OT: Best Pizza in CT

[8893]

i would say so. i have relatively high standards for pizza and had lofty expectations for atticus based on what i had heard. def met expectations.

my phone takes terrible pictures but here is a shot of the plain w- cheese:

View attachment 75963

Oh, it is ON!

 

[8893]

So that Atticus pie in the post above is a Red Pie topped with Walden Hill Guanciale, Wild Ramps, Pecorino, and Remo's Calabrian Chili Crunch.

And it’s pretty freaking awesome.

 

[storrsroars]

So that Atticus pie in the post above is a Red Pie topped with Walden Hill Guanciale, Wild Ramps, Pecorino, and Remo's Calabrian Chili Crunch.

And it’s pretty freaking awesome.

When I moved to Pgh in 2002, ramps were on every menu of every decent restaurant. I'd never heard of them back in New England, let alone ate one. Or garlic scapes, which I also love. Then again, I grew up in Stamford, not known for its farming.

The thing about ramps is that it takes about seven years for them to seed, so if wild ramps are foraged without leaving some behind to mature to seed, they could be gone in our lifetime. Of course there will be farm-grown ramps, but "wild ramps" has more appeal on a menu.

The More You Know...

 

[Verne]

NW CT guy that knows the pizza up here generally pales in comparison to the southern parts of the state but I'm gunna throw Milestone Pizza in Thomaston into the ring.

It's the best pizza within 30 mins of me and closest you'll get to that NH style up here. Really solid pie and a cool story. Try to get down there at least once a month.

 

[8893]

When I moved to Pgh in 2002, ramps were on every menu of every decent restaurant. I'd never heard of them back in New England, let alone ate one. Or garlic scapes, which I also love. Then again, I grew up in Stamford, not known for its farming.

The thing about ramps is that it takes about seven years for them to seed, so if wild ramps are foraged without leaving some behind to mature to seed, they could be gone in our lifetime. Of course there will be farm-grown ramps, but "wild ramps" has more appeal on a menu.

The More You Know...

Yeah, I don’t recall being aware of ramps, or scapes, being a thing until I started seeing them on menus around 10 years ago, probably at Bufalina, where they usually do a special pie with them during one of the two weeks or so that they are in season. But once I saw them and smelled them, I recognized them immediately as a plant we definitely frolicked among as kids.

The funny thing about ramps with me is that I don’t like onions as a condiment or on pizza, but I like ramps. Kinda like roasted red peppers, in that I don’t like the texture but I like the taste (and I do cook with onions).

I thought Bufalina had a rare miss with their scapes pie last year because they did it with lemon and ricotta and went wayyyy too heavy on the lemon, to the point where it overpowered the taste of the scapes. Hoping they do a different combo this year; and also hoping Atticus does a scapes pie, too.

 

[August_West]

So that Atticus pie in the post above is a Red Pie topped with Walden Hill Guanciale, Wild Ramps, Pecorino, and Remo's Calabrian Chili Crunch.

And it’s pretty freaking awesome.

Ramps season!

 

[Fishy]

Oh, it is ON!
View attachment 76010

So, that looks horrid.

 

[karstenkibbe]

So that Atticus pie in the post above is a Red Pie topped with Walden Hill Guanciale, Wild Ramps, Pecorino, and Remo's Calabrian Chili Crunch.

And it’s pretty freaking awesome.

Love the look of that pie. Confirms that I need to brave the Merritt/Wilbur continuous traffic beginning at 3pm daily and get my butt to Atticus.

 

[August_West]

So, that looks horrid.

Any toddler can burn a pizza with plants from the woods on it. It takes a true artisan to spirinkle the right amount of cheese on a Poughkeepsie dominos pie

 

[Fishy]

Any toddler can burn a pizza with plants from the woods on it. It takes a true artisan to spirinkle the right amount of cheese on a Poughkeepsie dominos pie

The oaf in Poughkeepsie knows to take the pizza out of the oven before it catches fire.

 

[8893]

The oaf in Poughkeepsie knows to take the pizza out of the oven before it catches fire.

Look at that leoparding!

 

[8893]

So, that looks horrid.

Are you of British heritage?

My wife uses “horrid” all the time; she claims she picked it up from her Welsh mother and grandmother.

 

[methodology]

Are you of British heritage?

My wife uses “horrid” all the time; she claims she picked it up from her Welsh mother and grandmother.

I guess he’s never heard “brown food (not burned) taste good” it goes for just about all food

 

[runner11]

Ramps season!

On my agenda for Saturday. I have a great spot on the Saugatuck reservoir. PS that A5 Wagyu was the best steak I've had in my life, and also put me into a food coma.

As for pizza, I was in Maine outside of Portland (Norway) at a place called Oxbow which had pies as good or better than any I've had in NH. It reminded of what I expect out of Bufalina, based on 8893's descriptions. Good staples and locally available seasonal toppings. My favorite was with n'duja, Calabrian chilies and honey.

 

[superjohn]

Don't see the grinder thread so I'll just put this here...

 

[karstenkibbe]

On my agenda for Saturday. I have a great spot on the Saugatuck reservoir. PS that A5 Wagyu was the best steak I've had in my life, and also put me into a food coma.

As for pizza, I was in Maine outside of Portland (Norway) at a place called Oxbow which had pies as good or better than any I've had in NH. It reminded of what I expect out of Bufalina, based on 8893's descriptions. Good staples and locally available seasonal toppings. My favorite was with n'duja, Calabrian chilies and honey.

You mean Oxbow Brewing’s farmhouse outpost in Oxford? That place has an awesome vibe, insane mixed culture beers, and yes… otherworldly wood fired pies in the woods of western Maine.

 

[runner11]

You mean Oxbow Brewing’s farmhouse outpost in Oxford? That place has an awesome vibe, insane mixed culture beers, and yes… otherworldly wood fired pies in the woods of western Maine.

Umm kind of embarrassed I didn't realize I was in Western Maine, but yes. My friend bought an amazing bed and breakfast in Waterford (Waterford Inn) and I just followed my GPS blindly, I guess. Everything about the place was incredible. I have had Modern, Da Legna, Pepe's, Roseland and Zupps in the past year and I think Oxbow was better. And the cherry on top for me was that they apparently have their own farm, which is my aspiration.

 

[Dove]

So, that looks horrid.

Absolutely gross.

 

[Dove]

So that Atticus pie in the post above is a Red Pie topped with Walden Hill Guanciale, Wild Ramps, Pecorino, and Remo's Calabrian Chili Crunch.

And it’s pretty freaking awesome.

Hard pass. You're one bougie sumbich.

 

[runner11]

Hard pass. You're one bougie sumbich.

Sausage, peppers and onions

 

[Fishy]

Are you of British heritage?

My wife uses “horrid” all the time; she claims she picked it up from her Welsh mother and grandmother.

German, but pizza looks like the English tried to cook it.

Horrid’s a good word; it started life hundreds of years ago as a lesser version of horrible. (Since then, they’ve essentially come to mean the same thing.)

I adhere to the original standard so your pizza is like one orbit better than horrible.

 

[temery]

Am I the only one here who actually likes Domino pizza?

 

[CONN78SEJ]

Look at that leoparding!

View attachment 76014

Can pizza’s get melanoma?

 

[Balker]

If you want to call pizza that is using unfamiliar ingredients “bougie” and prefer dominos that’s great, but the “best pizza in CT” thread might just not be one for you.

 

[8893]

If you want to call pizza that is using unfamiliar ingredients “bougie” and prefer dominos that’s great, but the “best pizza in CT” thread might just not be one for you.

While the ingredients may be unfamiliar, it's basically a bacon and onion pie with Romano cheese and chili peppers.

But I get that a lot of people, including two of my kids, don't dig the char and think it's burnt.