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Acclaimed Connecticut Executive Chef David Standridge of Shipwright’s Daughter in Mystic, who got his start cooking as a Gen X latchkey kid, has been named chef of the year by the Connecticut ...
Honeybird, 230 Massasoit Ave., has an Early Bird Special from 4 to 6 p.m. with a half-priced Honeybird Fried Chicken Bucket for dine-in. Avenue N owners Tracey and Nick Rabar have a gift ...
National Pizza Week officially runs between January 12 and January 18, and many chains, like CPK, Domino's and Little Caesars, are offering up delicious deals.
2009: Connecticut Magazine named Pepe's the best in the state. [29] 2010: Frank Pepe Pizzeria Napoletana was inducted into that Connecticut Hospitality Hall of Fame on December 7, 2010. [30] 2013: Zagat said that the white clam pizza at Pepe's was the best pizza in the state, in an article naming the best pizza in each state. [31]
Modern Apizza's brick oven. Modern Apizza is an American pizza restaurant in New Haven, Connecticut.Along with Frank Pepe Pizzeria Napoletana and Sally's Apizza, Modern forms what is informally referred to by locals as the "Holy Trinity" of New Haven-style pizza; the three pizza parlors are consistently ranked by food critics as some of the best pizza places in the world.
A New Haven–style pizza without extra toppings may also be called a "tomato pie". [11] Mozzarella is considered an optional topping. [9] Pepe's restaurant is credited with inventing the white clam pie: a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It first served littleneck clams on the half ...
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