Tag Archives: sausage

Downhome Italian fare hits downtown at Rizzuto’s New Locale – Stamford, CT

8 Dec

Antipasto has been proven* to elevate mood and happiness

We were first introduced to Rizzuto’s way back in April at Fairfield County Eats, an awesome event where  you can sample some of the awesome food that Fairfield County has to offer while helping to raise money for the Food Bank of Lower Fairfield County.  When we came to Rizzuto’s table we were all over their nice spread of antipasto and various other delectable treats.  It definitely made us want to get out to Westport to try more.  Well, we didn’t ever get out there, but we were excited to find out that Rizzuto’s would open up shop in our stomping grounds where Route 22 used to be.   Ever the rabid restaurant seekers and food mongers, we drove on down and checked things out after just their second day in business.  These are our stories…dong dong.

The Look and Service

There’s lots of exposed brick all around with a TON of room to move around and for tables.  If you’re looking for a place to have a party or a family get together, or just a casual Italian food run, this is your spot. It’s huge and totally laid back, but a nice step up from an eat-in pizza joint. Also, there’s a nice, huge wood fired brick oven in the middle cooking up pizzay-goodness.

The Antipasto

We really loved the selection of antipasto that’s available here at Rizzuto’s.  One of the best selections in our area for sure! You can select from cured meats, artisan cheeses, or vegetables.  Mere amateurs only get prosciutto di parma, or Parmigiano-Reggiano, or roasted frying peppers.  If you’re a Level 20 Eater, you’d select one of their sharing platters: Rizzuto’s Antipasto Platter, Cured Meat and Cheese Board, or Cheese and Vegetable Platter.  Not wanting to feel super guilty, we got the Antipasto Platter.  We got Prosciutto di Parma, Soppressata Calabrese, Parmigiano-Reggiano, pistachio crusted goat cheese, Mediterranean olives, and roasted frying peppers.  This heavenly platter came with honey, a sinfully awesome cranberry mustard, and a well-balanced apricot jam.  The meats were fresh, the cheeses flavorful, the olives had an orange zesty taste, and the peppers were roasted to softness and went nicely with the provolone.  If you don’t have a piece of the fig bread in your platter, be sure to ask if there is some in the kitchen.  It’s just re-freaking-donkulous! The best antipasto platter we’ve had in Fairfield County!

The Pizza

I’m a sucker for rich pizzas.  I had to get the guanciale and potato pizza at Tappo when I saw it, then regretted how heavy it was 3/4 of the way in.  Well, a stubborn Italian doesn’t learn his lesson because the lure of potato and sausage on a pie is just too much for me to handle.  So, I got the sausage and potato pizza that had broccoli rate, roasted garlic, and Parmigiano-Reggiano with it.  The crust was light and fluffy, similar to the consistency of zeppole.  The sausage was great and had a great fennel taste to it, the potatoes were crispy and golden, but the broccoli rabe was a bit overcooked and was bitter.  The pie comes with hot oil on the side…hell yeah.  It’s not that hot, though, don’t worry.  This was a very rich pie, but it was still good.  Like I said with Tappo’s pie, I’d share this with another person.

The Pasta

Kristien ordered Sunday Gravy:  housemade braised veal braciole, meatballs, sausage, all over fettuccine.  The braciole was delicate, fell apart with light pulling, and was cooked well.  The meatballs, on the other hand, were too meaty and solid for Kristien’s taste. She wasn’t into it. She prefers lighter, less condensed meatballs…like her grandma’s or Michael Psilakis’s or Bacchus’s.  The sausage was spicy and full of flavor.  In terms of the pasta, it was served perfectly al dente.  The sauce that held this all together was average, but nothing amazing.  It held its own, though, and held the dish together.

Dessert

Are you like us and throughout the meal you say, “No, no…we’re not going to have dessert.  We’ve already eaten so much.”  Yeah, that never works.  We gave in when we saw the apple and dried cherry crostata with dulce de leche gelato.  The filling was great and tasted like a burst of fall.  There was an overwhelmingly beautiful cinnamon smell wafting through the air.  The dough, though, could have used a bit more cooking. It was a bit raw.

Overall Impressions

Rizzuto’s in Stamford has the potential to be a main stay of families and casual dinners, although it runs a little expensive for a go-to spot.  There’s plenty of seating, especially for big parties, the service is extremely warm and friendly, and the antipasti is killer here.  Some of the best moments of any meal are spent just omnoming here and there on some meats or cheeses and catching up on life.  In terms of the meals, they are good, but have some room to grow.  We (and our readers) need to remember, though, that this was just their second day in business.  So, cheers to Rizzuto’s.  Many happy years ahead.

Rizzuto’s

Noms: 3.5

Cost: $$$

Address:  1980 West Main Street

Stamford, CT 06902

Phone:    (203) 324-5900

Rizzuto's Stamford on Urbanspoon

Pizza so damn good, even pizza fascists can’t deny it. Colony Grill–Stamford, CT

22 Apr

Have you been stung? The stinger is a must have topping!

Update:  The controversy is alive.  Is Rico’s or Colony’s pizza better?

Update of an update: lunch delivery in Stamford and credit card machines coming!

Pizza fascists.  You’ve seen them, you’ve talked to them, maybe you know one…hopefully you aren’t one.  Here are the key indicators that you are, in fact, a pizza fascist and that you require help:

• You swear pizza can only be done one way.

• You’ve broken up with people because of Neapolitan vs. thin crust arguments.

• When you go to a pizza place with friends, only your topping choices may be ordered.

• Regarding the last bullet:  you leave the pizza place if friends use unsavory toppings and you erase them from your life.

• You are offended by this post.

There’s all different types, different styles, different toppings, and different shops who all claim have the best pie.  We’ve spoken quite in depth about this and people are really freaking crazy when it comes to pizza.  Everybody has their own opinion and everybody swears they hold the key to the gate of pie heaven.  Guess what?  OmNomCT officially states that, in most cases, pizza is in the eye of the slice-folder.  Even folding the slices is an opinion, see?  Represent Long Island and slice folding!  Say what???

Well, we’ve heard all the talk about Colony Grill here in Stamford and decided that it was ’bout time to give it a try.  What took us over the edge was Toni’s special that highlighted some of the local pizza talent in Stamford:  Hope Pizza, Coalhouse Pizza, and–of course–Colony Grill.  So, there’s not much to the place, except a large room with lots of tables, and another room with a large bar.  There’s no menu to speak of at your seat, except for a list of available toppings:  sausage,  pepperoni,  meatball,  mushroom,  onions,  black olives, cherry peppers, stingers, hot oil, anchovies,  peppers, and bacon.

They had a few beers on tap. but no standouts, so I just went with the Thomas Hooker IPA, a nice, bold, flowery beer.  And better yet, it’s brewed in CT.

Meatball, pepper, hot oil, and black olives

Pie 1:  Sausage, hot oil, stingers, cherry peppers, and onions.

Pie 2:  Meatball, peppers, hot oil, and black olives.

Both pies came dripping in that lovely, spicy, hot oil that just puts the pies into another category that lots of other pizza never can attain.  The Headbanging Hostess agrees.  She tweeted that her favorite topping was hot oil, though she did comment that just sounded wrong. ;)  Really, though, the hot oil makes the pies.  Vinny’s Backyard up on Hope Street in Stamford also has the option of hot oil, though it doesn’t come dripping out and oozing out like it does here.  Normally we’d say too much oil in pizza is undesirable, but it’s good here because it’s not a product of too much greasy cheese–it’s the spicy oil that does it.

Speaking of the cheese, it melted on the pie nicely and was in perfect proportion to the amount of sauce.  Yeah, I know…you like more cheese, no you like more sauce, no you don’t like cheese on there.  I get it. :)  We all like our pies different, got it.

Sausage, hot oil, stingers, cherry peppers, and onions

Also, the stingers on pie 1 added even more spice, but not more than could be handled.  I’d add them to everything that I could if I had the chance. Both pies were great in their own ways and had amazing flavors, but pie 1 just blew us away.  The crust wasn’t too thin and wasn’t too thick at all–just the right amount to make it a bit doughy.  Yeah, this place is definitely the real deal here in Stamford.  They opened up a while back in Fairfield in more of a cool, modern spot on Post Road.  So, who owns that spot?  None other than Paul Coniglio, Cody Lee, Ken Martin and New York Rangers captain Chris Drury.

So, the verdict?  The crust is not too thin, but just right for thin crust.  There’s an excellent sauce to cheese ratio.  The sauce and toppings are full of flavor and beg to be mixed up in several combinations.  The hot oil was abundant but didn’t make the pizza soggy. A tough feat in and of itself. It’s hard to say this is the best pizza in CT, because there are so many types, so many styles, so many ingredients, so many cooking methods. But we can say that it was incredibly delicious and we’d go back, no doubt, to chomp down on two more pies, any day, any time.  This is good freakin’ quality pizza that’s been made the same way for decades.  Institutions like this stay around because they’ve just got it.  Oh yeah, they got it.

Noms: 4.25

Cost: $$

Colony Grill

Address:  172 Myrtle Ave

Stamford, CT

Phone:  (203) 359-2184

Site:  http://colonygrill.com

Facebook:  http://www.facebook.com/pages/Colony-Grill/352619784407?sk=wall

Colony Grill on Urbanspoon

%d bloggers like this: