For the record, I personally would only consider feeding Provel to lab rats but, to be fair you have to give it some credit. Considering how it's made and what it's made with, that it can almost pass for cheese is quite impressive.
It's exactly 13 minutes from my folks house. I bring it there often.
From what I've been told they start with American cheese (which, is not cheese but a processed cheese product), season it and add (unstated) other items to give it a flavor that somewhat resembles provolone (that's where the name comes from).
You've just convinced me to never try it.
The crust looks better than 99% of Florida pizzas I've seen. Don't know what that has to do with the Adirondacks though.
I don’t get why that starts to extend into NY/NJ where the pizza is just as good (in a differing style) lol nobody has to “eat at your own risk” in the greater metro NY. Just cut it off at the border with Upstate, otherwise seems legit
Yes
Drunk
I've had Little City crush it a few times.
WeHa is close enough to Avon to just take the extra time. It might not be New Haven, but its probably the second best pizza town in CT.
Here are the details. It's pretty much cheese...mostly. I don't mind Imo's, but it's not anything but food for drunk hungry college kids, like Little Ceasars. It falls below the hand tossed Pizza Hut bar as a pie.
Pizza bro kinda panned olde world. I like your review better
He harped on the flop. The flop has no bearing on the flavor, which is always spot on.
I hope he keeps panning it… he turned Little Rendezvous in Meriden into a crap show for long time regulars. Would hate for the same fate for Olde World.
The only two things I dislike about Olde World are the hours (only lunchtime hours are on Friday) and the fact that it’s not at eat-in joint - although I’m usually looking to take a pie to Twelve Percent Beer Project anyway. I consider it the most underrated, under-hyped pizza in the state.
