Conca D’ Oro Pizza Sag Harbor
December 30th, 2009 - By: Pizza Expert
Even though Sag Harbor is not that big of a town, the walk seemed to take forever. When did Long Island become as hot as Florida during the summer? I guess Al Gore was right about that global warming thingamajig. Anyways, as you can tell, this review is quite a bit delayed, since I ate there a few months ago and forgot to publish this review back then.
There seems to be two pizza places in the quaint town of Sag Harbor. Conca D’ Oro was the first one we passed, so I walked right in to grab a slice. Conca D’ Oro is nothing fancy inside, which I was a little surprised with, since Sag Harbor is known to have celebrities flock to the town during the season. Usually places would try to impress them with fine decor and clean tables.
My slice at Conca D’ Oro was pretty decent. I found the crust to be excessively bland, and the chunky tomatoes by the edge of the crust didn’t help my experience either. Thankfully, they seemed to only apply the chunks to the edges, and not throughout the entire slice. They are definitely using some nice tasting cheese on the pie here though. When it comes to a place that really only has business for 3 months a year, and has managed to remain open for several years, it is hard to knock them.
If you want a slice while you are visiting there, you might want to stop in and have one here. Not like you have too many other choices though. My advice to Conca D’ Oro would be to smooth out their sauce and apply it evenly when making the pizza. You will have plenty of time dring the winter to practice this.
Cona D’ Oro gets 4 out of 8 slices.
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Conca D’ Oro Pizza Sag Harbor
Address |
103 Main Street, Sag Harbor, NY 11963 |
Phone |
631-725-3167 |
Type of Oven |
Bakers |
Price |
$2.50 |
Normally I would never comment on something trivial like this….BUT, you are clearly what we “year-rounders” would refer to as a “Weekend Warrior”. While I agree with you about the crust (it could be a bit more flavorful), I am having a difficult time with the way in which you have summed up Conca D'Oro. FIRST, that little pizza joint is busy year-round–not just during the summer months. SECOND, the family who owns and operates Conca D'Oro also owns and operates numerous other italian restaurants scattered about the Hamptons (quite successfully might I add…). So, since you are being so generous with your advice to this family (who have been in the business for generations) I would like to offer some advice to you…. Before you write anymore reviews, I suggest you do your research. Your review of Conca D'oro only manages to express how uninformed you are as a writer.
No, it might not be the best pizza on the planet, but there is no need to be condescending. How about this… While they take the winter to perfect their pizza-making skills, you take the winter to work on your editorial review skills.