Sally's Apizza

"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. 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. " - anne cruz, team infatuation

"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 photo credit: Lisa Nichols 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." - Holland White

"NEW HAVEN Sally’s should be your go-to when you want to try New Haven-style pizza, known locally as apizza. They’ve been around since 1938, have served everybody from JFK to Sinatra, and even though you'll have to wait in line, the pies are well worth it. You should try at least one classic pie with the thinnest layer of tomato sauce and a sprinkle of parmesan, but you also can't go wrong with a signature pie like the potato and rosemary special. Either way, it’ll come with a perfectly cooked crust that has plenty of bite and a nice even char." - team infatuation

"If you’re stopping in New Haven, you’ll want to take some time to try the city’s famous Apizza. Sally’s makes the best pies in town with an ideal amount of char on the crust and flavorful sauce, but you’ll need to plan ahead by placing an online order a few hours before your arrival, as they’re always slammed, even on a slower weekday. Once you pick up your pie, you can take a moment to stretch your legs a bit and walk to Wooster Square Park, or just sit on the hood of your car to more immediately enjoy a slice. " - anne cruz