The debate over best pizza in the Northeast is as hot as the ovens they are cooked in. The exception to the rule of best pizza that normally is given to the large thin crusted slices in New York is oddly enough. New Haven, Connecticut. For a long time I have been meaning to get to the legends of pizza in New Haven. I have been to BAR, a great spot with pitchers and amazing thin crusted pizza that still reigns as the best I have ever eaten. Frank Pepe is considered the Godfather of New Haven pizza and also a legend for inventing the White Clam Pie due to his own allergic reaction to mozzarella and tomato sauce. Pepe’s, Sally’s and Modern Apizza are the top three from all reports in New Haven. So on Friday night two friends and I were driving North and decided to make a stop off at Modern.
Modern is a pretty normal looking pizza spot, booths line the walls and pitchers of beer are no problem. We ordered a large half sausage, half cheese and a small clam pie. The pizza was just as it should have been, gooey and with crispy thin crust. The sausage was soft and sweet and the clam pie had perfect cubes of roasted garlic and was served with lemon wedges. Yes, a squeeze of lemon set it off perfectly.
Pair it all up with a nice lager and this meal ranks up there in the pizza books. New York or New Haven…well, I can’t confirm better. But its all good.
2 comments:
I've always wanted to try new haven pizza, especially since jane & michael stern (authors of Roadfood & etc) rave about it all the time. Jealous.
New Haven pizza is heaven -- particularly Sally's. Infinitely better than all the top Zagat-rated/most popular/oldest pizza places in NYC, put together. I guess I'm one of the lucky ones since I live in between the two cities!
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