Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Pizza in New Jersey


  • Please log in to reply
294 replies to this topic

#1 thereuare

thereuare
  • participating member
  • 427 posts

Posted 01 November 2001 - 06:29 PM

I LOVE pizza, and it's one of the advantages of living in the tri-state area.  If you've ever lived/traveled outside of the tri-state area, you'll know that they consider Pizza Hut, Little Caesars, and Dominos to be pizza (i consider these to be the McDonald's, Burger King, and Wendy's of pizza).

So when you want a good "pie", where do you go?  These are some of my favorites:

Kinchley's in Mahwah/Ramsey
Benny Tudino's (only get slices or a "house pie") in Hoboken
Grimaldi's (Brooklyn is best, but Hoboken will simply "do")
John's Pizza in NYC (any location)

Tomorrow nite i'm trying L&B Spumoni Gardens in Brooklyn.

Others (mostly in NY) on the list that i need to get to are:
Crosby's in Bronx
Nick's in Forest Hills
Denino's on Staten Island
Nunzio's on Staten Island
Nellie's in Waldwick
New Park Tavern in East Rutherford
????? in Trenton (don't remeber the name, but if you know a great pizza place in Trenton, that's the one)

Been to Pepe's in CT and although good, was somewhat unimpressed.

Anybody have their own favorites, or comments on any of the ones mentioned.


#2 Rosie

Rosie
  • eGullet Society staff emeritus
  • 6,176 posts
  • Location:New Jersey

Posted 01 November 2001 - 08:20 PM

Pizza Masters on Broadway in Bayonne.

#3 jhlurie

jhlurie
  • eGullet Society staff emeritus
  • 6,300 posts

Posted 01 November 2001 - 09:01 PM

Kinchley's is one that a lot of folks don't know about.  It's in the middle of nowhere, but pretty darn good.

Any of the "Patsy" spinoffs are at least tolerable---whether they are named Grimaldi's or Patsy's or Brooklyn's Brick Oven Pizza (that's the one in Hackensack, NJ) they are all using a similar approach, even if years of lawsuits soured everyone on all of them.

Speaking of lawsuits... I've never been impressed with ANY of the many NY Pizzarias named with some variation of the name "Ray".  Who cares which one is the real original when they all suck.

Of the mass-market chains, I've only had passable pizza at were Pizzaria Uno and Papa John's.  The worst of the lot, of course, are Dominoes (shudder) and Chuck E. Cheese (the pizza business invented by the guy who started Atari, simply to get people to play games while they waited for their sucky pizza).

Fat Guy, somewhere on his website, has some kind of NY Pizza roundup, if I remember correctly.  I don't know if anyone asociated with eGullet has ever done a NJ roundup though.


#4 suzilightning

suzilightning
  • participating member
  • 2,705 posts
  • Location:NW NJ

Posted 01 November 2001 - 09:35 PM

i really don't like pizza but....
that said if i want bread crumb pie i go to pies on
plain cheese pie it is frank's and, of course for my husband
i make my own pie with thin cut/sauteed yellow and red peppers, ham, italian sausage, tomatoes, olives, artichoke hearts, and fresh basil(he is lactose intolerant). i also echo the herbs with oregano/basil and garlic powder incorporated into the dough.

#5 thereuare

thereuare
  • participating member
  • 427 posts

Posted 01 November 2001 - 10:27 PM

Rosie,

Where in Bayonne is pizza masters? (cross street)  If you "know" Bayonne, i also just read about Pompei's and Franco's.... any word on those (although Pizza Masters is obviously your first choice)

When i head to Bklyn tomorrow, i think i'll take the Bayonne Bridge, so maybe get a slice to hold me over? (or is it not a slice place?)  I never knew Bayonne had decent pizza.

I've read Fat Guy's pizza section, and L&B is mentioned on it, as well as many of the others i've listed.  He seems to recommend all the places he includes on the list, but the write-ups seem to complain that none of the places are "like they used to be."

(Edited by thereuare at 12:28 am on Nov. 2, 2001)

(Edited by thereuare at 12:36 am on Nov. 2, 2001)


#6 Rosie

Rosie
  • eGullet Society staff emeritus
  • 6,176 posts
  • Location:New Jersey

Posted 02 November 2001 - 05:12 AM

Pizza Master's is a slice place. 532 Broadway. I also like their foccacia sandwiches.

#7 tommy

tommy
  • participating member
  • 15,396 posts

Posted 02 November 2001 - 08:13 AM

Brooklyn's Pizza in hackensack is by far my favorite.  of course, not everyone appreciates that style of pie, but it's the tops for me.

Grimaldi's in hoboken, which is another distant cousin of the original patsy's is about 20 notches below Brooklyn's, but still better than most of the offerings in hoboken.

hoboken's bennies serves that huge slice, and their pizza always tastes much better at the restaurant than delivered.  i'm convinced it's different pizza when it's delivered.

went to Patsy's on 3rd ave in NYC yesterday.  decent enough.  another distant relative, or so they imply, of the original.

in NYC, there's a place on 49th btwn lex and 3rd called La Bellezza.  it's some of the best pizza i've had in NYC.  thin crust, great taste.  yummy.  highly recommended.

NYC pizza overall is just completely horrible.  you really have to know where you're going.

BTW, does anyone know if the "Brooklyn's" in edgewater is related directly to the hackensack outlet?


#8 RockADS21

RockADS21
  • participating member
  • 334 posts
  • Location:Green Brook, NJ

Posted 02 November 2001 - 08:38 AM

Ralph's Pizzeria in Nutley is amazing! Friday nights there is close to an hour wait for a pie - take out!!! By far the tops in a town loaded with very good pizza joints.  Another good one is The Reservoir Tavern in Parsippany.

#9 thereuare

thereuare
  • participating member
  • 427 posts

Posted 02 November 2001 - 10:02 AM

Tommy,

Don't know if the "Brooklyn's" in Edgewater is the one by the strip mall which has a Barnes and Noble, Pathmark, Target, etc.  If that's the one you are refering to, i believe it is a Cosmo's Brick Oven Pizza, which also has a location at Newport Center Mall.  I ate at the one in Edgewater when they first opened about 2 years ago.  The pizza was tasty and "typical" brick oven fare, but i got sick later that evening, so we haven't been back.

Re: Benny's in Hoboken, their pizza tastes different if you get a slice or if you get a pie (still can't figure THAT one out yet!).  That's why the best bet there is to get a slice (and try to get it when it first comes out of the oven, as the pizza is so thin that they don't like to reheat slices since it often doesn't "hold up" and makes a mess of their oven) OR order a house pie (which is the same as their "slice pie"... with no discount for buying it as a pie i might add!)

I think Brooklyn's in Hackensack is good, but IMO the best of that type is found at Grimaldi's under the Brooklyn Bridge (ok, maybe i get wrapped up in the line, the crowd, and the Sinatra music).


#10 tommy

tommy
  • participating member
  • 15,396 posts

Posted 02 November 2001 - 10:49 AM

Quote: from thereuare on 12:02 pm on Nov. 2, 2001
Don't know if the "Brooklyn's" in Edgewater is the one by the strip mall which has a Barnes and Noble, Pathmark, Target, etc.  If that's the one you are refering to, i believe it is a Cosmo's Brick Oven Pizza, which also has a location at Newport Center Mall

the one i'm thinking of (by mcdonalds in the strip mall that you're referring to) is in fact a "Brooklyn's Brick Oven Pizza."  i just called and the fellow said that it's the same owners as the one in hackensack.  

#11 thereuare

thereuare
  • participating member
  • 427 posts

Posted 02 November 2001 - 10:35 PM

My Trip to L&B Spumoni Gardens....

This place is like the "South of the Border" of Brooklyn.  It appears to be in the middle of no other business, and has lots of bright lights and neon in the front.  Quick review:

The pizza was just ok, simply because it was not hot enough (although i got out of line when i saw that they were nearing the end of a pie... we wanted the fresh stuff!!)  Well, they probably have other pies sitting under the counter and don't look towards the oven when they run out, as our pizza didn't really taste that fresh.  I had read to get the sicillian slice, which is served "upside down"... bread, cheese, sauce.  The sauce is REALLY what makes this pizza, as it has lots of flavor.

The real surprise of the evening was the spumoni.  I got chocolate, the fiancee got vanilla.  I've never had spumoni before (other than the tri-colored stuff that came out of the kitchen of an itilain restaurant when i was a kid) and this stuff is GOOD.  It's sort of ice cream, sort of italian ice, sort of ice cream again, sort of italian ice again.  The chocolate had little chips of chocolate in it, and the vanilla had some sort of vanilla bean in it.  They truly use quality ingredients in this stuff!

To sum it up, i wouldn't call this a "destination" pizza place, but would certainly stop by again when i'm passing through the area (and "the area" includes the Belt Parkway, which is a short distance away).

Also, on the way, i stopped at Pizza Master's in Bayonne.  Nice, decent, slice.  Great to have in the neighborhood, but nothing i would send others traveling for.

(Edited by thereuare at 12:38 am on Nov. 3, 2001)


#12 jhlurie

jhlurie
  • eGullet Society staff emeritus
  • 6,300 posts

Posted 03 November 2001 - 08:25 AM

Quote: from tommy on 12:49 pm

i just called and the fellow said that it's the same owners as the one in hackensack.  

The placemats in the Hackensack location reveal this.  They tell a somewhat fictionalized story about how guys named Patsy throughout history did everything relevent to Pizza, and end with some bit about how the last of the famous Patsy's 3 nephews "continue his tradition" or some similar guff.  I think the implication is that each nephew opened a Brooklyn's Pizza somewhere in NJ.


#13 shugga

shugga
  • participating member
  • 267 posts
  • Location:New Bern, NC

Posted 03 November 2001 - 11:50 AM

Donna's in Palisades Park
and
Uncle Frank's in Dumont

#14 rockhopper

rockhopper
  • participating member
  • 230 posts
  • Location:Haddonfield, NJ

Posted 16 November 2001 - 10:27 AM

This is about 40 miles south of the New Jersey/Joisey border so I'm not sure if it's allowed on the board :)

Bruno's in Haddonfield. The best sicilian pizza I've ever had.


#15 tommy

tommy
  • participating member
  • 15,396 posts

Posted 27 December 2001 - 12:27 PM

Brooklyn's Brick Oven pizza is now open in Ridgewood, along with hackensack and edgewater.  i tried it the other night, and it's just like what i remember from hackensack.  it's byo.  the best pizza in ridgewood no doubt.  much better than the "other" brick oven place, New York Pizza Factory.

i also remember that Kinchley's tavern on Franklin Turnpike in ramsey is pretty good.  haven't been there in probably 10 yrs though.


#16 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 27 December 2001 - 02:33 PM

Quote: from shugga on 1:50 pm on Nov. 3, 2001
Donna's in Palisades Park
and
Uncle Frank's in Dumont

Ooh! We've only had the hot subs from Uncle Frank's, but they were really good. Your post reminded me to go try their pizza soon.

#17 thereuare

thereuare
  • participating member
  • 427 posts

Posted 27 December 2001 - 05:28 PM

Kinchley's "pretty good"??

Some of the best crispy thin crust in the state!(IMO)

I am fortunate enough to have recently encountered  a group who go out and critique "destination" pizza places every other month or so.  Next month is my first tour with group, and we're heading to Nick's in Forest Hills, which has been on my list of things to do for far too long!

I'll be sure to report back afterwards!

I'm not sure if i posted on the NY thread or not, but last month i made a trip to Umberto's on Jericho Tpke, and had some very good sicilian.  Dough was thick, but also light and airy.  Not as good as Sac's in Astoria, but pretty good stuff (my fiance kept telling me to stop eating out of fear i'd be sick the rest of the night), as i insisted on ordering a whole sicilina pie for the 2 of us (don't worry, i brought SOME of it home).


#18 walter maier

walter maier
  • legacy participant
  • 50 posts

Posted 28 December 2001 - 06:21 AM

Couple of good pizza places in my town, Pequannock:  Pizzaman and Cosmo Bella.  Both have very good full menus too, with small BYO dining rooms.  There is also V&J Pizza on Rt 23 in Pompton Plains, in the A&P shopping Center, which seems to specialize in "I never would have thought of that!" toppings on pies.

#19 tommy

tommy
  • participating member
  • 15,396 posts

Posted 28 December 2001 - 08:03 AM

Quote: from thereuare on 7:28 pm on Dec. 27, 2001
Kinchley's "pretty good"??

Some of the best crispy thin crust in the state!(IMO)

i just noticed that you mentioned Kinchley's in your first post.  i only say 'pretty good' because it was so long ago!  and my taste buds weren't the perceptive machines that they are today when i was in my early 20's.  i probably didn't even know how good it was!

i see you mention grimaldi's in hoboken.  if you haven't already, i really really really suggest that you go to brooklyn's pizza in edgewater or hackensack.  simply blows grimaldi's away.  no comparison.  you owe it to yourself!


#20 thereuare

thereuare
  • participating member
  • 427 posts

Posted 28 December 2001 - 11:45 AM

I agree that Hackesack's Brooklyn is better than Hoboken's, but for convenience Grimaldi's in Hoboken isn't bad (and no line either, although i don't know if the Hackensack place still gets a line, it's been ~2 years since i've been there).  However, Brooklyn Grimaldi's (under the Brklyn Bridge) blows them both away.

I think i remember something about the owner in Hackensack and the owner of Hoboken's Grimaldis being relatives (cousins perhaps)... and no love lost between them.  But i could be wrong (and just starting a rumor).


#21 kimwb1

kimwb1
  • legacy participant
  • 38 posts

Posted 28 December 2001 - 12:47 PM

For those that acknowledge that there is indeed life south of New Brunswick, ( ok, a little end of the year sarcasm!)  Conte's in Princeton is the best, still serving thin crust tomato pies from the same worn tables and red leatherette chairs as when I was a kid, it's a 40 year old institution.  

#22 tommy

tommy
  • participating member
  • 15,396 posts

Posted 28 December 2001 - 12:48 PM

Quote: from thereuare on 1:45 pm on Dec. 28, 2001
I agree that Hackesack's Brooklyn is better than Hoboken's, but for convenience Grimaldi's in Hoboken isn't

of course. it became the only pizza place i ordered from when in hoboken.  and there is truth to the ole "relative" story.  i don't think any love is lost btwn anyone in that family when it comes to restaurants.  i just wish they could all be good.  

as an aside, not many ppl use "~" to imply "approximately".  color me impressed.


#23 tommy

tommy
  • participating member
  • 15,396 posts

Posted 31 December 2001 - 10:51 AM

i went back to Kinchely's last night (586 N. Frankling Turnpike in Ramsey) after a 10 year hiatus.  wow, it was just as good as i remembered.

the thin crust pizza is delicious.  it's tough to compare it to anything else, even my favorite Brooklyn's Pizza.  it's a pub atmosphere, but can be lots of fun if that's the mood you're in.

as an aside, the pizza reminded me a bit of the bar pies at Lady Janes in hoboken (14th and hudson).  i forgot just how good those bar pies at lady jane's are!


#24 thereuare

thereuare
  • participating member
  • 427 posts

Posted 31 December 2001 - 11:44 AM

Tommy (and others)....

Don't know how long you've been in the "north Jersey" area, but Kinchley's reminds me of a place my family used to take me to when i was a kid, called Nola's (in Emerson, NJ).  They had the greatest thin crust pizza!  

Does anybody remember this place?  Not only did they have great pizza, but they were good people.  Lou, the chef/owner/pizza maker would always come out of the kitchen and give me and my sister rolls of Lifesavers... we loved him!  He'd also take me (~6 years old) into the kitchen, which, even at that early age, i thought was VERY cool.

Another place which supposedly has similar pizza is Nellie's in Waldwick, but i've yet to go there (a promise to myself for 2002?).  I already have plans to try DiFara's in Brooklyn next month!

Kim,

About a month ago I visited my sister in that area and took my fiancee for lunch in Princeton.  I asked my sister where to eat and she sent us to some "local" place that was simple, and just "ok."  It's an old place and is downstairs/underground if that helps you at all.

Last week i asked her about Conte's (as i had read about it on another board) and she says "Oh, that place is great!"  I replied, "So why didn't you mention that to me when i asked you for lunch recomendations last month?"  Her only response was WHOOPS! (and she couldn't believe i knew about it)

I properly admonished her and forewarned her to remind me to go there next time i'm in town!

Tommy, maybe a quick drink next week to toast the New Year? (i don't know the wine places in town though.. as i know how much you like the grape :)


#25 tommy

tommy
  • participating member
  • 15,396 posts

Posted 31 December 2001 - 12:12 PM

Quote: from thereuare on 1:44 pm on Dec. 31, 2001
Tommy, maybe a quick drink next week to toast the New Year? (i don't know the wine places in town though.. as i know how much you like the grape :)

yup, i'm a big fan of most grapes.  email me through egullet if you're interested in meeting for a quick one.  i can't email you because egullet doesn't let me.  says i'm not logged on even though i am.  

(Edited by tommy at 1:47 pm on Jan. 2, 2002)


#26 giannone

giannone
  • legacy participant
  • 13 posts

Posted 27 February 2002 - 06:30 AM

The relationship between the Brooklyn and Hoboken Grimaldi's is this;  Sean McHugh built the oven for Grimaldi's in Brooklyn and was asked by the owner if he wanted to join in business with him in a place in Hoboken (Since it is against regulations to build a new coal oven in Manhattan).

#27 giannone

giannone
  • legacy participant
  • 13 posts

Posted 27 February 2002 - 06:35 AM

There were some posts I made in another forum that have some relavance here so I am copying them here.  I hope that is not against Message Board etiquette.  Here's the first:Fat Guy,

I sent you the email below prior to realizing you had a message board associated with your site.  I have included the email below so others can read it as well.

I have been reading your reviews for a number of years now and have have tried and come to love some of your recommendations.  In particular, I headed up to Briarcliff Manor and checked out the steak at The Flame.  Although I was rushed because I arrived so late, I did enjoy the steak and the after dinner grappa (gratus).  More importantly, I have been going to Christos Hasapos-Taverna quite often with various friends and loved ones and have never gone wrong.  I visited there a few weeks ago sandwiched in between visits to Peter Luger and those visits didn't pale the flavor and tenderness of Christo's porterhouse.  And if I knew how to properly cook a steak I would go there with a cooler to stock up on the incredibly reasonably priced dry-aged porterhouse.  How can you go wrong at $11.99 a pound.  Peter Luger sells them for $133 plus $29.95 overnight shipping (only option in the drop down box) for two 38 oz steaks.

Now that I have gotten your attention, I have to ask you to lay off the vino before you go out on your pizza parlor visits.  I have been going to most, if not all of the coal oven pizzerias in the tri-state area for the past few years.  One thing that I have noticed is that they have been, contrary to your opinion, pretty consistent.  Although I agree whole-heartedly with you about the inferior quality of the East Side Totonnos,  I continue to frequent the Coney Island original and have never been disappointed.  I don't get it.  Perhaps Joel and Cookie go out of their way to make your visit unpleasant.  You certainly wouldn't be the first or last to experience that kind of treatment.  The other place that has remained top-notch is Grimaldi's.  The pies are always delicious to me.  And if you haven't had the please to experience the wonderful Irish hospitality of Sean and Bernadette at the Hoboken branch (perhaps you didn't mention it because it's in Jersey), you should get youf "Fat" behind out there in a hurry.  Just as good and consistent.  Although the cheese isn't quite the same as Totonno's or Grimaldi's, I have also regularly enjoyed the pies at Lombardi's.  I also visit Patsy's occasionally on my way to Yankee games and although their pies are very good, they certainly don't belong on the top of the list.  Especially if you don't get the fresh mozzarella.  Now the topper was the detour I took with my family to New Haven strictly on your recommendation on my way back from Boston, to visit Sally's.  Although the pizza was better than most, no way was it as good as my Holy Trinity (Totonno's, Grimaldi's Brooklyn and Hoboken).  And it certainly wasn't worth the two hour wait that we endured before we finally got to get served at 10 PM (Granted, It was a Saturday night.).  BTW, if you are ever up in Boston, and would like to sample the best fried calamari on the planet (I haved had it in Sicily, The Isle of Capri and Genoa), try the Daily Catch on Hanover and Prince.  It is an amazing little (and I do mean little) Sicilian Seafood restaurant.  I can't vouch for their other two locations though.

Now back to pizza.  Although your updated pizza reviews really rubbed me the wrong way, my faith in your opinion was greatly restored when I read your review on the Sicilian slices at L&B.  I've been going there for thirty years (I think). Truly a great Sicilian slice in a class by itself.  And the rainbow spumoni ices are a unique treasure as well.

Regards,

Paul Giannone, Warren, NJ (By way of The Borough of Churches)

#28 giannone

giannone
  • legacy participant
  • 13 posts

Posted 27 February 2002 - 06:39 AM

Here's Mr. Shaw's reply:Paul, who told you about my pizza-and-drinking problem? I've been trying to keep that a secret!

There is internal consistent logic to your opinions, and I mean that as a compliment. You know what you like, and you know what you don't like, and I think your pizzeria recommendations follow those preferences. I think I just happen to disagree with you fundamentally about what makes pizza good. I think the original East Harlem Patsy's stands head and shoulders abouve the other NYC thin crust joints and I think the pizza there is better if you get it without the fresh mozzarella. Likewise, as you know, I think Sally's is a lot better than Patsy's, and therefore better by a longshot than anything in New York. I doubt either one of us is being biased by inconsistency. I've been to all these places enough to be comfortable with my conclusions, and it sounds as though the same is true of you for the most part.

There's not much more I can say without wholesale repetition of what I've written already on fat-guy.com. I'd like to get to the bottom of our fundamental disagreement, but I'd have to hear more from you about why you like some pizzerias better than others. For example, what were the defects you think you detected in the Sally's pie you had? What causes you to rate Grimaldi's ahead of Patsy's? The one thing I can definitely get from your conclusions is that you like fresh mozzarella on pizza. That's a starting-point for a disagreement: I thing low-moisture mozzarella is often better in this particular application.

Taking it one day at a time . . .

--------------
Steven A. Shaw
Fat-Guy.com
eGullet Community Coordinator, New York
"You ring. We bring."

#29 giannone

giannone
  • legacy participant
  • 13 posts

Posted 27 February 2002 - 06:40 AM

And my response to Mr. Shaw:Fat Guy,

"...but I'd have to hear more from you about why you like some pizzerias better than others."

There is a special quality of the crust at Totonnos that I find unique and rustic.  When you examine the bottom of a slice there is sort of an uneven, slightly charred, slightly powdery "landscape".  Although it is not the thinnest crust, it's texture acts very favorably on my palette.  The only way to describe it is to compare it to the bottom of a bialy, which the outter crust in general reminds me of.  Being of Italian and Jewish heritage, perhaps that is why I am partial to it.  When I go to Totonnos I usually eat a whole pie, but I only eat two thirds of each slice, bringing home the crusts and a bit of the slices that have sauce and cheese. I stick them in the toaster oven in the morning to have for breakfast.  Joel has suggested breaking the crust into smaller pieces and frying it up with eggs, but I have yet to try that.  As I had indicated and you have acknowledged, I do strongly prefer fresh mozzarella, which I find especially tasty at Grimaldi's as well as Totonnos.  As with L&B, Totonno also sprinkles on a small amount of grated cheese of some kind that contrasts well with the sweetness of the sauce.  I have spoken with Joel about the freshness and high quality of the tomatoes that he grinds each day and I think that his attention in that area has added to the quality of the pie.  Although the crust at Grimaldi's is not quite as "rustic", I enjoy the pies there almost as much as Totonno's because they have a very fresh taste.  I especially enjoy the considerable amount of fresh basil used by Sean in Hoboken.

"...what were the defects you think you detected in the Sally's pie you had?"

I did enjoy the uneven presentation, but the cheese wasn't to my liking.  Again a fundemental difference in preference.  And although it has nothing to do with the quality of the pie, the wait was quite intolerable.  When I have to wait two hours beyond being hungry, when I finally sit down I am full of stress from the lack of food that no meal can easily tame.

"What causes you to rate Grimaldi's ahead of Patsy's?"

Freshness of the cheese and sauce.  Although I request the fresh mozzarella at Patsy's, it does not seem to be as fresh as either Totonno's or Grimaldis.  In addition the sauce seems a little "pastie".  The sauce in my Holy Trinity appears to simply be ground San Marzano tomatoes.  That again could be a matter of taste, but I much prefer the "Al Naturale" approach.

BTW, I always order my pies with no topping.

#30 giannone

giannone
  • legacy participant
  • 13 posts

Posted 27 February 2002 - 06:45 AM

If anyone is interested in very good white clam pizza in New Jersey, you can venture down to the Chambersburg section of Trenton and try it at "Delorenzo's Tomato Pies" on HAMILTON ST.  The white clam pies at the Hudson street establishment of the same name (I think it's the same family, but not the same business) is not as good.