Surly has done it again. Anyone that pairs pizza and oysters is a friend of mine. And the Executive Chef Ben Peine creates “apizzas” influenced by the New Haven-style approach.
What is apizza you ask? It is a distinguishing characteristic of New Haven pies—a Neapolitan-influenced pizza displaying a thin, crisp crust and chewy inside. It’s traditionally baked in coal ovens, which adds a distinctive char to the crust. It’s not burned, it’s charred.
We started with Surly’s housemade Giardiniera and gigante Beans served with a chewy thicker baked dough that we dipped and slopped and slathered in this pickled fresh veggie mix that I could eat daily. We moved on to a dozen fresh oysters, shucked as we ordered, and served with a beer vinegar mignonette—outstanding. We finished with a few pies– The Buttercup, the Turbo Ginsu, and the Kevin with Pepperoni. They nailed it.
Surly’s new restaurant has a laid back vibe and ambiance (because Surly is just that cool). Tables are first come first serve. It’s walk-up ordering and they bring out your food as it’s done–sharing is encouraged.
Did I even mention the beer yet? I tried Frisson, a Champagne-inspired Black Currant Lager. I savored my ‘Lager and pizza’ and ‘Champagne and oysters’ all with the Frisson–Brilliant.
I can’t wait to return and enjoy the outdoor deck soon!
Check out their website here!