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Zuppardi's Apizza

179 Union Avenue, West Haven, CT - (203) 934-1949
Posted By Mark Kaupe on 10/31/2010 9:42:00 AM
Zuppardi's is a little place that has been doing what it does best while the area grew around it. You cannot find them on a main street; you'll have to drive around the blocks of homes in the town of West Haven but, that said, they are easy to find. This typical Connecticut storefront operation isn't just a business but a neighbor. There are a few tables and a TV in the corner. Pizza boxes are stacked in anticipation of the pies that will be sold later that evening.

Like the "Big Three" in New Haven, Zuppardi's has been in business since the 30s. They produce a pie of the same quality as those guys too. What is unique is that their pie is produced in a typical pizza oven, without coal or wood.

The bottom is crisply scorched on the bottom, with a dark edge around the side. I had their house-made sausage, which is wonderful with its specks of fennel and pepper. Unlike their competition, Zuppardi's offers a few more topping choices for their pies, including eggplant, broccoli rabe, and even pineapple. I do not believe that pineapple can be found on Wooster Street pies, though some purists will insist that they shouldn't.

Zuppardi's has another business where they produce a prodigious amount of pies daily for the local bars in the area. Over in the corner is a freezer full of these pre-made pies, along with other meal items. It is very rare for this suggestion to be made on Roadfood.com, but I recommend that you bring an ice chest along for dinner so you can take back some pies.

West Haven is considered a lesser family member and you may decide to eat in New Haven. You shouldn't, as this is a very cool little area with other restaurants, big and small, that deserve recognition. There are diners, and clam shacks on the beach of Long Island Sound, and much more.

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Scorecard

3 - Overall: Excellent - Worth a Detour
Overall: Excellent - Worth a Detour
Sausage and Pepperoni Pizza
Frozen to-Go Pizza
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Reviewers Photos [Upload Your Photos]

A member of the Zuppardi family told us they had just made 200 pounds of sausage -- a significant portion of which was spread across this lovely pizza.
"A member of the Zuppardi family told us they had just made 200 pounds of sausage -- a significant portion of which was spread across this lovely pizza."
Michael Stern





The fresh clam pie is shucked immediately after ordering to ensure maximum freshness.  You won't find a more satisfying seafood pizza anywhere.
"The fresh clam pie is shucked immediately after ordering to ensure maximum freshness. You won't find a more satisfying seafood pizza anywhere."
Stephen Rushmore


Description?  No need, the picture says it all.
"Description? No need, the picture says it all."
Mark Kaupe


This is a thin-crusted and dark-edged pie.  Zuppardi's pie could compete successfully in a blind taste test with the boys downtown.  Try the house-made sausage as a topping.
"This is a thin-crusted and dark-edged pie. Zuppardi's pie could compete successfully in a blind taste test with the boys downtown. Try the house-made sausage as a topping. "
Mark Kaupe


This very flavorful sausage spotlighted this pie’s savory sauce and cheese.
"This very flavorful sausage spotlighted this pie’s savory sauce and cheese."
Chris & Amy Ayers


Is this the best white clam pizza in the universe?
"Is this the best white clam pizza in the universe?"
Michael Stern


These tomato-topped pies will go to the local bars to be heated again later.  They freeze some for take-out.
"These tomato-topped pies will go to the local bars to be heated again later. They freeze some for take-out. "
Mark Kaupe


Perfect edges around the rim, typical of the pizza in these parts.  This is one delicious sausage pie.  I also bought a frozen one for another meal.
"Perfect edges around the rim, typical of the pizza in these parts. This is one delicious sausage pie. I also bought a frozen one for another meal."
Mark Kaupe


Baking in a convection/toaster oven right on the rack provides a nice crisp bottom crust.  Creating dark edges is a work in progress for me.
 The sausage is flavorful and generous.
"Baking in a convection/toaster oven right on the rack provides a nice crisp bottom crust. Creating dark edges is a work in progress for me. The sausage is flavorful and generous."
Mark Kaupe


A frozen sausage pizza ready to be heated.
"A frozen sausage pizza ready to be heated."
Mark Kaupe


The menu reads as if it is from Wooster Street.  The pushpins remind me of Pepe's.
"The menu reads as if it is from Wooster Street. The pushpins remind me of Pepe's."
Mark Kaupe


Some sweet temptations to bring home.
"Some sweet temptations to bring home. "
Mark Kaupe


You can get a plain or one topping pizza for $5.00.  Other frozen meals make dinner easy.
"You can get a plain or one topping pizza for $5.00. Other frozen meals make dinner easy."
Mark Kaupe


The neighborhood has grown since 1934, giving Zuppardi's that feeling typical of small pizzerias throughout the region.  Delivery charge?  Just open the front door.  A recent windstorm wasn't kind to the awning.
"The neighborhood has grown since 1934, giving Zuppardi's that feeling typical of small pizzerias throughout the region. Delivery charge? Just open the front door. A recent windstorm wasn't kind to the awning."
Mark Kaupe


An extreme close-up of crust shows one of the puffed-up bubbles with a blackened edge that makes southern Connecticut pizzas so extraordinary.
"An extreme close-up of crust shows one of the puffed-up bubbles with a blackened edge that makes southern Connecticut pizzas so extraordinary."
Michael Stern



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