How do you decide where to go for your pizza when you're in New Haven, CT when there are so many…read moregreat options? There was only a 20 minute wait, but it was the perfect sunny day to be outside and Pepe's has a great system for moving the line along quickly. Charlotte provided excellent service and was super friendly. A Pepe's veteran employee for 35 years, she was great at helping us to navigate the menu and options. We loved all of the historic photographs lining the walls and can understand how Pepe's has been a main stay for over 100 years. We opted to try a cheese pie as well as the seasonal special Shrimp Calabrese pie. The cheese pie had an amazing crispy crust and a slight char from the wood fired coals. The pie was not shy on cheese making the center a little limp, but the crust and flavor made up for it. The shrimp Calabrese pie packed a powerful punch from the Calabrian chilis. We loved that the shrimp were perfectly cooked and not one second over. The crust on this pie seems to have been a bit thinner than the cheese pie crust and held up a little bit more sturdy in the center. The menu has many options to try different types of pizzas without having to order full-sized pies. Our two large pies could easily have fed six people. I'm looking forward to our next visit.

Of the three New Haven pizza giants, Pepe's has expanded the most widely, while Sally's has done so…read moreregionally and Modern remains a single shop. All are valid choices in my view, but it does mean that I tried some Frank Pepe locations in the DC area before going to the Wooster Street original. It certainly has charm. There was a significant line for entry but everyone was seated and there still might have been an open table or two when I left, so while crowded, I think dinner is worse than brunch. I got efficient, yet welcoming service. I figured I'd go traditional and tried their original tomato pie. It does have just a sprinkling of cheese, so someone looking to avoid dairy would have to ask. The char of the crust was considerable; newcomers may struggle to appreciate a "burned pizza", but for me the contrast in flavors between sauce and crust delivered. Part of the point of ordering a relatively light pizza was to save room for dessert, and I have to say their tiramisu had a marvelous texture and despite my best efforts to savor it, it was not there for very long. They have pretty limited salad and appetizer options. I went with a seltzer water to spare myself sugar, but if you're not doing dessert the local soda brand makes a good addition to the local pizza.

We were on our way back home and wanted to give New Haven spots another try…read more The usual spots had a line of people. We laughed at them and moved on. We don't do lines. Found this spot and were glad we did. Pizza was absolute perfect. We tried 3 different pies.

Delicious FRESH food! 4.5/5.0. I wish Yelp would allow for the .5 in reviews! Went here yesterday…read moreto meet up with an old friend. We had the ricotta and honey on toast, meatballs, prosciutto/mozzarella to start, some white wine and of course PIZZA! The pizza was light and cooked perfectly. We had the Dolce Salato and the Diavolina. We loved the Dolce Salato! The Diavolina was good, but I think some more spicy salami or maybe an additional spicy component would have been a good addition to the pizza. It needed just a little bit more on the flavor side. But still everything here is high quality and I would recommend! Service was excellent. We were immediately seated and had the option to sit inside or outside. I first sat inside, then we moved to a larger table outside. What I really appreciated as a new mom, was their openness and flexibility for coming in with a stroller. I was nervous to be a burden to the restaurant, but they were super accommodating. Thank you On room for improvement, I think on a hot day, having the inside space being much much cooler, than the outdoor seating (especially for newborns/really young kids/elderly) would be beneficial. Yesterday it was cool inside to start (and remember I chose to move outside), but they started to leave the front door open to allow for easy movement of staff and guests between inside and outside, which made the indoor space get warmer over time. And I totally get that for the ease of movement for staff/guests, but maybe consider keeping it super cool on the inside, so that kiddos/elderly have a cool space on a really hot day to not overheat. The vibe here is great. Chill, warm and light! Come with family and/or friends and enjoy!

This is not the best pizza my wife has ever had. She was very clear on that. And I probably…read moreshouldn't have told her before we sat down that some people think this is the best pizza in the country, because high expectations are no good for anyone. Is it the best pizza I've ever had? Honestly? Maybe. It's difficult to stack any pizza up against others without eating them side by side, but I can say with confidence that I was very, very happy digging into a large pie here. My favorite pizza is usually: 1. The pizza I'm eating at that moment. 2. Fresh, and hot. 3. On excellent, thin crust that isn't too crispy, with a little char. 4. Covered in high quality cheese and excellent sauce. Modern nails it all. It's also served in a large, booth heavy dining room that seems like it hasn't changed since their 1934 inception, by friendly but no-nonsense guys that get you in and out so the next people on line can come get their pies. Our caesar salad and large pie came out FAST, and I appreciate that despite their fame and the lines, prices are pretty darn reasonable. I wish I could be in town more to try the white pies, and experiment with more toppings. Someday.

I wish I could have said that I loved it, but maybe New Haven style pizza just isn't my jam. I do…read moreappreciate a thin crust pizza, and while I'm not a connoisseur, this just felt average to me. I appreciated the thin crust and the char, but I read that New Haven pizza has more sauce and that did not really deliver. We got a medium pepperoni and medium cheese and honestly we should have just got one medium or large pizza lol. It was way too much food for two people. We also like cheese over pepperoni which was surprising since we typically like pepperoni pizza. Aside from the food, the ambience of the restaurant was nice, and service was quick and friendly.

I can't believe I haven't reviewed the New Haven Sally's before. It's one of the Big Three in New…read moreHaven. One of the most famous pizzerias in the US. I've eaten at the restaurant, outside the restaurant and at their pop up at the New Haven Apizza Feast. Its good chewy and charred crust is one of the best. Its balanced red sauce is one of the best. I will say for Sally's standard cheese pizzas, I prefer a different sauce to cheese ratio. I like it a bit cheesier and the cheese to be a bit stretchier. That's my only note. Sally's Basil Burrata was my favorite slice from the 2025 New Haven Apizza Feast. It's Calabrian Stinger was my favorite slice from this year's Apizza Feast. Sally's is a CT Classic. You'll notice them expanding across CT.

Pizza is very good but the wait is insane. 30 mins outside and then 45 inside for the pizza…read more The pizza is crunchy and thin. I enjoyed that but the sauce isn't exactly as seasoned as I would like. The crusts were also too burnt for my liking. Service was also really horrible. They were either understaffed on Halloween and we also had a shift change. But we waited also 15 mins for our check and waitress to come around. Overall I would recommend for people to come here if they are here and the line outside isn't too crazy long.

Between Frank Pepe's and BAR, my friend, a Yale student, prefers the latter, and as a mere tourist,…read moreI deferred the decision to her. Man, so glad I did. We arrived on a Monday around peak dinner time, but there was essentially no wait (apparently uncommon according to my friend -- just a delightful consequence of dining at a college town during the summer). We split a medium pizza (1/2 elote mexican street corn and 1/2 bbq brisket), proving to be more than enough for two plus a more than ample amount of leftovers. Recently, I've gravitated toward thinner pizzas, a far cry from the typical Detroit (foccacia-esque) style pizzas I used to prefer, and BAR's pizza is akin to a flatbread yet very thin, another fallen angel to the GLP's. The undercarriage boasts a brilliant crust, almost cracker-like. However, it should be noted that the pizza is indulgent all the same. The elote pizza is quite possibly the most memorable, unique pizza I've ever had; it arrives almost crimson-red with a generous layer of corn and takis atop. It's still incredibly well balanced despite the hodgepodge of varied toppings. It's hard to pick a favorite between this and the bbq brisket though; while one is incredibly unique the other is simply sumptuous, nothing pedestrian about either of the two. The service is also impeccable, almost rivaling that of southern hospitality. I always thought Californians were friendly but something is in the air every time I visit New Haven. Incredible!

Based on a recommendation, four friends and I visited for an earlier dinner on Cinco de Mayo (yes,…read morewrong type of cuisine, but we were in town and this restaurant was on our list.) BAR is an interesting restaurant: open air, picnic tables, open space, paper plates, no utensils unless you ask for them, etc. We were greeted right away by a less than friendly waiter who seemed peeved we didn't have a drink to order right away. Strike one. After a few minutes, everyone put their drink order in and I asked if the bartender could make me a mojito since it wasn't on the menu. The waiter said yes, so I waited. Then came the mojito. It was the worst "mojito" I've tasted in my life. I'm not one to send a drink back because of an "I don't taste any alcohol" excuse, but this was BAD. It tasted like margarita mix with lime and mint sprigs thrown in. It was absolutely terrible. When I double checked with the waiter if the drink was an original mojito he simply said yes, not "is something wrong with the drink?" or "would you like to send it back?" The drink was so bad I told him I couldn't drink it. He was peeved again. Strike two. I asked for a soft drink instead and the soda was flat (strike 3), but at this point I just needed something to drink... because who wants to have water with their pizza? Then came the time to make a dinner choice. My mission was to try the mashed potato pizza. It was hands down AMAZING!! Mashed potatoes and bacon on a pizza. Yes, please!! This was the only saving grace from my experience. I would return to BAR again if only for that pizza! Two of my friends had the clam pizza and the pepperoni/mushroom. Both enjoyed their own! Warming: New Haven pizza is thin crust. I got two meals out of a small, so if you visit with a group, consider ordering a few small pizzas so you can taste a few. I would've given BAR 4 or 5 stars, but the unpleasant waiter, the "mojito," and the flat sofa made for a trifecta, so I'm giving my visit 3 stars. If I find myself in New Haven again, I'll be back! Hopefully my next update will be 5 stars!

Great food and service when I visited on a Monday early afternoon. Awesome neighborhood vibe…read more Highly recommend!

New Haven has no shortage of great pizza, but Zuppardi's absolutely deserves to be in the…read moreconversation. Don't skip this one just because it's in West Haven and not right downtown New Haven with some of the other well-known pizza spots in the area. We've been a handful of times over the past few years, and it never disappoints. You walk in and immediately get those old-school pizza place vibes, followed up by excellent pizza with a great crust and just the right amount of chew, plenty of seating, and a solid beer selection. You can also pick up frozen pizzas to take home, though I can't really comment on those since we haven't tried them. As an added perk, parking has been pretty easy every time we've gone, especially compared to some of the more downtown spots. I just finished dinner (unfortunately not at Zuppardi's), and I'm NOT hungry, but writing this review is making me want some Zuppardi's right now anyway. It's definitely the kind of pizza that's easy to overindulge on... Go try it if you haven't, and go again if you have!

Good lord! Greatest pizza on earth. And I am biased! My family discovered Ernie's shortly after…read morethey opened and immediately fell in love. I specifically love the pepperoni and extra cheese. Crust is properly charred and chewy. IMO a must try if you are a pizza aficionado and looking for alternatives off Worster street.

Quick seating. Friendly server. Casual dining. All they serve is pizza and they do it really well…read more Three of us split three small pies and we almost didn't finish them all.

One 6 Three is a New Haven Style Pizzeria that makes pizzas in a word-burning oven. It's located in…read morethe East Rock Section of New Haven. They have an open kitchen, an inside dining area and a cool outside dining area as well. I ordered a meatball and peppers pizza. The crust was good-chewy and charred. The cheese was well managed. The red sauce was simple and good. The meatball was in small crumbles. I prefer meatball slices or at least larger pieces to prevent drying out, but this style worked too. The peppers were good. I had tried One 6 Three years ago at a pizza party. I liked their pizza then too. One 6 Three is one of the 11 New Haven spots on the CT Pizza Trail. I'm a big fan. 4.5 Stars

Honestly underrated pizza place in new haven! There's so many topping options and the wait is never…read morelong. I like the thickness of the crust, not too thin/thick, and it comes out pretty fast. The outside sitting area has cute lights as well. Def come try it!

8 Thousand Pizza is a pizzeria and pour-your-own taproom that opened in Milford, Connecticut in…read moreNovember 2023. It was founded by restaurateurs Skye Kwok and Tommy Nguyen. Kwok has more than 20 years experience in the hospitality industry. Some of the other restaurants he has opened include Sweet Basil in Fairfield, Pink Sumo Sushi & Sake Cafe in Westport, and Eat Noodle in Bridgeport. Kwok and Nguyen's latest venture opened at the Connecticut Post Mall in a restaurant space that was previously home to Cast Iron Chef Kitchen & Bar, which specialized in tavern-style pizzas cooked in a cast-iron skillet. 8 Thousand Pizza offers this same style of pizza, but what sets them apart from the previous pizzeria is that they also offer self-pouring technology, which became legalized in Connecticut in 2021. The food menu features two dozen tavern-style pizzas as well as burgers, wings, fries, salads and soups. Through the use of a supplied electronic bracelet, customers can self-pour their own beverage from a selection of 28 craft beer taps and 6 wine taps. There's a two-pint or 32-ounce limit for the self-pours. I recently visited 8 Thousand Pizza for dinner. I had previously visited the space when it was Cast Iron Chef Kitchen & Bar and was sad to hear that they moved. However, this new business concept of a tavern-style pizzeria with self-pouring taps sounded very interesting to me. This was actually my first visit to a self-pouring taproom, as these types of establishments only just began opening in the state in the last few years. After looking over the menu, I decided to order the "Grandma's Tomato Pizza" (fresh mozzarella, tomato sauce, roasted garlic, tomatoes and EVOO) and the "Hot Honey Pepperoni Pizza" (tomato sauce, pepperoni, hot honey sauce and mozzarella cheese). The latter happens to be 8 Thousand's signature pizza. Both pizzas had crust so thin that it's almost cracker like; they didn't flop at all. They were super crispy with excellent sauce and toppings. I honestly can't decide which one I liked better; they were both very good. During my visit, I enjoyed some self-pours of Grey Sail Brewing's "Captain's Daughter" (Double New England IPA) and New Park Brewing's "Cloudscape" (American IPA). Delicious pizza with craft beer is always an excellent pairing! I had a really nice experience at 8 Thousand Pizza and I hope to return with my family.

Took the Family here for a Saturday lunch. Got a meatball pizza and a margarita pizza. Both were…read moremade well. The beer system is interesting and you pour your own beer. Paying by the ounce. Service was nice and attentive. But you have to go up to the counter to order. Many of the betas were out or empty. I did like that. They had a wide selection of glasses available for the different styles of beer.

Absolutely phenomenal pizza. Very much NY style but done the old school way, which honestly isn't…read morethat far off from a lot of New Haven style. We've gotten everything from specials to a plain here and it all slaps. Joe is also a super friendly guy. Located in Old Heidelberg as a plus (only on weekends, check their IG for latest schedule), with some good cocktails and a solid dingy vintage basement bar vibe.

Entering New Haven Pizza scene with a buzz is Three Sons Pizza. You can only get this delicious pie…read moreon Fridays or Saturdays at the Old Heidelberg inside the Graduate New Haven (see their Instagram for the latest schedule!) Now let me tell you...THE SAUCE. I dream about it. It's enough where one night my husband and I craved pizza and I said we had to drive to New Haven to see Joe and crush a pepperoni pizza. If they have the tomato pie? GET IT. The rare Kale white pie? A vegetarian's dream. Keep an eye on the Instagram for which pizzas are coming out and how many. I came in a different night after going out in New Haven with a group and we snagged the last pizza at about 9:30pm, only 2 hours after they began service. Joe is also just fantastic. He's friendly, a caring dad (the pizza is named after his three sons, and why you see three basils on each pizza), and he does this after he perfected the recipe during Covid and is now sharing it with the world. Crisp pepperonis (how I like them), addicting sauce, unique flavor combos, go see Joe. He knows what he's doing. Maybe a good thing I have to drive 45 min for this pizza because I'd otherwise be here every weekend. Definitely a pizza worth checking out!