Does anyone know of any apizza places in southern Ct. that have the coal fired brick ovens other than the obvious big three of New Haven; Pepe's (and the Spot), Sally's and Modern?
I'm trying to widen my horizons but never found a pie from a Blodgett oven that could come close to what I like.
I am aware that Bertucci's use brick ovens ("brick oven flamin' Raymond")but that is not what I'm talking about.
Hope somebody out there can point me to a new line worth standing in. Thanks.