"In a town best known for its old-school apizza joints, it can be hard to fit in if you haven't been around for over 80 years (see: legends Frank Pepe’s and Sally’s). But Bar isn’t so worried about that—their famous mashed potato and brick-oven-cooked bacon pizza sends all tradition by the wayside. Purists should sample the red pie with mozzarella, which has a sweet and tangy sauce and a thin, charred crust. (And if you want one, Bar does a fresh greens salad with pear, blue cheese, and pecans to cleanse your apizza palate.) photo credit: Lisa Nichols There’s plenty of space to come in with a big group and have a bunch of pies set up on trays tableside—you’ll never feel cramped here. They also have lots of drink options, including their own house-brewed beers and fun cocktails. If you’re doing a whole New Haven pizza crawl, make this your last stop: There’s a full bar and live DJs Thursday through Saturdays at night. Food Rundown photo credit: Lisa Nichols Base Red Pie With Mozzarella This pie holds up well compared to the Wooster Street classics, with the bonus of not needing to wait in a long line to eat it. It comes out perfectly blistered and bubbled with just the right amount of char on the crust, and is easy to pick up and devour. No frills, no nonsense—just a great slice of apizza. photo credit: Lisa Nichols Mashed Potato & Bacon Scattered with globs of mashed potato, this has an entirely different consistency than a normal slice of pizza. But the weight can lead to different bites being different temperatures when digging in. That aside, the bacon bits sprinkled throughout make it loaded and savory. photo credit: Lisa Nichols Portrait Of New Haven Out of all the cities in the US, New Haven has the highest percentage of Italian-American residents, and that’s deliciously represented by this pie. A base of red sauce and mozzarella is thinly layered over homemade dough, topped with dollops of fresh ricotta, roasted red peppers, and sausage, and perfectly seasoned with basil and garlic. Order this if you’re looking to balance out one of the funkier pies on your tableside tray." - Chloe Zale & Holland White
