http://www.nhregister.com/general-news/20140429/new-havens-famed-sallys-apizza-for-sale
Sally's is for sale.
Which one of you pizza snobs wants to buy it?
Wow. I smell a turn-around. Does the recipe and hand bacteria come with it??
http://www.nhregister.com/general-news/20140429/new-havens-famed-sallys-apizza-for-sale
Sally's is for sale.
Which one of you pizza snobs wants to buy it?
Not thin crust, but I grew up with Tommy's Pizza in Middletown. My grandparents ordered it all the time when I was over as a little kid and its still one of my favorites. Not the best in CT by any means, but still a damn good pizza IMO.
For best overall in CT I vote Modern's Italian Bomb with Pepe's White Clam a close second.
Also have to try Krust on main street in Middletown. Relatively new place with excellent reviews.
Krust is very good.Also have to try Krust on main street in Middletown. Relatively new place with excellent reviews.
Wow!
As an Italian American and native New Havener, let me clear up some ignorance. Good apizza (the real name) in CT previously began and ended in New Haven. Over the decades it has spread pretty well into the rest of the state. But New Haven and the big 3 are still at the pinnacle. Pepe's, Sally's and Modern. Formerly Bimonte was up there too. Know why? Peppe And Sally both have Bimonte blood and they are all related. I think Pepe's is best and so does the recent review of the top 100 pizza's in the US. (Sally's & Modern were like #7 & #14 but not sure of the order. Nothing else in CT was in the top 20)
Now, if your pizza comes in squares or has an adjective before it (e.g. Greek-, deep dish, artisan) it is not pizza. You may like it. But you're wrong. It doesn't make you a bad person, it just disqualifies you from this conversation. Like if you said Tyler Olander was the most talented big on UCONN's team last year.
I am proud to have grown up and lived in areas where a Pizza Hut, Domino's, Papa John's, etc was never able to stay in business.
100% agree. Usually go to Rendezvous a couple times a month. Really picked up once Paul retired - but back in the 90's when Paul was making pizzas in his prime, Rendezvous was top 5 in the state.Bimonte's in Hamden was very good you are correct……..now I had Little Rendezvous in Meriden a few weeks back when visiting family and the new owner has a good idea of how to make pizza, it's very good and Sal's in Meriden is owned by a family who I have heard worked at Pepe's at some point…………while not Modern these 2 are better than the Pepe's "newer franchises" which are not to be thought of in the same breath as New Haven's……...
Glad you liked it. They have some nice sides too iirc, and a few very nice beers on tap.After going through this thread yesterday I was really in the mood for pizza so I ended going to Krust with my buddy for dinner. I am happy to confirm as 8893 said that it is VERY good! Love the wood fired taste and smell. Got the meat pizza with pepperoni, sausage, mushrooms, and roasted peppers. A bit pricey ($16 for a 14" pie), but worth it IMO.
9/10
Grew up in East Haven and Tolli's was my local favorite. Not sure it is the same anymore. The building has certainly become unique. It used to be when you left New Haven and the towns immediately surrounding it, pizza was lousy (like when I went to UCONN) but that has really changed. You can get pretty good pizza in most places these days. I think pizza has become such a big part of our economy, people had to learn to improve.
But pizza snob that I am, I readily admit that the quality of pizza outside of New Haven has gotten much better. Although some people still seem happy with sauce on bread stuff that some places still serve
At this point I think the more interesting conversation is the best non-New Haven apizza in CT (in terms of location, not style). IMO Pepe's, Sally's, Modern and BAR are on Mount Rushmore. Most people have their own preferences among them and no one is likely to change their mind.
I've always loved hearing and exploring the preferences for New Haven style apizza that's almost there, and that's where I've historically placed the likes of Bimonte, Grand Apizza, Zuppardi's, Palm Beach, Tolli's, Roseland and a few others.
Now there is a new generation of smaller, wood-fired pizza places like Bufalina in Guilford, Otto in Chester, Krust in Middletown and Da Legna in New Haven. These are my new faves. They make only small pies and usually have some very interesting and unusual toppings, along with the traditional favorites. I like them better than the almost there places, and in some cases--like Bufalina--I like them every bit as much as the New Haven holy trinity-plus one. I'm interested to hear about more of these types of places.
Wow!
As an Italian American and native New Havener, let me clear up some ignorance. Good apizza (the real name) in CT previously began and ended in New Haven. Over the decades it has spread pretty well into the rest of the state. But New Haven and the big 3 are still at the pinnacle. Pepe's, Sally's and Modern. Formerly Bimonte was up there too. Know why? Peppe And Sally both have Bimonte blood and they are all related. I think Pepe's is best and so does the recent review of the top 100 pizza's in the US. (Sally's & Modern were like #7 & #14 but not sure of the order. Nothing else in CT was in the top 20)
Now, if your pizza comes in squares or has an adjective before it (e.g. Greek-, deep dish, artisan) it is not pizza. You may like it. But you're wrong. It doesn't make you a bad person, it just disqualifies you from this conversation. Like if you said Tyler Olander was the most talented big on UCONN's team last year.
I am proud to have grown up and lived in areas where a Pizza Hut, Domino's, Papa John's, etc was never able to stay in business.
Glad you liked it. They have some nice sides too iirc, and a few very nice beers on tap.
I'm feeling pizza in my future tonight. Been mostly gluten-free for the past month and I've got a fever for some pizza right about now, but tonight is likely to be from my grill at home rather than out at a restaurant. Weber makes a pizza stone for the grill that I get pretty good results with, but you've gotta watch the heat after the first pie because the stone really retains it and the bottom of the pie will burn before the top gets cooked sufficiently for my tastes. I use tons of corn meal and lower the heat after the first pie.