Sally's Apizza

Sally's Apizza

The Sally's sign on Wooster Street
Restaurant information
Established April 1938 (April 1938)
Current owner(s) Robert and Richard Consiglio
Head chef Robert and Richard Consiglio
Food type New Haven-style pizza
Dress code Casual
Street address 237 Wooster Street
City New Haven
State Connecticut
Postal code/ZIP 06511
Country United States
Coordinates 41°18′11″N 72°55′12″W / 41.303043°N 72.919942°W / 41.303043; -72.919942Coordinates: 41°18′11″N 72°55′12″W / 41.303043°N 72.919942°W / 41.303043; -72.919942
Reservations Not taken
Other information Credit cards are not accepted.
Website SallysApizza.com

Sally's Apizza is a famed pizzeria in the Wooster Square neighborhood of New Haven, Connecticut. It, along with its neighbor Pepe's, is often cited by aficionados in debates over the world's best pizza.

Fare

Sally's serves New Haven-style thin-crust apizza, which is baked in coal-fired brick ovens. By default, a New Haven pizza is a "plain" pizza topped with only tomato sauce, garlic, and mozzarella and Parmesan. Sally's is a small restaurant, and often, patrons must wait in line, sometimes for hours.

History

The restaurant was purchased for $500 in 1938 by Filomena Pepe Consiglio, sister of Frank Pepe, who was the owner of Frank Pepe Pizzeria Napoletana, another Wooster Street pizza restaurant.[1] Sal Consiglio, a son of Filomena, ran it until his death in May 1989.[2] His wife Flo died in September 2012.[3] Their children Richard and Robert still operate the restaurant.[4]

See also

References

  1. ↑ Shelton, Jim (21 July 2002). "You say Sally's, I say Pepe's Wooster street legends deliver to die-hard crowds". New Haven Register. Retrieved 26 September 2012.
  2. ↑ Ravo, Nick (12 May 1989). "Our Towns; Near Yale, Grief Over a Big Man Off Campus". New York Times. Retrieved 26 September 2012.
  3. ↑ Kaempffer, William (25 September 2012). "New Haven's Sally's Apizza matriarch, 'Flo' Consiglio, dies". New Haven Register. Retrieved 26 September 2012.
  4. ↑ Levine, Ed (9 March 2005). "The Sacred Art of Pizza Making, and Secrets to Perfect Pies". New York Times. Retrieved 26 September 2012.


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