Take 10: Pies worth every mile
Tony Cenicola/The New York Times
Sally’s Apizza, New Haven
The nerve of Salvatore Consiglio, nephew of Frank Pepe, leaving the family business to start his own apizzeria in 1938. And in the same Wooster Square neighborhood, no less. Lines are practically a guarantee, but don’t let your impatient friends sway you into going elsewhere. For a thin crust tomato pie, also cooked in a coal-powered oven, this is about as close to perfection as it gets, especially in summer when the tomatoes are fresh and the juices commingle happily with the oily crust. I don’t live in New Haven so thankfully I don’t have to take sides between Pepe’s and Sally’s. I love them both. Open only for dinner, 237 Wooster St., www.sallysapizza.com
The nerve of Salvatore Consiglio, nephew of Frank Pepe, leaving the family business to start his own apizzeria in 1938. And in the same Wooster Square neighborhood, no less. Lines are practically a guarantee, but don’t let your impatient friends sway you into going elsewhere. For a thin crust tomato pie, also cooked in a coal-powered oven, this is about as close to perfection as it gets, especially in summer when the tomatoes are fresh and the juices commingle happily with the oily crust. I don’t live in New Haven so thankfully I don’t have to take sides between Pepe’s and Sally’s. I love them both. Open only for dinner, 237 Wooster St., www.sallysapizza.com