According to the staff, the original pizza cook at Bar once worked at Sally's on Wooster Street, and at first glance, the pedigree is apparent: the pizzas are served over a sheet of parchment paper set into aluminum sheet trays, shaped into elongated circles to better fit the rectangular pan. There are differences, too, though—the pizzas are substantially thinner than other New Haven pies, and they are sliced into rectangles rather than the usual wedges.
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A few friends of Slice visited New Haven, Connecticut, recently (both independent of one another) and loaded up on pizza at some of the city's most celebrated pizzerias. First up on Sunday was pizza photographer Hong-An Tran (who we interviewed here a couple weeks ago). She and a couple of friends hit up Bar, Frank Pepe's, Modern, and Sally's in that order. Only at Sally's were they blown away, it seems.
Bar (or tavern) pizza is an entity unto itself within the pizza realm. It's been around at least since Prohibition ended in 1933, but who knows, maybe there was a speakeasy serving pizza. It is served all over the country, although I have found a preponderance of bar pizza in New Jersey; Staten Island, New York; Chicago; and Connecticut. What defines a bar pizzeria? They're usually family-run businesses that have been passed down from generation to generation. It's pizza served in a bar (of course), which means minors are not let in unaccompanied by adults. At Vito & Nick's on...