My first forays into Greek cuisine began at Greek diners--perhaps not the most sophisticated of locales, but they did get me to try more interesting dishes like moussaka over the usual burger and fries. In fact, before I even liked eggplant, I loved moussaka! Along with baklava (phyllo pistachio pastry dripping with honey), they became my favorite Greek dishes. My own stumbling block to truly appreciating Greek cuisine: my utter disgust of olives.
Mediterranean food is becoming more and more popular, due in part to its healthy nature. Olive oil, a healthy fat, is an important part of the diet, along with red wine, cheese, yogurt, fish, fruits, and vegetables. Hummus (mashed chickpeas and tahini) is a good alternative to ranch dip, and Greek yogurt with a little honey is much better than sweetened yogurts. But if the health benefits don't convince you to try Mediterranean foods, then this will: they're delicious!
My recommendations:
Tapas, West Hartford: http://www.tapasonline.com/ordereze/Default.aspx
The food: West Hartford is a town blessed with restaurants featuring nearly every cuisine in the world, and out of them all, Tapas is my favorite. I am addicted to their Greek salad, particularly their "almost famous" dressing (which they sell). It's worth coming here for a salad alone, which is high praise for any restaurant. Despite the name, their dishes are not really tapas (Spanish small plates). Instead, the menu consists of flat bread pizzas and platters (including gyros, souvlaki, falafel, spanakopita, muffaletta, and other Greek classics). Their flatbread "pizzas" are loaded with tantalizing toppings; my favorite is the Basque tapas (sausage, mushrooms, ricotta, brie, and sundried tomatoes). Their pita bread gyros are also excellent and you can choose either their Madd Greek or Tzatziki (yogurt, cucumber, and dill) sauce.
The vibe: There's such a friendly, cozy, and welcoming atmosphere here. You will immediately feel "at home."
The value: The great prices have made me visit Tapas multiple times!
Go for: Family dinner with the kids
Sara's Pockets, Storrs (UConn): http://www.saraspockets.com/
The food: I first discovered this place as a freshman at UConn. Bored of bland and salty dining hall food and getting sick of the college take-out diet of pizza and wings, I found Sara's Pocket's, a haven of fresh veggies and real meat. This is healthy fast casual at its finest. They actually have a pretty comprehensive menu, but I've only ever had their grilled kebab pockets. They are chicken, beef, or lamb wrapped in a pita with lettuce, tomatoes, onions, and tahini or lemon garlic sauce. Their chicken tastes just as good as chicken you could grill out on the deck at home. I love both sauces, though I prefer the garlic (tahini sauce is made from a ground sesame seed paste). Save room for some homemade baklava.
The vibe: A true, authentic family place. Every time I've been in here, the owner has been friendly and helpful. You have to walk up stairs to get to the restaurant (it's on the second floor of the building) and there is outdoor and indoor seating.
The value: Perfect for broke college students!
Go for: Quick take-out, vegetarian-friendly options
Showing posts with label Storrs. Show all posts
Showing posts with label Storrs. Show all posts
Sunday, July 24, 2011
Friday, July 22, 2011
Food Everybody Likes: Pizza
This may be a touchy subject. You see, I'm from New York, and New Yorkers have strong opinions about pizza. Granted, I'm not from New York, New York, but my relatives are. So I have the bias from childhood that NYC pizza is the best there could ever be.
That being said, there's nothing wrong with a little variety, and outside of New York and Chicago, Connecticut may boast of its own excellent pies. This fine reputation comes primarily from the New Haven style, made famous by Frank Pepe's. Legend has it that New Haven is the birthplace of American pizza. New Haven style apizza is thin, crispy crust baked in a coal oven, sometimes until the crust is black. Usually there's a variety of gourmet toppings, but the plain version is just tomato sauce, basil, and pecorino romano cheese. Pepe's other speciality is the white clam pie, with olive oil, garlic, and clams. Very different from New York style, which has lots of mozzarella cheese. In some ways, New Haven pizza is more similar to the pizza I had in Naples, where they eat it with a knife and fork.
Although Pepe's is the most well known, there are tons of great pizzerias all over the state. I'm only listing a few of my personal favorites here:
Frank Pepe's Pizza Napoletana, New Haven: http://www.pepespizzeria.com/
Why go here? It's a historic CT classic.
Best dish: White clam
If you're in the area, also try: Sally's Apizza, Modern Apizza
Willington Pizza House, Willington: http://www.willingtonpizza.com/
Why go here? For the thick crust, homemade red sauce, and most of all the generous array of toppings, from eggplant to capers to canadian bacon. The atmosphere is cozy and old fashioned: the restaurant is a 250 year old farmhouse and historic memorabilia and antiques line the walls.
Best dish: Go for one of the speciality pizzas, which range from the traditional (Greek pizza) to the more creative (such as the red potato, with sour cream, red potatoes, chives, bacon, and cheddar cheese). My favorite is the House Special (hamburg, sausage, green peppers, onions, mushrooms, and pepperoni).
If you're in the area, also try: Randy's Wooster Street Pizza (UConn, Storrs). It's New Haven style, but with some truly unique and bizarre topping combinations. My favorites are the Napolitana and California pizzas, but if you're feeling adventurous, try Skippy's Dare (bacon, provolone, and peanut butter with a white sauce).
Harry's Pizza, West Hartford: www.harryspizza.net/
Why go here? The pizza is as simple, fresh, and authentic as it gets. It's the real deal. The West Hartford Center branch looks like a typical pizza parlor, with plain wooden booths. There's another branch in Bishop's Corner, but I haven't been there.
Best dish: Tomato Basil or True Napoletana.
If you're in the area, also try: Luna Pizza (trendy and upscale, with plenty of outdoor seating, right next door to Harry's).
Yanni's Pizza Restaurant, Newington: www.yannispizzarestaurant.com/
Why go here? Because it's more than just pizza! The pizza is obviously fantastic, but their other dishes are great as well. This is a true family restaurant, and a popular one (the line was out the door when we got there and we had to wait at least 45 minutes for a table). It was worth it. They have Greek specialties, calzones, grinders, all at reasonable, affordable prices.
Best dish: Eggplant grinder
If you're in the area, also try: Andy's Italian Kitchen (Farmington).
What style pizza is best? Which pizzeria in Connecticut is best? I'm not going to go near these questions, but feel free to go at it in the comments!
That being said, there's nothing wrong with a little variety, and outside of New York and Chicago, Connecticut may boast of its own excellent pies. This fine reputation comes primarily from the New Haven style, made famous by Frank Pepe's. Legend has it that New Haven is the birthplace of American pizza. New Haven style apizza is thin, crispy crust baked in a coal oven, sometimes until the crust is black. Usually there's a variety of gourmet toppings, but the plain version is just tomato sauce, basil, and pecorino romano cheese. Pepe's other speciality is the white clam pie, with olive oil, garlic, and clams. Very different from New York style, which has lots of mozzarella cheese. In some ways, New Haven pizza is more similar to the pizza I had in Naples, where they eat it with a knife and fork.
Although Pepe's is the most well known, there are tons of great pizzerias all over the state. I'm only listing a few of my personal favorites here:
Frank Pepe's Pizza Napoletana, New Haven: http://www.pepespizzeria.com/
Why go here? It's a historic CT classic.
Best dish: White clam
If you're in the area, also try: Sally's Apizza, Modern Apizza
Willington Pizza House, Willington: http://www.willingtonpizza.com/
Why go here? For the thick crust, homemade red sauce, and most of all the generous array of toppings, from eggplant to capers to canadian bacon. The atmosphere is cozy and old fashioned: the restaurant is a 250 year old farmhouse and historic memorabilia and antiques line the walls.
Best dish: Go for one of the speciality pizzas, which range from the traditional (Greek pizza) to the more creative (such as the red potato, with sour cream, red potatoes, chives, bacon, and cheddar cheese). My favorite is the House Special (hamburg, sausage, green peppers, onions, mushrooms, and pepperoni).
If you're in the area, also try: Randy's Wooster Street Pizza (UConn, Storrs). It's New Haven style, but with some truly unique and bizarre topping combinations. My favorites are the Napolitana and California pizzas, but if you're feeling adventurous, try Skippy's Dare (bacon, provolone, and peanut butter with a white sauce).
Harry's Pizza, West Hartford: www.harryspizza.net/
Why go here? The pizza is as simple, fresh, and authentic as it gets. It's the real deal. The West Hartford Center branch looks like a typical pizza parlor, with plain wooden booths. There's another branch in Bishop's Corner, but I haven't been there.
Best dish: Tomato Basil or True Napoletana.
If you're in the area, also try: Luna Pizza (trendy and upscale, with plenty of outdoor seating, right next door to Harry's).
Yanni's Pizza Restaurant, Newington: www.yannispizzarestaurant.com/
Why go here? Because it's more than just pizza! The pizza is obviously fantastic, but their other dishes are great as well. This is a true family restaurant, and a popular one (the line was out the door when we got there and we had to wait at least 45 minutes for a table). It was worth it. They have Greek specialties, calzones, grinders, all at reasonable, affordable prices.
Best dish: Eggplant grinder
If you're in the area, also try: Andy's Italian Kitchen (Farmington).
What style pizza is best? Which pizzeria in Connecticut is best? I'm not going to go near these questions, but feel free to go at it in the comments!
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