We were traveling from NY to Boston. We placed our order online. It worked out perfectly! I was…read moreable to walk in and get our order to get back in the road quickly. The pizza was amazing- it was delicious with just the right amount of sauce and cheese with a nice crispy crust. The Caesar salad was fresh and tasty as well!

This was our first time trying the "New Haven" slice. We waited in line on a Saturday at about 3pm…read more... the wait was about 30 minutes. You just wait outside, and once you are close to the door, one of the staff will see how many people are in your party and they give you a table number. Once seated they will come and take your order. We ordered the small pie sampler (comes out to about $50 if you order speciality pies): clam pie, a marinara pie with mozzarella, and the Calabrese. All of them were very good, but that Calabrese was excellent, especially if you like a little spice. Our server was kind, efficient, and the food came out in about 20 minutes. The booths are comfortable and the place seems like it's always packed.

The pizza my roommate brought back from Yale! Incredibly delicious!…read more Bufalina: It was tremendous! The sugar from the San Marzano tomatoes and the nutty aroma of the prosciutto di parma combined perfectly after baking to create a warm caramel aroma. The fresh, smooth olive oil base creates a rich, syrupy texture. The basil aroma emerged in the aftertaste, adding layers to the rich, creamy cheese. The cornicione was crispy but not dry, and the crust was very chewy. Tartufella: Relatively less impressive. The black truffle aroma wasn't strong; the main flavors were the savory, sweet, and meaty notes of the Italian sausage.

We love everything about Zeneli! The staff is so nice and accommodating. Whether it's a dinner for…read more2 or a party of 8, the service is always super. All of the pizzas are delicious. It's impossible to pick a favorite. No matter how busy it is, we are always seated promptly. The pasta dishes are great too. And the whipped ricotta is to die for! We've sat in the dining room, at the bar, and in the sun room. It's a warm restaurant with warm people. The staff really makes you feel at home. There's not a bad seat in the house. Even when it is busy you can trust you'll be cared for with a friendly face and trustworthy service.

I have eaten a lot of pizza and I've had Modern before and after COVID times. It's not good, it's…read moregreat. The perfect crust, just the right amount of cheese, flavorful sauce. Inside it reminds me of many-a-time eating a pizza slice after sports or shopping trip. Service is friendly for dine-in and efficient for takeout. For me, this is the #1 in New Haven, and it isn't close. In contention for the best pizza in Amerca.

Went on a Saturday night and the line was crazyyy long. Luckily the wait wasn't too bad, it was…read moreless than 30 minutes. Service was great and pretty quick. We got one plain pie and one margarita pie. As a New Yorker, this was not the best pizza I ever had but it was still very good. We also ordered the root beer and wished we ordered a pitcher, they sell great root beer here. Definitely a place to visit if you're visiting CT.

Best pizza in New Haven…read more Tried Sally's, Modern, and Pepe's and that's the order I would rank the famous 3. Don't know if I would say it's the best pizza I've ever had but top 3 for sure

Came here with a group of 5 during my first trip to Connecticut for work, and it was a great…read moreintroduction to a local New Haven pizzeria. We arrived right as they were about to open and were seated immediately, which was much appreciated since the place was busy--people waiting outside in line to get a seat the whole time we were there. Service was friendly and efficient throughout the meal. We ordered the mozzarella and tomato pie, the potato and rosemary pie, and the cannoli pie for dessert. The mozzarella and tomato pie was classic and delicious with fresh flavors, while the potato and rosemary pie was an interesting combo. Super crispy, savory, and something different. The cannoli pie was a good sized, shareable slice a great way to end the meal. Only reason for 4 stars instead of 5 is that everything was very good, but not quite mind-blowing. Still, definitely worth visiting since the dine-in vibe was so chill and full of history.

Clams on pizza...this sounded interesting enough to try. So we ventured out to the long venerated…read more(or so I understand) joint (some lady's name Pizza) only to find the line around the block. Clam pizza? Interesting but not that interesting. I had scoured Eater's New Haven section earlier that day and seen BAR mentioned for where to get apizza. We traveled into the quaint-ish New Haven core and parked on the street. Luckily, they had just opened, so we were seated upon arrival. We got two pies: the Clam Casino and the Portrait of New Haven. The PoNH was good. The ricotta was a nice contrast to the sausage and red peppers. The Clam Casino was worth the journey by itself, however. It turns out clams on a pizza is a great idea. Large whole clams and bacon with cherry peppers? Damned right. I wasn't familiar with New Haven brand ("apizza" as I've now been told), but the char on the bottom from the wood-fired oven is crucial at holding some topping combinations to a higher echelon than others (where it deflates others): see the other-worldly good Clam Casino versus this-could-be-better-without Portrait of New Haven. Regardless, the Clam Casino would be a go-to if I lived anywhere near here. The inside is huge. We sat in the main barroom. It was warehousey, but a pool table and picnic tables for large parties gave it a cool vibe. I enjoyed watching the bar staff have to hunch under the bar opening, which doesn't hinge up, as we waited for our discs 'o dough.

Food: three stars We got two specialty pizzas a mashed…read morepotato and a New Haven. Both tasted okay and don't expect too much if you're visiting from New York. The portion was big considering the price (~$25 each). Service: one star Service was bad. The staff didn't introduce the food for us they just put the pizza on our table and walked away. Ambiance: one star We visited during Friday afternoon and there's no wait. The table was sticky and shaky. Menus were dirty with spills from drinks or sauce. Would give higher stars if service is better. The pizza itself was not bad.

If you're in Connecticut to get a taste of some of the best of what this state has to offer, then…read morethis place will surely be on the list. Without a doubt, Zuppardi's has some of the best pizza on the planet (I'd imagine) and definitely on the east coast. The perfect pie, with the perfect crunch, the perfect thickness. Everything! This is an easy 5 stars. All day, every day.

Really enjoyed zuppardis. Ordered a large pie to go on a Saturday at 5:30 and was ready in just 25…read moreminutes, which is great. Had a grated parm pie with pepperoni added. Very nicely done. Their style is to make the crust very crisp, so no flop here. Ultimately I might like it more if there was just a little less crisp and a bit more chew to the crust. Definitely will be back!

My favorite Apizza spot! The service, atmosphere, and pizza was phenomenal! Everyone was friendly…read moreand I will definitely be back for more. If you're looking for great pizza to get the experience of what New Haven Apizza is about, go to Ernie's!

Ernie's was okay. I would rate it as just a tad above average. They were busy with a huge table…read morewhere a child's birthday was being celebrated. It was noisy with kids running about. Ernie's is small. They had a decent wine, which was nice. People were friendly. I just think this is not what a lot of senior citizens would enjoy as far as a sit-down restaurant. Perhaps I'm wrong... and most nights are calmer. It has about zero ambiance, which is normal for a pizza joint.

Today, we made a stop at One6Three, tucked into the East Rock section of New Haven, where it's been…read moreholding down its corner for about ten years. This place is small, unapologetic, and full of character. Decorative firewood stacked with intention, walls filled with wine corks, and #10 tomato cans repurposed as pizza stands. Walk in and you immediately catch the vibe, exposed brick, distressed plaster, a slightly industrial, almost factory-style feel that somehow still feels warm and welcoming. The centerpiece of the room is the wood-fired oven, running hot and glowing with that perfect orange flame. The aroma of burning wood hits you right away and sets the tone. From that moment on, the culinary experience is in motion. We ordered The Mootz and Breaking My Meatballs. Both pies are built on a very thin, tender crust with beautiful leoparding. The dough is flavorful and clearly well-fermented. Sauce is applied with restraint, just enough to support the dough and cheese without overpowering them, and it delivers a clean, bright tomato flavor. Breaking My Meatballs was the standout. Homemade meatballs, herbed ricotta, cherry peppers, mozzarella, and that same balanced sauce. The cherry peppers bring a sharp vinegar tang that cuts perfectly through the richness of the ricotta and meatballs. Every bite hits a different note, and it all works together. Easily one of my favorites. The crust across the board was thin and tender with a delicate smoky char from the wood fire, exactly what you want from this style. Bottom line: Great spot. Excellent pizza. Super friendly staff

An okish first time visit. I wanted to try a new pizza place in New Haven for a birthday and chose…read morethis one. But the food didn't feel like a celebration, in my opinion. One 6 Three is an unusual name - it's a small and cozy spot with few tables and bar seating, set in a residential neighborhood. We tried the gluten free crust (available only in 12") American margherita pie and added mushrooms in half of it. The wood fired crust was well done, I really liked it. Lots of garlic, yum. However, the tomatoes on it were raw and that didn't feel very good. Also, there were no condiments offered on the side- like oregano- is that normal in a pizza place? Maybe I need to try more pizza places :)

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!