OT: - Best Pizza in CT | Page 216 | The Boneyard

OT: Best Pizza in CT

HuskyHawk said:
Trillium Brewery in Canton believe it or not.
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I was just there 3 weeks ago for the first time. My wife (born and raised on New Haven pizza) liked it. I thought it was just O.K.

The beer, obviously, is much better. Do they still have The Streets? Tremendous.
 
HooperScooper said:
I was just there 3 weeks ago for the first time. My wife (born and raised on New Haven pizza) liked it. I thought it was just O.K.

The beer, obviously, is much better. Do they still have The Streets? Tremendous.
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I like the Pizza, but as at a lot of places the cooking is variable. The pizza at Jack's Abby might be a bit better. The Streets is not available right now, they rotate and very few things are regularly available. The Mrs. picked up 5 4 packs, but some are for a friend from NJ.
 
HuskyHawk said:
I like the Pizza, but as at a lot of places the cooking is variable. The pizza at Jack's Abby might be a bit better. The Streets is not available right now, they rotate and very few things are regularly available. The Mrs. picked up 5 4 packs, but some are for a friend from NJ.
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My kids like the pizza at Franklin Flatbreads. Or maybe they just go there because they like getting ice cream after the pizza.
 
HooperScooper said:
My kids like the pizza at Franklin Flatbreads. Or maybe they just go there because they like getting ice cream after the pizza.
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Franklin Flatbreads closed (It was also Tom Brady’s favorite ice cream place supposedly). It has been replaced by Sierra’s which moved across town, and is a “brick oven” pizza place with a bar and decent beers on tap. Trying to take advantage of the location on the pond and outdoor seating I think. Haven’t tried in the new location but those ovens should help.

Are you that close by?
 
HuskyHawk said:
Franklin Flatbreads closed (It was also Tom Brady’s favorite ice cream place supposedly). It has been replaced by Sierra’s which moved across town, and is a “brick oven” pizza place with a bar and decent beers on tap. Trying to take advantage of the location on the pond and outdoor seating I think. Haven’t tried in the new location but those ovens should help.

Are you that close by?
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20-25 minutes. Hit there when we were going by for baseball/soccer/basketball games or on the way home from the Cape or RI. My sons will be sorry to hear it closed.
 
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HooperScooper said:
20-25 minutes. Hit there when we were going by for baseball/soccer/basketball games or on the way home from the Cape or RI. My sons will be sorry to hear it closed.
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Pandemic casualty. It’s a great spot so I’m actually looking forward to pizza and beer on the outside patio by the pond as it warms up. Bigger menu for your boys, even without the ice cream.
 
Kolumbo said:
Angry Breaking Bad GIF
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The Albuquerque place that made that pie for Walter White still gets huge numbers of orders for uncut, throwable pies.
 
storrsroars said:
I've got some Chinese chili crisp in my fridge, not that brand. So how is on vanilla ice cream?

I've also got a Calabrian hot sauce. Much more friendly to Italian food than Asian hot sauces.
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I don’t eat ice cream , chocolate or any kind of sweet ( except occasional sour patch kids) . I just don’t like it enough to spend the calories. I eat enough as it is . If it’s between desert and an appetizer of wings or an entra couple ounces on my steak, desert loses.
 
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August_West said:
I don’t eat ice cream , chocolate or any kind of sweet ( except occasional sour patch kids) . I just don’t like it enough to spend the calories. I eat enough as it is . If it’s between desert and an appetizer of wings or an entra couple ounces on my steak, desert loses.
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Give me a cheese course over dessert 10 times out of 10.
 
August_West said:
I don’t eat ice cream , chocolate or any kind of sweet ( except occasional sour patch kids) . I just don’t like it enough to spend the calories. I eat enough as it is . If it’s between desert and an appetizer of wings or an entra couple ounces on my steak, desert loses.
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I had to ask as it says to put it on vanilla ice cream on the label.
 
methodology said:
When Sally’s is at their best no one can touch them. It’s that they are so inconsistent. Their plain pie is still boss no matter what kind of day they are having
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I haven't had anything but good pizza from Sally's since September 2019. I think that's also when I first tried plain tomato after 40 years of never even considering it, and now love it. Adding cheese would be a clear error, though mootz & bacon always excellent.
 
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Hans Sprungfeld said:
I haven't had anything but good pizza from Sally's since September 2019. I think that's also when I first tried plain tomato after 40 years of never even considering it, and now love it. Adding cheese would be a clear error, though mootz & bacon always excellent.
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I agree. My wife always pleaded with me to try Sally’s plain tomato pie. I politely declined. I’m not sure what made me do it, but I gave in about 4 years ago. It was a pizza revelation. Now it’s my favorite.
 
Chin Diesel said:
Back on topic, Wooster St establishments are slipping.

View attachment 76062
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​

You want fries with that? The "PIttsburgh Steak" pizza from SOHO on the north side: Garlic sauce, roast beef, sautéed peppers, onions, mushrooms and banana peppers. Topped with french fries and ranch dressing.

1651287153384.png


Although looking at your photo with the sliced hot dogs reminds me that I'm surprised ADub still hasn't bought/made himself a discada. Seems it would be right up his alley.
 
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This chili crisp talk for me thinking of the Momofuku Ssam sauce that I used to put on pizza, and everything else. Looks to be discontinued - anyone have recs for a similar product?
 
storrsroars said:
I had to ask as it says to put it on vanilla ice cream on the label.
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On my first visit to a fancy restaurant in Modena they gave me a free dessert: Vanilla ice cream with 25-year-old balsamic vinegar on it. The thought sounded repulsive, but that gooey, viscous stuff was amazing - like strawberry syrup only better. Then they gave me a small sample bottle to take home. This was 20 years ago and I still have never once since bought that yucky, watery, un-aged balsamic. Like wine and cigars - knowledge makes your life more expensive.

So, in addition to being a Connecticut pizza snob, guess I'm also a balsamic vinegar snob. Go figure...
 
j66kicker said:
On my first visit to a fancy restaurant in Modena they gave me a free dessert: Vanilla ice cream with 25-year-old balsamic vinegar on it. The thought sounded repulsive, but that gooey, viscous stuff was amazing - like strawberry syrup only better. Then they gave me a small sample bottle to take home. This was 20 years ago and I still have never once since bought that yucky, watery, un-aged balsamic. Like wine and cigars - knowledge makes your life more expensive.

So, in addition to being a Connecticut pizza snob, guess I'm also a balsamic vinegar snob. Go figure...
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While I don’t have the aged good stuff you do, I always serve balsamic syrup on strawberries. First timers always are amazed.
 
j66kicker said:
On my first visit to a fancy restaurant in Modena they gave me a free dessert: Vanilla ice cream with 25-year-old balsamic vinegar on it. The thought sounded repulsive, but that gooey, viscous stuff was amazing - like strawberry syrup only better. Then they gave me a small sample bottle to take home. This was 20 years ago and I still have never once since bought that yucky, watery, un-aged balsamic. Like wine and cigars - knowledge makes your life more expensive.

So, in addition to being a Connecticut pizza snob, guess I'm also a balsamic vinegar snob. Go figure...
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On one of Stanley Tucci’s “Searching for Italy” episodes he did a side trip to Modena from Venice. I watched the episode because we didn’t hit Venice last time but want to next time; after watching it, I added Modena as a must-stop. The food looks amazing (which I realize can likely be said about every damned corner of that beautiful country).
 
Deepster said:
While I don’t have the aged good stuff you do, I always serve balsamic syrup on strawberries. First timers always are amazed.
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Yep. Macerated strawberries are the bomb.

I have an old bottle of the thick stuff I brought back from Bolognia 18 years ago. It was down to about an inch left, and I hadn't used it in awhile. Now it's rock solid.

Anyway, who's gonna be the guinea pig for the Szechuan chili crunch over vanilla ice cream thing?
 
storrsroars said:
Anyway, who's gonna be the guinea pig for the Szechuan chili crunch over vanilla ice cream thing?
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Not me, because I don’t have the Szechuan chili crunch, but I recommend Hagen-Daz Vanilla Bean.
 
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