Somehow I tore myself away from untangling a plastic slinky (and yeah, it’s already tangled again) to share, dear reader(s?), my impressions of two new-to-me Hope Street dining establishments.

My family’s favorite time at the pool is the evening, especially now that it’s August and the herd has thinned considerably. We arrived last night at around 6:30, happy to find so few people poolside save for a few of the boys’ friends. These nights are far too precious and run a bit too late for us to fuss over dinner.  My younger, more headstrong son insisted we order pizza.

This child will eat pizza any time, any place, with one notable exception. Ask him away from our home what his favorite meal is, and two times out of five your answer will be PIZZA (the other three times it will be “girl cheese”). Bring a pizza home, and you’re lucky if he’s still talking to you by the time you’ve opened the box.

Happy to oblige his demands, I was looking forward to an easy and delicious meal. Having recently sampled their pies at camp, he wanted to order from Springdale Pizza. I’ve lived in town for most of my life, and had never once tried their pies. Colony aside (it’s the category killer when it comes to, ummm, Irish pizza), we’re John the Baker devotees. It’s gone downhill considerably since Eugene split for Remo’s, but it’s still our go-to for Stamford Italian-style pie.

With John’s as the yardstick, Springdale didn’t measure up. Their pie had fantastic cheese flavor, but far too much cheese. The sauce was ok but nondescript. Their pie maker clearly had committed the  cardinal sin of pizza making: using old dough.  The cardboard texture in some places gave way to a proper crisp-yet-chewy texture in others, resulting in an uneven and disappointing pie.  I’ll give Springdale bonus points for good char, but overall I’ll give their pie a meh. (Too much cheese) + (cardboard dough) = tummy ache.

In contrast, tonight’s meal at Hunan Spring was the sleeper hit of the summer. My sister’s friend, a chef / owner at wonderful Italian restaurant, sent her to Hunan Spring and for good reason. The spicy wontons were a fresh and flavorful treat, tasting as if they were assembled just moments before they were cooked. We ordered most of our entrees from the specials menu.  The salt and pepper shrimp, though fried, were light and crispy. Scallion crab and chili lobster were also fresh and very flavorful. Our party of eight feasted like royalty on market-priced seafood, and even with 4 cocktails the tab was a very reasonable $175.

It always pays to ask a chef where else he or she eats.  We’ll be back, Hunan Spring.