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Sally's Apizza

203-624-5271  •  $$
ADDRESS: 237 Wooster St, New Haven, CT 06511

CUISINE: Pizza

FEATURES: Handicap Access, Kid Friendly, Smoke Free, Vegetarian Friendly

DETAILS
Just a few blocks away from Pepe's on Wooster Street is New Haven's other legendary coal-fired pizzeria, Sally's Apizza, which was founded in 1938 by Sal Consiglio, the nephew of Frank Pepe. There's almost always a line out the door and it may not receive high marks for service, but a classic thin-crust tomato pie and the tradition makes it worth a visit for any pizza pilgrim.  Cash only. Beer available. Serving lunch Tue-Sun. Closed Mon.
From the restaurant's website:
"Sally's was established in 1938 by Salvatore Consiglio. Renowned for thin crust pizza still baked today in the same coal-fired oven that has been in operation for over 60 years. Continuously operated since 1938, Sally's is one of the oldest family run pizzerias in the Northeast. Today Sal's wife Flo, daughter Ruth, son's Bob and Rick still maintain the family tradition."



"The place glows with old-neighborhood feel: wood-paneled walls, booths with well-worn Formica-topped tables, ubiquitous images of Frank Sinatra (a fan of Sal's cooking) all over the walls. And the pizza packs a wallop. It is generously topped, well-oiled and comes on a thin crust that is smudged and gritty underneath."
- Michael Stern, Roadfood

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DESCRIPTION
Just a few blocks away from Pepe's on Wooster Street is New Haven's other legendary coal-fired pizzeria, Sally's Apizza, which was founded in 1938 by Sal Consiglio, the nephew of Frank Pepe. There's almost always a line out the door and it may not receive high marks for service, but a classic thin-crust tomato pie and the tradition makes it worth a visit for any pizza pilgrim. 
 
From the restaurant's website:
"Sally's was established in 1938 by Salvatore Consiglio. Renowned for thin crust pizza still baked today in the same coal-fired oven that has been in operation for over 60 years. Continuously operated since 1938, Sally's is one of the oldest family run pizzerias in the Northeast. Today Sal's wife Flo, daughter Ruth, son's Bob and Rick still maintain the family tradition."



"The place glows with old-neighborhood feel: wood-paneled walls, booths with well-worn Formica-topped tables, ubiquitous images of Frank Sinatra (a fan of Sal's cooking) all over the walls. And the pizza packs a wallop. It is generously topped, well-oiled and comes on a thin crust that is smudged and gritty underneath."
- Michael Stern, Roadfood
ADDITIONAL DETAILS
Cash only. Beer available. Serving lunch Tue-Sun. Closed Mon.

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