The beautiful thing about the United States, is that its so diverse. Each region and city has it’s own unique vibe. The North East alone has its own general persona, but there’s so much individualism packed into the mere 216 miles between Boston and New York. Take pizza for example. Same basic three ingredients, but each of these cities does something different to it that just makes it special. So special in fact, that somewhere in the planning of our drive from Boston to Florida the journey home had slowly morphed into an epic pizza chasing adventure, for all the best bites we can fit within the three days and 216 mile span. Routes were revised, nights were added to squeeze in just one more amazing pizza we had to try. Though I’ve been to the Northeast many times, planning our trip around my absolute favorite food has been a lifelong dream that I never thought I’d realistically fulfill but we actually did it. Get ready to read all about the road trip dreams are made of. I’m giving you all the details about all the best pizza spots we can find in Boston, Massachusetts; New Haven, Connecticut; and Brooklyn, New York, as well as a few honorable mentions. This page may have affiliate links and if you purchase something from this page I will receive a small commission at no cost to you. I donate 5% of this blog’s revenue to the Environmental Defense Fund, so you help donate to a great cause if you click on any affiliate links or ads that may be on this page.
Boston, Massachusetts
I flew to Boston to meet my boyfriend at the end of his work trip, so together we had a few nights and an afternoon in Boston before starting our road trip south. I had an afternoon to myself to do some exploring around Boston (check out my post to read all about my solo excursion in Boston, and all the details on all the sights to see and experience around this amazing and historic city), and then in the evening I took Vin back and showed him my discoveries from the afternoon. We got some pizza at Regina’s and pastries in the North End, which is the Italian neighborhood of Boston. I’ll tell you all about the pastry and cookie adventure we embarked on that night in my post here.
Regina’s Pizza, North End, Boston, Massachusetts
If you’ve heard anything about pizza in Boston, it was probably in reference to Reginia’s Pizzeria. Regina’s is a landmark pizzeria having been established and making pizzas since the original location in Boston’s “North End” opened in 1926. It is famed for its brick oven, thin-crust pizza, and has expanded throughout Boston since its opening. I had taken Vin to Quincy Market, I was shocked he’d never been in all his times visiting Boston, and we quickly purchased two Regina’s slices here, as this is one of the currently 13 locations. This pizza was everything I want in a classic slice. The dough was light, airy and crispy. It was served fresh out of the oven, piping hot and cheesy. I look for a little bit more of a crispy/crunchy bottom but it was definitely a great slice of pizza that I thoroughly enjoyed and I would absolutely go again. I’d be interested in going to the original North End location, but the Quincy Market slice was so good.
Project Paulie, North End
This is not pizza related but I wanted to shout out this adorable shop we wandered past called Project Paulie. Proceeds go to feeding the homeless and its just a fun little shop with adorable merchandise that I personally resonated with. They have a trademark tomato logo and each color hat goes towards a different cause. I snagged this super fun tomato hat and it’s my current favorite!
Ernesto’s Pizza, North End, Boston, Massachusetts
Another North End gem is Ernesto’s Pizza. I loved Ernesto’s, its a casual spot that you easily walk in, grab a slice and help yourself to a table to take it on the go. The space inside is quite small, I know when I went to Ernesto’s the first time, there were seats outside that we managed to snag since it was full inside. On this trip we were able to grab quick seat. Important tip: when you order one slice, you actually get two, as they are known for the largest slice in Boston and the “two” slices makes one large slice. Ernesto’s pizza was excellent and reminded me of a classic New York slice that I always look for. The pizza is crispy, cheesy and a little greasy, which I actually look for in a pizza. I’m not sure why but I love when there’s a cornmeal crust on the bottom. I think it just adds to the texture that I really enjoy. It had a nice char on it that I tend to look for on my pizza, it was nice and crispy and had a good amount of cheese which I love. Another excellent slice that I highly recommend.
New Haven, Connecticut
We had spent the morning enjoying some time together in Boston, and and by the afternoon we decided it was time to hit the road and make our way to New Haven for our second stop on our pizza adventure. New Haven was only about a two hour drive from Boston. I actually never knew New Haven had such a strong presence in the pizza conversation. New Haven pizza, or “apizza,” has a distinct style characterized by a thin, charred, and crackly crust baked in a coal-fired brick oven, a fresh tomato sauce, and simple, flavorful toppings like grated Pecorino Romano and clam. Yes, clam, I was a bit taken aback myself when I first heard this and wasn’t sure what to think – until I had it. Pro tip: you also have to specify if you want mozzarella, New Have “apizza” is traditionally just a tomato pie OR a clam pie. Very strange I know, but stick with me, its totally worth it!
Sally’s Apizza
Sally’s Apizza is arguably the most popular “Apizza,” in New Haven. We didn’t get a chance to have it on this trip, but, I felt it would be remise to leave it out of this post. Sally’s Apizza was founded in New Haven, Connecticut by Salvatore “Sally” Consiglio in 1938. Sally’s boasts a hand-craft authentic New Haven pizza, cooked in custom designed ovens, using the original recipes from 1938. They are famous for distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char. They are surly an institution in the New Haven pizza community and I hope to try it one day! We actually tried to eat at Sally’s before heading to Zuppardi’s instead, but it would have taken too long to carry out or dine in, since we had to get on the road. Definitely be ready to wait in line at Sally’s or you can schedule pick up of your pizza, it’s usually a long wait, so just plan accordingly!
Frank Pepe Pizzeria Napoletana
Just a few steps away from Sally’s, also on Wooster Street is Frank Pepe Pizzeria Napoletana. The history of Frank Pepe Pizzeria Napolentana began when Frank Pepe began selling his version of the classic “apizza” from the bakery he began working at after immigrating the the United States in 1909. He then began selling his “tomato pies” by walking through the Wooster Square market with several pies perched atop his head and eventually sold them from a wagon. In June of 1925, Frank Pepe took over the bakery’s operation and established “Frank Pepe Pizzeria Napoletana” on Wooster Street. The Frank Pepe pizza is a simple pie, with a crispy, airy, ciabatta-style crust, crunchy on the outside, soft and chewing on the inside with crushed tomatoes and very simple, fresh ingredients topping the pie. The dough that Frank Pepe’s restaurants use is identical to the original recipe Frank Pepe created. There’s actually 17 locations across the United States, but the original Frank Pepe’s is at 157 Wooster Street, New Haven, Connecticut. The tomato pie is the classic pie, but I also recommend the clam pie – it’s extremely unique, tasty and very well executed, the clams are perfectly cooked, not overdone and add a special dimension to the pie.
Zuppardi’s Apizza
The history of Zuppardi’s Apizza began with Dominic Zuppardi, who learned his trade as a baker on the southern coast of Italy. He was a master bread-baker in New Haven throughout the 1920s and worked in a variety of bakeries making artisan Italian breads, as well as “abeetz”, now well known as apizza. Zuppardi opened his own place on Union Avenue in West Haven in 1934, where the current Zuppardi’s still is today, and is still run by the Zuppardi family.
Since Vin and I had gone to Frank Pepe’s the night before, we woke up the next day realizing we couldn’t leave New Haven without getting to experience another amazing New Haven pie before we hit the road again. We drove to Zuppardi’s, got carry out and enjoyed a little car picnic of pizza before the drive. Zuppardi’s is also a coal-fired thin crust pizza, as is the style of New Haven pizza. Zuppardi’s was amazing, we got a tomato pie and a cheese pie and both were exceptional.
All in all, I don’t think you’ll be disappointed with whichever New Haven “Apizza” you decide to get. I think all three that I listed here are special and delicious and I highly recommend each of them. Just get at least one if you’re in New Haven!
Brooklyn, New York
L&B’s Spumoni Gardens, Gravesend Brooklyn and DUMBO, Brooklyn
L&B’s Spumoni Gardens is a place that is particularly special for me. My family is from Gravesend, Brooklyn, the current location that has been operating since 1939. For my entire life I have heard about, not only L&B’s pizza, but also the amazing spumoni its famous for along with the infamous square slice.
L&B’s had humble beginnings, with its story starting in the 1920s when Ludovico Barbati mastered his pizzas in a small garage and began selling them from his horse drawn cart, as depicted on their trademark logo. Today’s L&B Spumoni Gardens is run by the fourth generation of the Barbati family. I obviously wasn’t there when my family was going to L&B’s in the 60s, 70s and 80s, however, from what I’m told by my family, and from my experience at L&B’s, I can guarantee it is just as good as it was when they first opened their doors in 1939. Though they do have a regular circular pizza, L&B’s is known for their Sicilian square pizza. Both pizzas can be ordered by the slice or pie at the window, and then enjoyed on their sprawling patio. There is also a formal dining space if you prefer to be seated and waited on. The regular pizza is also delicious; we had to try a few slices of the traditional slice. It’s light, crispy and delicious. However, the Sicilian square is what makes L&B’s special. It’s a light, airy dough, baked perfectly so it’s the perfect amount of crispness. Then the cheese is actually layered thinly UNDER the sauce so it almost melts into the bread and just makes this perfect amalgamation of the ingredients. The cheese is not so much the star here, its more of a supporting character that plays an important role but doesn’t take over. What you have is a perfectly light, airy, but crispy square topped with with delicious tangy but sweet sauce. I’m clearly so very partial to this pizza and can’t emphasize how much this place is an experience that everyone should have. After pizza, you need to get a large spumoni. Please, just get the large, you’ll thank me later. Spumoni is a frozen Italian dessert, typically made of alternating layers of different flavored gelato or ice cream, usually pistachio, chocolate, and cherry. L&B’s is the best spumoni you’ll find, and if you go in the summer, this is a must order.
The location in Gravesend, Brooklyn is my recommended location. It’s the neighborhood spot, where the legacy was made and there’s something about this part of Brooklyn that just feels like home to me. I know I have family roots here, but you can truly feel that this is a beloved place for the neighborhood with a longstanding history. Although I do recommend the Gravesend location, there is also now a second location in DUMBO (Down Under the Manhattan Bridge Overpass). DUMBO is a really fun and scenic part of Brooklyn and also home to three other amazing pizzerias if you want to experience more than one like we did!
Ignazio’s, DUMBO, Brooklyn, New York
I wanted to show Vinny DUMBO area, he had never been to Brooklyn before and DUMBO is such a fun place to experience that I had to show him around. DUMBO gets its name because it is the area Down Under the Manhattan Bridge Overpass, quite literally under the Brooklyn and Manhattan bridge and overlooking New York City. Its a stunning view of Manhattan, and a great place to wander around, see the sights and grab a bite or some ice cream – and a few slices of pizza! There’s also a beautiful carousel, so its a very family friendly part of Brooklyn.
We actually stumbled onto Ignazio’s because Vinny is a big follower of Dave Portnoy’s “One Bite” pizza reviews. As we were walking around we saw that Ignazio’s Pizza had an 8.7 from Dave, so Vin had to try it. You can also order at the window, which is great for a quick bite as you’re taking in the city views, which is exactly what we did. I have to say, this was an awesome slice. Super crispy, awesome crunch, and fresh tasty tomato sauce with fresh mozzarella. You can tell its top tier ingredients and, albeit a newcomer to the historically great pizzas on this block, Ignazio’s put up a strong fight with a seriously quality and tasty pie.
Grimaldi’s Pizzeria, DUMBO, Brooklyn, New York
Grimaldi’s Pizzeria is an iconic name of New York pizza that opened Grimaldi’s Pizzeria in Brooklyn, New York, in 1990, in the same location in DUMBO under the Brooklyn Bridge, at 19 Old Fulton Street. Grimaldi’s Pizzeria serves a traditional coal-fired brick oven pizza using 100 year old pizza-making traditions. I haven’t personally had a chance to try Gimaldi’s pizza yet, but they are worth mentioning in this post since they were a pillar to the history of New York pizza and just a few steps away from the other highly rated pizzerias on this block.
Juliana’s Pizza, DUMBO, Brooklyn, New York
Though Vin and I didn’t stop at Juliana’s on this trip, Juliana’s Pizza has been my go-to pizza in DUMBO for many years. Before I can tell you more about the pizza, I have to drop a little pizza history first so you can understand what stands before you when you decide between Grimaldi’s or Juliana’s: So, Patsy Grimaldi had opened Grimaldi’s in the 90s. Then, Pat and Carol sold Grimaldi’s and retired. In 2012, Pat and Carol came out of pizza retirement to establish Juliana’s, proudly preparing and serving pies the way Patsy has for generations: thin crust and coal-fired. Their website boasts their coal-fired oven to be the first commissioned coal-fired oven in New York in over fifty years. Knowing this history, I came to Juliana’s for years. Be aware, there is a line you must wait in for service inside, and they do not take reservations. The line begins early, they don’t take numbers or party sizes, you just stand and wait until you’re next. But, it’s a delicious coal fired, very thin crust, light pizza. It’s definitely very tasty with quality ingredients and absolutely worth trying for the legacy the “Grimaldi” family has.
Of the four pizzeria’s in DUMBO, you won’t be sorry with any pizza you choose. You’re still getting a delicious Brooklyn pizza with quality ingredients, made with heart and history.
Thanks for reading about my Pizza Road Trip in the North East!
This trip was a special one. I think for 48 hours at one point we had nothing but pizza, and honestly I don’t think there is a better way to do a road trip through the North East 🙂 The food was exceptional but I also love the legacy of these places, which is why I made sure to include a bit of the history behind these institutions. Maybe as an Italian, I’m a little biased in my interest behind these stories, but I hope you find it just as interesting as I do. I hope this post inspired you to try some of these national treasures. If you go to any of the places I talked about in this blog, please, please, please leave a comment and let me know what you thought. I’d love to hear your feedback!
