Pizza

Often imitated, never duplicated, authentic New Haven-style pizza can be found nowhere else. Bring your appetite, and we’ll bring the pies – plus, plenty of history, culture, and entertainment to experience while tomorrow’s dough ferments.

Sally’s Apizza, est. 1937

Neighborhood: Wooster
Style: Coal-fired
Barstool ‘One Bite’ Ranking: 9.2

Word on the Street: There’s no bad blood in the apizza business, Sally’s Apizza is owned by the nephew of Frank Pepe’s Pizzeria. Ask a local, Sally’s has a secret order-ahead phone number which allows you to skip the line (which is ever-winding). 

Frank Pepe Pizzeria, est. 1925 

Neighborhood: Wooster
Style: Coal-fired
Barstool ‘One Bite’ Ranking: 8.5

Word on the Street: Frank Pepe’s is the OG of apizza. “The Spot” in the Pepe’s parking lot is the first of New Haven’s pizzeria, still open to customers today. Order the White Clam Pizza, thank us later. 

Modern Apizza, est. 1944

Neighborhood: East Rock
Style: Coal-fired
Barstool ‘One Bite’ Ranking: 8.8

Word on the Street: In its early days, Modern sold apizzas for ¢25 a pie, and while the prices may have adjusted to modern times, the pizzeria’s aesthetic has not. Pop in for a pie and a look at walls of vintage photographs, detailing the history of apizza in New Haven. 

Often imitated, never duplicated, authentic New Haven-style pizza can be found nowhere else. Bring your appetite, and we’ll bring the pies – plus, plenty of history, culture, and entertainment to experience while tomorrow’s dough ferments.

Ernie’s, est. 1971

Neighborhood: Westville
Style: Gas-fired
Barstool ‘One Bite’ Ranking: 7.9

Word on the Street: Ernie’s owner Pasqual DeRiso makes every pizza himself – seriously, every single pie. 

BAR, est. 1991

Neighborhood: Downtown
Style: Wood-fired
Barstool ‘One Bite’ Ranking: 7.4

Word on the Street: This downtown staple created the Mashed Potato Pizza, a must-try for any pizzaiolo.

Da Legna at Nolo, est. 2014

Neighborhood: East Rock
Style: Wood-fired
Barstool ‘One Bite’ Ranking: 7.4

Word on the Street: Da Legna uses thin-crust sourdough pies in their scratch-casual approach towards apizza, ever distinctive.