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Connie's Pizza: Mmm, Meat Sauce!

Posted by Kim / February 21, 2008

20080221_connie7.jpgConnie’s Pizza. This name would occasionally come up in where’s-the-best-pizza discussions, and Connie-supporters would stand fervently behind their choice. Such pizza-passion must be indicative of something, so I trekked off to Pointe-St-Charles to see if Connie’s pizza was indeed a contender for the best.

When people talk about hole-in-the-wall restos, they must be picturing Connie’s. Upon arriving, I realized that it was mostly a take-out place, given the fact there’s two tables in a room as big as my kitchen at home, and customers coming in for their orders eyed us a little suspiciously. But such a greasy-spoon environment must offer up some quality greasy-spoon eats, right?

Indeed. My pizza litmus test for most places is to try both ends of the spectrum, the vegetarian and the meatiest one they have. Well, it doesn’t get much meatier than the Super Special, which is an all-dressed pizza with bacon, onions and meat sauce instead of tomato. I was a bit afraid of the idea of meat sauce, picturing something far meatier and heavier than what actually appeared. The sauce is actually quite unobtrusive, just lending a meaty after note to the pizza. A little tastier than plain tomato sauce, it definitely tastes meaty, but not overpowering. It goes well with the generous layer of cheese and the chunks of bacon, that’s for sure!
20080221_connie4.jpgThe veggie pizza was a little less impressive. I like my veggie pizzas loaded with toppings, and this one only had olives, onions and green peppers. However, the sauce was minimal, making the veggies really stand out in their flavour, and again, the cheese was thick, salty and stringy, like pizza-cheese should be. The crust on the pizzas was fantastic. Pan-pizza style, perfectly baked, and with a tasty coating of butter, making it crispy on the outside, warm and soft inside. One of my favourite crusts so far.
20080221_connie1.jpgMy co-diner decided to try some of Connie’s other menu offerings (which are plentiful: gyros, salads, hamburger steak, fish n’chips, souvlaki, bbq chicken and lasagna, to name a few) and went with a poutine and pepperoni sub. The poutine was nothing to write home about – okay fries, but a nice, sweet brown sauce, which I appreciated. We were asked if we wanted mozzarella cheese or curds on the poutine…mozzarella? On poutine?!? Hmm.
20080221_connie2.jpgThe sub wasn’t spectacular either. The bread it was on was really good, much like the pizza crust: buttery, nicely doughy inside and a toastiness to the outside. The pepperoni was quite good too, and there was lots of it! The problem was there wasn’t enough lettuce or tomatoes to balance out the power of the pepperoni, making the sub far too much to handle. It did have lots of really great caramelized onions on it, a nice touch.

I say Connie’s Pizza is worth a try, for that great meat sauce pizza pie. Not the best I’ve had, but satisfying, rich, a little different and surprising, and pretty close to as good as pizza gets (especially given that absolutely marvellous crust). They deliver, so you don’t even have to go very far out of your way, and offer and 13% deduction if you pick up your order.

Connie’s Pizza
0801 Charlevoix (Pointe Saint-Charles)



paul / February 21, 2008 at 06:21 pm
Tried the pepperoni pizza, what a letdown. Almost no pepperoni cheese was good and dough just ordinary. Milan Pizzeria in longueuil for a pepperoni pizza is hands down the best. Good quality pepperoni and good cheese, no 2 for 1 salami slices. Tried many places in Montreal and they are the best
Andrew / February 21, 2008 at 10:16 pm
If anyone is ever in Montreal-Nord i recommend you give the pizza at Da Bologna a try. I recommend the Da Bologna special with big mushrooms. The subs are also good and the bread is made from pizza dough and its for the most part not to greasy. The restaurant is located at 5185 Charleroi and its been around since 1958. So there doing something right.
kim / February 22, 2008 at 09:18 am
Thanks, Andrew, for the recommendation. Did I read right - the subs are made from pizza dough? Sounds FANTASTIC!

Paul, I don't get to Longueuil often, but if I ever do, I'll remember to try Milan.
Andrew / February 22, 2008 at 03:18 pm
Yup, they make the sub bread from the same dough they make the pizza from.
Francis / May 9, 2008 at 04:01 pm
Pizza très honnête et service rapide.
Eli Dudik / February 13, 2010 at 10:27 am
Thanks for the vegetable pizza recipe. Based on my experience the real secret to making good pizzas is in the way you create the the topping. If the topping is well prepared, half the war is won.
Aryastark / January 18, 2013 at 07:14 pm
I just learned about poutine while vising my friend. We went out for pizza in Calgary and she ordered it! Interesting!
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