"Once you step off the train, walk 10 minutes in the opposite direction of downtown to ensure you don’t miss fried-to-order sourdough doughnuts at Nana’s. It’s hard not to order one of each since coatings run the gamut from classic, like cinnamon sugar, to savory, such as cacio e pepe, but try to leave room for Nana’s outstanding sourdough pizza. Local cornmeal from New England’s oldest continually active farm, Davis Farm in nearby Pawcatuck, Connecticut, gives the flavorful, chewy crust an extra crunch, while koji amplifies the tomato’s natural umami in the red sauce." - Stasia Brewczynski
