[ptsal]

Now, if the Connecticut Avenue pie makers would talk, that would be making progress.

[Dr. Sivana]

Now, if the Connecticut Avenue pie makers would talk, that would be making progress.

I don't know if it travels. Sally's Coal fired oven has been on for 70 years (he hired someone to keep it going when they went on vactaion).

A former Sally's employee started a small chain called "Wooster Street Pizza" and decided to do things his way, and add (I am not kidding) a California themed decor. It flopped. Even one-off's like the fantastic Angelo's in North Haven didn't survive Angelo's retirement for six months, as the new owners decided to improve on King Angelo and Nettie's formula. Tolli's in East Haven never recovered from Tolli's death from armed robbery in his own restaurant. The most overrated (but elder statesman) of the bunch, Pepe's, sold out to become a chain, to no great fanfare. The family didn't want to carry on, and what magic there was was lost, I fear. No one has tried to mimic Modern Apizza's formula, though they still make a great pie.

[Dr. Sivana]

I should mention, Piece Pizza on North Avenue in Chicago makes a more than serviceable New Haven style pie. It comes with a sports bar atmosphere, but the apizza is the real deal if you can’t make it to New Haven.