Greek and Italian specialties of all kinds are featured on Jordan’s menu, from moussaka to veal parmigiana; and you can get a pizza with distinctly Greek-flavored toppings such as feta cheese and Greek olives, eggplant or gyro meat. But we include it here as a Roadfood pick because of the pizzas’ Greek crust more than its toppings.
By Greek crust, we mean a unique style of pan pizza found in Greek-run pizza parlors throughout the Northeast. Look in the kitchen at Jordan’s and you will see piles of pans stacked up with dough already patted into them and, in most cases, with red sauce spread across the bottom waiting for cheese and other ingredients. The time this dough spends in its pan before the pizza is assembled and bakes gives it a powerful, yeasty flavor not unlike edible beer. Well-oiled, it emerges with wicked crunch all around the edge and a sturdy-enough underside to support a good flow of mozzarella, etc. It definitely is not a pie for the Neapolitan pizza purist, but it has unique hyphenate-American charm that is a signature of a unique style of pizza parlor in this part of the world.
The crust is so appreciated by customers that Jordan’s offers a full array of “salad pizzas,” which simply are cooked crusts heaped with your choice of antipasto, Greek salad, or regular lettuce salad dressed with excellent house-made dressing. The king of salads at Jordan’s is known as the Kitsas Pella. It is made by forming one of the crusts into a bread bowl and filling it with dressed greens, feta, mozzarella, olives and your choice of chicken souvlaki meat, gyro meat, tuna, steak, or shrimp.
Beyond things made with pizza crust, Jordan’s wide-ranging menu includes Greek and Italian chicken and veal dishes, pastas of every shape, seafood, hot and cold grinders (Connecticutese for hero sandwich), sandwiches, wraps, and burgers.