Aloy’s, open since 1929, has had a few years to perfect its pizza sauce. It’s long simmered, rich and intense, with a pleasing hint of caramelized onion–terrific atop thin, crisp square pies with mozzarella, grated Parmesan, or both, says NewYorkDave. Another option: pizza Lina, a grandma-esque pie topped with crushed tomato, chunks of garlic, and a splash of extra virgin olive oil. “Their pie is semi-legendary locally and definitely a cut above the slop that usually passes for pizza across most of Dutchess County,” Dave adds.
Other choices on the menu of Italian-American standards: pastas (including daily-changing house-made ravioli), salads and antipasti, hot hero sandwiches, and chicken and veal entrees in parmigiana, marsala and francese treatments, among others.
Aloy’s in Poughkeepsie (Pizza/Italian)