Sally's Apizza
Pizza restaurant · New Haven ·
Coal-fired, thin-crust pies with white clam & potato rosemary
Coal-fired, thin-crust pies with white clam & potato rosemary
"I read that Sally’s Apizza, which opened on Wooster Street in 1938 as a rival to Pepe’s, is another New Haven institution where visitors can seek the classic thin, slightly charred apizza crust and regional specialties like white clam pizza." - Nicholas DeRenzo
"As part of the fervent New Haven apizza tradition, Sally’s Apizza is eyeing Boston-area expansion; New Haven pizza (or “apizza,” pronounced a-beetz) is distinct for its coal-fired charred crust, optional mozzarella, beloved white clam pies, and Foxon Park soda on the side, and fans fiercely debate loyalties among Sally’s, Pepe’s, and Modern." - Eater Staff
"Sally’s has been making New Haven-style apizza since 1938, and has served everybody from JFK to Frank Sinatra. Even though you’ll likely have to wait in line (especially at lunch), the pies are well worth it. They each have just a scant amount of sauce and toppings to really let the quality of the crust shine through. You should try at least one classic apizza, which includes the thinnest layer of tomato sauce and a sprinkle of parmesan. (If you want to add toppings, just do onions and mozzarella.) But for the full Sally’s experience, tack on their potato and rosemary special with finely cut potato slices. Whatever you order, your pie will come with a crust that has plenty of bite and an even char." - ciera velarde
"There are Pepe’s people, and there are Sally’s people, and what Sally’s does best is the Potato & Rosemary Special: the potatoes are paper thin, barely weighing the slices down, and the rosemary will instantly remind you of Thanksgiving dinner. But you really can’t go wrong with any of the pies—each has just the right amount of sauce and toppings to let the quality of the crust shine through. Out of all the New Haven spots, Sally’s has gone the most corporate and has expanded to new locations that all feel a bit soulless. This original New Haven location is the one you want to go to—their dining room has that classic apizza joint charm, with cushy leather booths, vintage light fixtures, and old photos and posters lining their wood-paneled walls." - ciera velarde, holland white
"Sally’s has been making New Haven-style apizza since 1938, and has served everybody from JFK to Frank Sinatra. And even though you’ll likely have to wait in line behind a bunch of tourists (especially at lunch), the pies are well worth it. They each have just the right amount of sauce and toppings to really let the quality of the crust shine through. photo credit: Lisa Nichols You should definitely try at least one classic apizza, which includes the thinnest layer of tomato sauce and a sprinkle of parmesan—if you want to add toppings, just do onions and mozzarella. But for the full Sally’s experience, also get their Potato & Rosemary Special with ultra-thin potato slices. Whatever you order, your pie will come with a perfectly cooked crust that has plenty of bite and an even char. Food Rundown Mozzarella & Tomato Sauce Pie With Onions If you’re coming here to order a classic tomato and mozz pie, add onions. They’re thinly sliced and baked until soft, adding a subtle savoriness that perfectly balances out the slightly sweet tomato sauce. photo credit: Lisa Nichols Potato & Rosemary Special You’ll be surprised by how often you think about this pie after eating it, and we almost guarantee you’ll want to make ordering it a recurring event. The potatoes are paper thin and the addition of rosemary will instantly remind you of Thanksgiving dinner. photo credit: Lisa Nichols" - Holland White
