Tag Archives: Foxon Park

Zuppardi’s Apizza: Astounding Sausage Pie in West Haven

The Zuppardi's special, topped with mushrooms and their majestic homemade sausage.

The Zuppardi's special, topped with mushrooms and their majestic homemade sausage.

I’m not going to lie: we were excited about Zuppardi’s.

Sometimes when you’re scoping out potential pizza place, the word on the street (or the internet, in our case) is so positive that you know you’re in for a great meal. As Roadfood.com reviewer Nick Perna puts it, “Zuppardi’s is at least as good as, if not better than, the big name apizza places in New Haven, without the long lines. Actually, I think it is the best in the state.” Add to that homemade sausage that Connecticut Magazine has dubbed the best in the state, and you can see why we suspected Zuppardi’s would be something special. Continue reading

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Dayton Street Apizza: A New Haven Local

The red pie with mozzarella at Dayton Street Apizza.

The red pie with mozzarella at Dayton Street Apizza.

Dayton Street Apizza lies just a few miles up Whalley Avenue from downtown New Haven, but it feels well off the beaten path. This restaurant is a true neighborhood place: an unpretentious takeout joint with just 14 seats, it is hardly a destination restaurant like New Haven’s Big Three, and most of its residents are Westville locals from just down the street.

We were surprised, then, that the New Haven Advocate said it had pies “to rival Wooster Street.” Continue reading

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Pies and Beer at New Haven’s BAR

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Red pie with mozzarella at BAR

If the world of New Haven pizza were an ecosystem, BAR might be its platypus. A strange animal that seems difficult to categorize, this brewpub/dance club/pizzeria is undoubtedly distinct from its traditional coal-oven cousins, yet it cranks out thin-crust pies that place it right up there with the best of them. While Sally’s and Pepe’s have an old-world mystique to them, BAR is the youthful underdog. With its throngs of Yalies, handcrafted microbrews, and iconoclastic mashed potato pizza, it doesn’t aim to mimic the venerable palaces of Wooster Street, but it still threatens to top them.

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Pies Worth the Trek at Roseland Apizza

The gorgeous red pie with mozzarella at Roseland. Slick with oil and deliciously cheesy.

The gorgeous red pie with mozzarella at Roseland. Slick with oil and deliciously cheesy.

When Stephen, Margo, and I decided to make the 20-minute trek out to Derby to visit Roseland Apizza, we knew we were in for a treat. This neighborhood joint has been extolled by none other than Roadfood guru Michael Stern, who calls Roseland “one of the great pizzerias in Connecticut, ergo one of the best on earth.” Although acknowledging Roseland’s myriad temptations—”honest bread with old-time character,” fried calamari with a “shattering-crisp crust,” and pasta specials ranging from lobster ravioli to a classic spaghetti and meatballs—Stern concedes that this is first and foremost a pizza place. “Whatever else you eat, you must eat pizza when you come to Roseland.” Continue reading

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