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Modern Apizza's brick oven. Modern Apizza is an American pizza restaurant in New Haven, Connecticut.Along with Frank Pepe Pizzeria Napoletana and Sally's Apizza, Modern forms what is informally referred to by locals as the "Holy Trinity" of New Haven-style pizza; the three pizza parlors are consistently ranked by food critics as some of the best pizza places in the world.
715 Santa Barbara St. c. 1825 1982 Covarrubias Adobe: 715 Santa Barbara St. 1817, 1940 1982 Rochin Adobe 820 Santa Barbara St. 1856, c. 1900 1982 Miranda Adobe and Guard House 802 Anacapa St. Various 1983 Adobe portion only El Paseo and Casa de la Guerra: 808-818 State St., 813-819 Anacapa St., and 9-25 E. de la Guerra St. 1911-24 1928-29 1983
White clam pie from Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (/ ə ˈ b iː t s (ə)/; [1] [2] from Neapolitan 'na pizza, Neapolitan: [na ˈpittsə]; lit.
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2009: Connecticut Magazine named Pepe's the best in the state. [29] 2010: Frank Pepe Pizzeria Napoletana was inducted into that Connecticut Hospitality Hall of Fame on December 7, 2010. [30] 2013: Zagat said that the white clam pizza at Pepe's was the best pizza in the state, in an article naming the best pizza in each state. [31]
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Design work was by Santa Barbara architect Francis W. Wilson. [5] It is located within walking distance of Santa Barbara Harbor, Stearns Wharf and State Street, Santa Barbara's main thoroughfare. The historic depot was renovated in 2000; the project included the restoration of the ticket office and upgrades to the plumbing, electrical and ...
The restaurant was purchased for $500 in 1938 by Filomena Consiglio, sister of Frank Pepe, who was the owner of Frank Pepe Pizzeria Napoletana, another Wooster Street pizza restaurant. [2] Sal Consiglio, a son of Filomena, ran it until his death in May 1989. [3] His wife Flo died in September 2012. [4]