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Message: [QUOTE="huskymedic, post: 4365004, member: 549"] Grigg Street had a nice write as the [URL='https://12ft.io/proxy?q=https%3A%2F%2Fwww.ctpost.com%2Fconnecticutmagazine%2Ffood-drink%2Farticle%2FConnecticut-Magazine-Best-Pizza-2022-17361496.php']CT Magazine Editor’s Choice as Best Pizza Restaurant of 2022[/URL]: -> Two years ago, Matthew Watson and Jon Corbo started slinging pies in a subterranean space just off bustling Greenwich Avenue to instant fanfare. Truth is, I knew it’d be a hit when a notable chef told me, “Grigg will easily be a top 10 pizza as soon as they open the doors.” Big statement in a state full of great pizza. But Watson and Corbo are no strangers to the industry. Both were formerly partners in the Corbo’s Deli locations and Watson is a French Culinary Institute grad. That combination as it applies to Grigg Street Pizza results in pizza that’s as delicious as it is beautiful. Don’to call it New York style. Don’t call it New Haven style either. It’s sourdough. Grigg’s three-day leavened dough comes out light and crispy with char and dough bubbles. And as geeky they are about their dough, they’re just as committed to quality toppings. They make their own mozzarella. The fennel sausage is ground in house. The garlic-habanero honey? Also made there. The sourdough petit baguette their stacked sandwiches come on? Of course they make that, too. Word to the wise: this place is popping, as in, it gets slammed busy. Preordering online is the way to go almost every day to ensure you get a couple pies at a desired time, especially on Thursdays when they release specials the likes of which have been Ezzo Pepperoni with onion, basil and homemade ranch dressing; roasted onion with long hots, honey ricotta, and pecorino; and a white pie with rendered bacon béchamel, speck, roasted balsamic onions, provolone and parsley. — Andrew Dominick [URL='http://www.griggstreetpizza.com/']griggstreetpizza.com[/URL] • 203-717-1190 <- [/QUOTE]

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