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Entries tagged with 'New+Haven'

Openings: Famous Pepe's Coming to West Hartford, CT

Kate Andersen 14 comments

Attention pizza fans: Frank Pepe Pizzeria Napoletana (Pepe's, for those in the know) is preparing to open their 8th restaurant, this time in West Hartford, CT. Pepe's, an institution in the pizza world, is third-generation owned and operated—the first location opened nearly 90 years ago in 1925, in New Haven, CT. More

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

J. Kenji López-Alt 22 comments

Clam pizza is the kind of pizza that you need to start eating immediately after it's cut into slices, before the copious clam juices have a chance to render the crust completely soggy (though some degree of sogginess is inevitable—a feature for some, even). Even so, roasting a clam in the open heat of an oven is not the ideal way to do it, even if its been freshly shucked. Want to know the secret to the absolute tenderest, most flavorful clams and juiciest clam pizza around? Place the whole, unshucked clams on that pie before baking. It may look strange at first, and it will definitely look strange when it comes out of the oven, but the clams will be insanely tender and you won't lose a single drop of those precious juices. More

Flora 'Flo' Consiglio of Sally's Apizza Dies

Adam Kuban 6 comments

Flora "Flo" Consiglio, the matriarch of the Sally's Apizza family in New Haven, Connecticut, died on Monday. Her family confirmed her death Monday evening. The New Haven Independent recounts her life and work as does the New Haven Register. More

Video: Hambone's Pizza Toppings Taste Test

J. Kenji López-Alt 27 comments

I've shared my opinion on pizza toppings here already but the real question is, what does resident tasting expert and Serious Eats Puppy-At-Large Hambone like on his pies? More

Video: The Four Greatest Pizzerias in New Haven

J. Kenji López-Alt 33 comments

Though New York may lay claim as the cradle of pizza in America, many people would say that New Haven has the best. Certainly, there are a higher ratio of good to bad pizzerias in the area than there are almost anywhere else in the world. The question is, who's got the best? More

On The Importance Of Fresh Pizza: Zuppardi's Apizza

J. Kenji López-Alt 31 comments

As with any road trip, the all-important matter of lunch came up first. Even before we started discussing it, I was pretty sure where Ed was going to lead us. See, both he and Connecticut Slice correspondent Amy Kundrat have waxed poetic about what is supposedly the "best clam pizza on the planet" (according to Ed). As a kid who pretty much grew up eating clam pizzas in New Haven and beyond, this, I had to taste. More

16th Annual Greater New Haven Pizza Fest

Meredith Smith 4 comments

From Sally's Apizza [Photograph: Adam Kuban] The New Haven Pizza Fest got underway last Thursday and Friday. While sadly two days are behind us, the good news is that the second half of the festival is this Thursday and Friday from 12-1:30 pm on the New Haven Green (map). If you can get there, why wouldn't you?! The festival is a fundraiser for The Connection Fund. They have had 483 pizzas donated from 28 area pizzerias, including their sponsors Modern Apizza, Abate, Tolli's, P&M, Born in America, and Marco Pizzeria. Slices are going for 3 bucks each or 2... More

Openings: Frank Pepe's Comes to Danbury, Connecticut

Amy Kundrat 4 comments

A slice of New Haven's Wooster Street arrived in Danbury, Connecticut last week in the form of a new outpost of Frank Pepe's Pizzeria Napoletana. Just to make absolutely sure this was not a wintertime mirage, I headed over to the new Danbury branch during a recent snow day. More

New Haven: Delicious Thin-Crust Pizza at Bar

Andrew Janjigian 26 comments

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. More

Two Pizza Trips to New Haven

Adam Kuban 13 comments

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. More

The United States of Pizza: Connecticut

Adam Kuban 51 comments

If you are only a casual pizza fan, you'd be excused for underestimating Connecticut's contributions to the slice-o-sphere. After all, isn't it NYC and Chicago that get all the attention from TV shows and food writers too lazy to go beyond the tired Big Apple–Windy City rivalry? In fact, parts of Connecticut have had world-class pizza operations for upwards of 85 years. That's not to mention all the relative newcomers (emphasis on relative) that have opened in the nearly nine decades of Nutmeg State pizza ascendancy. Let's take a look at some of the options for those unfamiliar with the state's crusty, cheesy, saucy offerings. More

Zuppardi's Apizza, West Haven CT: The Best Clam Pizza I've Ever Had

Ed Levine 24 comments

When we just couldn't eat any more, I told one of the guys behind the counter that the clam pie was amazing because it appeared to be made from freshly shucked clams. His reply: "I hope it tastes like freshly shucked clams because that's exactly what was on the pizza. Why do you think it took so long for your clam pie? We shucked every one of the clams after you ordered your pizza." More

Frank Pepe's Head-to-Head (Yonkers vs. New Haven)

Adam Kuban 22 comments

Serious Eats–Slice overlord Ed Levine here has been on my case about getting to the new Frank Pepe's in Yonkers for a while now. He wanted to see how it stacked up to the original in New Haven, Connecticut. See, the Frank Pepe family has been on a small tear in the last few years, opening branches of the famed New Haven pizzeria throughout Connecticut—first in Fairfield, then Manchester, then at the Mohegan Sun casino in Uncasville. Then they opened one in Yonkers, New York. This was sort of a big deal in pizza circles, since there's a fair amount... More

Flo Consiglio of Sally's Apizza, a Keeper of the Flame

Adam Kuban 16 comments

Flo Consiglio adds up the receipts by hand in a back booth at Sally's Apizza in New Haven, Connecticut. [Photograph: Adam Kuban] I thought I had lost this photo of Sally's Apizza matriarch Flo Consiglio in a hard-drive crash. But I was able to recover some files from my camera's memory card today. Flo is a real character, as I found out during a recent visit to Sally's. But more than that, she's what our man Ed Levine calls a "Keeper of the Flame," a direct link to some of our country's fading food heritage. Here, after the jump, I... More

The Most Awesome Recycling Bundle EVER

Adam Kuban 7 comments

[Photograph: Adam Kuban] OK, the above pile of discarded, greasy pizza boxes would be nothing special in New Haven, but I have to admit I had a strange pizza daydream as I was downloading slices from them into freezer bags for storage in my Brooklyn home. As I said to Girl Slice: "Do you know that if a pizza connoisseur walked by this pile on recycling day, he or she WOULD FREAK? This is like if you put out empty boxes for Xbox, Wii, and PlayStation on the same day. Like the day after Christmas. But greasier." Girl Slice's... More

Dear Slice: 'Heading to NYC, and Pepe's in New Haven'

Dear Slice Adam Kuban 31 comments

Clicking in to the Slice inbox today, we've got a message from longtime reader TJ, who wrote to Slice in early September asking, "If I could only eat at one NYC pizzeria besides Di Fara, what should it be?" I opened that one up to discussion here, and it looks like TJ's taken all our advice into consideration and has his pick—Patsy's East Harlem. But he mentioned New Haven pizza, and I've got some thoughts on that. Feel free to chime in once again, folks. --The Mgmt. Our pizza order at Sally's (from left): tomato slice and mozzarella pie, plain... More

'Always Hungry' at Frank Pepe's The Spot

Adam Kuban 13 comments

[Photographs: Always Hungry] The blog Always Hungry visited Frank Pepe's The Spot in New Haven, Connecticut, and did a five-pie tasting.... More

Connecticut: Frank Pepe's vs. Frank Pepe's 'The Spot'

Adam Kuban 1 comment

The larger "newer" Frank Pepe's oven vs. the older oven at "The Spot." Photographs by Jason Perlow On his blog, Off the Broiler, Jason Perlow breaks down the differences between the "new" Frank Pepe's Pizzeria Napoletana on Wooster Street and Frank Pepe's "The Spot," the smaller original location tucked away just behind it. The Spot is a smaller, less hectic location, that has a more intimate atmosphere, and we didn’t have to wait an hour to get in. Of course, now that Jason has blogged about this "secret," I suspect the lines at "The Spot" will get longer and... More

Blogger: Frank Pepe's 'Overrated, Overhyped, Awful'

Adam Kuban 29 comments

The blog Food Network Humor reacts to Alan Richman's pizza list in GQ, focusing on No. 12 Frank Pepe's: Here’s the thing: I live in Connecticut. I’ve waited in the lines. I’ve feasted on the various “world famous” pizza pies. And I’ve left disappointed, every time. Sure the place is filled with history, and yes, they cook in a coal oven, but so what? The result is a tired, dated restaurant and pizzas that are so chewy you can hardly swallow them. The truth is, Pepe’s serves the worst pizza I have ever eaten in my life (and I’ve... More

Openings: Kitchen Zinc, New Haven, Connecticut

Adam Kuban 1 comment

Not sure if this would normally get its own Openings post, because there's not much info in the story to tell me, or you, if this is some serious pizza, but some folks in New Haven are opening a place called Kitchen Zinc. Yes, it gets its own post because it's pretty ballsy to open a new pizzeria in New Haven, what with all the heavyweights already there. "There's a huge artisan pizza movement now," she said, where eateries make dough by hand each morning and use fresh ingredients such as locally made sausage and goat cheese. Kitchen Zinc 966... More

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