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New Haven area - Good NH pizza at weekday lunchtime?

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Will be traveling through the area and want some NH style pizza. My only free time will be on a Thursday afternoon around noon.

Do NOT want Pepe's.

Any suggestions? Willing to hit Milford, West Haven, etc. as well as New Haven.

Thanks

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  1. Modern

    2 Replies
    1. re: plien69

      + 1 Modern Apizza, State St. right off I-91.

      1. re: plien69

        -1 Modern.
        Bar, on Crown St. Good brewpub beer, too.

      2. Modern

        1. BTW why did you NOT want Pepe's?

          1. Bar on Crown St

            1. And you weren't going to call me (yes I work...but...we're talking about pizza here)?

              Fat Sammy's in Stratford has some FG pies.

              http://www.fatsammyspizza.com/master-...

              Opens at 11 during the week. BTW, you have to give the Milford Pizza (and Mexican) place a try.

              http://www.milfordpizzact.com/

              Odd combo I know but they make some great pies. Down the street from your old fave Papa's.

              Have fun at bocce! Ball Must!

              1. gotta agree on pepe's, leave it for the tourists. Modern on State St is great, and if you want to travel over the river, Tolli's in East Haven, on Main St is damn good too...along with their pies, I like the escarole salad:

                http://www.tollisapizza.com/

                1. Usually, in the discussion of New Haven pizza, you have two serious camps: Pepe's and Sally's. Many who love Sally's, also love bar on Crown Street. Sally's is my favorite pie in the whole world, but as their hours are limited and you have to be committed to standing on line, usually on the sidewalk outside, I find myself at bar more often than Sally's.

                  Pepe's is also damn good pizza, especially if you like white clam pies.

                  I really do NOT like Modern. I love bar and Sally's and like Pepe's and the Spot and Zuppardi's out in the st'avens and Roseland up in the valley, so I am not inflexible. I just don't like grease. I don't like a pie that arrives at the table pitted with grease craters. I don't like toppings so aggressively fatty that I hardly notice the texture of the crust. I don't like that East Rock Yale attitude that is convinced that they have the best thing going because they are too scared or too lazy to range as far as, GASP, Wooster Square.

                  I have friends who like Modern, so I get dragged there every three years or so. Every time I regret it. One piece will leave me with an upset stomach. There is often an aftertaste.

                  Here is the memory that best sums up Modern to me: I was with a friend who was picking up a pizza to go. An employee was sweeping the floor in front of the open ovens. He had a wide grubby push broom that was unlovely in the way brooms that sweep the floor of such places can be. As I watched, in full view so I can only assume it was a regular practice, he finished with the floor and used the same broom to sweep out the ovens, the very surface of the ovens where the pizzas are cooked.

                  When you order pizza in New Haven, it is usually served to you on a big rectangular baking pan, like an industrial cookie sheet with a rolled lip. It has NOT been baked on this pan. The pies are shifted into the ovens on big wooden paddles and they rest directly on that baking floor which this guy used his filthy broom to "clean".

                  PIzza ovens get pretty hot. No doubt pathogens are destroyed. But the ovens do not get hot enough to vaporize floor sweepings. I've run kilns that get three times as hot as pizza oven with dried plant material pressed into slabs of clay, an art project someone was doing. After a firing that went all night, the seeds and stems were pretty well fired, but they were not vaporized. If there is dog crap on the floor of a pizza oven, it might get sterilized, it might get carbonized, but it does not go away. Ugh. And I wondered what was going on in that kitchen out of sight.

                  Now that might have been a one time deal, and also it was years ago, so the whole staff and the kitchen policies might have rolled around.

                  Even so, I've never had a pizza from Modern that was good enough to represent what is best about New Haven pizza.

                  9 Replies
                  1. re: Pipenta

                    the broom at Modern has a handle that's like 8 feet long....has a special holster on the side of the oven for it....you must have just saw a mirage, over hungry maybe?!!! ;)

                    1. re: Pipenta

                      Modern also has AMERICAN CHEESE as a topping. A pizza freaktoid buddy of mine says that is UNACCEPTABLE.

                      I love Modern...but it's been a while. May have to investigate soon.

                      1. re: LorenV

                        geeze, so is potato!

                        1. re: BiscuitBoy

                          Don't even say garlic mashed potato bacon pizza @ BAR now! It's lunchtime and all I have is a goddarn sandwich?!?!

                          [smashing face into keyboard now]

                        2. re: LorenV

                          wait, as an optional topping....you're not implying they use Amercian in place of moz? Because that is just NOT true

                        3. re: Pipenta

                          Whatever happened to Cappy's? Nobody mentions them anymore yet they were part of the 'holy trinity' once. Are they still in business??

                          1. re: mucho gordo

                            Mucho,
                            You mentioned Cappy's on 2 threads today. In almost 60 years since I was born at Grace New Haven Hospital and eating more than my share of New Haven Apizza, I never heard of Cappy's. Where was it? I know you move away a long tome ago.

                            1. re: bagelman01

                              http://cappiesapizza.com/ ?

                          2. re: Pipenta

                            Right on, Pipenta. My sentiments exactly.
                            The first two years I was in New Haven I lived in East Rock, and I really tried to like Modern as the seriously local place, but every time I went there I came away somewhere between just unhappy and marginally sick. I can't understand those who promote the place, but then, the more people who go there, the smaller the crowds elsewhere.

                          3. Zuppardis West Haven

                            Great sausage and also fresh clam pie