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Modern Apizza

874 State St., New Haven, CT - (203) 776-5306
Posted By Matthew Lupoli on 1/6/2009 2:14:00 PM
I have gone to all of the well-known New Haven pizzerias, but I have to say that my undisputed favorite is Modern Apizza. Modern's crust is absolute perfection; it's just so nice and thin, charred, and crunchy. Outsiders may get turned off when they see that the crust is all burnt around the edges, but that's the best part of Modern's pies. They also use the perfect balance of sauce, cheese, and toppings on their pies. Too much of any of the ingredients causes the pizza to become too heavy and rich.

In New York, I feel that a lot of the pizzerias overdo it with the sauce and toppings; I'm usually full after just one slice (which is probably why they sell it by the slice). At Modern, I can easily finish an entire small by myself and still have room for coffee and cannolis later on. Their calzones are pretty delicious as well; every now and then I'll get one if I'm in the mood.

My absolute favorite pizza is their white clam pie which they serve with lemon wedges; none of the Wooster Street pizzerias serve it that way. A close second for me would be the plain tomato sauce pie. I heard that this was the original pizza that was made at New Haven pizzerias in the old days so I decided to give it a try. It was absolutely delicious. I didn't miss the "mootz" at all; all you need to do is just sprinkle on a little grated cheese and it's perfect.

For me, Modern is first place, Frank Pepe Pizzeria Napoletana is a very close second, and Sally's Apizza is a not so close third place. Not only do I think that the pizza at Modern is a "slice" above the other two pizzerias, but I also think that the overall ambience of the dining out experience is better here than at the other two. The staff at Modern will always ask if you need more time, and if you do then they are back within a few minutes. After your order comes, they will come back every now and then to check up on you. I go there so much that I am now on a first-name basis with most of the staff. Unlike at the other two pizzerias, at Modern you will be treated well whether you are a regular or a first-timer.

11 out of 11 people found the review helpful. Was it helpful to you?

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Rate this place
Although the menu warns that the brick-floored oven can distort the shape of a pizza, Modern's are consistently among the prettiest anywhere.
"Although the menu warns that the brick-floored oven can distort the shape of a pizza, Modern's are consistently among the prettiest anywhere."
Michael Stern





Running at 700 degrees, Modern's brick-floored oven is the source of its pizzas' supreme goodness.
"Running at 700 degrees, Modern's brick-floored oven is the source of its pizzas' supreme goodness."
Michael Stern


The variety of texture among the many meats on an Italian bomb makes this pizza a true tongue adventure.
"The variety of texture among the many meats on an Italian bomb makes this pizza a true tongue adventure."
Michael Stern


You can get a white clam pie with or without mozzarella. We believe the creamy cheese overwhelms this combo's essential delicacy. This pizza is cheeseless. Look at all those clams!
"You can get a white clam pie with or without mozzarella. We believe the creamy cheese overwhelms this combo's essential delicacy. This pizza is cheeseless. Look at all those clams!"
Michael Stern


The small burnt areas of crust around the edge are an essential part of the Modern Apizza experience.
"The small burnt areas of crust around the edge are an essential part of the Modern Apizza experience."
Michael Stern


These are the little bits of burnt semolina that remain on the serving paper once the slices have been eaten.
"These are the little bits of burnt semolina that remain on the serving paper once the slices have been eaten."
Michael Stern


Modern is unique among New Haven's great pizzerias in that it is NOT in the old Italian neighborhood on Wooster Street.
"Modern is unique among New Haven's great pizzerias in that it is NOT in the old Italian neighborhood on Wooster Street."
Michael Stern


A shot of the nicely charred, thin crust - a result of Modern's coal burning oven.
"A shot of the nicely charred, thin crust - a result of Modern's coal burning oven."
Jack Barry


We ordered a 'medium' and thought the kitchen had made a mistake when this broad boy arrived at the table. No, this IS a medium ... but big enough that we took half of it home with us for reheating at lunch today!
"We ordered a 'medium' and thought the kitchen had made a mistake when this broad boy arrived at the table. No, this IS a medium ... but big enough that we took half of it home with us for reheating at lunch today!"
Michael Stern


Modern's menu warns, 'Our brick oven reaches a temperature in excess of 700 degrees. Some pizzas may blacken around the edges and even lose their perfect shape due to contact with the brick floor of the oven.' Amen to that! We love the places were the cheese oozes over the edge and the crust turns crunchy-dark.
"Modern's menu warns, 'Our brick oven reaches a temperature in excess of 700 degrees. Some pizzas may blacken around the edges and even lose their perfect shape due to contact with the brick floor of the oven.' Amen to that! We love the places were the cheese oozes over the edge and the crust turns crunchy-dark."
Michael Stern


Here's a section of crust that didn't blacken in the oven and didn't get flooded out by a cheese spill. It's chewy, full-flavored, and delicious.
"Here's a section of crust that didn't blacken in the oven and didn't get flooded out by a cheese spill. It's chewy, full-flavored, and delicious."
Michael Stern


No, it's not a perfect, symmetrical pizza and the edges are charred (we asked for this one well-done). But such imperfections only add to the beauty of what we consider one of the world's best pizzas.
"No, it's not a perfect, symmetrical pizza and the edges are charred (we asked for this one well-done). But such imperfections only add to the beauty of what we consider one of the world's best pizzas."
Michael Stern


About that charred edge. I happen to love it, but if you do not, there is plenty of uncharred, chewy crust to enjoy on a Modern pie.
"About that charred edge. I happen to love it, but if you do not, there is plenty of uncharred, chewy crust to enjoy on a Modern pie."
Michael Stern



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