3 days of Connecticut Roadfood..... Day 1

quote:

Originally posted by Michael Hoffman
My personal preference would have to be Pepe's, but that may just be because my first apizza, at age 4, was from Frank Pepe's.

Are you sure it wasn't from Julius Ceasar back in Ancient Rome?

quote:

Originally posted by wanderingjew

quote:

Originally posted by Michael Hoffman
My personal preference would have to be Pepe's, but that may just be because my first apizza, at age 4, was from Frank Pepe's.

Are you sure it wasn't from Julius Ceasar back in Ancient Rome?

Quite sure. I've never been to ancient Rome.

quote:

Originally posted by ellen4641

quote:

Originally posted by John Fox

Ellen,

Are you sure about Swanky Franks using Boars Head? They always used Hummels, although that might have changed. I am fuzzy on the history but I know that there was a legal battle going on between old and new owners some years back. The Norwalk location was even closed for awhile. I'll try to find out.

I asked the young counter-girl, and she said the all-too-common "I don't know" answer. I then asked "Can you please FIND OUT for me?". (I'm getting tired of all these places that "don't know" anything) She gave a yell to someone else, and they said "Boars Head".

I called Swanky Franks yesterday and spoke with either an owner or manager. They do use Boar's Head beef and pork franks. When I went about 4 or 5 years ago, they used Hummels. For a time they also used Roesseler's, which are no longer being made. The Boars Head is a decent frank, but not a standout. Their all beef dog is one of the three or four best beef dogs I've had. Swanky's always served the beef/pork mix. I like Hummel's better than the Boars Head frank they are now using. As you go further north, you will start to see brands other than Hummel's, which is very common in southern Connecticut. Grote & Weigel is a poular dog. You've had the regular G&W Griddle frank at Manny's Texas Weiners in Union, N.J. as well as Texas Weiner l, ll, J&G's Texas Weiners, Middlesex Texas Weiners, and others in the area.

Mucke's is another brand that you see in Connecticut. This is probably my favorite Connecticut dog. I believe it's used at Rawley's, which had to switch from Rosseler's when they closed. Miller's was another good quality frank. This one was used at Super Duper Weenie and the Windmill (in Stratford) until they (Miller's Provisions) went out of business. I've heard that SDW now uses Hummels, although someone recently told me Mucke's. I'll call and find out.

Ellen...Sally's!!! Another place you've been to and I haven't!

Any roadfooders from Bergen County. Look at that hot oil bar pie and tell me if that reminds you of the Lido bar pie in Hackensack. Just that thin! Looks fantastic, but so does Sally's! Thanks Ellen..You're the best! Do you think it would have been hard to get into Sally's before 9:30? I heard they start lining up at two of these pizza places at 4:30 or 5:00. Is it Modern (sorry if I have the name wrong, but it is the 3rd of the big three) that opens for lunch?

ellen4641 -

thank you for trip report and pictures
very enjoyable

quote:

Originally posted by John Fox

quote:

Originally posted by ellen4641

quote:

Originally posted by John Fox

Ellen,

Are you sure about Swanky Franks using Boars Head? They always used Hummels, although that might have changed. I am fuzzy on the history but I know that there was a legal battle going on between old and new owners some years back. The Norwalk location was even closed for awhile. I'll try to find out.

I asked the young counter-girl, and she said the all-too-common "I don't know" answer. I then asked "Can you please FIND OUT for me?". (I'm getting tired of all these places that "don't know" anything) She gave a yell to someone else, and they said "Boars Head".

I called Swanky Franks yesterday and spoke with either an owner or manager. They do use Boar's Head beef and pork franks. When I went about 4 or 5 years ago, they used Hummels. For a time they also used Roesseler's, which are no longer being made. The Boars Head is a decent frank, but not a standout. Their all beef dog is one of the three or four best beef dogs I've had. Swanky's always served the beef/pork mix. I like Hummel's better than the Boars Head frank they are now using. As you go further north, you will start to see brands other than Hummel's, which is very common in southern Connecticut. Grote & Weigel is a poular dog. You've had the regular G&W Griddle frank at Manny's Texas Weiners in Union, N.J. as well as Texas Weiner l, ll, J&G's Texas Weiners, Middlesex Texas Weiners, and others in the area.

Mucke's is another brand that you see in Connecticut. This is probably my favorite Connecticut dog. I believe it's used at Rawley's, which had to switch from Rosseler's when they closed. Miller's was another good quality frank. This one was used at Super Duper Weenie and the Windmill (in Stratford) until they (Miller's Provisions) went out of business. I've heard that SDW now uses Hummels, although someone recently told me Mucke's. I'll call and find out.

Any idea what brand of dog Guida's in Middletown uses? I ate there a couple weeks ago, and thought the dogs were outstanding.

Guida's uses a natural casing footlong made by Martin Rosol's of New Britain. It's cooked on a griddle.

quote:

Originally posted by Baah Ben

Ellen...Sally's!!! Another place you've been to and I haven't!

Any roadfooders from Bergen County. Look at that hot oil bar pie and tell me if that reminds you of the Lido bar pie in Hackensack. Just that thin! Looks fantastic, but so does Sally's! Thanks Ellen..You're the best! Do you think it would have been hard to get into Sally's before 9:30? I heard they start lining up at two of these pizza places at 4:30 or 5:00. Is it Modern (sorry if I have the name wrong, but it is the 3rd of the big three) that opens for lunch?

Don't know Modern's hours, but Pepe's was open at NOON (on a Thursday) when I was there in June.

I've been a Pepe's fan for many years. However, of late I've favored Modern. I was at Modern just a few days back and had truly outstanding apizza--better, in fact, than the pie I had at Pepe's for the last two times I went there. My theory is that Pepe's may be resting on its laurels a bit, or their focus is on expansion instead of their original New Haven shop. My next stop is one of Pepe's new locations.

Don't misunderstand: Pepe's makes a heckuva pie (and the best clam pie in existence) but I'm not sure its as good as it once was. Sally's? Very good but not as good as the Modern pie I just ate.

FYI: Sally's and Pepe's both use coal-fired ovens. Modern uses a gas-fired brick oven. All three make superior-crusted apizza.

Everytime I hear that word "apizza", I chuckle....The name comes from Italian immigrants saying "pizza" I smile because I can still hear my Italian grandfather in the early 50's asking for "apizza" in the accent he never lost in his 70+ years. Somehow I guess people in the New Haven area years ago took the sound of Italians speaking...and the rest is history...somewhere up in heaven, my grandpa is laughing!!!!! Have a slice grandpa!

Actually, the Italians in New Haven took the sound of Italians speaking, and the non-Italians in New Haven, assuming that the Italians knew how to pronounce Italian words, pronounced Italian things the Italian way.

Thanks for a wonderful report, Ellen. Always a pleasure to read about your adventures.

huh???????????

quote:

Originally posted by John Fox

Guida's uses a natural casing footlong made by Martin Rosol's of New Britain. It's cooked on a griddle.

Wow! You really know your dogs, John! From the smallest hole-in-the-walls to the largest joints.... you rock, John

I was just in CT for a return 2 day trip Aug 3rd-4th...
(yes, believe it or not, I went back already) (I'm a Roadfood nut)
The Capital Lunch in New Britian said that they use that Martin Rosol's, that it was made "just for them".

CT really takes their hot dogs seriously!; wait till you see the pic of the all the hot dog brands behind the deli counter at the Big Y Supermarket.
(including brands I was not even familiar with...)
I will post the pic on here later tonight when I have access to my home computer and pics. (think of it as a "sneak preview" to my "Return to Connecticut" report)

quote:

Originally posted by Ciaoman

I've been a Pepe's fan for many years. However, of late I've favored Modern. I was at Modern just a few days back and had truly outstanding apizza--better, in fact, than the pie I had at Pepe's for the last two times I went there. My theory is that Pepe's may be resting on its laurels a bit, or their focus is on expansion instead of their original New Haven shop.

Don't misunderstand: Pepe's makes a heckuva pie but I'm not sure its as good as it once was. Sally's? Very good but not as good as the Modern pie I just ate.

FYI: Sally's and Pepe's both use coal-fired ovens. Modern uses a gas-fired brick oven.

I just tried Pepe's on my "Return to Connecticut" visit on Mon. Aug. 4th. (yes, I went BACK to CT already!) (just for 2 days/1 night this time) I tried to get into the Modern, but they were CLOSED on Mondays! (Sally's was closed too, but I went there last visit already)

A few of my Roadfood buddies also now like Modern as their favorite, and even go on to say that Pepe's is tasting too GREASY lately.
My VERIDCT: I have to agree; Pepe's was good and fresh, but a little TOO greasy. Sounds like an accurate comment you made about them "resting on their laurels", and concentrating on expansion too much.

I will post a few Pepe's Pizza pics on this thread when I get home from work, and can get to my digital pics.

Appreciate you comparing the different pie cooking methods, as well..

quote:

Originally posted by ellen4641

quote:

Originally posted by John Fox

Guida's uses a natural casing footlong made by Martin Rosol's of New Britain. It's cooked on a griddle.

Wow! You really know your dogs, John! From the smallest hole-in-the-walls to the largest joints.... you rock, John

I was just in CT for a return 2 day trip Aug 3rd-4th...
(yes, believe it or not, I went back already) (I'm a Roadfood nut)
The Capital Lunch in New Britian said that they use that Martin Rosol's, that it was made "just for them".

CT really takes their hot dogs seriously!; wait till you see the pic of the all the hot dog brands behind the deli counter at the Big Y Supermarket.
(including brands I was not even familiar with...)
I will post the pic on here later tonight when I have access to my home computer and pics. (think of it as a "sneak preview" to my "Return to Connecticut" report)

Thanks Ellen. This is what I do. I anxiously await your post. I've been to the Capitol Lunch in New Britain and their newer location in Storrs. Indeed they use Martin Rosols, but in a smaller size then Guida's. They have a unique sauce called Cappy Sauce. It's ok, but not a standout. I've heard from a lot of people in Connecticut that those who rave about Capitol Lunch are mostly those that have grown up with it. As to the dogs being made special for them, well The Lie once again rears it's ugly head. Sorry, but it's not true. They may be the only establishment that uses the small dogs (even this is doubtful), but the recipe for their beef and pork dogs is the same as those used at Guida's, Woody's, and several others.


Knowing that you grew up in nearby Springfield, have you ever heard of or been to Lutz's Pork Store? They were just named Reserve Grand Champion from the American Association of Meat Processors at their annual competition. I'll post details on a new thread when I'm home.

Hey, ever have a HOT PINK hot dog before, John Fox?!??! How about the rest of you?!?

This is the display case in the Big Y Supermarket in CT.., Aug. 3rd(supermarket chain based in Springfield, Mass, with locations in CT, etc)

I've personally never seen so many brands of hot dogs behind a display case. I'm used to seeing maybe some Hebrew Nationals, and that's about it, at best.

p.s I'm familiar with Lutzs Pork Store (they've been a staple for awhile there), but I've never been. (I'm not really a pork girl)

p.p.s. I tried some of their sauce on the side at Capital Lunch; I agree with you about their chili sauce being decent, but not earth shattering.
And like you said, it's more of a nostalgic place, for folks that have been going there their whole life. The grandson Gus told us it's been open since 1929!! (imagine opening a restaurant, and having the Great Depression happen right afterwards!!)

Pepe's pizza line , Mon. Aug. 4th, 6 pm

My PEPE'S PIZZA (1/2 with fresh garlic, peppers, and onions)

Good, but a little TOO greasy!
But I enjoyed the plain side better, (the side without all the toppings; the toppings detracted from the cheese/sauce flavor)

Like I said, I was excited to try MODERN, but my luck was bad, as they were closed when I went by there on Monday. (no sign with their hours on the door; just a LOCKED DOOR; I hate that.... I asked a passerby for the lowdown)
So Pepe's was my 2nd choice, as I did Sally's last time.

<<The name comes from Italian immigrants saying "pizza" I smile because I can still hear my Italian grandfather in the early 50's asking for "apizza" in the accent he never lost in his 70+ years>>

I remember my old Italian Uncles on my Mother's side saying "abeetz" as a term for pizza, they were probably saying the same thing but with a Brooklyn dialect.

Hey Ellen, TWO trips?? Wow. What town was the Big Y supermarket in? I know you said the Big Y was a chain, but I want to go to that EXACT one, just to be sure the deli case has the same big selection. I'll have to add that to my itinerary for my fall trip. I agree I've never seen so many brands in a deli case. And usually when Franks are in a Deli case they are unmarked and you have to ask who made them.

I think the pink franks are mostly popular in Maine, but I'm sure there's somebody out there who knows more about that than I do.

Ellen. That pie's a classic!!!!!! Ken...grandpa's accent was pretty close to your Uncle's....funny how "cool" it is to call a pizza after an immigrant's accent!!!

Ken, I believe it was the Manchester, CT location of the Big Y...
We had just gotten done eating at Little Marks Big BBQ in Vernon, and were on our way south to the Shady Glen in Manchester.

You can always also try calling the deli/meat counter at various Big Y's and try and get the rundown on their hot dog selection.

I've never seen anything like it in my life, either. I basically thought, "I guess this is the way they do it in Connecticut!"
and "Boy, Connecticut takes their hot dogs SERIOUSLY!"

quote:

Originally posted by ken8038

I think the pink franks are mostly popular in Maine, but I'm sure there's somebody out there who knows more about that than I do.

That person would be John Fox, and I bet he'll post again on here in the morning/tomorrow, as I know he's real excited about seeing my CT supermarket hot dog pics!

Wow! Some pictures! Especially the hot dogs. I was in a supermarket in Storrs, Ct. after dropping my daughter off at UConn a few years ago. Similar hot dog selection. I wound up buying Hummel's, Grote & Weigel, Deutschmacher, Mucke's, and Kayem (from Maine) and having a taste test the next day.

I've had the bright red franks in Maine. Jordan is popular in New England. Ken's right about these dogs being very common in Maine, but also the rest of New England. They are also popular in the south, especially Georgia. The color has nothing to do with the flavor. It's just a red dye that has been added and is safe.

With the exception of Wegman's and a few Stop & Shops, it's rare to see loose franks in N.J. delis. In Connecticut it's common.

I'ld send that Pepe's pizza back. It's obviously undercooked. However, my photo below shows the same thing, but the heat was enough to crisp the edges of the pepperoni. I don't know what you are talking about regarding too much grease...
It's true that all New Haven pizzas should be tried with a cheese pizza, without toppings. I require first-timer's try at least one plain side. This is what east coast pizza should taste like.
I have yet to try a plain tomato pie, but it is due to my inner belief that a pizza -must- have cheese.
One other question, did you have a Foxon Park soda?

Those red hot dogs remind me of the 'hot links' found in the south. I miss those dearly, and Hummel's version doesn't cut it.




mark

Thanks Ellen for the location of the Big Y you went to. Looks like it was in fact in Manchester:

http://www.bigy.com/locations/locations.php?S=45

I like to shop at regional supermarkets, they usually are the best source for a lot of things you can only get in that particular region. Chips, pretzels, hot dogs, sodas, canned chili, mustard, etc etc.

quote:

Originally posted by doggydaddy


I'ld send that Pepe's pizza back. It's obviously undercooked. However, my photo below shows the same thing, but the heat was enough to crisp the edges of the pepperoni. I don't know what you are talking about regarding too much grease...
It's true that all New Haven pizzas should be tried with a cheese pizza, without toppings. I require first-timer's try at least one plain side. This is what east coast pizza should taste like.
I have yet to try a plain tomato pie, but it is due to my inner belief that a pizza -must- have cheese.
One other question, did you have a Foxon Park soda?

Those red hot dogs remind me of the 'hot links' found in the south. I miss those dearly, and Hummel's version doesn't cut it.




mark

Looks good too,Mark...but white birch beer...haven't seen that in years!!!

quote:

Originally posted by ken8038

Thanks Ellen for the location of the Big Y you went to. Looks like it was in fact in Manchester.

Yes, definitely Manchester, as I was able to find my receipt..
(I had bought a Hartford monthly magazine, and a package of Grote and Wiegel all beef franks for my cooler). I've never had a Grote and Wiegel before, so of course, I'm very excited. The current Hartford issue was designed just for ME, as the front cover is "Where's the BEST BURGERS in Hartford?"

Big Y
234 Tolland Turnpike, Manchester, CT 860-645-7140
Mike Whitehead, store manager

I also love going into regional supermarkets, Ken... I love buying all those chips, etc... plus checking out their bakery and hot foods

quote:

Originally posted by doggydaddy


I'ld send that Pepe's pizza back. It's obviously undercooked.
One other question, did you have a Foxon Park soda
mark

Hi Mark,
So I got served an undercooked Pepe's pizza, huh?!? Wow, you would think after 80 plus years, they would have this down to a science..
no excuse for this, right? No wonder it was ready in only about 15 minutes. (I ended doing take out, as I wanted to avoid the line) And I barely got any burnt crust! (just when I was starting to develop a taste for that burnt crust, too... LOL)


Looks like I'll have to put Foxon Park soda on my "to-do" list for next time... the way I've been eating lately, I think I need the diet version, though!

Ellen,

I've loved your Ct. reports even though my 'puter is photo challenged with it's dial-up connection.

The shot of the franks case in the Big Y is very cool - keep it up.

Thanks for your efforts.

quote:

Originally posted by ellen4641

quote:

Originally posted by ken8038

Thanks Ellen for the location of the Big Y you went to. Looks like it was in fact in Manchester.

Yes, definitely Manchester, as I was able to find my receipt..
(I had bought a Hartford monthly magazine, and a package of Grote and Wiegel all beef franks for my cooler). I've never had a Grote and Wiegel before, so of course, I'm very excited. The current Hartford issue was designed just for ME, as the front cover is "Where's the BEST BURGERS in Hartford?"

Big Y


234 Tolland Turnpike, Manchester, CT 860-645-7140
Mike Whitehead, store manager

I also love going into regional supermarkets, Ken... I love buying all those chips, etc... plus checking out their bakery and hot foods

Ellen,

You have had a Grote & Weigel all beef dog. Last year's Tour at Father & Son. The ones you bought are skinless. F & S uses natural casing. The company only makes natural casing franks if a restaurant orders at least 300 pounds of them. Talking to a distributor a few years back, only Father & Son ordered them. Manny's serves a pork & beef Grote & Weigel. So does the Galloping Hill Inn, but it is a different recipe.