"The wrong side of the slice is what's right about New Haven's best pizzas. Note the little bits of burnt semolina that cling to the bottom, the sturdiness of the crust despite its being so thin, as well as its oh-so-deliciously charcoaly barely-blackened edge, and the mottled surface that is a toasty chew beyond description."
Michael Stern
"A sight to make a pizza lover's heart go pitty-pat: New Haven white clam pizza made, of course, with freshly shucked clams. No tomato sauce, no mozzarella intrude on the symphony of clams, crust, garlic, grated Pecarino, and spice."
Michael Stern
"Clumps of sausage are strewn in abundance across this more traditional pizza pie, made with tomato sauce and mozzarella cheese."
Michael Stern
"Each table at Eli's is equipped with an armature designed to hold two pizzas."
Michael Stern
