Actually Zuppardi’s just opened a new place in Ansonia. The wife and I tried it yesterday, it was the same old Zuppardi’s pie. It was EXCELLENT!!! One important note, the Ansonia location is pickup only. So either live in the area or bring a pizza warmer box.
I loved my experience at the Graduate in Storrs. I haven't seen the one at Yale, but it will have tons of Bulldogs and Yale whimsy in the decor. Great business concept.
Graduate New Haven
A local landmark, Graduate New Haven sits in the heart of downtown, across the street from the Yale School of Art and steps from all the best shops, restaurants, galleries and theaters.www.graduatehotels.com
… and don’t listen to @8893- avoid La Quinta on Long Wharf @ all costs. It’s a rat’s nest. His other suggestions are fine.
in my opinion, this is a regular thing at modern -- undercooked pizza with too much on top of it, so it gets soupy in the middle. if you order it "well done" and even with light cheese and it's as good as any of the other spots around, though.
I was there with a large group a couple months ago and have to say that the taste of the pie (the combination of cheese, sauce, oil, sausage & mushrooms) was terrific and had a slightly thinner crust than Zuppardi’s, however the amount of topping was pretty thin compared to what I have always had at Zuppardi’s. The sausage chunks were small and sparse as were the mushrooms while the same Zuppardi’s pie had huge chunks piled on, and the taste of the sausage on the Zuppardis pie was superior, the aroma of fennel and anise was quite evident. It does make sense since Zuppardi’s has made their own sausage for generations. As to which was better, I’d give a slight edge to Zuppardis.
It’s funny I’ve seen this comment a few times now. I do believe that is how most people nationwide like their pizza. Could be why they do it that way.
Zupp’s is in West Haven
If you think Pepe’s is overly expensive now, the same pie at Sally’s would set you back a couple dollars more. I think it’s all over now, got two sausage and mushroom medium pies at Zuppardi’s a couple days ago and the total with tax was $46.
Pepe’s business model reminds me of an out of control 18 wheeler. I expect their next openings will be in Guam, New Delhi, and Cuba.
Lots of US military and their families stationed in Guam. They'd probably do very well there.
You have to ask well done
Always get pizza well done. Sometimes add extra sauce too.
I’m sure Papa Johns has some March Madness special more in your price range.
I actually was joking, but yes there are many military personnel and dependents there, but how would Pepe’s pass off the enormous shipping costs for sausage, pepperoni, mozzarella, olive oil, high gluten flour, pre made sauce, refrigeration without doubling or tripling prices? That’s my problem with Pepe’s opening restaurants all over the eastern seaboard, it’s an 18 wheeler out of control, the young ones ruining what their fathers and great grandfathers created, to make a fast buck at the expense of the entire business. Either they raise prices or cut corners quality wise, or a combination of both. They can try to source locally, but when they do that quality takes a hit.
They make solid food across the board - they aren’t trying to compete head to head w/ Sally’s/Pepe’s for apizza. Their subs, Sicilian slices (especially the pepperoni) and their Gramma’s Pizza are very good. It’s like Zeneli’s - it’s the Sally’s/Pepe alternative on the Street.
If that's the same survey that had Pittsburgh #5, just disregard it. It was done by a realty company (Zillow?), did not even consider quality ("if a place has been open more than a few years we can assume that it's good"), and city rankings are mostly weighted on how many pizza joints there are per square mile.
