Stamford Advocate
Here's what Vogue included in its newest travel guide to Mystic
“In addition to its food scene, what makes Mystic so charming, Vogue said, is its “beauty, history and authenticity.” This includes the village’s local eateries, such as Oyster Club, The Port of Call, The Shipwright's Daughter, Nana's, Taquerio and Sift Bake Shop, as well as hotels like The Whaler's Inn and Delamar Mystic. Vogue also pointed out the Mystic Seaport Museum, boat rides including Mystic River Cruises, and boutiques like Mystic Knotwood, Manufaktura and Trade Winds Gallery.”
read full article
Eater
This Small-Batch Soy Sauce Makes Every Meal Better
“In fact, I was picking up a pizza at Nana’s Mystic, a local organic bakery and pizza shop, when I first saw Moromi products on a store shelf. I was instantly intrigued. Founded by a married couple (a chemist and an author), and award-winning chef James Wayman in Mystic, the company makes its soy sauce in small batches. I soon learned that Moromi and Nana’s are owned by the same chef and that the bakery — along with Wayman’s name’s other restaurant, River Bar — use the products to add both flavor and umami to their sourdough pizza and baked goods.”
read full article
Vogue
This Charming Coastal Connecticut Town Just Keeps Getting Buzzier
Amy Thomas
“Is the right descriptor for the made-to-order cinnamon sugar doughnuts at this organic bakery “billowy” or “pillowy”? The answer: Both. The same cloud-like texture makes the sourdough pizzas equally irresistible. Made with a base of stone ground, regionally grown grains, the toppings range from clams, potatoes, bacon, and mozzarella (the New England) to castelvetrano olives, tomato, red onion, and feta, to a classic white, made pitch-perfect with rosemary and ricotta. The sandwiches and coffee are treated with the same level of expertise and care.”
read full article
food & wine
12 Ways to Taste Mystic, Connecticut, From Seafood to Bake Shop and Rooftop
Adam H. Callaghan
Nana’s pizza and fried-to-order doughnuts, both made with sourdough and regional grains, “are incredible too.” She serves Nana’s breads, made by baker and co-owner Dave Vacca, at her restaurants. James Wayman, chef and co-owner of Nana’s along with Vacca and Aaron Laipply, opened Oyster Club and started developing Nana’s with Meiser when he was still a partner in 85th Day. Now, he owns Nana’s Mystic, two restaurants in Westerly, Rhode Island (Nana’s Westerly and the new River Bar), wholesale Stone Mill Bakery, and Moromi, a traditional Japanese soy sauce and miso producer operated by co-founder Bob Florence…
read full article
Esquire
Best New Restaurants In America, 2021
By The Esquire Editors
The doughnuts taste like melting cumulus clouds. The New England pizza, strewn with clams and bacon, tastes like clam chowder if it spent a few months in Italy and had an epiphany in Naples. The menu at Nana’s is full of stuff you see all over Connecticut, but everything rises to a higher level thanks to deep fermentation and the careful hands of baker David Vacca and chef James Wayman, one of the unsung pioneers in American cooking.
read full article
ROBB REPORT
Meet Nana’s, the New Restaurant Making the Best Pizza in Connecticut
By Andy Wang
In Connecticut, where old-school pizza dominates and New Haven icons Frank Pepe Pizzeria Napoletana and Sally’s Apizza continue to sling their coal-fired masterpieces, Nana’s Bakery & Pizza is pulling off what feels like a magic trick. Nana’s, which opened in Mystic last October, is making terrific Connecticut pizza that tastes both familiar and brand-new.
read full article
Food & Wine
The Best Pizza in Every State
By David Landsel
Not all of the good Connecticut pizza is ancient. One of the best clam pies in the state right now comes from Nana's Bakery & Pizza in Mystic, a superbly likable modern addition to that town's growing culinary scene.
read full article
CONDÉ NAST TRAVELER
An Oceanside Getaway to Mystic, Ct, & Greenport, ny
BY KATHLEEN SQUIRES
Recently opened Nana’s Bakery & Pizza is considered the “new Mystic Pizza,” and is the latest addition to the mini-empire overseen by James Wayman and Dan Meiser, who have transformed Mystic into a dining destination. Try the “New England” pie, laden with potato, bacon, garlic butter, and clams—an homage to the area’s famous clam chowder. The warm sourdough donuts, in genius flavors such as cacio e pepe, are a must, too.
read full article
New York Post
The booming foodie scene in Mystic, is so much more than pizza
By Linda Laban
Don’t fret — there’s still pizza to be enjoyed in Mystic, like at Nana’s who specializes in thick crust pies. Along with seriously good coffee and house-made kombucha — their miso is fermented in-house, too — organic grain is milled on-site to create the tastiest, most nutritious flour for digestible breads, pastries, made-to-order hot doughnuts and a proprietary pizza dough, developed by 85th’s executive chef James Wayman — the roasted sweet potato, kale pesto and pine nut melds perfectly into its chewy, tasty crust. (Pizzas range from $10 to $20.)
read full article
Forbes
Fine New England Fare: Eating Around Mystic, Connecticut
By John Mariani
Nana’s Bakery and Pizza (32 Williams Avenue; 860-980-3375) is very new and very, very good. The goods are all made with organic flour and yeasts, and they even make their own soda flavors (though they need work). We ate outside on a perfect summer’s day, chatting with Aaron Laipply, partner with chef James Wayman, who have passionately committed to going their own way and innovating but well within the respect for tradition. In that regard, the pizzas are as close to any I’ve had in Naples and Sicily, with a crust with a crisp but pliant texture, an interior somewhat like focaccia, and the flavor of the yeast and olive oil throughout.