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Message: [QUOTE="huskymedic, post: 3156324, member: 549"] Latest Courant review on Blind Pig for the non-traditional adventurers: [URL='https://www.courant.com/hartford-magazine/hc-hm-blind-pig-pizza-hartford-20190526-20190514-q5hf3lyllvggla6ezxzwp4sp2m-story.html']Side Dish: Blind Pig Pizza[/URL] >>Pizza here begins with a medium-thin crust covered with ample red sauce and a whopping amount of mozz. A large range of topping choices enables a veritable cornucopia of DIY pies. How about pulled pork, pineapple and pesto? Or bacon, Brussels sprouts and Buffalo sauce? We decided to skip making our own rhymes and rely instead on the poetry of Blind Pig’s specialties, like the famous “moink” — moo plus oink, i.e., bacon-wrapped meatballs. They come with cheddar added to the mozz, and BBQ sauce sluiced copiously in a pinwheel pattern. Another red-sauce pizza combined pulled chicken with Gorgonzola that melded with tomato and Buffalo sauces in an irresistible flavor. In pizza terms, this is not your grandmother’s Margherita. These are heavy-metal, manly, industrial-strength pies, loaded with meat, drizzled in sweet sauces and presenting a sinful synergy of oozing, sizzling, crisping and browning. Slight respite came in the form of a white-sauce pizza decorated with creamy burrata, sliced tomatoes and a bright-green, citrus-inflected basil pesto. But my favorites were the ones that went, well, whole hog, like a Texas pie adorned with mozzarella and cheddar with brisket, BBQ sauce and colorful green slices of jalapeño — the brisket emerging from the oven deliciously blackened. The Rodeo Hog substituted pulled pork for the brisket and caramelized onions for the jalapeño. A “Philly style” pizza arrived stacked high with burnt ends, mushrooms, thick slices of onion and roasted red bell peppers.<< [/QUOTE]

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