Dayton Street Apizza

60 Dayton Street, New Haven, CT - (203) 389-2454

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Posted By Chris Ayers & Amy Briesch on October 23, 2008 4:18 PM

Some consider the New Haven apizza rivalry to be extremely competitive, whereas others see no opposition and cite the Big Three—Frank Pepe’s, Sally’s, and Modern—as the best, no contest. The lucky neighbors of Dayton Street Apizza need only stroll down the street to indulge in one of the Elm City’s finest apizza traditions. Located off Whalley Avenue near West Rock, Dayton Street has been wowing apizza fans for just over a decade.

Thin, chewy crust with fresh toppings arranged conservatively and baked to well-done perfection: this is the crux of good apizza, and Dayton Street follows the rules. Like Pepe’s, they use only fresh clams for their white clam pie. They even serve it with lemon wedges, a tart touch from Modern’s model. For the red pies, their homemade sauce and quality mozzarella are noteworthy. The outstanding, all-natural sausage is locally made by Lamberti of New Haven, which is also sold by grocers in and around the city.

Their Italian dishes are popular enough to sell jars of their own Bobo’s Pasta Sauce, which are available free with every $25 purchase. Three flavors include marinara, vodka, and spicy puttanesca. Stuffed breads, calzones, homemade pasta fagioli, salads, hot subs, wings, and a complete selection of locally bottled Foxon Park sodas round out the extensive menu. Dayton Street also runs a sister restaurant, First Street Apizza in Seymour, CT.

But is it better than the Big Three? The chefs at Dayton Street don’t worry themselves with such trifles. Quality apizza is their business, and business is very, very good.

Overall Rating

Sausage Pie

White Clam Pie

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