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Is there really, a good place for pizza in Manchester NH?

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Help Holly Oct 13, 2010 01:47 PM

We are looking for a puffy, crispy perfectly cooked pizza. Not lots of dough, just enough to have a little crispy and chewy texture. Then the perfect original pizza topping, pepperoni & cheese. Why is this so difficult to find? Had heard great things about Alley Cat, and did try it, but something in their ingredients just never sat well with my husband or myself. I got spoiled living in RI, where there was terrific pizza and spinach pies (can not find them around NH at all) on every corner. Some nights you just need the smell, taste and texture of the perfect pie. Not a hot greasy mess, which is what we have found on numerous occassions. We ended up eating Luisa's often, but it isn't exactly what we were looking for, it's just OK.

Any suggestions for a family owned local pizza place will be welcome. This would be for takeout, not sit down, like the 900 degrees or Portland Pie Company (though they are both very good).

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  1. s
    solargarlic RE: Help Holly Oct 13, 2010 03:08 PM

    The short answer? No.

    I understand where you are coming from...I grew up near New Haven and cannot find pizza here that compares. What do you think about the sauce? I find it too sweet. I think if the sauce could be better I might actually be able to find something that I could eat. At this point I would prefer to drive the hour and a half to Wilmington, VT to eat at Zuppardi's from time to time.

    1. whs RE: Help Holly Oct 13, 2010 06:52 PM

      http://chowhound.chow.com/topics/649586
      http://chowhound.chow.com/topics/674557
      http://chowhound.chow.com/topics/724056

      14 Replies
      1. re: whs
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        solargarlic RE: whs Oct 14, 2010 07:25 AM

        Ha, my infamous Italian food in NH post! It's been a long time since I have eaten out in Manchester. I think I'm going to head up that way soon to try some slices of pizza. You've gotten me curious about Johnny Troy's now.

        1. re: solargarlic
          whs RE: solargarlic Oct 14, 2010 04:37 PM

          Have not been back in a long time...hope you can bring us up to date.

        2. re: whs
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          solargarlic RE: whs Oct 18, 2010 07:23 PM

          So I went to Johnny Troy's today...I'd say it was mezza mezz'. But still better than other pizza I've had in NH. Here's the deal; you may already know I grew up with and love New Haven pizza, so I try not to find something that compares to that, I just try and find some kind of pizza that is simple and well made. Most pizza around NH I have found to have a sauce that is too sweet and a crust that is too big and undercooked (or at least not charred). Johnny Troy's at least has the sauce and crust going in the right direction (for me). The sauce I found to have a bit too much oregano (kind of pointless to me, good pizza doesn't need it) but at least was not sweet. I'll take their sauce over any other of the pizza places I've tried. Unfortunately, I didn't get a fair taste of the crust; we ordered a 2 slice special, and got slices of Sicilian style (thick, square pan). The crust on that was still pretty good though, crispy and good flavor, but I'm not convinced they make it homemade. I tried to get a look at a thin pie, and it looked like they don't leave much on the pie in the way of crust. It looked to be pretty well cooked...not charred though. Maybe closer to a NY-style pie? Also, we got a pepperoni slice, and yes, the pepperoni comes diced. I could take it either way on a pizza...the dice seemed to be less greasy though.

          The arangini (sic) were not so good though. I have made arancini at home, had them in to-go places like Galleria Umberto and Liuzzi's, and even had them in Rome and Sicily. JT's missed the bar completely. Which is too bad, because I thought it was really cool that they even offered them on the menu. When the arancino arrives, you get one rice ball on top of a "meat sauce". I put that in quotes because it seems to be what they tried to make, but it was really just their tomato sauce with cooked ground beef stirred in. Anyway...the arancino was at least crispy and pretty. Once I cut into it and got a look and a whiff of the inside I knew it was not the real deal. Deep breath here...it was made with WHITE RICE. Not a saffron risotto, not even a PLAIN risotto. Carolina white rice boiled with butter. And a little bit of cheese stuffed in the middle. We cut it all up, and since we were hungry, we stirred it up in the sauce and ate it.

          I wouldn't make a special trip to JT's, but if I was in the area and needed to stop for a bite, or pick up something to go, I wouldn't mind spending my money there again. If I compare it to New Haven pizza, it was pretty lousy. Compared to stuff I've had around here...the best pizza so far.

          1. re: solargarlic
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            raff RE: solargarlic Feb 24, 2011 09:08 AM

            SOLAR--- saw this string, just recently. I, too, went to Johnny Troy's, and not realizing that the lunch special was Sicilian style, was underwhelmed...That was about a week ago... Returned today - ordered the "regualr Pizza" (What we used to refer to aas Neopolitan--- round)... Small cheese- nothing else--- asked him to "Burn it a little"--- figuring I need to give a guy up here permission to attempt to do it right. I found it to be quit good--- thin, charred, crispy, yet somewhat pliable crust--- topped nicely with Suce and cheese, practically to the edge... The crust was "Plain Flour" on the bottom --- as opposed to some pizzas which are "Lubed" with corn meal--- I don't prefer the corn meal- If you've compared Santarpio's with Regina--- you understand where I'm coming from. so that was another plus for this pie. Lastly - the edge of the crust was also relatively thin- as opposed to the fat steering wheel edge which typifies most of the local pies.. My Bro-in Law is from New Haven - I'm from NY & Phily.. and I've had Pizza in all "usual joints" in New Haven & NY --- The pizza I had today was quite good. PS: There's now a Regina's in the Mall of New Hampshire. And I've even gotten a 'Decent Slice" at Nonni's , in Concord NH... Outside of that--- nada...

            1. re: raff
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              solargarlic RE: raff Apr 8, 2011 04:31 PM

              Good to know about the regular pies, at least if I'm up that way I can pick one up and burn it at home when I reheat it ;).

              1. re: solargarlic
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                gryphonskeeper RE: solargarlic Apr 8, 2011 04:47 PM

                Solar what I do when i want a "char" is to place it on my oven pizza stone (which is always on the bottom of my oven 24/7/265) and I coat the stone with a small amount of cornmeal and place the oven on 500 degrees... after the oven heats up I slide the pizza on the hot stone on the oven bottom and let it sit there until I get the desired effect. It works like a charm

                1. re: gryphonskeeper
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                  solargarlic RE: gryphonskeeper Apr 8, 2011 04:51 PM

                  I agree 100%...my stone is also always in the oven (started by accident, then I realized it was a good idea). I do find that for one slice, popping it in the toaster oven right on the rack works really well.

                  Lucky for me, I just made us some great pizza on the stone and the cast iron skillet...so I have little desire to go buy pizza that I need to burn lol ;).

                  Thanks!

                  1. re: gryphonskeeper
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                    southie_chick RE: gryphonskeeper May 8, 2011 08:45 AM

                    If you're doing this with a whole pie, don't forget to ask for it "no cut" - that way, when it's on the stone in the oven, the cheese / oil doesn't "leak" thru the slices that are on the pizza when they cut it. Learned that trick MANY years ago when ordering takeout from Santarpio's & reheating it when I got home - it makes the bottom more evenly crisp when reheating with no cut too.

                    1. re: southie_chick
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                      gryphonskeeper RE: southie_chick May 8, 2011 12:37 PM

                      That is exactly what I do! lol. I always ask for my pizza to be uncut, I explain that I want to be able to have the slices whatever size I want. See great minds think alike.

                      1. re: gryphonskeeper
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                        southie_chick RE: gryphonskeeper May 8, 2011 12:55 PM

                        Awwwwwww, thanks for putting me in the same league as you gryphonskeeper - I'm honored!
                        As for the size of the slice, that reminded me of the old joke about the blonde who wanted her pizza cut into 6 slices - 'cause 8 slices was too many! ; )

                        1. re: southie_chick
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                          gryphonskeeper RE: southie_chick May 8, 2011 05:30 PM

                          Want a huge laugh Southie? I had a friend that was so dumb... she had a few friends over (myself included) and offered to make pasta.. and when she realized she only had one box, she said... "Oh don't worry, I will break it in half, it makes twice as much!"

                          1. re: gryphonskeeper
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                            southie_chick RE: gryphonskeeper May 21, 2011 02:37 PM

                            O!M!G! gryphonskeeper - it sounds like my sister cooking dinner (or my mom & her "infamous" lasagne soup fiasco)! Hope you didn't have to eat it!

                            1. re: southie_chick
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                              gryphonskeeper RE: southie_chick May 21, 2011 04:38 PM

                              lol. no way! She was a worse cook than she was a mathematician!

                2. re: raff
                  whs RE: raff Apr 8, 2011 04:58 PM

                  Had an anchovy, capers and garlic pizza at Polcari's in Woburn recently. Great crust, but insanely salty. Mmmmm.

            2. l
              lexpatti RE: Help Holly Oct 14, 2010 06:26 AM

              I've tried several in Manch and still go back to Pizza Express on Maple/Valley. I'm not a pizza guru but there are many (including alley cat) that I just don't like. They always use fresh ingredients and one pet peeve of mine that many do, seems they throw the toppings on at the last minute - almost like they forgot. Not with Pizza Express, toppings are incorporated within the pizza. Their salads and subs are fantastic. We are doing a couple weeks of very low carb so their grilled chix salad or steak tip salad is what I've been enjoying. Perfectly cooked grilled chix, fresh off the grill, fresh crisp salad ingred. If your in the mood for a roll up - best around! I own a small business close by and order often from them, but will try others on occasion to compare. I will order pizza for my business's customers and they'll slice it 16 rather then 8. I think they are awesome!

              4 Replies
              1. re: lexpatti
                whs RE: lexpatti Oct 18, 2010 04:05 PM

                lexpatti, we were shopping at Spice Center in the same strip mall yesterday--Pizza Express doesn't look like much from the street--you swear this is the best??? (Also, Gil had a funny note taped to his door-"do not enter-we are not open yet...")

                1. re: whs
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                  gryphonskeeper RE: whs Oct 18, 2010 05:10 PM

                  It may have been because he was late opening and did not want people just walking is as he is setting up. It has happened to me once before.

                  1. re: whs
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                    lexpatti RE: whs Oct 19, 2010 09:00 AM

                    definitely not much to look at from the street or inside for that matter. Still, so far is my fav pizza, subs and salad place. I try all three at diff places, not lately though and always wish I had just ordered from pizza express. To each his own but they have my vote for sure!!!

                    1. re: lexpatti
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                      gryphonskeeper RE: lexpatti Oct 21, 2010 12:28 PM

                      That's it I have to try this place. I wonder how far out they deliver....

                2. j
                  jackattack RE: Help Holly Oct 14, 2010 05:40 PM

                  Pizza Market on Mast Road

                  1. g
                    gryphonskeeper RE: Help Holly Oct 15, 2010 01:29 PM

                    I hated 900 degrees, the pizza was WAY overpriced, sparse toppings in addition they charged me $3 for anchovies in my Ceasar Salad. Sorry but $3 for 4 anchovies is insane. They do not mention it in the menu but they mention that chicken is $2! Johnny Troys has some of the best pizza in town, and the fried rice ball is awesome!

                    10 Replies
                    1. re: gryphonskeeper
                      crowdingthepan RE: gryphonskeeper Oct 15, 2010 05:09 PM

                      The fact that they don’t overwhelm the pizzas with too many toppings is one of the few things they do right at 900 Degrees. Their claim is that what they serve is authentic Neapolitan pizza (it’s not) and one of the hallmarks of Neapolitan pizza, or any good pizza, is balance. A good pizza is expertly baked bread with a few toppings that compliment each other. The crust is the primary component, and all the others are supporting cast members.
                      To address the primary question about good pizza in NH: No, there is none. Restaurateurs in this state open pizzerias, claim to serve authentic Neapolitan pizza or New York pizza and don’t even bother to find out what that actually means and/or how to prepare it. And don’t get me started on these Greek pizzerias with the leaden, gummy dough, the sugary sauce, and the ultra low quality cheese. Uugh!……..Not that I have an opinion on the subject.

                      -----
                      900 Degrees
                      50 Dow St, Manchester, NH 03101

                      1. re: crowdingthepan
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                        gryphonskeeper RE: crowdingthepan Oct 15, 2010 05:30 PM

                        Charging me $9 EXTRA for less than one mushroom, half an olive, 2 grams of meat and 1/15th of an onion is hardly a hallmark for good pizza making... sorry.

                        1. re: gryphonskeeper
                          crowdingthepan RE: gryphonskeeper Oct 15, 2010 06:59 PM

                          You just made my point for me. You're interested in volume of food you get vs. quality of ingredients. They could probably serve you half a ton of concrete for just a few bucks. Good Value!!!!

                          1. re: crowdingthepan
                            whs RE: crowdingthepan Oct 15, 2010 07:13 PM

                            My issue w/900 Degrees is that the oven is not hot enough and the crust comes out doughy and lacking in character.

                            1. re: whs
                              crowdingthepan RE: whs Oct 15, 2010 07:49 PM

                              Yes! It's ironic that they've named the place 900 Degrees, but the pies are clearly cooked at a much lower temperature. I think that parts of the oven are hot enough to cook a pizza properly, but they seem to cook them near the mouth of the oven, necessitating a long cook time that yields a dry, blonde crust. I HAVE gotten a pizza or two from 900 degrees that have the blistering and mild charring that make a pie great, though. It's been hit or miss, with more misses than hits.

                              -----
                              900 Degrees
                              50 Dow St, Manchester, NH 03101

                            2. re: crowdingthepan
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                              gryphonskeeper RE: crowdingthepan Oct 15, 2010 07:28 PM

                              Hold it right there... I am interested in VALUE, not VOLUME. If you are going to give me one olive, don't charge me for the tree. Richard's Bistro is my favorite restaurant in Manchester, there is nothing "volume" there, but you do get your moneys worth.

                              -----
                              Richard's Bistro
                              36 Lowell St Ste 1, Manchester, NH 03101

                        2. re: gryphonskeeper
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                          solargarlic RE: gryphonskeeper Oct 16, 2010 06:45 AM

                          I had SO much hope for 900 degrees!! When was the last time you went? I thought I read that recently they got a new executive chef...I'm wondering if there are any improvements since then?

                          I am curious as to why on there menu they describe their mussels as being cooked in a " "made from scratch tomato sauce" ". What do the quotations mean exactly? Is it only kind of made from scratch??

                          1. re: solargarlic
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                            gryphonskeeper RE: solargarlic Oct 17, 2010 04:33 PM

                            I went just a couple days ago. I was extremely disappointed in the Caesar salad because I had read a review saying it came with anchovies, and found out later it doesn't unless you ask, then they charge you $3 extra, which would not have been such an issue, however it says nothing in the menu about this, but they do mention chicken is $2, it was very lightly dressed and they do not even use shaved cheese, they use grated... such a let down. For one pizza with sparse veggie toppings (The server told me veggie toppings were only .50 each... which was a lie) and a salad it cost me $35. I was floored.

                            1. re: gryphonskeeper
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                              solargarlic RE: gryphonskeeper Oct 17, 2010 05:25 PM

                              Ouch! That's nuts...no mistake...really??? 35??? How do you charge more for anchovies than chicken??? And on a Caesar? You know, Manchester is just too far for me to go eat there on a whim, I'll take your word for it and stick to my homemade Neapolitan style pizzas.

                              I hope to head to JT's tomorrow, if I end up heading to Concord as planned.

                            2. re: solargarlic
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                              purchaser1 RE: solargarlic Oct 20, 2010 05:59 AM

                              They did change chefs recently. The new chef is David Smith, formerly of Brookstone and Loafers.

                          2. m
                            max b RE: Help Holly Apr 8, 2011 10:33 AM

                            If your looking for good pizza in New Hampshire there isn't any. I've tried all of the above and all are awful.I too grew up near New Haven so I know good pizza.Best bet is to drive to Boston and go to Figs.

                            1. s
                              solargarlic RE: Help Holly Apr 17, 2011 04:55 PM

                              Just went to 900 Degrees last week, and I will say that if I want to go out for pizza in NH, this is the place I would go to. When we first went in, the service was kind of lousy. I felt our server was pretty condescending from the get go, and the hostess forgot the crayons she had promised the kids (she later apologized to me, and we had enough of our own things for the kids to keep them happy). The waiter changed his attitude about mid-way through the meal at least. Anyway, we ordered some bruschetta (cold pseudo-caponata, canned artichoke-lousy tomato pesto, and olive tapenade) and it was so-so. We also got the Caesar salad, which having been advertised with meyer lemon dressing, wasn't very flavorful....croutons were homemade, but not the greatest. Kids shared a pasta which was decent...pasta was a bit past al dente, but not overcooked. Our pizza I thought was great...we got the Capricciosa, and I just wish it had cooked ham instead of the prosciutto (well, and the canned artichokes were a let-down too). It at least was made with pureed tomatoes, instead of a sweet sweet sauce. They also use fresh mozzarella, so that made it really tasty too. The crust was pretty charred on at least half, but a bit too thin and crunchy to be Neapolitan to me (I'd say more in the style of a Roman or Florentine pizza). The cannoli for dessert was satisfying, not overly sweet or pasty. We felt it was at least money well spent to eat out, I'd be happy to go back again.

                              Also, it was getting pretty busy around 6, so I would always go early, especially with the family. Lastly, it is a bit hard to find...an awkard lot to get to, but at least there is a lot to park in.

                              -----
                              900 Degrees
                              50 Dow St, Manchester, NH 03101

                              10 Replies
                              1. re: solargarlic
                                whs RE: solargarlic May 4, 2011 04:37 PM

                                Went to 900 Degrees last night and we were thoroughly unimpressed. The Caesar salad was flavorless--the Backroom's version is better. Tried the app special-mushrooms stuffed with goat cheese and baked. No seasonings, goat cheese had no tang, watery mushrooms. Got half margherita, half meat pie--good sauce,nice toppings, but the crust...pallid and limp. Since we live 5 minutes away, we'll give it another try, and ask them to burn the crust next time.

                                -----
                                900 Degrees
                                50 Dow St, Manchester, NH 03101

                                1. re: whs
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                                  solargarlic RE: whs May 4, 2011 04:55 PM

                                  I am seriously disappointed that your crust wasn't as well cooked as mine! We are in agreement on that Caesar salad at least, not worth it at all.

                                  1. re: whs
                                    crowdingthepan RE: whs May 5, 2011 05:16 AM

                                    Wanting desperately for a decent pie, my wife and I have tried 900 Degrees about a half a dozen times, now. Of the ten or twelve pies we've ordered, two or three crusts have been cooked to a pleasing, bilstered char. I've taken to sitting at the bar so I can watch the pie-man in action. Some of the pizzas get cooked quickly in the back of the oven near the fire, and some sit for minute after after minute near the oven's mouth, never exposed to the intense heat that they need. To be fair, I'll bet that more than half of their customers would send the pizzas back if they received them with the level of char that is customary on a Neapolitan, New York, or New Haven style pizza. I'm squeamish about telling cooks how to work their craft, but I think I'll start asking for my pies to be cooked hot, quick, and well done.

                                    -----
                                    900 Degrees
                                    50 Dow St, Manchester, NH 03101

                                    1. re: crowdingthepan
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                                      solargarlic RE: crowdingthepan May 5, 2011 05:40 AM

                                      The night we went in, there were only about 4 tables occupied in the place, so I wonder if that is the difference in our experiences. I am glad I lucked out my first time, and I appreciate the heads up on having to specify how I'd want my pizza cooked from now on!

                                      1. re: solargarlic
                                        whs RE: solargarlic May 6, 2011 02:58 PM

                                        Will have to revisit Johnny Troy to compare.

                                      2. re: crowdingthepan
                                        whs RE: crowdingthepan May 6, 2011 03:00 PM

                                        crowdingthepan, you said the same thing we did--half the customers would send it back if they saw a burnt spot on the crust. Well, no harm in asking--we're paying for it.

                                        1. re: whs
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                                          solargarlic RE: whs May 6, 2011 04:21 PM

                                          This sentiment is what makes me so curious about how Crush is going to do...they'll be serving nicely charred pizzas. Hopefully they'll change a few of the views on pizza before the place becomes deserted (I'm keeping my fingers crossed on their success).

                                          I think that JT's would be totally different, unless you are just talking about how well done the crust is. JT uses a cooked sauce and regular cheese vs. 900 using tomatoes and fresh mozz. I hate to say it, but those arancini were such a turnoff that I don't know that I'd want to try that place again...it's all I can think about!

                                          1. re: solargarlic
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                                            southie_chick RE: solargarlic May 8, 2011 09:04 AM

                                            Solar, how do you know that they'll be doing a nice char - hope you were able to do a "test run" & try their pizza! I'm tempted to stop by & say hi the next time I see the door open.
                                            On the plus side, if it tastes good, people will come no matter what it looks like. If it's good - & they don't like how it looks - all the more for us!
                                            Do you know what the menu is going to be like Solar, for example, what is thier "specialty of the house"?

                                            1. re: southie_chick
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                                              solargarlic RE: southie_chick May 8, 2011 12:32 PM

                                              You mean Crush, right? I follow them on Twitter and Facebook, they've showed some pics of test pizzas and talked about learning how to cook pizzas from a couple of the best VPN pizzerias in the Northeast. They put a small pizza menu on their blog, but the full menu hasn't been released yet. They've had another setback and opening date is now around May 15. You can bet that I will be there when they open!

                                              1. re: solargarlic
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                                                southie_chick RE: solargarlic May 8, 2011 12:49 PM

                                                Sorry about that Solar - I did mean Crush. I was hoping they called you to help with a "taste test", since I have seen their door open a couple of nights as I drive by. HOPE they are as good as they're trying to be. Too bad it's taking them soooooo long to open - it ALWAYS takes a LOT longer than the contractor tells you! Glad they're hanging in there - we could use good pizza around here.

                                  2. d
                                    dafood RE: Help Holly May 8, 2011 07:19 AM

                                    We've had some good luck recently with Tano's on the west side. We're addicted to their Sicilian pizza! Very friendly there, as well.

                                    -----
                                    Tano's Pizzeria
                                    381 Kelley St, Manchester, NH 03102

                                    1. whs RE: Help Holly May 15, 2011 01:49 PM

                                      Went back to Johnny Troy's yesterday--had the thin crust JT special with pepperoni, sausage, meatballs, mushrooms,roasted pepper and onions--nice char on the crust, but next time I'll try it with straight cheese. So many toppings I had to eat with a fork and knife! Too bad this place is on the other side of town.

                                      1. c
                                        cynergyou RE: Help Holly May 15, 2011 03:37 PM

                                        I live in the Manchester area, but grew up in NJ and lived in NY (Westchester County area). My wife and I like Pizza Market in Goffstown and Alley Cat. They are better than the other pizzas in the area and more like the pizzas we would get in NJ and NY. I like Alley Cat pizza the best of the two, but my kids prefer the Pizza Market pies (probably because they are more factory-like).

                                        Have you ever tried the Flatbread Company in Portsmouth? My sister (who also lived in NY and now lives in CA) and I really liked the pizzas there. The food was very good there - the only thing I did not like was a "New England" style pizza that had a sweet, maple syrup flavored sausage on it. Everything else that we tried there was very good. The Flatbread Company originated in MA, but they have a couple of locations in NH (I think in Portsmouth and in North Conway).

                                        http://www.flatbreadcompany.com/

                                        -----
                                        Flatbread Company
                                        138 Congress St, Portsmouth, NH 03801

                                        5 Replies
                                        1. re: cynergyou
                                          whs RE: cynergyou May 16, 2011 05:04 PM

                                          I've heard good things about Alley Cat--thanks for the rec.

                                          1. re: whs
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                                            gryphonskeeper RE: whs May 16, 2011 06:16 PM

                                            Don't bother. Cardboard Pizza.

                                            1. re: gryphonskeeper
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                                              lexpatti RE: gryphonskeeper Jul 10, 2011 06:35 PM

                                              ditto for me......its been a while but couldn't stand Alley Cat pizza at all!!!!! Refuse to give them another try, I still love Pizza Express but haven't tried johnny troys

                                          2. re: cynergyou
                                            c
                                            cmztrav RE: cynergyou Jul 8, 2011 07:09 PM

                                            I'm afraid I can't agree re: Alley Cat. To be fair, it is slightly better than the typical NH pizza place, but the toppings (esp. cheese) are low quality and don't expect a good crust cooked properly, either. I'll order it in a pinch, once in a while.

                                            For reference, I'm not picky about style of pizza so much as good ingredients and proper cooking. I used to enjoy Luisa's pesto/fresh tomato pizza (relative to other places in this area), until I got sick of the untoasted pine nuts and 1/4 inch of oil laying on top, making the whole thing a soggy mess.

                                            Now I have to go look up what this Crush thing is about, thanks for the heads' up. :)

                                            1. re: cmztrav
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                                              solargarlic RE: cmztrav Jul 9, 2011 08:39 AM

                                              Please report back about Crush; last time we went, the food was good (though inconsistent and different than our first time) and although the place was nearly empty we waited a really long time for our food. We're waiting for that to improve before we return.

                                          3. grillfiamma RE: Help Holly Jul 19, 2011 09:03 AM

                                            Totally agree about NH pizzas. We couldn't find what we like so we're opening our own food truck in Salem NH. We'll be serving our handmade, thin crust, grilled pizzas and Italian sodas for the lunch crowd. We'll also be accepting credit cards!

                                            Check out our site at http://www.grillfiamma.com . We plan to be up and running by late Summer/early Fall. If you're down here, come find us! (Our site/FB/twitter will provide the latest info about our launch and will have info about promos and specials')

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