il Buco al Mare – Best Restaurant in The Hamptons

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Let’s just say it… il Buco al Mare is the best restaurant in the Hamptons. This is a very strong statement given the number of culinary options, but after numerous visits, I stand by that statement…every visit has been perfect in every aspect. The food is impeccable from the preparation to the plating and most importantly to the flavors, there is perfection in every step. Add to this the vibrant interior space and the relaxing garden out back and this is a spot for a casual shared dinner or a special occasion.

On this last visit, it was a cold June evening, and we braved the low 60s temperature and sat in the garden. The server approached promptly to take drink orders, and we simultaneously asked for the mushroom focaccia, we had to get the evening started.

Over the next two hours, our table enjoyed six incredible dishes.

The focaccia was topped with roasted eggplant, tomato, fresh mozzarella, anchovy, peperoncino and oregano ($25). This is no ordinary focaccia, which is normally cut and served in a basket, but il Buco’s was the love child of focaccia and pizza. It resembles a pizza with extremely puffy edges and a circle of goodness in the center. The crust was delicious, and the toppings were fantastic. I could make a meal of a flight of every focaccia on the menu. A great start for the meal and an easy 10.

We next moved to the main event with a pasta, two entrées and a couple of sides.

For our pasta choice, we opted for the Spaghetti with bottarga, peperoncino, garlic, lemon and parsley ($30). We are big fans of bottarga, a cured fish roe and the combination looked great, and it was. The pasta was cooked perfectly to al dente and the light, citrusy sauce exploded with every bite, plus a little saltiness from the bottarga. Another 10.

The star of the evening was the Smoked Senat chicken with cilantro chermoula, Tokyo turnips, labneh and berbere oil ($46). I consider this dish the best chicken in the Hamptons, in NY, and in America, yes, it is that good. A large, half chicken was carved into four pieces, leg, thigh and a split breast, smoked and roasted to a deep golden hue. The meat absorbed loads of smokiness and remained super moist, and the crispy skin was brilliant. Add a few of the accouterments (I loved the tiny Tokyo turnips) to each bite and experience numerous flavor combinations and textures. I could go on raving about this dish forever. I obviously give this dish a 10+++

The other entrée we ordered was the Skirt steak, chimichurri + sunchokes ($45), which was a nice 8–10-ounce portion, served with a bright and fragrant chimichurri and small halved sunchokes. Skirt steak is very underrated, but it is one of my favorite cuts since it delivers so much flavor. The meat was expertly prepared to our medium-rare / medium request and was full of deep flavors. The chimichurri was bright and fragrant and complemented the richness of the steak perfectly. This dish was an easy 9, it was great but it was sitting next to perfection.

We ordered two sides, the first was the crispy cannellini beans, celery, parsley and lemon ($18). The beans portion was a little smaller than we have received in the past, but the beans were delicious, crispy on the outside and still moist and soft on the interior. I give the cannellini beans a 9 (I wanted more).

Our second side was the Broccolini with lemon and chili ($18). We always ask about the spice level when we see chili and were told it was not that spicy. The spice level was better described as negligible, the earthiness of the large portion of broccolini was outstanding. This dish deserved a 10, which may be a first for me.

Service was even better than impeccable, rare that there was not a single slip, even minor, by any of the staff.

Overall, this was a perfect dinner in a perfect setting with perfect food and perfect service.

231 Main St, Amagansett, NY 11930

Phone: (631) 557-3100

https://ilbuco.com/pages/il-buco-al-mare

Wayan & Madé – Indonesian Pop-Up in The Hamptons

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When people think about a cuisine, it is rare that they answer “Indonesian.” For me, I do not think I have ever eaten Indonesian food, and after making a reservation at Wayan & Madé in Springs, NY, also known as the northern side of East Hampton, I thought it would be a good idea to do a little research. What I found was a combination of sweet, savory and influenced by international diversity. Not overly helpful, so I went with little knowledge and an open mind.

Wayan & Madé is located adjacent to EHP Resort on Three Mile Harbor Hog Creek Rd. in the Springs section of East Hampton and is the pop-up restaurant of Chef Cédric Vongerichten and Ochi Vongerichten (children of NYC super-chef Jean George Vongerichten). When we arrived for an early reservation, we were seated at the windows overlooking the harbor. The view was very relaxing, and the dining room filled to capacity over the next 90 minutes. A quick perusal of the menu indicated that a knowledgeable server and access to using google would be essential to developing a thoughtful meal.

As first-timers with Indonesian cuisine, we decided to plan a family-style meal and see where it led. Our order included three appetizers, two mains and two sides. As a head’s up, we ordered all the dishes at the beginning and this was a mistake, since the kitchen just starts cooking without regard to pace and separation of course, our two mains arrived while we were still eating the appetizers. We asked them to return them to the kitchen and give us about 15 minutes between finishing the appetizers and bringing the entrees. My suggestion is to order everything but tell the server not to fire the entrees until s/he checks in with you.

My thoughts on the dishes:

Vegetable spring rolls with green chili emulsion and mint. The rolls were two extra-long and narrow tubes filled with an array of slightly spicy vegetables. The dish is served with a green chili emulsion which was superb. The wrappers were thin, and very crispy, while the filling was soft, a great complement. I loved the flavors, and the emulsion was so good we kept it to use with some of the other dishes. Dish was a 9

Tuna tartare with green chili sambal, avocado, and nori. This dish was not the most pleasant from a visual perspective, but the flavors were fresh and bright. I was a little surprised by the lack of spiciness in the presentation, the natural flavors of the tuna were present, it just felt the uptick in spice was a little lacking. I give the dish a 7

Fluke sashimi with calamansi dressing, and makrut lime. The fluke was served with a lovely sauce and spiciness. The fish was fresh, bright, and delicious. The toppings beautifully complemented the sashimi with a bit of spice and crunch. It was a very light option. I give the dish an 8.

Slow cooked butterfish with calamansi miso, and green asparagus. What exactly is butterfish? When it was presented, we all asked ourselves if this was butterfish or Chilean sea bass…it looked, tasted and flaked just like CSB. The next question is what is calamansi? It is described as a cross between lime and mandarin oranges, delivering pungent sour notes. The fish was prepared very well, maybe a touch overcooked, was a little on the small side (maybe 3-4 ounces) and glazed with the tangy miso. While it was a very nice dish, I think the miso was a little too tart for the fish, and with the smallness of the portion, I can only give it a 6.

Charred pork ribs with a soy tamarind glaze, and sesame seeds. Unlike the fish, the ribs initially looked like a very large portion. The flavors were great, finished with a delicious sauce, and fall-off-the-bone tender. The downside was the amount of meat on each bone was a little light. While I liked the flavors, the amount of the meat was a little disappointing and can only give it an 8.

Nasi Goreng with egg, pickled chili, and cilantro. I think the winner of the night was the Nasi Goreng, which is the national dish of Indonesia. And the restaurant prepared a great version. If you are wondering what it is, think fried rice, and this one had a soft egg atop. The flavors, texture and balance were great, loved the oozing egg and complemented the other two entrées. I absolutely give this dish a 10.

Chocolate mousse served with avocado ice cream. Remember that the owner’s father is Jean Georges, a master in French cooking, which explains the absolutely brilliant chocolate mousse. But this is an Indonesian restaurant, so they added a few crispy chocolate pieces atop the mousse and accompanied the mousse with avocado ice cream, yup avocado. The mousse was spectacular, and the ice cream was delicious. This was an easy 10.

We also ordered the King Oyster Mushrooms that were charcoal kissed, with sambal hijou. They were pretty much inedible. The kitchen placed so much salt on the mushrooms, that we all stopped after one bite. The dish was removed from the table and the check. No need to rate a DNR.

Overall, this was our introduction to Indonesian cuisine, and I was very excited when we arrived. A few of the dishes were spectacular while others I thought failed a little. The meal started with three great appetizers and then took a pause, primarily in the size of the portions; both entrées were on the smallish side. As a pop-up restaurant for the summer, Wayan & Madé is a place you should visit to experience the cuisine of Indonesia.

313 Three Mile Harbor Hog Creek Rd.

East Hampton, NY 11937

(631) 439-0785

Beacon (Sag Harbor) – Very Good, But Pricey and Rushed

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Located just west of downtown Sag Harbor and overlooking the harbor, Beacon offers elevated bar food, in a vibrant setting, with limited seating, both outside under the awning as well as tables inside.

A few items you need to be aware of. First, the prices reflect the location and the fact they are only open seasonally and secondly, there is a strict time limit on tables (with a slight grace period to pay the check) of 90 minutes for a foursome. This is a shared responsibility of the kitchen and guests to accommodate so do not delay in placing your order, and you are lucky if you have time on the clock for dessert.

Our visit included two appetizers for the table and a companion and I shared an entrée. We would have ordered desserts but we ran out of time.

A quick overview of the dishes we enjoyed.

CLASSIC CAESAR SALAD W/ HEARTS OF ROMAINE, ANCHOVY, PARMESAN, GARLIC & CROSTINI ($21) (Above) – This version included whole romaine leaves with a good amount of dressing and a large dusting of grated parmesan. The crouton was one large piece and was a little difficult to maneuver and enjoy. The salad was a little overdressed which was to my liking. This is a large salad and easily shared between 2 people as a normal-sized starter. I give it a 7

TUNA TARTARE* W/ CAPERS, WHOLE GRAIN MUSTARD, CUCUMBER, RED CURRY PASTE & POTATO CHIPS (RAW) ($25) – A medium-sized mound of nicely prepared tuna. Do not be afraid that the menu states red curry paste, it did not increase the spiciness but did add a nice deep element to the dish. The chips were also seasoned and were very good. This size was a little smallish given the other sized dishes. I think others at the table enjoyed it more than I did, but I did like it. I give it a 6

DUROC PORK CHOP MILANESE W/ FRISÉE, ROASTED TOMATOES, CARAMELIZED ONIONS, CREAMY TRUFFLE VINAIGRETTE & SHAVED PARMESAN ($46) – Two of us shared the dish as the pork medallion was enormous. It was pounded super-thin, breaded and fried. It was nicely seasoned and still maintained its flavor. I thought the breading-meat ratio was a little heavy to the breading side and a touch oversalted. The salad that sat atop was very large, full of flavor, and like the Caesar was over-dressed, approaching soggy. I really liked the addition of the roasted tomatoes and caramelized onions to give a different flavor profile. I give the dish an 8.

Overall, I liked Beacon with reservations. Given the high prices and the requirement to rush through the meal, I am somewhat reluctant to return prior to Labor Day, maybe after the summer crowd leaves it will be less of a rush. When I am spending this kind of money in a bar atmosphere, I do not want to inhale my meal or feel I am about to cause an issue. The staff handled everything professionally, I would just like a little less watch the clock pressure.

8 W Water St, Sag Harbor, NY 11963

(631) 725-7088

beaconsagharbor.com

Death by Pizza in Delray Beach – Pizza to Die For

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Death by Pizza…what a way to go!!

I have been very fortunate in my pizza journey. I grew up with New Jersey style, spent a ton of time in NYC eating some of the best New York style, time in DC where Greek style pizza is prevalent, two years in Chicago enjoying thin-crust, stuffed and deep-dish and over 20 years in CT, enjoying New Haven style. The one box that was not checked was Detroit style, and when I started hearing that Death by Pizza in Delray Beach was serving some killer Detroit, it was time for a visit.

The West Delray location is west of nowhere, in a strip mall on West Atlantic west of the FL Turnpike and west of Lyons, for those who know the area. This non-descript storefront has one word on the building, “PIZZA.” Inside there is more than one word…delicious, fantastic, brilliant, unbelievable…just keep going.

They only serve Detroit style, and I am a bit embarrassed to say this was my first foray into Detroit pizza. I have yet another word to describe this pizza, outrageous. Let’s start with what I was served. DBP serves freshly made to order and slices (think Joe’s in the West Village of NYC). I only wanted a couple of slices (should I call them squares?) and they reheated the two I ordered, so these were reheated for those who want to scream “they are burnt.”

The first was the Roni Jabroni (ezzo’s pepperoni cups, mozzarella & sweet sauce). The crust was great, the sauce had a little spice to it and the ‘roni were cupped, crispy and fantastic. This was a perfect 10.

I also wanted to go out of my normal comfort zone and ordered a square of Mr. White (whipped ricotta, mozzarella & basil pesto). Same delicious crust with the topping reminiscent of the insides of a great ravioli plus the pesto added another great flavor. Another 10.

Overall, I was a little nervous as I drove and entered, but when I took my first bite, I was sold that Detroit style pizza deserves all the accolades it receives. And Death by Pizza deserves all the accolades it receives.

DOWNTOWN DELRAY (Take out only)  528 NE 2nd St. Delray Beach, FL 33483 (561) 666-9111  WEST DELRAY (Dine-in and take out) 15065 FL-7 BAY 400 Delray Beach, FL 33446 (561) 666-8976  
Death by Pizza

Gordon Ramsay Burger (Las Vegas) – What a Disaster

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Who am I to take shots at the restaurant of a world renown chef who has earned 17 Michelin stars?

I am almost embarrassed by writing a review of a restaurant that represents the TV personality who has entertained me for years, but when that restaurant totally performs multiple nose-plants and tarnishes the renown chef’s name and reputation, someone needs to throw the BS flag.

I have watched so many different series by Chef Ramsay, and my visit to Ramsay Burger in Las Vegas was more watching the first 10 minutes of Kitchen Nightmare then his offering a Head Chef position to an up-and-coming super-talent. It was a complete and utter disaster, there is no way that Chef Ramsay would like my experience.

From start to finish, there was barely a single touchpoint where Ramsay should be proud.

After I was seated, I was handed a menu with no prices. When I asked the server, she blamed the printer, but they were expecting the new menus the “end of the week,” yet it was a Thursday evening. I later found out that the server was supposed to tell the customer about a QR code to take you to the on-line menu, but mine did not know this. I was eventually told by the manager, clicked to the website and even the website did not have the prices (hard to blame the printer on this).

So much for the customer to menu interface.

I ordered the Backyard Burger, which is served with American cheese, butter lettuce, tomatoes, pickles, and red onion. I ordered mine medium-rare without the onion. I also asked if I could have 50-50 fries and onion rings. After I was told a resounding “No,” I asked for the fries and then asked for a separate order of onion rings. Again, there was a resounding “no” from the server. Time for a manger visit, who apologized for the menus and told me he would make the French fries and onion rings happen.

When the burger arrived, it was overcooked, the fries were a measly portion, and the onion rings were cold and hard. (As an aside they did place the raw red onion on the burger). I asked for a re-fire. The server removed the rings and burger but left the fries. About 10 minutes later they brought a new order of rings, but no burger. The rings were piping hot but not very good, way too much breading. I ate one and decided these were not worth the effort.

The burger finally arrived, and I cut in half, again way overcooked but I was not asking for #3, so I took a deep breath and took a bite. The burger was absolutely tasteless, no seasoning and while the menu says they are cooked over wood to add flavor, mine had none. The tomatoes were oldish. I asked for fresh fries so I could have what I ordered in a single seating. I ate half the burger, a few fries and called it a night.

As I waited for the check, I can almost hear Chef Ramsay yell “shut it down.” Two tries at a simple burger, fries and onions rings, and each was poorly executed.

My review:

  • no prices on the menu, they tell you to go to the website for the prices and none there as well
  • two burgers, neither cooked close to requested doneness,
  • the burgers were completely tasteless patties
  • the tomatoes were aged,
  • they served the raw onion on the burger when it was ordered without the onion
  • the onion rings were first served cold and hard and, when hot, they were not very good.
  • the manager tried hard with a re-fire; the second round was just as bad, he was at the mercy of a completely unfocused kitchen.

I give (out of 10):

  • Burger – 1
  • Fries – 2
  • Onion rings – 1
  • Service – A nice try
  • Manager – at the mercy of a poorly executing kitchen
  • Kitchen – send them back to cooking school

Domenic’s Pizza in Boynton Beach – Stick with the Pepperoni

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The Boynton Beach and Delray Beach areas have a large population of transplants and Snowbirds from the Northeast and Midwest, and I assumed that there would be a lot of great pizza choices. While I have found a few that are noteworthy, some try hard with good intentions, but cannot get the full experience to “delicious.”

After a few people recommended Domenic’s on North Congress in Boynton Beach, FL, it finally got to the top of my go-to list and I ventured for a quick lunch. Upon entering I approached the front counter and ordered a slice of pepperoni and a slice of sausage. I waited in the dining area, only one other table was occupied.

When the plate arrived, all I could do was stare. Neither side looked like they had spent any time in the oven, there was no color, no visible crispiness and the sausage and pepperoni were haphazardly thrown on the slice, care was not a word I would use. To ensure they were actually hot, I touched the tops of the meats, they were heated, but I would not categorize them as “hot.”

I first tasted the pepperoni, and I was impressed, a good level of spice and the pieces that dangled over the edge had a little crispiness, but no cupping of any of the ‘roni. I next tasted one of the sausage slices (which is served in pre-cooked rounds versus chunks) and it had no flavor, no texture, no nuthin’ other than occupying space, and the consistency was more emulsified bologna versus sausage.

The crust had a nice crunch, good flavor, and was nicely prepped. The sauce had a little spiciness, and you could also taste a good amount of oregano. The cheese was pretty basic cheese, with that little tang screaming that it was pre-shredded and processed.

Overall, the pepperoni slice was pretty good, all the spices played well together, and the crunch from the crust added some fun to the eating. The sausage slice on the other hand was pretty bad. After two bites I decided to throw the white flag and just remove the sausage, it was detracting versus adding to the enjoyment. The now-plain slice was better with a little spiciness from the sauce, but I was still not a fan of the cheese.

I will give the pepperoni slice a 7.2 and the sausage slice a 4, and after removing the sausage, the plain slice receives a 6.0. The sauce, dough and pepperoni were very good, but the cheese was pedestrian and the sausage was a complete wash-out.

1790 N Congress Ave, Boynton Beach, FL 33426

(561) 734-3033

dominicspizzapasta.com

Experience Artisan Pizza at Mister 01 in Boynton Beach

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With the opening of the new Whole Foods on the northeast corner of Hagen Ranch and Boynton Beach, the other storefronts are beginning to open. One of these stores is Mister 01. This location is one of 22 opened or planned Mister 01 pizzerias in Florida, with another two in the Atlanta metro area and five in Texas. The brainchild of Chef Renato Viola, Mister 01 delivers artisanal pizza, made mostly from ingredients that are either locally sourced or imported from Italy. Viola started his pizza apprenticeship at the age of eleven and won numerous awards in Italy and Europe. After settling in Miami Beach (using a 01 Visa category), Viola opened his first pizza restaurant and has been expanding rapidly.

The location in Boynton Beach is furnished with several tables sitting alongside the long counter. The menu includes pizzas, calzones, burrata plates and salads. The pizza can be ordered in one of two sizes, a personal 8” and a larger 13”. As a solo diner, I ordered an 8” with pepperoni and sausage (half-half not an option). In hindsight, I should have ordered the 13”, not thinking that an 8” pizza can fit on a sheet of paper. When it was delivered, I knew it was a snack versus a meal, but hey a great snack is better than a lousy meal.

The crust was super paper thin and crispy, a true cracker crust. It was topped with just a touch of sauce and cheese and topped with a good amount of ‘roni and less than desired sausage. The flavors were great. I really liked the sausage/cheese/sauce combination, but the sausage took a backseat to all these vibrant flavors. The sauce was a good complement to the meats. After eating the entire pizza, I kicked myself again for not ordering a larger version, but this will not be my last trip to Mister 01.

Overall, I give the pizza I ate at Mister 01 a good solid 8.5.

7381 Boynton Beach Blvd Suite #305

Boynton Beach, FL 33437

352-722-0812

Boynton Beach

Is Christos Restaurant Worth the Hype? Pizza Review Inside

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I finally made it to Christos Restaurant & Bar in Wallingford, the third pizzeria of Connecticut’s self-proclaimed Three Kings of Pizza. While the three brother-owners may share common DNA, the pizzas at each show a very different view of what pizza should entail.

When I arrived, I was pleased to see that Christos offers a fair amount of parking in its own parking lot. To avoid the usual snaking lines out the door, I timed my visit to coincide with the less crowded lunchtime. The interior is divided into three rooms, the pick-up / waiting area, the dining room and the bar. In total, there are 60-65 table seats for guests plus another ten chairs at the bar. The décor consists of natural woods and colors, and it is a very relaxing environment, whether seated at a table or in one of the booths.

The menu offers more than its legendary pizzas, including shareables, burgers, burritos, sandwiches, rice bowls and pastas, quite an eclectic array of options. But I was laser-focused on the pizza.

I ordered a small pie, half with sausage and the other half with pepperoni.

When the pizza arrived, the first thing I noticed was the high level of char. Not only was the crust overly charred in places, more than half of the cupped pepperoni circles were significantly darkened by the hot, wood-fired oven. The other item I noticed was the abundance of toppings, a lot of sauce and cheese, plus decent portions of pepperoni and sausage.

Pizzerias have several choices for the type of sausage they use, from crumbled to sliced to chunks, and I was pleased that Christo chose larger chunks; in my opinion, chunks give the best flavor and texture. I first removed and tried a piece of the sausage, and it was delicious, with noticeable fennel back notes. I next tasted one of the pepperoni slices and it delivered a nice level of spiciness. Both these meats were excellent, and I highly recommend. I next pulled a little smidgen of crust from the pie, and while several areas were heavily charred, the crust was really tasty.

After the pie cooled a bit (a big thank you to the server), I pulled a sausage slice away from the pie to check the underside, expecting more char to mimic the upper crust. I was surprised that it was dark tan color with minimal char marks. As I looked further towards the interior tip, I saw the unfortunate result of too much sauce and cheese, the crispness disappeared; there was no way it was going to withstand a lift and eat.

As much as I tried, it was impossible to lift (even by flopping the tip over), so it was onto plan B, cutting with my knife and fork. While the crust in the center was a little soggy, it still delivered great flavor, but there was a little too much sauce for my taste. With bite #2, I could now carefully lift the slice. While the sausage was able to handle the level of sauciness, the cheese took a serious back seat to the other two toppings. But my Bite #3 litmus test awaited, and by this time the slice had properly cooled. Result…the flavors melded much better and since we moved towards the outer crust the overall balance of the toppings was in better unison. It was a pretty good sausage slice. If I were to allocate the ingredients, I would say the sauce was sauce (50%), sausage (25%), cheese (15%) and the crust (10%), much too sauce-leaning.

Onto the other half. I was impressed with the cupping of the pepperoni (other than those that were burnt) and there was just a smidgen of oil in each. Even with the lighter weight of the pepperoni, it was impossible to lift the slice, and again I resorted to the fork and knife for bite #1. I liked the flavor balance with the spiciness of the pepperoni. The pepperoni side was better since the thin slices of pepperoni were bolder than the sausage. While the distribution of ingredients was similar to the sausage side, the pepperoni’s spiciness definitely created a more balanced taste; sauce (40%), sausage (35%), cheese (15%) and the crust (10%), better but still a little too sauce focused.

Overall, the basic tenets of the pizza at Christos were amazing, the crust, sauce, toppings were all delicious. While the kitchen tried to balance the crispiness of the crust and the charred edges with the level of toppings, they got a little ahead of themselves with too much sauce in the center of the pie. They also might have placed the pizza on the wrong spot in the oven (where a pizza was recently removed), which did not allow the crust to crisp properly in the center.

With the first visits to Connecticut’s self-proclaimed Three Kings of Pizza in the record book, I would rank them Luna (a 9.3), Christos (an 8.4), and Fuoco (a 7.5). 

Christos Restaurant & Bar

552 North Colony Rd

Wallingford CT 06492

203-294-4626

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Why Papa’s Pizza is a Must-Visit in Milford

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I love discovering places that get very little fanfare, are the heart and soul of the owner(s), and absolutely kill it. Papa’s Pizza in Milford is one of those places and is the epitome of a hole in the wall on the side of the road that deserves recognition for some killer pizza.

The original Papa’s Pizza is located closer to Walnut Beach versus downtown Milford (where Papa’s Pizza II is located), and I was getting a little nervous as the soccer ball at the end of the purple line on Waze was quickly approaching, and there was no sign of Papa’s. On my right there was a bakery, a breakfast joint and a parking lot. As I slowed to a crawl and stared into the lot (my apologies again to the people in the car behind me), the far section of the white building had two red words above a small window, “Papa’s Pizza.” Success. I pulled into a parking spot and slowly walked to the window. Was I in the right place…this was literally a hole in the wall on the side of a nondescript white building at the end of a small parking lot. When I peered through the open window, I saw no one on the other side. Fortunately, there was a bell on the counter and immediately after I rang, someone came from the back room to take my order.

“Can I have a small pie, half pepperoni, half sausage?” The reply, “Give me fifteen.” Game on.

Locals know there are two Papa’s Pizzas in Milford. The original on Naugatuck Avenue (which I visited) opened in 1986, and Papa’s Pizza II, on Bridgeport Ave. opened twenty-two years later in 2008. Papa’s Pizza is overseen by Russ Pietrini, Dylan Bruno, Jamie Cavallo and named after Russ’ grandfather, Peter Lasse (a.k.a. Papa). If the name Lasse sounds familiar, it should. Papa Lasse and his wife Mabel opened The Maples, a restaurant on Naugatuck Avenue, in the 1940s (sold in 1959 and renamed). In addition to the two Papa Pizzas, the third generation oversees Lasse’s restaurant, which has been a landmark since 1964.

While Papa’s focuses on pizza, there are a few other options. The menu is taped to another closed window and offers pasta options (Naugatuck location only), one garden salad and five “cone” grinders, whatever they are. They specialize in New Haven Pizza, with more than a dozen different toppings, or you can choose from one of twenty-five pre-determined combinations. (Disclaimer – The newest addition is A ‘Pizza Di Jeff, and I had absolutely nothing to do with it, although it sounds pretty good.)

As I waited in my car (there are no tables outside other than a waiting bench for 3-4 people), and no nuthin’ on the inside), several regulars pulled into the lot and owner yelled “Hey Johnnie, here’s your order,” followed by a “thank you” and a hand-off, this was definitely a place where people are loyal and return on a regular basis. Almost to the second, my pie was ready in fifteen minutes, nestled in a to-go box and, like the others, handed through the window with a warm “thank you.” With no place to sit, I was left to my own devices to photo and eat…it was not the first time the hood of my car doubled as a dining table.

I opened the box, and my lips started to extend into a smile, this pie looked really good. The balance of ingredients looked perfect, the charring along the edge was just the right level and there were bubbles in the dough-edges; it should have a nice, soft feel. Checking the underside, the kitchen cooked it to perfection, just a few light char-spots. I grabbed a bit of sausage and tasted; it was a 10, still moist, fennel-accented with a little spice (I later discovered it was Lamberti’s Italian sweet sausage from New Haven). Next, a quick taste of the pepperoni and like the sausage, it was delicious, a medium level of spiciness and just a tad of crispiness. It was still too hot to try a full bite, so I waited…and it was almost excruciating.

I finally took a deep breath, and I lifted a slice of the pepperoni side…the crust held, no flop. And then a little bite from the tip to save the roof of my mouth. Wow!!! The flavors were unbelievable. Now a full bite and the cheese stretched, the sauce and the ‘ronis held pat and it was delicious. Everything worked together, the crispy crust, the rich tomatoes, the creaminess of the cheese and the spiciness of the pepperoni. It was close to perfection. My smile grew wider. Could the sausage side compete? The really good news was that it was even better since the sausage was some of the best around. This slice was in Zuppardi’s league as one of the best sausage slices in CT. My smile was in competition with the Cheshire Cat, ear to ear. This is what Connecticut pizza is all about…sheer perfection.

Finding that off-the-beaten-path perfection has become an obsession. These unheralded chefs know how to cook, know how to satisfy loyal and new customers and do so for the sheer pleasure of their love of the food adventure. When I find a place like Papa’s Pizza, enjoy some of the best pizza in CT, read about the three generations of food people, I must tell everyone who would never stop if they drove by Papa’s…YOU MUST STOP!!!

And that is what CTbites is all about.

Papa’s Pizza 258 Naugatuck Ave, Milford (203) 874-0215Papa’s Pizza II 2005 Bridgeport Ave, Milford (203) 283-5433

http://www.papaspizzaonline.com

Charcoal Chef: A Nostalgic Dining Experience in Woodbury

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One of my favorite shows growing up was The Twilight Zone. Most episodes included Rod Serling’s famous, “Imagine, if you will…” and his describing a “fifth dimension” between reality and imagination. I sometimes think of those days, a simpler time when life moved more slowly, where information was absorbed from the three-dimensional surroundings versus the two-dimensional computer screen, where families viewed eating out as a bonus, not as a Plan B because everyone was too tired to cook and when every meal was not measured by its TikTok and Instagram potential. Sometimes a restaurant is a place to bring family, outside the Internet measurements, outside the stars, likes and looks, and just serve simple fare at reasonable prices.

When I find a restaurant that brings that sense of peace, it deserves a call-out, not for its Michelin quality preparation and plating, but for its giving back to a different subset of America, the people that do not care if there is WIFI in the dining area, look forward to seeing what the blackboard specials for the night might bring to their table, and not looking for the computer-generated bill with three high-percentage tip recommendations.

Such a place is Charcoal Chef in Woodbury.

Imagine if you will…driving on a country road in central Connecticut, several miles north of a small town, which is several miles north of another small town that happens to be near an exit off I-84. You see a big sign (I almost feel that Huckleberry Finn had something to do with it) announcing CHARCOAL BROILED HOT DOGS HAMBURGERS SEA FOOD. Then you see the building, a simple side-of-the-road single-story building reminiscent of the 1950s, but with solar panels adorning the roof. You pull into the parking lot. They know their clientele, every parking spot immediately adjacent to the front doors is reserved for Blue Placard vehicles. There is plenty of parking surrounding the front entrances for others.

The real throwback occurs once you enter. The interior is large, seating almost 100 people on copy-paste chairs decorated in 1950s Mad Men décor, numerous shelves filled with items purchased from other side-of-the-road shops, plus a counter overlooking the kitchen that seats an additional nine guests on round swivel black vinyl NJ dine-style stools.

What also separates Charcoal Chef from other restaurants is its namesake charcoal-fired grill. While the rest of the open kitchen is standard, the chef can utilize a three-foot-by-three-foot brick base grill, which is filled with charcoal and topped with grates. This unusual addition allows the kitchen to give the food a little backyard smokey goodness.

I chose a small table where I could view the surroundings. My waitress (she would probably be upset if I used any other description than what she has heard for the last umpteen years) brought the advertisement-laden paper placemat, a well-used menu and asked for my drink order. Once I requested a hot dog, a BBQ burger (medium-rare) and French fries, she brought the water, fork and steak knife, plus an assortment of condiments, which have been used by a lot of other guests. I first noticed the Red Gold ketchup, never heard of. It was reminiscent of the Heinz squeeze bottle, with one difference, the words “For every bottle purchased, Red Gold donates to Folds of Honor, to educate, and support the families of our fallen heroes.” Love the thought and, BTW, it was just as good as Heinz.

Onto the food.

The BBQ burger was a bacon-cheeseburger (BBQ on the side for me) and was freshly ground meat and formed on site, it still had that freshly compacted texture. The cheese was basic American, with a few rashers of bacon, and two concentric onion rings, all in a decent bun. While I was asked for a requested doneness, I guess they all come out the same, cooked. Add a little salt and ketchup and you feel like you were eating at a Sunday church BBQ, as I said earlier, a simpler place.

The hot dog arrived on a toasted NE-style bun. It jutted out of both sides of the bun, approaching a true foot-long. It had a few good grill marks. I could see it was not all beef, but when I bit into it, it had a good “snap,” and the porky-spiciness was actually pretty good. It was one of the better dogs I have eaten in a while. I added a little mustard and relish, and I really enjoyed this simple dog.

After each bite I looked at the other patrons, nobody, and I mean nobody, was on their phone, none were googling, no children with headsets watching videos, only people chatting, people reading a newspaper (yes, the one in print), people giggling. My server was standing at her station working on a paper Sudoku while resting between taking orders and bringing food.

When I asked for the check, I sorta knew what to expect. It was hand-written, my hot dog, BBQ burger and French fries earned, in total, eight letters, 3 each for the hot dog and burger, with the French fries garnering a two-spot. The total for my meal did not reach $20, barely the same price as some appetizers and salads at other places.

As I left, I took notice of the whiteboard specials, the Bronzino dinner was $28 with some Street Corn Chowder (I just paid double that in FL). But what really caught my eye were the ice cream flavors, they started with a traditional Butter Pecan but swerved immediately to the left with Extra Large Cookies, Hot Honey (go figure), Bourbon Oatmeal, and Tony’s Cakes. Huh? These flavors were like the solar panels on the roof, between reality and imagination.

While Charcoal Chef will not make my go-to rotation for its cuisine, my time there was memorable, the staff was incredibly friendly, the food was pretty OK, but the enjoyable part was the peace and feeling of a different time, when a restaurant was there for a family gathering to enjoy the meal. For that…“thanks for the memories.”