Styles
New Haven
Apizza
Coal, char, clam
New Haven says “ah-beetz.” The pies come oblong, the oven is coal, the tomato is paste-bright, and the white clam pie is the one you fly for.
It is not New York with extra char. It is its own argument: less cheese, more fire, a crust that crackles at the edge and stays tender in the middle. Wooster Street is still the street.
