Bite Club: Spicy pepperoni pies at Dimo's Apizza

• Owner-chef Doug Miriello grew up in Connecticut, so safe to say he knows.

What to try: There are 10 signature pizzas on the menu, not to mention what's on weekly rotation. Classics include the wood-roasted white clam pie — sharpened with lemon and chili flakes — and the tie dye, a blend of arugula pesto and tomato sauce with whipped burrata.

• We tried the spicy pepperoni pizza and the spicy chicken vodka parm sandwich.

Best bites: The hot pickled peppers, along with the calabrian chilies, on the pie truly kicked things up a notch. The bake itself lends to a chewy crust and a thin slice immune to a soggy bottom thanks to the char.

• The standout, though, was definitely the sando: Thick, breaded chicken is slathered with vodka sauce and pesto, and complemented by a garden of fresh basil and creamy burrata.

The bottom line: The location and the laid-back atmosphere alone means I'll be coming back, especially to check out the pastas and sides I missed out on from being too full the first time around.