Chef Tyler Anderson Opens Square Peg Pizzeria in Glastonbury

Kristin L. Wolfe October 27, 2019

May I borrow your napkin? Thanks. I was licking the last of the Sunday Sauce from my plate at Square Peg Pizzeria, the newest parlor on the block.

I know you all know pizza and are very protective of your claims to your chosen slice, not to mention, have a tome of opinions about where to go, where not to go, on thick pie or thin pie. HOWEVER, just as there’s always room for another coffee shop, there’s plenty of love out there for more ‘za. So hear me out and listen to the exciting crackle of Square Peg’s crust.

I think we can agree that whatever Chef Tyler Anderson gets involved in, it’s backed up by experience, quality, and good old school hard work. Add Chef Bruce Kalman and his Italian stylings to the mix and you have a Bro-mance of delicious proportions.

Just a week out of the gate and people have some great things to say about the newest parlor in Glastonbury. And, I tried it with a group serious about their eats, and we all had plenty to say. From the top to bottom of our experience, we found a lot to cheer about, and I think you will too.

First of all, if you want a quiet parlor date, keep moving. The energy of the space is upbeat, loud, vibrant, and busy, not to mention playful. I remember earlier this year when Anderson was on an episode of “Hot Dish” and he mentioned the exciting partnership between he and Top Chef (Season 15) castmate, Bruce Kalman. Anderson mentioned a place that would be fun like great arcade from the 80s. Well, so far they have delivered on that. When you walk in, you hear the busy crowd, are welcomed by a candy apple red Vespa, and a slew of arcade games. The huge busy bar is right in the middle with a view of the small, yet mighty kitchen, anchored by the gorgeous red tiled Italian pizza oven. Off to the side of the main eating space and bar is a squeaky clean outside porch with an impressive three-flamed fire pit.

As soon as we sat down our whistles were wet with hot, fresh focaccia slightly draped in a little olive oil. It was airy and just enough carby yumminess to prepare us for the pizza. We then dipped it into the Goat Cheese and Tomato Dip that was almost absconded by the smallest eater in our group. She mentioned how good it was at least three times. SO, there’s a win right there. We moved on to pork meatballs, which…………………………
sorry, I had to relive the moment…..were hot damn, seventeen curses, delicious. Made with a smoky guanciale that lingered and filled the air, not to mention added an amazing dimension to each bite, and memorable to say the least.

Salad anyone? You hate to admit it, but even serious pizza eaters need to cleanse their palate a bit, so, before the grand entrance of almighty za, we were floored by just how much we enjoyed the chopped salad. There’s was a perfect combination of cold, crunchy, sweet, salty with the smoky mozzarella, chickpeas, roasted red peppers, and fresh lettuce, we practically scraped the bowl clean.

After we put in our order for pizza I had to face the oven while Chef Dante kept the dough moving. It was a beautiful sight, like an alter built for an especially blessed parish. Pizza parishioners.

We ordered a classic margherita where every bite was hot, steamy, and full of tomato and basil goodness. Bellissima! Then if our salad wasn’t enough green, we took hold of the potato pie that was full of flavor with tender sliced potatoes, brussel sprouts, guanciale, rosemary-parmesan cream and lemon. It was really bold and tasty. Three’s a charm though, right, so thankfully for stretchy pants, we dove into the Prosciutto pie and then all was really right with the world. Fresh mozz, just enough garlic and wild arugula, all moved over for sexy slices of meat seductively lounging atop the pie.

As we tried to digest our wonderful meal, amidst the buzzing crowd of diners, we agreed that the quality was top notch, everything was undoubtedly fresh, but something else. My pal, and seriously talented homecook Marc Lapierre said, “It’s all so simple, but impossible to recreate….” Some places you go to, just treat the sauce as an afterthought and you can sense the distance. But in each dish at Square Peg, it was obvious the sauce was celebrated and nuanced. As if Nonna was stirring the pot all day, and would slap your hand if you went in for a taste before it was ready. Oh wait, that was growing up with my mom. Anderson and Kalman show great respect for sauce, for pie, and for gosh darn good eatin’.

So, Just go. Try Square Peg Pizzeria, then tell me what you think.

Square Peg Pizzeria

1001 Hebron Avenue, Glastonbury
860.286.0415
www.SquarePegPizzeria.com