Entries tagged with 'Connecticut'
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Flo Consiglio of Sally's Apizza, a Keeper of the Flame
Flo Consiglio adds up the receipts by hand in a back booth at Sally's Apizza in New Haven, Connecticut. [Photograph: Adam Kuban] I thought I had lost this photo of Sally's Apizza matriarch Flo Consiglio in a hard-drive crash. But I was able to recover some files from my camera's memory card today. Flo is a real character, as I found out during a recent visit to Sally's. But more than that, she's what our man Ed Levine calls a "Keeper of the Flame," a direct link to some of our country's fading food heritage. Here, after the jump, I...New(ish) Coal-Oven Pizzeria: Coalhouse Pizza, Stamford, Connecticut
[Photograph: Coalhouse Pizza] Lost in the holiday shuffle—this rundown on Eating in Translation of the pies on offer at recently opened Coalhouse in Stamford, Connecticut. As you can tell by the name, Coalhouse is another addition to the fast-growing legion of coal-oven pizza places nationwide. According to EiT's Dave Cook, the head pizza dude at Coalhouse came from just-closed Anselmo's in Red Hook, Brooklyn, a move that seems prescient now in retrospect. Coalhouse has been open since early November. It seems to serve pies that pay a nod to Connecticut pizza tradition—a cherrystone clam pie, a hot oil pie...Dear Slice: 'Heading to NYC, and Pepe's in New Haven'
Clicking in to the Slice inbox today, we've got a message from longtime reader TJ, who wrote to Slice in early September asking, "If I could only eat at one NYC pizzeria besides Di Fara, what should it be?" I opened that one up to discussion here, and it looks like TJ's taken all our advice into consideration and has his pick—Patsy's East Harlem. But he mentioned New Haven pizza, and I've got some thoughts on that. Feel free to chime in once again, folks. --The Mgmt. Our pizza order at Sally's (from left): tomato slice and mozzarella pie, plain...'Always Hungry' at Frank Pepe's The Spot
[Photographs: Always Hungry] The blog Always Hungry visited Frank Pepe's The Spot in New Haven, Connecticut, and did a five-pie tasting....Jim Leff on an Old-School Slice in Waterbury, Connecticut
I love the way Chowhound co-founder Jim Leff describes the pizza at Angelina's Apizza in Waterbury, Connecticut: Quick slice, reheated, totally knocked my socks off. It wasn't just like 1972 pizza (ala Sal's in Mamaroneck), it was like the BEST 1972 pizza. Intense, almost sharp cheesey flavor, unapologetic oregano, crust ends crispy and cylindrical, like great bread sticks. Not thin-crust or gourmet in any way, this is a barebones place, but the pizza was like a time machine. I like the idea of "1972 pizza." Of course, I was about 2 years away from existing at that point. Angelina's Apizza...Connecticut: Frank Pepe's vs. Frank Pepe's 'The Spot'
The larger "newer" Frank Pepe's oven vs. the older oven at "The Spot." Photographs by Jason Perlow On his blog, Off the Broiler, Jason Perlow breaks down the differences between the "new" Frank Pepe's Pizzeria Napoletana on Wooster Street and Frank Pepe's "The Spot," the smaller original location tucked away just behind it. The Spot is a smaller, less hectic location, that has a more intimate atmosphere, and we didn’t have to wait an hour to get in. Of course, now that Jason has blogged about this "secret," I suspect the lines at "The Spot" will get longer and...Blogger: Frank Pepe's 'Overrated, Overhyped, Awful'
The blog Food Network Humor reacts to Alan Richman's pizza list in GQ, focusing on No. 12 Frank Pepe's: Here’s the thing: I live in Connecticut. I’ve waited in the lines. I’ve feasted on the various “world famous” pizza pies. And I’ve left disappointed, every time. Sure the place is filled with history, and yes, they cook in a coal oven, but so what? The result is a tired, dated restaurant and pizzas that are so chewy you can hardly swallow them. The truth is, Pepe’s serves the worst pizza I have ever eaten in my life (and I’ve...Openings: Kitchen Zinc, New Haven, Connecticut
Not sure if this would normally get its own Openings post, because there's not much info in the story to tell me, or you, if this is some serious pizza, but some folks in New Haven are opening a place called Kitchen Zinc. Yes, it gets its own post because it's pretty ballsy to open a new pizzeria in New Haven, what with all the heavyweights already there. "There's a huge artisan pizza movement now," she said, where eateries make dough by hand each morning and use fresh ingredients such as locally made sausage and goat cheese. Kitchen Zinc 966...Dear Slice: Two More Frank Pepe's
Editor's note: Mark H. (aka Famdoc), is back with another field report. You may be familiar with Mark's dispatches from the Reykjavik Pizza Company in Reykjavik, Iceland; Jule's Thin Crust in Bucks County, Pennsylvania; and the Kula Lodge on Maui. Here, word on upcoming locations of Frank Pepe's —The Mgmt. Photograph by Robyn Lee Hey Adam, On our way back from picking our daughter up from school in Boston (the more you pay for tuition, the less school they actually provide), we stopped in New Haven for our favorite lunch. Having been to Pepe's a few times before, we had...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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