Zagat Names #1 Pizza In Rhode Island
Monday, September 30, 2013
Celebrating Pizza Week 2013, Zagat toured the US to find truly standout pies in every state. "Whether it's regional specialities like Detroit deep dish or white clam pie in Connecticut, or unusual varieties like python pizza down in Florida, we've got something for every palate and every citizen," according to Zagat.
Chicken Bacon and Ranch Pie at Via Via in Newport
What? Not Federal Hill? Not Johnston? The wood-fired pizzas at this longtime Newport favorite took top prize from Zagat. "Varieties like Spicy Meatball and Shrimp and Pesto are unique (they do a Thai chicken too), but the chicken, bacon and ranch combo is just unadulterated guilty-pleasure goodness," raved Zagat.
What pizzas were crowned the state special in New England's other 5 states?
Massachusetts: The Giambotta at Regina Pizzeria
When it came to the top prize coming from the hot ovens at Regina, here's what Zagat had to say: 'Serving up pizza for close to 90 years is no small feat. At Regina Pizzeria (formerly Regina Pizza), it’s the brick oven that keeps the crust crispy and the pies rolling out. With Sinatra on the jukebox, beers served by the pitcher and pies like The Giambotta (pepperoni, housemade Regina sausage, salami, mushrooms, peppers, onions and mozzarella cheese), Boston has a little slice of Italy right in its city."
Connecticut: White Clam Pie at Frank Pepe in New Haven
"There's a reason Frank Pepe routinely inspires a line down New Haven's Wooster Street," wrote Zagat, "that crust!" Being "coal-fired perfection, thin yet substantial" Zagat called this legendary joint's crust a true feat of pizza engineering. "You can pick up a slice, and it won't flop over like most new-school Neapolitan pies. The most justly famous option is the white clam, piled with out-of-the-shell longnecks and a healthy dose of garlic - it's briny, creamy, chewy and a true revelation."
New Hampshire: The Bella Cosa at 900 Degrees in Manchester
"Made in a wood-fired oven that’s said to reach temperatures exceeding the restaurant’s name, the Bella Cosa - a pie topped with roasted garlic cream sauce, caramelized onions, baby spinach, rosemary ham, prosciutto and fresh mozzarella," said Zagat, is a favorite of regulars at this Manchester pizzeria.
Vermont: Salsiccia at Positive Pie
"The positive vibes are potent in this pizza joint that embodies what Vermont's culinary scene is all about," according to Zagat. "Sustainable ingredients and a local focus." Critics said the salsiccia features two toppings: spicy Italian sausage and whole-milk ricotta cheese, "which makes the pie extra rich, filling and satisfying."
Maine: Sicilian Slab at Micucci's Italian Grocer in Portland
Micucci’s is classic Italian deli all the way, reports Zagat, with rows of Italian imports like pasta and and olives, a deli counter and, as of a few years ago, a bakery in the back. "Don't forget their output of these Sicilian slabs with extremely thick pillowy crusts and rectangular shape. When the bakers are between batches, they prop up a folded paper plate noting the approximate time the next pizzas will be done. You can’t really get much more old-school than that."
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