Jump to content
Secret Squirrel

Best Pizza Place in NJ

Recommended Posts

Haven't had the "best" pizza in Jersey, but that's probably cause I'm spoiled being from Brooklyn and all. But I must say the pizza at Colombo's in Lincoln Park is pretty darn good.

 

Panatieri's in Flemington makes an original Brooklyn-style sicilian pizza that is probably the best thick crust pizza I have ever had before.

Share this post


Link to post
Share on other sites

Hands down, the BEST...........Ralph's Pizzeria in Nutley, only a stones throw from Rutts Hutt.

 

They have been there for close to 50 years and their pie is mouth watering. The crust is thin and crunchy and the sauce is tangy and sweet; a very unique experience.

 

Now I'm starving. Oh and Benny tudino's has some of the hottest wings I have ever eaten.

Share this post


Link to post
Share on other sites

Scratch DeLorenzo's off that list:

 

http://www.nj.com/en...n_street_i.html

 

They do have a location on 33 in Robbinsville, haven't tried that one though.

 

Wow, that was news to me. Sorry to see it go. I believe Sam (the son) runs the Robbinsville location, but I'm not certain - never been to that one.

 

For a DeLorenzo-like pie there is a small restaurant close to me that makes an excellent knock-off. The name of the place is Nutts and it is on Rt 29 just north of the Washington Crossing Bridge - the one reason we haven't been to DeLorenzo's for a while.

 

Adios,

 

Pizza Bob

Share this post


Link to post
Share on other sites

There used to be the best pizzaria in Perth Amboy called Squarintino's or Scorentino's...not sure how to spell it. They ended up getting the boot and they opened up another pizzeria in the Sayreville or South Amboy area. I have not been to the new location, but the Perth Amboy location had a wood burning oven and everything...it was the best.

.

 

I remember them from when I used to live on the waterfront in Perth Amboy and remember eating their pizza a lot, yes it was good. I'll have to see where they moved to. Thanks for reminding me..

Share this post


Link to post
Share on other sites

Besides Macks in Wildwood on the board walk, Vitos in Pennsgrove on Rt.130. My third choice is Andy's across from Pennsgrove Middle School. Everything else is either to doughy, or mass produced.

 

Now when I lived in Florida there was this awesome place called Nana's. Best thin crust in Lee county IMO.

Share this post


Link to post
Share on other sites

When I first moved out to NJ from Brooklyn, I thought I was in pizza purgatory (or food purgatory). Fortunately, there is this place called Mr. Nino's in Union, NJ that is quite darn good. Saved me from eating subpar pizza at Domino's, Pizza Hut or Papa John's.

Share this post


Link to post
Share on other sites

Antoninos in Blackwood.

 

Now if you want Buffalo Chicken Pizza: either Coppola's in laurel springs, or Passariello's in Voorhees, or Mario & Joes in Pine Hill (all 3 are different types, each great in their own way)

 

BTW....Mario & Joes: Best wings!!!!

Share this post


Link to post
Share on other sites

" Top of the park" in Boonton," Neils " in wayne... Top of the park has the best Brooklyn pie hands down and the other food they serve is top notch,pun intended

Neils makes the best thin crust pie ive had in NJ and i eat a truck load of pizza

 

I know Joe Barone personally, he is a phenomenal chef. I recommend anyone near Morris county to go there and try his food, you will not be disappointed. FYI it's a BYOB restaurant.

Share this post


Link to post
Share on other sites

I remember them from when I used to live on the waterfront in Perth Amboy and remember eating their pizza a lot, yes it was good. I'll have to see where they moved to. Thanks for reminding me..

 

http://www.sciortinos.net/

 

They are in South Amboy and the pizza is excellent. It tastes just as good as when they were in Perth Amboy.

Share this post


Link to post
Share on other sites

I didn't realize that the Trenton location for DeLorenzo had closed... and that the one on 33 opened. The new location is far more convenient for me, so, I'll have to stop by some time in the very near future.

Share this post


Link to post
Share on other sites

Vasuvios in milstone, he makes everything even the cheese from scratch. Been a while though may have changed by now, next is the pizza joint on 516 in oks bridge in the nysc plazza, ate there a lot growing up, no good pizza in jackson they all suck

Share this post


Link to post
Share on other sites

Villa Rosa in Hawthorne, NJ (walking distance from my current house)

 

And Pizza Town, Rt 46 Elmwood Park (walking distance from my old house).

 

(I tend to congregate near butt-whoopin' pizza. When I was in college in Cleveland... I lived within walking distance of the only 2 good pizza places I knew of in that entire city. Mama Santa's and Captain Tony's.)

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Recently Browsing   0 members

    No registered users viewing this page.



  •  

    alderfer921.jpg

  • olight.jpg

    Use Promo Code "NJGF10" for 10% Off Regular Items

  • Supporting Vendors

  • Latest Topics

  • Posts

    • Looking to sell a basic NJ compliant Smith & Wesson M&P 15 Sport II rifle in 5.56/.223 with, at best, 200 rounds down the rifle. Works beautifully and will include (1) 10 round magazine.  Willing to meet within 30-45 minutes of Burlington at your FFL or can go through mine. Obviously must have FID, permit, etc. as required by the state for an FFL to do a transfer. All FFL fees to be paid by buyer. The first to post "I'll take it" wins the sale. Asking $625 or best reasonable offer.
    • OK, Here we go! I have been into reloading (.. generally, .. successfully, ... still with 19 or so appendages/digits) for about 12 years now. Basically, 9, 38, 40S&W, and 45- 3 types. I do well and am pleased with my results; I stay within guidelines and don't get too creative. I have availed myself of the wealth of info available on the net and in published manuals. ( I give a particular shout out to Cast Boolits) In light of events recently I have modernized/upgraded my equipment and still try to keep it simple; I do like the Lee products for obvious reasons. I also track roughly the number of rounds that I load. ( currently, completed around 15 - 20 thousand rounds, over the course of those 12 years) [.. and still with 19 or so ...] In my modernization I have attempted to concentrate on quality, ... rather than quantity. I have singled out 38 special as it is my favorite caliber and what I shoot the most of. I can regularly build a round that 10 out of 20 will hit the scoring rings of a 25 yard target, at 25 yards, from a sand bag, with the balance still on the 8 1/2 x 11 target paper. If I could shoot free hand like this I would be a Merc!!!!    NOW!! Here we go. I would like to pick the brains of the best out there and start a dialogue possibly about how different aspects of the reloading process effect performance of the round. I really WOULD like to limit the talk to the 38 special and we are talking bullseye type target shooting here at 25 yards. I'm not particularly asking for load data or what you shoot successfully; I am very curious as to whether anyone has any info on some of the more elusive and non published info; how does powder brand/ variation of charge  ( 3.2 grns Bullseye vs. 2.9 grns on a 148 gr. wadcautter)  (crimping in the groove, over the end)  ( HP 38 vs. Universal)  Does the powder brand/charge/crimp effect velocity that will engage the rifling and just HOW! HOW MUCH DIFFERENCE does a CCI primer make as compared to a Remington? Will you get a "fall off" .. wider spread .. "flyer" ...??  For example, I have recently learned that 38 special cases with a double cannulure were manufactured as wad cutter cases! (thinner wall, and interior stop?) When you load a wad cutter in a "heavy" (thicker) Winchester or Remington case, and run it through the factory crimp/sizer you can "feel" it being squished down. This has to effect engagement of the rifling in the barrel? Considering the different burn rates, ignoring what "everyone likes" how do you select a powder for a 125 grain rnfp bullet?  Did anyone ever get this nutso crazy or is it just me?  ..................  Oh! .. and while you are at it, could you solve world hunger, ... and take care of the reloading primer situation!    I personally shoot a S&W 586   6" bbl,    Ruger Match Champion 4' BBl. ,    S&W Mod 67 4" bbl    and a Rossi Mod 52 3" bbl.  From these I draw my data.  I have used new Starline brass, once fired and new Remington and Winchester brass,  plusP nickel brass, and "wad cutter brass" from Winchester, Federal, and Remington. I regularly load X-treme 125 gr rnfp and coated 148 gr wad cutters over Bullseye, 231, HP38, Titegroup, and Universal in the specified load ranges. Have experimented with other bullet brands and weights but no real difference. In my modernization I am also using a Hornady powder trickler and digital scale.    .... PANT, ...PANT, ... PANT!!!!    Done, now!           ..... am I expecting too much ....?                   Thanks, Guys
×
×
  • Create New...