Tarry Lodge, New Haven
The pies that are turned out of the 800 degree wood-fired oven every 90 seconds at Tarry Lodge are quite elegant, the sort of pizza you eat with a knife and fork. While their Margherita is commendable, we took a tomato and cheese break here. This is the place to experiment with unusual but well-considered topping combinations (after all, it’s Mario Batali at the helm). Slim slices of salty guanciale (pig jowls), an oozing sunny-side-up egg, with a dusting of truffle would make a perfect breakfast pie, but we were thrilled with it at lunch. My favorite? A refined combination of goat cheese, purple onion, pistachios with a drizzle of honey. Save room for dessert. The olive oil and Valhrona chocolate soft serve sundae with Marcona almonds and Amarena cherries is an absolute must.