OT: - Best Pizza in CT | Page 178 | The Boneyard

OT: Best Pizza in CT

HuskyHawk said:
I will say that my wife includes red and orange (and sadly some green) in her Jambalaya, and I gladly eat that.
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Green bell peppers are 1/3 of the Trinity, which is the foundation of most all Creole cuisine. And Creole cuisine is mostly delicious, so they do serve a purpose.

And yes, I'm a heathen who will add them to a cheesesteak, for texture as much as taste.
 
8893 said:
I think this is the main reason so many of us are traumatized by the thought of green bell peppers:

stuffed-bell-peppers.jpg
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Not necessarily. Just never liked the taste of the green bell pepper. I'll eat them if they are unavoidable but will dance around them if I can. I will absolutely terrorize those carb free diet red/yellow/red peppers stuffed with ground beef, tomatoes and cheese.
 
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David 76 said:
No sausage and peppers for you?
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I’ll eat them in a good sausage and peppers. The only ones I don’t like are roasted red peppers, which is a totally different thing for me. I like Baci’s at sausage and peppers at Lobster Landing because he uses mostly red, orange and yellow peppers in his.

I don’t like peppers on pizza though, unless they are spicy peppers.

Deepster said:
Long hots >>>>>>> green bell peppers.
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Yeah I totally dig these with sausage. Portofino in New Haven does a great job with that dish.
 
My mom used to make sausage and peppers as well as a few different versions of stuffed green peppers. All dishes were exceptional. Thanks for reminding me.
 
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8893 said:
I’ll eat them in a good sausage and peppers. The only ones I don’t like are roasted red peppers, which is a totally different thing for me. I like Baci’s at sausage and peppers at Lobster Landing because he uses mostly red, orange and yellow peppers in his.

To me, green peppers on pizza is my least favorite topping.
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Huskybass said:
I've only had Mike's twice. Once to go and once there. I found it to be better than Zupp's and right in the conversation with the New Haven legends. The Meatball was outstanding. Understand that the place is a dive, filled with character. Really nice owner, his sister is the waitress, and she is worth the price of admission, great stories

As far as the non-pizza offerings, I have never tried any of them although I have to say that the couple seated at a table nearby us had some sort of pasta and meatball dish that looked absolutely out of this world.
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Found Mike's to be ideal for watching a Giants game and eating pizza, at least to the extent that there could be anything ideal about watching a Giants game.
 
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8893 said:
Ok, I have neither had nor considered apples on a pizza, or apples with sausage (except in a stuffing).

I do like apples with smoked gouda, and I could see smoked gouda with sausage, so I am guessing this--like the vast majority of Bufalina's combinations--works, but I am very curious to hear reviews because I don't know if we will get this special before it's gone:
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I will definitely get that if they keep it for tomorrow.

I'm kind of over the late fall menu now anyway, so this would be a welcome diversion!
 
Balker said:
I will definitely get that if they keep it for tomorrow.

I'm kind of over the late fall menu now anyway, so this would be a welcome diversion!
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Shut out... couldn't get through on the phone between meetings and they were sold out at 1:45. Now we'll never know if the apple pizza was any good.

Coal and Daisies or Zeneli now... both will be lukewarm by the time I get home.
 
8893 said:
Ok, I have neither had nor considered apples on a pizza, or apples with sausage (except in a stuffing).

I do like apples with smoked gouda, and I could see smoked gouda with sausage, so I am guessing this--like the vast majority of Bufalina's combinations--works, but I am very curious to hear reviews because I don't know if we will get this special before it's gone:
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I had it once (elsewhere) and it was good. But it's certainly not a red sauce kind of pie. Maybe similar to that one at Buffalina. Apple and sausage is a good pairing anyway.

I won't eat pizza with vegetables of any kind on it, with one exception, Arugula. And that would be on one of those arugula, prosciutto, fig, balsamic pies. These guys make a great one. Tavolino Foxborough (tavolinorestaurant.us)
 
Balker said:
Shut out... couldn't get through on the phone between meetings and they were sold out at 1:45. Now we'll never know if the apple pizza was any good.

Coal and Daisies or Zeneli now... both will be lukewarm by the time I get home.
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I'm on it. Mrs. 8893 was calling around 11:45 while waiting for our daughter in her dentist appointment and she finally got through around noon. Got the special and three other pies. I will report back.

Tell me about Coal and Daises. I don't think I've seen it mentioned here before. I just looked it up and it looks like it's in that industrial spot near the Chowder Pot that has already been two other restaurants in like the past three years? Seems to be a jinxed spot. I was in both prior establishments a couple times each--one was a burger joint and I can't remember what the other one was--and they never seemed to get it right; the place has a weird flow about it, like they need a Feng shui consultant.
 
Hiked to Castle Craig in Hubbard Park in Meriden yesterday, with plans to visit Little Rendezvous for my first time afterward and bring home a pizza for the USC game.

Lost the Blue trail on the way back down, wrestled w/darkness & a dying-to-dead phone battery, and learned that Little Rendezvous was temporarily closed due to COVID once I got back to my car.

Next time, I'll have my head lamp, a charging block, printed map, greater advance familiarity with the hike, and more daylight time built in. And I'll call for pizza earlier in the day, so that I know if they're open.

As I ascended the mountain, I. did hear a CT Public Radio show ("Seasoned") in which Colin Caplan - one of the "Pizza, a Love Story" movie producers and New Haven pizza book author- listed out Sally's, Pepe's, Modern, Ernie's, Zuppardi's, Mike's, and Roseland, in that order - though not necessarily ranking - when asked by the hosts.
 
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Hans Sprungfeld said:
Hiked to Castle Craig in Hubbard Park in Meriden yesterday, with plans to visit Little Rendezvous for my first time afterward and bring home a pizza for the USC game.

Lost the Blue trail on the way back down, wrestled w/darkness & a dying-to-dead phone battery, and learned that Little Rendezvous was temporarily closed due to COVID once I got back to my car.

Next time, I'll have my head lamp, a charging block, printed map, greater advance familiarity with the hike, and more daylight time built in. And I'll call for pizza earlier in the day, so that I know if they're open.

As I ascended the mountain, I. did hear a CT Public Radio show ("Seasoned") in which Colin Caplan - one of the "Pizza, a Love Story" movie producers and New Haven pizza book author- listed out Sally's, Pepe's, Modern, Ernie's, Zuppardi's, Mike's, and Roseland, in that order - though not necessarily ranking - when asked by the hosts.
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Nice. I haven't been to Hubbard Park in decades. I have been Little Rendezvous twice and think it's definitely a worthy stop for Connecticut pizza nuts.

Interesting order by Caplan; I do agree that, at their best, Sally's is the best for my preferences because of the oily char.

How did you remember the order? That's some serious "person-woman-man-camera-TV" recall ability you got there.
 
If you like Mike’s I’d also suggest Papa’s in Milford. When on I Ike their pies a lot. Both Mikes and Papas could be end of crust better but otherwise solid options
 
imno1 said:
If you like Mike’s I’d also suggest Papa’s in Milford. When on I Ike their pies a lot. Both Mikes and Papas could be end of crust better but otherwise solid options
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The cone grinders are the better option at Papa's imo, but their pizza is definitely solid.
 
8893 said:
The cone grinders are the better option at Papa's imo, but their pizza is definitely solid.
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I like the idea of the cone grinder but their chicken cutlet they use is just ok. Olde World make a really good chicken parm
 
imno1 said:
I like the idea of the cone grinder but their chicken cutlet they use is just ok. Olde World make a really good chicken parm
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Agreed. They could up their cutlet quality.
 
HuskyHawk said:
Well done. I'm pretty much a cheese and pepperoni or sausage guy. I even like....[gasps in Spanish.gif] Hawaiian.
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No shame in the Hawaiian imo. I add jalapeños or cherry peppers. I like the sweet, spicy and smoky combo.
 
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