Frank Pepe's The Spot
It’s been a long time since I stood in line at Pepe’s. With so much great pizza available, it hardly seemed worth it. And I was so ready to dismiss this venerable pie. After all, with seven locations in Connecticut, they’re not exactly a mom and pop shop anymore. Was the quality still up to snuff? A hearty YES! If you’re a pizza purist like me, the tomato and mooozz (yep, that’s how they say it!) pie has a nicely salted, skinny crust with just a bit of char. And no insipid sauce here. The tomato sauce is bursting with flavor and a chunky texture that amplifies this pie. Expect a wait, or go 15 minutes before opening.

Al Forno
Lucky for us, we have direct access to some of the best pizza in the US, right here on the Connecticut shoreline. And even luckier, this family-friendly trattoria, known for its New Haven-style brick-oven pizza, has raised the bar by offering a sublime pie made in a 250-year-old tradition (which requires certification to produce – no joke!) called Pizza Napolitano Vera. The caputo flour dough rises for two days at room temperature and is topped with a house-made slightly sweet, light tomato sauce, fresh mozzarella and ribbons of basil. The crust? A perfect ratio of chewy to char. (If you’re planning for lunch, call to make sure the dough has risen.) Gluten-sensitive pizza lovers will be happy to know about their rice flour crust, an entirely worthy substitute. A bright, peppery arugula salad topped with shavings of Parmigiano-Reggiano makes it a meal.

Otto
Preparing a new, seasonal menu from scratch every day is a complicated affair. So it comes as no surprise that River Tavern and Dinners at the Farm owner Jonathan Rapp has launched a simpler concept for his long-awaited second restaurant: a pizzeria. Chewy, crispy, glorious pies emerge from the 900-degree, wood-fired oven in three-minute intervals. For me, a pizza purist, the Margherita, oozing with fresh mozzarella, dollops of stracciatella and strewn with basil leaves, is a slice of pizza heaven. But the more complex pies are beautifully executed, too (from sausage and peppers to shrimp, squid, mint and garlic). The opening menu offers a fresh Brussels sprout salad with shaved pecorino (delish), the famous RT Caesar, a gluten-free baked polenta option and five pies topped with locally sourced ingredients (or create your own with your pick of toppings). Pies start at $12.

Tarry Lodge
The pies that are turned out of the 800-degree wood-fired oven every 90 seconds at Tarry Lodge are elegant and elevated, 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 considered topping combinations (after all, it’s Mario Batali at the helm). Slim slices of salty guanciale (pig jowls) and an oozing sunny-side-up egg with a dusting of truffle would make the perfect breakfast pie. My favorite? A refined combination of goat cheese, purple onion and pistachios with a drizzle of honey. Save room for dessert. The olive oil and Valrhona chocolate soft-serve sundae with Marcona almonds and Amarena cherries is an absolute must.

Bufalina
The first time I tried Bufalina was on the day they opened in 2011. Recently I pulled up a bright red stool to the white marble counter (seating for six!), and tasted my way through their ever-changing menu. I’m a fan of the classics, especially their version of the Margherita, a tomato, cheese and basil pie with an addition of more cheese! Gooey scamorza! But I branched out. The Primavera boasted the fresh tastes of spring: asparagus, pea leaves and blistered spring onions, embellished with a sprinkle of a light broth that’s tossed together from pecorino rinds and herbs. A drizzle gives the pizza more depth of flavor. Genius! Potato, fennel and sausage hit all the right notes of savory to slightly sweet. Don’t stop there. Order the Nutella for dessert. The pie they made famous is thickly spread with the stuff and lightly dusted with powdered sugar. Over-the-top and irresistible!

Lolita's Taco Shop
San Diego is also credited with creating carne asada fries, a dish that is mainly a southwest regional specialty. At Lolita’s Taco Shop the thin-cut fries stay crispy even as they are piled high with carne asada, Cotija cheese, sour cream and guacamole. They don’t skimp on the ingredients, creating a perfect ratio of fries to toppings. Tip: Order your fries “extra crispy” to ensure they don’t become soggy before you eat them.

TJ Oyster Bar
What started as a taco and tostada cart in Tijuana has blossomed into three successful restaurants in San Diego. TJ Oyster Bar offers a variety of fresh Mexican-style seafood. Two very popular items are the smoked tuna taco and the fried fish taco. The smoked tuna taco is piled high with smoky, jerky-like pieces of tuna, cilantro and a white cream sauce. The fried fish tacos have a seasoned crunchy batter and are a steal at $1 each.

Krust
Before I ended up in Lyme, I was lucky to live in some uber-hip neighborhoods: Harvard Square, Northampton, MA and Boston’s South End. And while I love it here, we lean fuddy duddy, not fashionable. If you, like me, yearn for a dose of youth, head straight to Krust in Middletown. Here, it’s all about bourbon, beards and my favorite food, PIZZA. Cozy up to the bar lined with hundreds of small batch bourbons and order a wood-fired pie or two. I’m a purist (Red pie with San Marzano tomatoes, fresh mozzarella, basil and sea salt). My daughter lives for Meat (delicate chunks of pepperoni, pancetta and salami) and we were hard-pressed to save any leftovers for my husband. Next time, I’m having Sunny Side, which, in the French style, features an egg cracked on top. And for dessert? Cupcakes from NoRa, of course, right next door.

Cafe Casa Veroes
Reina pepiadas are favorite arepas in Venezuela, usually made with corn dough, cooked in budares, and filled with chicken, mayonnaise, petit pois and avocado. Edgardo Morales, chef at Café Casa Veroes, created a special reina pepiada mixing the dough with chorizo chunks. It’s an incredible adventure to feel the crusty savory dough in your mouth and enjoy the mixture of flavors.

Cafe Casa Veroes
Lau lau from the Orinoco River is one of the favorite fish in Venezuela. This firm fish is full of flavor, even when cooked for a long time. Generous cuts of artisan smoked lau lau are mixed with various greens and beluga lentils and garnished with a sweet and sour tomate de árbol sauce. This is an open air café with a varied menu of creative and traditional cuisine in downtown Caracas.