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

Sally’s Apizza is a legendary New Haven pizzeria founded in 1938 by Salvatore “Sally” Consiglio, whose mother purchased the Wooster Street storefront for $500 and encouraged him to turn it into a restaurant. After Sally’s passing in 1989, his wife Flo and their sons Bobby and Ricky carried on the family tradition, keeping the business rooted in the same methods and recipes that made it famous - the coal-fired techniques and sauce-forward pies. Often compared with nearby rival Frank Pepe’s, Sally’s remains a cultural icon and a central player in the ongoing story of New Haven-style pizza, celebrated nationally for its authenticity and deep neighborhood roots. New Haven, Connecticut, is known for a distinctive regional pizza variation that originated in New Haven, Connecticut. Locally called “apizza” (pronounced ah-beetz), this style is known for its thin, chewy yet crisp crust that’s baked in a coal-fired brick oven, giving it a signature char. The sauce usually takes center stage, with cheese used more sparingly than in other American pizzas, and toppings are often simple but high quality—like the city’s famous white clam pie. TOMATO SAUCE PIE (STAFF PICK) - Made with Sally’s tomato sauce and parmesan (without mozzarella)

Sally’s Apizza’s Tomato Sauce Pie, also called the Tomato Pie, is a classic New Haven-style apizza that showcases simplicity and tradition. Made with Sally’s signature tomato sauce and a sprinkle of parmesan cheese—but no mozzarella—it highlights the quality and flavor of the sauce and the coal-fired crust. This minimalist approach allows the bright, tangy, and slightly smoky notes from the oven-charred crust to shine, offering a purer taste of the apizza tradition.

MOZZARELLA & TOMATO SAUCE PIE (LOCAL FAVORITE) - Made with Sally’s tomato sauce and mozzarella

Sally’s Apizza’s Mozzarella & Tomato Sauce Pie is a beloved variation of the classic New Haven-style apizza, combining the rich, tangy flavor of their signature tomato sauce with the creamy melt of mozzarella cheese. This pie is a local favorite, offering a harmonious balance between the boldness of the sauce and the smoothness of the cheese, all atop Sally’s signature thin, charred crust. The mozzarella, affectionately referred to as “mootz” in New Haven, adds a satisfying richness that complements the sauce without overwhelming the palate. Baked in a coal-fired oven, the pizza achieves a perfect char, enhancing the overall flavor profile and providing a delightful contrast to the tender interior. Grade: A