Zuppardi's Apizza
Pizza restaurant · West Haven ·
Family-run pizzeria with homemade sausage & baby clam pies
Family-run pizzeria with homemade sausage & baby clam pies
"Technically in West Haven, Zuppardi’s feels like the most “neighborhood” apizza joint in town, with wood paneling, black metal chairs, and the slight sheen of oil on every surface. The pizza comes out piping hot—so hot that sometimes the toppings fall off when you grab a slice—so practice some patience for optimal enjoyment. These pies lean more toward New York-style pizza, likely due to the generous amount of mozzarella and the fact that they use traditional deck ovens as opposed to coal-fired ovens. And they taste even better as leftovers, so ask for a box if you accidentally fill up on Foxon Park white birch soda." - ciera velarde
"Technically in West Haven, Zuppardi’s feels like the most “neighborhood” apizza joint in town, with wood paneling, black metal chairs, and the slight sheen of oil on every surface. Every pie, especially The Special (a red pie topped with mozzarella, mushrooms, and homemade fennel sausage), is so loaded that it’s hard to enjoy the crust underneath. They come out piping hot—so hot that everything slides off when you grab a slice—so practice some patience for optimal enjoyment. These pies lean more toward New York-style pizza, likely due to the generous amount of mozzarella and the fact that they use traditional deck ovens as opposed to coal-fired ovens. However, they taste better as leftovers, so make sure you ask for a box if you accidentally filled up on Foxon Park white birch soda." - ciera velarde, holland white
The wood paneling, black metal chairs, and slight sheen of oil on every surface in Zuppardi’s in West Haven makes it feel like the quintessential hometown pizza joint. While you’ll usually find block-long lines full of tourists outside other New Haven apizza spots, it’s never hard to find a table here, as long as Billy down the street isn’t having his seventh birthday party. photo credit: Lisa Nichols The pies at this nearly 100-year-old spot have that classic chewy, charred thin crust, but they’re much cheesier and saucier than the other New Haven pies around town. We found that slices here actually taste better as leftovers, so make sure you ask for a box if you accidentally filled up on Foxon Park white birch soda. Food Rundown Plain Red Pie With Mozzarella This apizza feels more like a New York-style pizza, which is probably due to the generous amount of mozzarella and the fact that they use traditional deck ovens as opposed to the coal fired ovens like most other New Haven apizza joints. Still, it makes for a super solid old-school slice that’s easy to fold—for a more traditional New Haven apizza experience, order the traditional plain pie with just a sprinkling of pecorino romano. photo credit: Lisa Nichols The Special This is their signature red pie topped with mozzarella, canned mushrooms, and misshapen, hearty chunks of their homemade fennel sausage. Sometimes they come out piping hot—so hot that everything slides off when you grab a slice—so practice some patience (we know, it’s hard) for optimal enjoyment. photo credit: Lisa Nichols - Ciera Velarde
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