Of course we did get the requisite Pepperoni Pie ($11.50 and it was as glorious as ever, along with a White Clam Pie ($12.50) (theirs are made with plenty of garlic, and a clam-flavored bechamel-like sauce with just a few chunks of real clam—like no other clam pie I've had, but delicious in its own way), but this time I also opted for one of their specialty pie. Something about the high-low dichotomy of portobello, sun dried tomatoes, and pinenuts on a decidedly non fancy-pants bar-style crust seemed interesting to me. More

The bar-style pie (that's ultra-thin crusted, crispy around the edges) at Star Tavern is awesome in every way except one: there's only one location. Here's how to recreate the same awesomeness at home. More

Kinchley's Tavern has been a local favorite since 1937—in the old days, primarily as a watering hole, but for the past three to four decades, it has been known as a destination for cracker-thin bar pizza. More

Slice'r bunnycaper points us to this how-to post from a friend on Caramelized OpiNIONS on making Star Tavern pizza at home. It's not just a guestimated clone recipe, it apparently came from Star Tavern's owner at the time. More

Star Tavern makes an amazingly great thin-crust pizza. I'm craving the stuff as I type this, and not just because I haven't had breakfast yet. If you don't already live in Orange, or in Essex County (because if you do, you already know this), Star is worth a detour — and even a trip. More

So while Stout's pizza may be a tasty snack or quick meal, it's only close to Wisconsin-style pizza. Come to think of it, this may be the first time I can reverse-pizza-snob NYC: Stout's Wisconsin-style pizza is pretty good ... for pizza outside Wisconsin. More

The Riverview first opened its doors in 1947, serving pizza (and, aside from beer, wine, and cocktails, only pizza) to generations of local devotees ever since. The pizza is tasty, light, and entirely satisfying, and a bargain to boot. More

"The result is probably the highest expression of bar pizza." [Photograph: Nick Solares] Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map); 212-226-1966; pulinosny.com/ Pizza Style: "Bowery style" Oven Type: Wood Stone gas-assisted wood The Skinny: It could never have lived up to all the hype that preceded its opening but Nate Appleman has succeeded in developing an exulted form the of bar pizza, bolstered by a superb in-house butchery and partner Keith McNally's front-of-house professionalism Price: $8 to $19 Notes: Reservations recommended When I heard that Pulino's Bar and Pizzeria would be serving "Bowery style"... More

Reaching in to the Slice mailbag, we've got ... At Orange, New Jersey's Star Tavern, try a plain pie first, says Jason Perlow of Off the Broiler. [Photograph: Off the Broiler] I saw your post on Colony Grill in Stamford. Looks pretty good, and I definitely share your enthusiasm for the old-school. But I think sometime soon you really should consider making a trip to Star Tavern in Orange, New Jersey.From the photos alone, I think we have Colony beat. Very similar style, but the upskirt from Colony does not seem to compare!"Star," as we call it, is an institution... More

Connecticut has a rich pizza tradition—mostly centered on New Haven. But there's a oft-celebrated gem in Stamford called Colony Grill that serves up some lean, mean bar-style pizza. It is well worth visiting if you are ever in the area—in fact I URGE YOU TO GO. Just be sure to order your pie with the signature hot oil topping. More