Last weekend Jon in Albany and his two kiddos drove down to Princeton with me to eat as many tomato pies with Daniel B. as we could. The tomato pie is native to NJ. It is a dainty, delicate pizza compared to NY-style pizzas. The crust is incredibly thin, and the main star of the pie is the tomato, which usually plays second or third fiddle to the other components of a pizza (crust, cheese) in NY.
It was a whirlwind trip full of tomato pie goodness. I’m lucky to have such awesome folks in my life who are willing to ditch their real lives and go have foodventures with me.
Jon’s write up is here. Daniel B.’s is here.
A ton of pictures below:
First up was Gennaro’s. This was probably the most upscale setting of the tour. Cloth napkins, and waiters dressed in blacks.
We were some of the first customers of the day. Gennaro’s had the best tomatoes of the day (to me). So freshly sweet without seeming cloying. Jon took an “accidental” detour through the kitchen and saw that they were using canned tomatoes. We would all love to know how they got them to taste so fresh.
Crust was okay. A nice and crackery crust. Overall, this was a solid example of tomato pie and probably my favorite of the day if I had to pick one.
Halo Pub was literally right next door, so we made a stop in. You may have read Daniel wax poetic about this place, and it really is a well-priced gem. I would really love to get a look at their business plan and financials. I am really intrigued by how they can stay in business with the quality they have, overhead, and such low prices.
The Halo Pub van, restocking the ice cream stores from the farm. Golden cow on top. Sadly, I opted against ice cream since I saw they had soft serve, which they make on the farm, but it had just opened so it hadn’t had a chance to freeze and solidify.
Pizza stop # 2 was good old Papa’s.
Daniel and I were able to cross off the (half) anchovy mustard pie off our bucket lists. Mustard pies are a specialty of Papa’s, and well… I was imagining something different in my head. The reality of this pie is a swirl of mustard around the crust, and then the toppings laid as normal. I don’t really see the appeal, or what it really adds to the pie. It was something different to try for certain.
The mustard with anchovy was pretty decent, but the mustard pie plain/just cheese was pretty ho-hum. I don’t need to try it again.
Half sausage, half plain. This came out a bit more burnished than the mustard pie. I brought some home for Albany John, and he declared the sausage very good as well. Papa’s reheated the best out of all of the tomato pie’s.
Corleone’s. Oh, Corleone’s. Clunker. Skippable. Friendly folks, but not very good pies.
Well, okay, their pizza was decent if a bit lackluster. Guess who was in charge of ordering and completely screwed it up and ordered a pizza? (WHAT? I’m from New York! It’s a reflex!).
The deep fried calzone was on the list, though. $6.95, and the fried calzone came out looking like a burnished football.
Daniel B stabs at it to divide it up.
Full of ricotta, and a bit of mozzarella. I could have used a bit more mozzarella, as it was fairly heavy on the ricotta. But the fry job was spot on and deceptively light and ephemeral in an “oh god, this cannot be healthy” kind of way.
The menfolk and the children tapped out after a few bites, so I ate a little over half of a football of fried calzone by myself. What? I love cheese and fried things. It wasn’t the greatest thing in the world, but it was pretty darned good for what it was.
And then the tomato pie came out. Weaksauce. The tomatoes were too sugary-sweet, and the crust had major tip sag (as in, couldn’t even get it flat, so soggy and sad). Very bland, too. This reheated very poorly and when reheated the cloying sweetness in the tomatoes became more pronounced.
But I was drunk on deep fried calzone, and as I bade farewell to the counter dude, he told me I’d be ready for a nap. 10 minutes later I was glad Daniel B was hauling us around.
But thankfully we made a stop at the Yardley Ice House for some water ice. Which is like Italian ice, but with a finer grain.
I went with a “small” key lime pie. I don’t know how people can eat more than a small. It was tart, sugary, and refreshing. Enough to perk me and my growing pizza baby of a stomach up.
The final stop of the tour was La Villa, which served more of a PA-style tomato pie.
Rather garlicky, but pleasant in its own right. I don’t think I’d call it a true tomato pie like the Trenton/NJ pies are, but it was a good one.
I can’t believe how full I was after only a few stops, but then again, I did eat over half of a massive deep fried calzone on my own. I am blaming that calzone for taking up way too much space in my stomach and not leaving more room for pies.
This trip was just what I needed to recharge my batteries. Getting out of town for a day, doing something crazy with friends (don’t tell me it’s sane to decide to drive 8 hrs RT in one day to go eat some tomato pies). It’s just fantastic being around other pizza obsessives and, well, geeking out over the variations and nuances of each pie. I’m more of an introvert than an extrovert, but when you’re around people all day who have a lot of the same passions that you do, well, it’s just so darned refreshing. Extroverts, I think I kind of get part of what makes you tick.
The drive, aside from being long, was actually really easy. No traffic either way, and Jon was an awesome navigator and brought his GPS (and also cheddar bunnies! which are as tasty as they are adorable), which came in handy when my phone decided to crap out after leaving the 518 area code and take forever to do anything (oh, phone…). The kids were angels. Seriously. Parents like Jon & Daniel (and their respective partners) make me entertain the possibility of caring for some small human child in the future.