![]() It was even better washed down with slugs from a glass bottle of Foxon Park Clear Birch Beer ($2.50), a colorless soda flavored with wintergreen, from Foxon Park Beverage Co., a 100-year-old New Haven area soft drink maker. From the first bite of this doughy disc laden with a mélange of briny clams, savory bacon, flavorful cheese and zesty garlic, my mouth was happily dancing. it arrived steaming from the oven with a charred black crust (not unlike the pizza at Anthony’s Coal-Fired Pizza). My first order: a 10-inch white pizza with clams and bacon ($18.99), a New Haven specialty. And at least one former New Haven resident attested recently on Facebook to the authenticity of Ah-Beetz. ![]() There are no slices to be had here, just personal pies as well as larger ones. ![]() Soon after I learned that Ah-Beetz was opening on May 4 I knew I had to get there and give it a try. In honor of the city’s pizza prowess, we’ve created a guide and map to New Haven’s historic and diverse pizzerias.10-inch white appiza with clams and bacon. These include Zuppardi’s in West Haven, Roseland in Derby, and Ernie’s and Abate’s in New Haven.Īnd then there are “new kids on the block” like One 6 Three and Da Legna, where pizzamakers aren’t afraid to get creative with gourmet toppings (pulled pork or truffle honey, anyone?) Yorkside Pizza, a favorite among Yalies for almost five decades, has Greek roots, not Italian, and the Koutroumanis family proudly serves Greek dishes alongside its pies. Modern Apizza on State Street is also considered one of the “Big 3” (and the only three pizza places in the world that matter, according to Gorman Bechard’s documentary “Pizza: A Love Story.”)īut beyond the trifecta, the area has other multi-generational pizzerias where traditions largely remain unchanged. Two New Haven pizzerias are credited with putting the city’s pizza scene on the map: Frank Pepe Pizzeria Napoletana, started by Italian immigrant Frank Pepe in 1925, and Sally’s Apizza, launched by Pepe’s nephew Sal Consiglio in 1938. White clam pizza, another signature Elm City favorite, highlights the shellfish with fresh garlic, parsley, olive oil and Romano cheese. Tomato pies, featuring tangy tomato sauce and just a scattering of Parmesan or pecorino romano, are New Haven classics on their own, as some of the city's top spots consider "mootz" a topping. Some of the earliest pizzerias opened with coal-fired ovens, and still use them to this day. Apizza boasts a thin, chewy crust, charred from its high-heat ovens. The traditional style is revered for its simplicity. What (and who) is New Haven-style apizza? “How did New Haven do this in such a great way?” “There’s this awe and wonder of how this pizza is so good,” Caplan said. ![]() He called the Elm City "the up and coming underdog of big pizza cities." New Haven’s reputation for pizza is comparable to Philadelphia’s for the cheesesteak, Miami’s for the Cubano sandwich and Texas for barbecue in general, historian Colin Caplan told the New Haven Register in 2018. Celebrities and politicians have made stops for pies when they’re in the area - most recently Vice President Kamala Harris, whose team picked up Sally’s and Zuppardi’s in March.Ĭonnecticut natives have even replicated their hometown style across the country, bringing the famous pies to Chicago, Denver, Portland and the Bay Area. Historians have studied its origins and filmmakers even made a documentary about three of the Elm City’s most famous pizza pillars. National food experts rank its pizzerias at the top of annual awards lists. ![]() New Haven’s reputation as a top pizza city is unassailable. ![]()
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