CT Pizza survey.
- Jim Leff
I really like this looks of this pizza survey. CT is such a great chow state.....
any comments on any? anyone want to contribute to a project to check up on all of them? I'll try to check the hartford place in next couple days...
I ate at Roseland once and the pizza was way too salty! The real dishes looked good and I will go back for them and the homey atmopshere. Their bread, home baked I think, was excellent.
I just discovered AMATO's on State Street in New Haven. It's practically next to Modern, and is a full restaurant, so it took some guts to venture there, with the Modern nearby. Their specialties are more interesting than most places (Modern's are very boring), but I could only try one. The broccoli rabe with sausage white pizza (your choice) was outstanding! Fresh sausage - just fantastic. But, like other joints in New Haven, the crust was burnt. What's with that?
Nice read on CT's many options for pizza(though I have started to wonder about some of the "landmark" spots here). I have read several Chowhound posts regarding the inconsistency at Pepe's(as well as a first-hand account from a relative who quite honestly knows a great pie and who has enjoyed Pepe's in the past). Glad that some of these "sidebar" spots are being recognized. I recently went to one which was literally in my own backyard that I never tried(going so far as even ordering pizza for years at another parlor across the street from my "new" find!).I am excited to now have a "no-brainer" for pizza in an otherwise "culinary wasteland".
I agree with Letizia's being a top choice. It is technically in Wilton I think just over the Norwalk line on Route 7. If you eat the pizza while it is too hot it can be messy, but the flavor is just right, and it is what pizza should be. The sausage is good stuff. If only the place had some more atmosphere. My office sometimes gets takeout from there when traveling from the Norwalk Courthouse. Even though it is a little hole in the wall, the counterperson is an absolute doll. Worth a trip.
I think Jerry's is overrated. The first time we stopped there (It is convenient when we are traveling to Rhode Island), I thought the pizza was good. The second time... I watched them make it... and they used crusts that were already partially cooked. As a result, the pies tasted over-yeasted. Yuck. Their specialty is a white anchovy thing that takes hours of advance notice. I assume the crust is fresh for that one, it makes a difference.
Roseland is funny...sometimes I think the pizza is terrific...other times---eh...and very salty. I think it depends on what you order. Also, I think the pizza is inferior to the special dishes on the special board. In my opinion, that's Roseland's real strength, not the pies.
I think First & Last Cafe in Danbury and Lauretano's in Bethel should be mentioned. First & Last uses a wood-fired oven, so they can bam a pie with fresh mozz and isn't the least bit soggy or wet. Personally I like this..a lot... It's not perfect...this kind of pie you MUST eat hot.
Lauretano's is similar to First & Last but more classy and upscale. But also nicely done.
This pizza story first appeared in Connecticut Magazine. Rossini's in Cheshire is right on the money.
Just to throw in a few others that I love in my neck of the woods...Harry's in W. Hartford...great toppings. Their sausage is amazing. Barb's is also very good...just like Harry's but a lesser sausage topping....
Park Lane Pizza also in W. Hartford. This place makes typical New England (Greek style?) pizza with square crustless pieces in the middle of the big pies. I like pizza a lot but I rarely crave it. I do know that if I ever moved out of the area...Park Lane Pizza would be the first 'houndish place to visit when back in CT. enjoy!