Modern Apizza has been a New Haven institution since 1934, serving some of the city’s most beloved pies from its long brick building on State Street. Originally called State Street Apizza, the restaurant changed its name in the 1940s and has remained a cornerstone of New Haven’s “holy trinity” of apizza joints alongside Frank Pepe’s and Sally’s. Unlike its counterparts, which use coal-fired ovens, Modern bakes its pizzas in an oil-fired brick oven that reaches scorching temperatures and produces the same signature char and chewy crust that define New Haven–style apizza.



The restaurant’s dough is made from a long-fermented starter that gives each pie a tangy depth, while the sauce is crafted from hand-crushed Italian tomatoes and finished with a dusting of Pecorino Romano. While Modern respects the traditional simplicity of apizza, it also embraces variety. Its menu features dozens of combinations, from minimalist tomato pies to fully loaded options like the “Italian Bomb,” piled high with bacon, sausage, pepperoni, mushrooms, onions, and peppers. The balance of old-school technique and generous toppings has helped Modern build a fiercely loyal following.



Inside, the dining room has a comfortable, no-frills charm -- red booths and checkerboard floors. A typical Modern pie starts with a base of hand-crushed Italian plum tomatoes seasoned simply with salt and oregano. Unlike the heavy cheese coverage found on most American pizzas, Modern’s default “mozz” pie uses just enough whole-milk mozzarella to complement the sauce rather than smother it, with a final dusting of sharp Pecorino Romano for extra bite. The balance of sweet tomato, salty cheese, and smoky crust is delish.



It’s baked directly on the hot brick floor of an oil-fired oven, which reaches well over 600 degrees and creates the hallmark blistered crust that’s chewy in the center and crunchy at the rim. This pizza has depth: the sauce caramelizes slightly around the edges, the cheese bubbles and browns, and the char adds complexity without bitterness. That's why in 2023, Pizza Today named it Pizzeria of the Year.



Grade: A

BAR began selling pizza in New Haven in 1996. It set itself apart from New Haven’s traditional pizzerias by utilizing a gas-fired brick oven instead of the iconic coal-fired ovens. This innovation allowed BAR to craft pizzas with a thinner, crispier crust, distinguishing its style from the classic “apizza” known in the region.



One of BAR’s standout creations is the Mashed Potato & Bacon Pie, a white pizza that has become a cult favorite. This inventive dish features a thin, cracker-like crust topped with a creamy layer of mashed potatoes, garlic, Parmesan cheese, and generous chunks of crispy bacon. The combination of these ingredients results in a rich, savory flavor profile.



Grade: A

Mystic Pizza is a pizzeria located in Mystic, Connecticut, established in 1973 by the Zelepos family. It quickly became a local favorite for its family-friendly atmosphere and “secret sauce” pizza, gaining international recognition when it inspired the 1988 romantic comedy-drama film Mystic Pizza, starring a young Julia Roberts.



The menu features a variety of pizzas, calzones, and pasta dishes. I ordered a small pizza with artichokes, ricotta and fresh garlic.



The ricotta and garlic combination is a classic pairing - creamy and aromatic. Artichokes add a subtle earthiness and texture, complementing the richness of the cheese and the pungency of the garlic. A powerful but tasty combo.



Grade: B

Abbott’s Lobster in the Rough is a beloved waterfront seafood spot located in Noank, Connecticut, known for its classic New England charm and laid-back atmosphere. Established in 1947, the restaurant overlooks the Mystic Harbor, offering stunning seaside views that perfectly complement its fresh, no-frills seafood menu. The star of the show is, of course, the hot lobster roll — a generous portion of tender lobster meat served warm and drenched in butter on a toasted bun, a regional favorite that has earned national acclaim. A Connecticut-style lobster roll is served warm, featuring chunks of lobster meat sautéed in melted butter and placed on a toasted, split-top hot dog bun. It’s simple, rich, and buttery — meant to highlight the sweet flavor of the lobster itself. Abbott’s serves a lobster roll that stands apart from the traditional versions found elsewhere in New England. Instead of the usual split-top hot dog bun, they use a soft, round, toasted hamburger-style roll that cradles a heaping portion of warm, buttered lobster meat. The lobster is served Connecticut-style — pure, simple, and drenched in melted butter, allowing the sweetness of the meat to shine without any mayo or filler. The roll itself is lightly toasted to provide just enough structure to hold the warm, tender chunks of lobster, but it remains soft enough to soak up the butter. Grade: A

Frank Pepe, born in 1893 in Maiori, Italy, immigrated to the United States in 1909 and eventually settled in New Haven, Connecticut. After working in bakeries and other jobs, he and his wife Filomena opened a small bakery in 1925 on Wooster Street, which soon evolved into a pizzeria. Pepe began selling simple “apizza” pies — thin, coal-fired pizzas topped with tomato, garlic, olive oil, grated cheese, and sometimes anchovies — and quickly gained a loyal following. In 1937, the business moved into a larger space at 157 Wooster Street, where it remains today. Known for its distinctive charred crust and commitment to quality, Pepe’s became a New Haven institution, with its white clam pizza later achieving iconic status. It was introduced in the mid-20th century, when clams were abundant and cheap along the Connecticut shoreline. The pizza is built on Pepe’s signature thin, coal-fired crust, which develops a crisp, slightly charred texture from the high-heat brick ovens. Instead of a tomato base, it uses fresh shucked littleneck clams, grated Pecorino Romano cheese, garlic, olive oil, and a sprinkle of oregano. The brininess of the clams mingles with the sharp, salty cheese and the roasted garlic, creating a pie that is rich yet balanced, with the smokiness of the crust tying everything together. Grade: A