Dave Portnoy’s 8.2 score of Grigg Street’s popular sour dough pizza was ehhh…good. Could’ve been higher even by a smidge in my opinion, but anything in the “8s” is a fine rating.
What Dave wasn’t wrong about, though, was scoring Grigg’s cheesesteak a full point higher at a 9.2, and despite being on a major pizza eating and scoring tour, he kept going back for another bite, saying, “This is great. You weren’t fuckin’ around.”
Portnoy dove in with his mouth. I’m about to dive into this haute “Philly” by giving you the culinary facts behind it.
To get the skinny on this appropriately greasy, pungently cheesy, slightly spicy, and beefy sandwich, I caught up with my homie, Grigg Street Pizza co-owner and chef, Matthew Watson.
Imagine NOT having to drive over 100 miles for a cheesesteak.
No, I don’t mean just any cheesesteak. I’m talking about thin-sliced, practically shaved steak, drippy golden yellow Cheez Whiz, translucent onions, and a hoagie roll that strikes that balance of soft and chewy.
Your neighborhood pizza joint that claims to have a “Philly” doesn’t count. It’s fine if you made the mistake and ordered that dry, sorry excuse for a cheesesteak once, just don’t let it happen again.
You no longer have to settle for less. Crotty’s Cheesesteaks—located directly across from Hugenot Park and a hop, skip, and a jump from Iona College—is here to save you from all the bad cheesesteaks that exist in the general area and beyond.
In an unusual but convenient industrial park in Groton, just near the Groton Airport, Mystic Cheese Co. is opening a new location this month to serve homemade and artisanal cheeses to the after-work crowd and cheese connoisseurs alike. Upon stepping into the front doors at the new site of Mystic Cheese, visitors are welcomed into a cozy tasting room in which they can perch on barstool seating that offers glimpses into the impressively sized cheese maturation room.
The feeling that the owners, Brian Civitello and Jason Sobocinksi (former owner of the beloved Caseus Cheese), have tried to create with their events and cut to order cheese is relaxed, fun, and unpretentious. Mystic Cheese has definitely accomplished this with their communal tables, friendliness, and awesome narwhal logo. By doing this, their overall aim is to attract people to the world of artisanal cheeses by offering cheeses at multiple price points, cheese-centric food, and educational classes.
Dare I say they have some of the best freshly made pasta in the state? Yes! I’ll tell anyone who asks — Paul’s Pasta serves my favorite pasta dishes in Connecticut. This family-owned pasta shop is nearly as old as I am, and I have two decades of experience dining at Paul’s Pasta to share with you in this review.
If the tell-tale sign of a great restaurant is a crowded establishment with smiling customers eating with gusto, then Paul’s Pasta is definitely one of the best in the state. When coming during the height of mealtimes, Paul’s Pasta always has a waiting list, but this shouldn’t dissuade visitors — turnaround times are generally not substantial and the wait is always worth it. Reservations are not accepted.
Inspired by a recent inquiry from a local chef, we’ve rounded up some of our favorite places to take a flavorful break on the way to or from Connecticut’s casinos. No need to gamble on where to stop for a bite; the southern shoreline towns along I-95 dish up some amazing food—from banh mi to seafood, donuts, Greek specialties and more.
Branford
You’ve heard us say it before, but the recommendation bears repeating: look no further than Takumi Sushi, Ramen & Lounge for the finest sushi and ramen around!
