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...
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...
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...
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...
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...
Photograph from Writing With My Mouth Full Lately I've been putting links to non-Slice pizza reviews in the new(ish) Leftovers link roundups, but something about this photo of a Colony Grill pepperoni pie on Writing With My Mouth Full calls out for its own post to highlight it. Blogger cia_b spends much of her review dissing pizza in general—to the point that you fear the awesomeness of this photo will outstrip what she has to say about Colony. But at the last minute, she comes around and confirms what seems evident here: that the pizza here rocks. I have...
An Artisanal Pizza All-You-Can-Eat: "On Tuesdays at this near–Columbia University canteen, $19.90 nets limitless grilled pizzas, dessert, salad and a frothy Butternuts microbrew. The pies include standouts like broccoli rabe and sweet sausage, forest mushroom and ricotta, and prosciutto paired with provolone." Campo, 2888 Broadway, New York NY 10025 (map) [Metromix New York] Cheap Pizza Near NYU: A roundup of inexpensive pizza options near Washington Square. [Washington Square News] Side by Side: A quick analysis of NYC's soon-to-open Kesté and just-opened Tonda. [Eater] A New Haven Pizza Blog! "The New Haven Pizza Project is a blog run by two...
"The snow days have been the times that we don't feel the effects of the economy this season." —Luciano Zapf, pizzeria manager, Stamford Connecticut...
Before it was called Mystic Pizza, and before it inspired the namesake movie with Julia Roberts, the Connecticut seaside mom-and-pop was called Ted's. Definitely didn't have the same ring to it, and owner Stefanos Zelepos knew that. He later changed it to Mystic, asking himself, "who is this Ted guy?" Twenty years after the movie—a coming-of-age centered around three girls working at the pizza parlor—Mystic Pizza still inspires visitors who want to know, was it really filmed there? Did Julia Robers really breathe here? Technically, no. That would have required closing down the place for six months, which at...
The gray lady visits Doc's Trattoria in Kent, Connecticut: While Doc’s specializes in Italian food, its knockout item is its pizza. The pizzas—11 of them, plus 9 optional toppings—were so good they would easily merit, if judged alone, an Excellent rating. The crust is thin but bubbly, crunchy with real flavor, not cardboardlike and tasteless like some thin-crusted pizzas—and the toppings are generous and fresh-tasting. I could become addicted to the Genovese (with pesto, imported artichokes and goat cheese), the casino (mozzarella, clams, pancetta, garlic and roasted peppers) and several others.Most pizzas cost $13 for a small size, $19 for...
