OT: Best Pizza in CT

[FfldCntyFan]

I've worked with a handful of people over the years who were from the area or went to school in the area. Evidently Utica pizza is a real thing (not exactly sure what it is that makes it unique).

As French is from the Buffalo area, I figured it would be a good retort to his questioning the quality of New Haven apizza.

 

[Mr. French]

I've worked with a handful of people over the years who were from the area or went to school in the area. Evidently Utica pizza is a real thing (not exactly sure what it is that makes it unique).

As French is from the Buffalo area, I figured it would be a good retort to his questioning the quality of New Haven apizza.

I've never heard of Utica pizza, and I'm from the Buffalo area and we have our own style for sure but I'm sure you'd hate it! But a wing around here will do you some good.

 

[Mr. French]

What exactly is Utica pizza? I had heard there were some decent places there. My son went to college near Utica and he spent 4 years trying to find them. He couldn't find anything better than just O.K. And even the O.K. places were few and far between.

Part of the problem is there is nothing, including pizza places, near Utica.

 

[Waquoit]

I liked the zoo

 

[Mazhude]

What exactly is Utica pizza? I had heard there were some decent places there. My son went to college near Utica and he spent 4 years trying to find them. He couldn't find anything better than just O.K. And even the O.K. places were few and far between.

UTICA TOMATO PIE: IT’S NOT JUST FOR UTICANS ANY MORE

Well, the Saranac is not bad...

"The base of Utica Tomato Pie is a thick, soft, savory-cakey crust. Some compare it to focaccia. Others, to Sicilian pizza. But it bears no resemblance to the chewy, bread-like crust of a Neopolitan pizza, or the crispy cracker of a US thin-crust pizza. Tomato Pie is topped with a thick, sweet, slightly chunky, slightly acidic tomato sauce. The sauce is dusted with grated Pecorino Romano cheese and a light sprinkling of dried oregano. It’s then baked in a shallow rectangular pan, cut into squares, and served at room temperature—preferably, with a pint of Saranac on the side. That’s it! No mozzarella. No pepperoni. And, definitely…no triangles!"

 

[huskymedic]

UTICA TOMATO PIE: IT’S NOT JUST FOR UTICANS ANY MORE

Well, the Saranac is not bad...

"The base of Utica Tomato Pie is a thick, soft, savory-cakey crust. Some compare it to focaccia. Others, to Sicilian pizza. But it bears no resemblance to the chewy, bread-like crust of a Neopolitan pizza, or the crispy cracker of a US thin-crust pizza. Tomato Pie is topped with a thick, sweet, slightly chunky, slightly acidic tomato sauce. The sauce is dusted with grated Pecorino Romano cheese and a light sprinkling of dried oregano. It’s then baked in a shallow rectangular pan, cut into squares, and served at room temperature—preferably, with a pint of Saranac on the side. That’s it! No mozzarella. No pepperoni. And, definitely…no triangles!"

Chicken Riggies
Utica Greens
.
.
.
.
Utica Tomato Pie (think RI Pizza Strips but tad thicker)

 

[Deepster]

Chicken Riggies
Utica Greens
.
.
.
.
Utica Tomato Pie (think RI Pizza Strips but tad thicker)

Chicken Riggies is the most overrated regional food item in the United States.

 

[huskymedic]

Chicken Riggies is the most overrated regional food item in the United States.

Most ethic peasant/comfort food can fall in that category.

 

[Mr. French]

UTICA TOMATO PIE: IT’S NOT JUST FOR UTICANS ANY MORE

Well, the Saranac is not bad...

"The base of Utica Tomato Pie is a thick, soft, savory-cakey crust. Some compare it to focaccia. Others, to Sicilian pizza. But it bears no resemblance to the chewy, bread-like crust of a Neopolitan pizza, or the crispy cracker of a US thin-crust pizza. Tomato Pie is topped with a thick, sweet, slightly chunky, slightly acidic tomato sauce. The sauce is dusted with grated Pecorino Romano cheese and a light sprinkling of dried oregano. It’s then baked in a shallow rectangular pan, cut into squares, and served at room temperature—preferably, with a pint of Saranac on the side. That’s it! No mozzarella. No pepperoni. And, definitely…no triangles!"

This sounds awful.

I’ll take greasy cup n’ char pepperoni pizza any day.

 

[Deepster]

Most ethic peasant/comfort food can fall in that category.

No way. Maryland crabs, New Orleans muffelettas, San Fran cioppino, New Haven pizza, Maine lobster.

Chicken “riggies” is just chicken and pasta. Just like every other state has on every Italian menu ever.

 

[vaeman]

BAR is not that low on the list. It’s better than Sally’s. I’m in New Haven.

And I had Pepe's about two weeks ago and it was meh. Bar and Modern are tops for me

 

[Deepster]

And I had Pepe's about two weeks ago and it was meh. Bar and Modern are tops for me

Bar is great unless sometimes when you'll go it can be overrated.

 

[B1GEast]

I don't know if this was posted already but Dave Portnoy gave his two cents.

 

[HooperScooper]

I don't know if this was posted already but Dave Portnoy gave his two cents.View attachment 111174

Mystic Pizza at the bottom with only 6.2? Don't tell @Fishy, that cardboard with fake mozzarella lover.

OT: Post in thread 'Best Pizza in CT'

May 31, 2025

If your senior citizen parents are visiting Connecticut, what are they gonna remember and tell their friends back home?

We had a slightly above average pizza in a Connecticut strip mall or we went to a great waterfront town in New England and do you remember that movie Mystic Pizza?! We went there!

The rest of these dolts are trying to impress people on the internet with their knowledge of mid-grade pizza places while I am trying to create a story and a lasting memory.

They're looking for good food. They're not like you who would eat sauce and American cheese on cardboard and say...

• HooperScooper

• 
• 

 

[87Xfer]

Bar is great unless sometimes when you'll go it can be overrated.

It was great every time I went in the 90s when I worked right up the street from Cafe Nine. At least from what I can vaguely remember.

 

[Flipside]

... in the 90s when I worked right up the street from Cafe Nine. At least from what I can vaguely remember.

In the 90s, went for the nightclub, stayed for the pizza

 

[87Xfer]

In the 90s, went for the nightclub, stayed for the pizza

Totally forgot about the back room pedestals! Thanks for that!

 

[TGW93]

Fun fact - I was at Bar on Friday, June 17, 1994.

Went for the nightclub but stayed for the OJ.

 

[Fairfield_1st]

Went to Grand Apizza in Madison last night. Bills itself as New Haven style. It was good, but not upper tier for me. The founder worked at Modern with his brother, who owned Modern, before branching out on his own in 1955. Would go again, but would not make a special trip for it.

 

[Husky Alien]

Went to Grand Apizza in Madison last night. Bills itself as New Haven style. It was good, but not upper tier for me. The founder worked at Modern with his brother, who owned Modern, before branching out on his own in 1955. Would go again, but would not make a special trip for it.

If your at that end of the shoreline it's definitely the best. By the way it's in Clinton, CT

 

[HooperScooper]

If your at that end of the shoreline it's definitely the best. By the way it's in Clinton, CT

Isn't there one in Clinton, one in Madison and one in Guilford?

 

[Husky Alien]

Isn't there one in Clinton, one in Madison and one in Guilford?

Apparently you're right. Apologies to @Fairfield_1st . I've been to the Clinton location numerous times and I find their pie to be very, very good.

 

[Mazhude]

Went to Grand Apizza in Madison last night. Bills itself as New Haven style. It was good, but not upper tier for me. The founder worked at Modern with his brother, who owned Modern, before branching out on his own in 1955. Would go again, but would not make a special trip for it.

The founder of the original Grand Apizza, Frederick Nuzzo, was a WWII fighter pilot who started making pizza in 1948 when he started working for his brother, Nicholas, who owned Modern Apizza in New Haven. In 1955, after nearly a decade working alongside his brother, Fred opened the doors to his own Grand Apizza in Fair Haven. Fred and Rosemarie Nuzzo owned and operated the original restaurant for 50 years on Grand Avenue in Fair Haven. I was their paper boy growing up, and I played on the Grand Apizza little league team. Wish I still had that shirt! Fred's kids now run the existing Grand Apizzas out in the 'burbs.

 

[Fairfield_1st]

Isn't there one in Clinton, one in Madison and one in Guilford?

Online it says Madison, Clinton & North Haven.

 

[Lafayette]

Slim pickings for 🍕 in 🇹🇷

Best was on par with DiGorno.