Jump to content

Simon

Members
  • Posts

    199
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location
    Bethesda

Recent Profile Visitors

974 profile views

Simon's Achievements

ventworm

ventworm (61/123)

  • First Post Rare
  • Collaborator Rare
  • Week One Done
  • One Month Later
  • One Year In

Recent Badges

  1. As someone who recently moved back from New Haven and made the rounds one last time, I can confirm the best places now are Zuppardi's (for the clam pizza) and Zeneli. Modern has held the line the best of the big three. My last plain tomato pie at Sally's was shockingly poor.
  2. Piggybacking off of this thread: I haven't really eaten out in the area since before the pandemic. I'd love to hear more people's recent favorites and sense of the lay of the land!
  3. As someone who's lived in New Haven the last two years, I'm afraid to report that the pandemic has not been great for the pizza scene. Sally's was my clear favorite pre-pandemic -- as DPop aptly evokes -- but my last two plain tomato pies from Sally's were vastly inferior to their usual standards. I wonder if quality has gone downhill because they're doing delivery now. I have not been to Pepe's recently but also have not heard great things. My last pizza at Modern was soupy, almost like a Neopolitan, but the slippage wasn't quite as bad as at Sally's. My other pre-pandemic favorite was the clam pie -- the absolute best -- at Zuppardi's, though I haven't returned since.
  4. Does anyone have any more recent reports from Portland that they could share?
  5. Frank has a sweet tooth. I've never had Pupatella, but the most distinctive element of Frank's pizza is the sweetness of the tomato sauce. I've learned to stick to his white pies.
  6. What is the current lay of the land re: MD crab houses?
  7. This was wonderful last night, too, so delicious yet lighter than you could ever imagine a pizza with burrata could be. The cool burrata added not only richness but also a delightful textural and temperature contrast. I loved the thinner interior, and the delicate layer of tomato puree was just right. A brilliant invention.
  8. +1. Order the pork belly and atsara to go, steam some rice at home, pair it all with an off-dry German riesling, and you've got yourself a great meal.
  9. Yes, this is a completely valid point, but I'd also say that I've observed these issues with the sauces from the earliest, pre-expansion days of Sfoglina. Finesse in the sauces has never been there, even as the pastas themselves have often been excellent.
  10. I've only been to Van Ness. The tortellini was the best of the pastas I've had recently. In general, I've found that the sauces / proteins are not treated with anywhere near the care and refinement you'd expect at Fiola or Fiola Mare: the lobster in the squid ink linguine was tough and overcooked, the lamb ragu over salty. Given what I expect the margins are on these pastas, I can see why they converted Casa Luca to another Sfoglina...
  11. I like to hit the John Dory Oyster Bar at the Ace Hotel before catching the train back.
  12. I believe both of the referenced restrooms are in the attached office building. And, fwiw, I (non-disabled) have always been directed to take the elevator up to the presumably accessible restroom.
×
×
  • Create New...