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Modern Apizza

874 State St., New Haven, CT - (203) 776-5306
“Our brick oven reaches temperature in excess of 700 degrees,” Modern’s menu warns. “Some pizzas may blacken around the edges, and even lose their perfect shape due to contact with the brick floor of the oven.” Modern’s specialty pizza is the Italian Bomb, which is a joy to eat despite the fact that it totally overwhelms its crust: sausage, pepperoni, bacon, peppers, onions, mushrooms, and garlic.
98% Approval Rating (59 votes)

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Pepperoni & Pepper Pizza
Sliced Tomato and Mozzarella Pizza
Mozzarella Pie
Mozzarella and Pepperoni Pizza
white clam pie
Plain Pizza with No Cheese
Sausage & Artichoke Pizza
Sausage Pizza
Italian bomb
Sausage Grinder

Highlighted Reviews

rating
Michael Stern - Photos (12)
Roadfood.com Editor
"While there are many connoisseurs of pizza who will fight us on this point, we cannot say with absolute certainty that Modern Apizza of New Haven serves the best pizza on earth. In our book, it might rank only second or third best. But the differences among ..."   [Read More]
rating
Matthew Lupoli
January 06, 2009
"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 ..."   [Read More]
rating
Bobby Stone
August 22, 2008
"Modern is one of the three best pizza restaurants in New Haven. People in this area take their pizza seriously, given the area's Italian heritage. Most of us in the New Haven area view our pizza as the best in the USA. No small claim but check out any of the three ..."   [Read More]

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Map & Web Site

874 State St., New Haven, CT
(203) 776-5306

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
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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