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Message: [QUOTE="8893, post: 2948964, member: 93"] Although this NYT review is a few years old, and based on a different seasonal menu than they have now, I think it captures the essence of the place pretty well: [URL='https://www.nytimes.com/2014/07/13/nyregion/a-review-of-bufalina-in-guilford.html']A Pizzeria’s Simple Pursuit of the Sublime[/URL] As I said upthread, the Tre Carni is my favorite on the regular menu and the Maiale and Pepita are my favorites on the Fall menu. Speck (smoked prosciutto) is my favorite topping there. Krust in Middletown and Otto in Chester are based on a similar concept, but I think Bufalina executes it better. [USER=394]@Devland[/USER] kind of makes that point above with respect to Krust's brussels sprouts pie, which I ordered the first time I went there. I remember the brussels sprouts more than the pie, and they kind of overpowered it. Similarly, at Otto I think they try to do too much with toppings. For me, Bufalina excels because of its simple elegance and their focus on seasonal ingredients rather than trends. And I think their crust is just about pefect. It is inevitable that many will be disappointed after all the hype, but I don't think there is a good comp, except for some pizzas we had in Italy, where the Bufalina people learned to do what they do. [/QUOTE]