

oh come on.

 

[August_West]

The chicken kills it for me.

I was looking at the ingredients......they are missing the boat without offering a good balsamic reduction drizzle over that flavor profile. Could be good.

 

[8893]

oh come on.

It's a texture thing with me. I hate roasted red peppers. Too slimy. Don't love the taste, either.

Yes, I love raw oysters even though they are also slimy, but that's a totally different sensation for me because they are cold and briny.

 

[Dream Jobbed 2.0]

This is actually what we build a la carte at Pepe’s all the time.

 

[87Xfer]

I guess I'm in the minority, but chicken pesto pizza is one of my favorite combos. I'd be all over this, with lots of crushed red pepper.

 

[Vancat]

I'm with ya on the red peppers. But I don't mind the texture, it's the taste. Green all the way.

 

[8893]

I'm with ya on the red peppers. But I don't mind the texture, it's the taste. Green all the way.

Green are the worst imo; give me the burps.

I love fresh red bell peppers, but yellow and orange are even better imo. And no burps.

 

[Husky25]

Green are the worst imo; give me the burps.

I love fresh red bell peppers, but yellow and orange are even better imo. And no burps.

Not sure why anyone would prefer unripe peppers. Plus they contaminate, which means even if you remove them the taste lingers.

The sure-fire way to ensure I avoid a pizza is to put green peppers on a cauliflower crust.

 

[8893]

Not sure why anyone would prefer unripe peppers. Plus they contaminate, which means even if you remove them the taste lingers.

The sure-fire way to ensure I avoid a pizza is to put green peppers on a cauliflower crust.

I’m talking about on a salad or as part of crudités. I don’t like cooked peppers in general.

 

[Husky25]

I’m talking about on a salad or as part of crudités. I don’t like cooked peppers in general.

For the most part, I do not like raw peppers, but rainbow peppers (Yellow, Orange, and Red) are far superior to green, no matter how they are prepared.

 

[HuskyHawk]

For the most part, I do not like raw peppers, but rainbow peppers (Yellow, Orange, and Red) are far superior to green, no matter how they are prepared.

This is my view. Green are simply awful. Not sure how anybody eats them. Red and Orange are ok, but I don't desire them.

I will say that my wife includes red and orange (and sadly some green) in her Jambalaya, and I gladly eat that.

 

[August_West]

Not sure why anyone would prefer unripe peppers. Plus they contaminate, which means even if you remove them the taste lingers.

The sure-fire way to ensure I avoid a pizza is to put green peppers on a cauliflower crust.

As if the cauliflower crust isn’t enough?

 

[Chin Diesel]

Green are the worst imo; give me the burps.

I love fresh red bell peppers, but yellow and orange are even better imo. And no burps.

Red, yellow and orange for chili. Not a big fan of green bell peppers.

 

[8893]

Red, yellow and orange for chili. Not a big fan of green bell peppers.

I think this is the main reason so many of us are traumatized by the thought of green bell peppers:

 

[87Xfer]

I think this is the main reason so many of us are traumatized by the thought of green bell peppers:

yikes. haven't seen one of those in decades

 

[storrsroars]

Im wary of these new specialty pies Pepe tries to get into, but then again the last one (meatball/Riggot) is a great pie. Id try it.

Meatballs are not chicken. Already fully cooked chicken breast dried out even more in a pizza oven, no thanks. I think chicken "meatballs" might fly, much as I find those insipid.

 

[storrsroars]

I think this is the main reason so many of us are traumatized by the thought of green bell peppers:

All depends on the filling, IMO.