I believe this spot has only been open since 2019; but the pizza makers behind the scenes have been in the business for roughly 50 years. With imitation being the greatest form of flattery, this is a New Haven style pie located just north of the “Pizza Holy Land.” In classic New Haven fashion, it’s a well done pie, deeply charred, fantastically firm, and plenty crunchy despite a somewhat chewy and tougher texture. The flavor of the dough is on-point with a sublimely crispy crust, charred beautifully. The cheese is rather similar to Pepe’s mozzarella blend, nearly as tasty, just heavier and a smidge too thick. With an oily orange tinge, there’s a decent amount of grease atop the pie, possibly created by a lower quality shredded cheese blend. While the excess oil doesn’t affect the overall flavor of the pizza, the grease flow definitely adds weight to the pie. With a great mix of sweet & savory, the sauce is plenty flavorful. Balanced well with the cheese and dough, the sauce has zesty zip, terrific tang and splendid spice throughout the tomato blend. While this pie isn’t as thin as typical New Haven pizza, it’s very well constructed; and even though the cheese is a bit thick with a tad too much extra oil, this pizza is delicious nonetheless. Not quite up there with the other legends of the area but this is a travel-worthy pie for sure. A few minor tweaks like scaling back the cheese, controlling the grease and thinning out the dough could elevate the overall rating into the high 8s and even push for Hall of Fame low 9s status. No doubt, this is quality New Haven style pizza just a little further north without the hype or the ridiculous wait times.
