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    Mike's Apizza & Restaurant

    4.0 (82 reviews)
    ModeratePizza
    Closed 4:00 pm - 9:00 PM

    Mike's Apizza & Restaurant Photos

    MIKE'S APIZZA & RESTAURANT ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Good for kids
    Good for groups

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    Recommended Reviews - Mike's Apizza & Restaurant

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    Joe C.

    Rare 5 Star Review - Hits all of the Marks! Old School - Check Veteran Staff - Check Great drinks - Check Amazing Pizza - Check Mike's is a legend for several reasons. The quality of thee food is top notch and the size of the portions is ridiculous. The staff and clientele are a cast of cool characters that made us feel like we were regulars for years. We had a half sausage and half roni pizza, man is was delicious. They cook their pizza correctly. Top 4 spot amongst the New Haven pizza elite but what makes this my favorite is that they have a bar. Pepe's, Sally's, and Zuppardi's are all great, but lack the bar scene that Mike's provides. A real winner!

    Mike checking on the pizzas in the oven
    Matthew L.

    Mike's Apizza is a New Haven-style pizzeria that opened in West Haven, Connecticut in 1946. It was founded by Michele "Mike" Buonocore: an immigrant from Vetica d'Amalfi, Salerno, Italy. Mike arrived in New York City in 1923 and then moved to New Haven in 1934. Mike eventually started working for relative Vincent Baccelli at his new saloon called the Royal Grand Tavern. The saloon also served pizza and Italian entrees. By 1941, Mike was running the place himself. In 1946, Mike and his family moved to West Haven and they found a home for a new restaurant near Savin Rock: a premiere shoreline amusement park similar to Coney Island. The location at 240 Thomas Street was a former restaurant and bakery. Once Mike had opened his new venture, it had been dubbed 'Mike's Restaurant & Spaghetti House'. They served pizza and Italian entrees and soon became a popular dining destination for visitors to Savin Rock. Beginning in the 1960s, Savin Rock began to be dismantled and several business closed up or moved away. By 1964, Mike opened a second restaurant at 459 Greenwich Avenue in New Haven and named it 'Mike's Apizza & Spaghetti House'. The West Haven location closed a year later, and the Buonocore Family retired from the restaurant business. The Simeone Family took over the New Haven location until it closed down in 1974. In the mid-1970s, Mike's son Frank "Butch" Buonocore reopened the pizzeria as "Mike's Apizza & Restaurant" at it's current location at 111 Campbell Avenue in West Haven. He continues to run it today with his son Mike and other family members. I recently visited Mike's for the first time. I ordered three large pies to bring home for dinner: a Plain Mozzarella Pie, a Bacon & Onion Pie, and a White Pie with Broccoli Rabe and Sausage. The pizza was excellent! The sauce was delicious and the crust was thin and crispy. My family loved all three pies but our favorite was the Bacon & Onion Pie. We'll definitely order from them again!

    Johnny H.

    Gave it another try. My mistake. Place is filthier than ever before. Has a strange rogue odor. Waitresses are dumb bimbos. Might as well be self-serve. Now onto the food. Picked up a pizza. Brought it home. You be the judge. Even the dog walked away.

    Pizza Gavones in action
    Frank Z.

    The Pizza Gavones recently reviewed Mike's Apizza in West Haven, CT. This place is a hidden gem and easily top 10 in CT. Mike's makes real deal apizza (ah'beetz). Three generations of pizzaiolo's. Amazing taste and incredible crunch on the crust with the perfect amount of char. Meatball, Broc Robe and sausage and mushroom the specialty pies. Dinners are amazing as well. See our full review video below. The Pizza Gavones are tree guys who bring you a little humor, excitement of pizza and a little history about each pizzeria they visit. We review the: Pizza. Place. Personality. All our reviews are fresh out of the oven, never out of a box. https://youtu.be/ui0HG35cc0M

    Half broccoli half pepperoni
    Hannah C.

    Love this old school place! Decided to try a new pizza place that is known to compete with Sally's, Pepe's, Modern, etc. Staff was excellent and had no problems at all. Our pies were delicious, pure new Haven style. Comparing it to the others....I do have to say it's under Sally's and Pepe's but still EXCELLENT.

    a slice of pizza
    Robert K.

    Awesome, no frills apizza. Don't expect anything fancy. It's a true hole in the wall, old school pizza joint that's family run. The pizza is fantastic. A step above Zuppardi's, I'd say, and one of my favorites outside of New Haven. Thin, super crispy crust. Meatballs are a standout topping and house-made. Also, the broccoli rabe pizza is a unique speciality and works very well. Highly recommended.

    Al C.

    Good sauce. Good cheese, a little greasy. Excellent crust! First bite as crispy as the last! Zero flop! Portnoy robbed this place. I'm going strong 8.1 on the abeetz. I asked for light moz, that didn't happen. Staff is slow, they're hanging out more than working. Took me an hour to get a small cheese abeetz with light garlic and light moz.

    Joe C.

    A lot of people talk about New Haven style pizza THIS and New Haven style pizza THAT. But ask them to describe New Haven style pizza and except for the usual "charred crust" response, you're likely not to get much else out of them. That's because New Haven style pizza is kinda complex and somewhat difficult to describe. Some traits of it are noticeable like the charred crust but other traits are very subtle. In many ways it's like New York style, but in some ways it's not. Exhibit #1: take a look at my photo of the whole pie. THAT'S a New Haven style pizza. You cannot see the underside but it is slightly charred with little bits of burnt "who-knows-what". I like the burnt "who-knows-what". It adds a smokey flavor and is just the result of not continuously scraping the oven. On the top of the pizza you will see multiple bubbles and every bubble is blackened (some say burnt). Also, the mozzarella cheese is grated and not sliced. Not evident in the photo is a good supply of tomato sauce. The amount is enough to make your hands messy and get your shirt and pants into trouble (if it all slides off your slice). Unlike its New York cousin, New Haven style pizza is typically more messy to eat. Sometimes it can be a big slop fest. But any good chef will tell you good food is almost never neat. That's something our NY friends don't understand and will often judge a slice by it's "neatness". Which as a long time New Havener boggles my mind. They'll also load up on lots of toppings, eventually turning their pizza into a big casserole. Take a look at all the toppings in my photo. Yup, there are none. That's because a good New Haven style pizza can stand by itself without toppings. So how's Mike's apizza? It's very good. It's not the best pizza in the area, but it's very good and is probably one of the better pizzas in West Haven. I like it because it's slightly thicker than Zuppardi's. That reminds me, here's one more thing about New Haven style pizza; some people will say it is thicker or thinner than NY pizza. The truth is it can actually be both. New Haven style pizza can either be thick or thin depending on who is making it. Mike's apizza is more in line with the thicker styles of Grand Apizza and Ernies Pizza. Crust, sauce and cheese were all good. The interior of Mike's is a little hokey. I mean it's dark, there's an in-your-face fish tank, and there's odd looking diamond plate lining the walls. Plus, there's a total of three separate rooms which make its layout kinda confusing, especially if you have to pick up a pizza at the pick-up window. So how's service? Eh. From my little communication with the pizza makers they don't seem to be the most hospitable people in the world. Unfortunately I think I've received more warm feelings from a wet rag.

    Half meatball half mushroom apizza
    Elizabeth S.

    Mikes is a local joint run by family and a great place for thin crust pizza. We order the clams casino regularly and have never been disappointed. We usually eat in the bar area to enjoy local bantor and sports on the giant screens. We have the sausage with rabe as appetizer and at times as a meal it is always delicious. The pizza sauce is fresh and flavorful. Not too cheesy. Plenty of toppings. This is one of our favorite pizza joints. Most residents in the area know of Mikes and are regulars like us.

    West Haven,Ct. BEST Kept Secret....

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    6 years ago

    One of the best in the USA! Outstanding old school apizza and dinners. Been eating for over 50 years!

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    6 years ago

    Very good pizza. Better than Zuppardi's because it is consistent cooked even. Reasonably priced too.

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    Zuppardi's Apizza

    Zuppardi's Apizza

    4.4
    (745 reviews)
    0.9 mi
    $$

    Back in the pizza capital of the United States to try the famous Zuppardi's Apizza. There simply…read moreisn't anything like Connecticut pizza and Zuppardi's proves that once again. With that being said, I ordered a sausage and pepperoni pizza and a spicy shrimp pizza. First off, the sausage and pepperoni pizza was immaculate. To explain, the crust was homemade and crispy with great flavor. Likewise, the pepperoni was delicious and helped elevate the flavor. Also, the cheese was perfect with just the right amount of grease. Finally, the sauce had a savory tomato flavor which was excellent. I just wish they put more on the pizza. In similar fashion, the spicy shrimp pizza was very good as well. To breakdown, the shrimp tasted fresh and had great flavor. My only complaint was that the pizza was a little too spicy for my taste. I still enjoyed it though. To put it concisely, Zuppardi's Apizza has some of the best pizza I've ever had in my life.

    The place is slightly off the beaten path of New Haven, but worth the visit. Has its own fre…read moreparking lot and free street parking. My husband and I came on a Tuesday afternoon and immediately sat down. Was crowded already! We split a small antipasto salad and small classic pie (sausage). The antipasto was straight from a jar type of vibe, but the pizza made up for it!

    Photos
    The back room is usually packed and it was by the time we left.
    The back room is usually packed and it was by the time we left.
    Half margarita half sausage onion pepper (small)
    Half margarita half sausage onion pepper (small)
    Sausage, Onions, and Peppers

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    Sausage, Onions, and Peppers
    Sally's Apizza

    Sally's Apizza

    3.8
    (1.8k reviews)
    3.2 mi
    $$

    Review of Monday 10th. The line did not deter us. Was it worth the wait? Experience?…read moreWait in line 30 Wait inside on pizza 35min Service - 4- friendly Price- competitive $$ Pizza- thin crust charred nicely with sausage & the 2nd clam pizza. Both were good and the pizza is a 4.5...over order as their thin and you will wish you can bring some home...

    We get it - long lines create the illusion of demand, which then creates the feeling of novelty,…read moreuniqueness, value. That was what I thought about Sally's. Well the reputation of Sally's initially came from recommendations from acquaintances and uber driver. So I figured: Sally's must truly be the best pizza in New Haven the pizzz capital of USA (well that's what the signage at New Haven Tweed airport says!) So on a Monday mid-afternoon (July 13 2026) I made sure I put my Teams offline and drove to New Haven from Milford. Traffic on 95 but that's I guess typical. This doesn't happen in VA Beach where am visiting from; but not a novice in dealing with I-95 traffic since I've lived in Northern VA for 36 years. Anyway why am I describing all this? Is Sally's truly worth the hype, long lines and oh btw for pickup/delivery you get in line to order, and have to come back 45 minutes to pick up your order!?? The notable thing is that service is a 4 for takeout. You have to wait a few minutes for the staff who takes orders to be at his station to take the order. He disappears for minutes. But ordering was quick and when they tell you ready gif pickup by 4:15pm, it was ready (but of course got to get in line for that too!) The answer is: only if you don't want to drive to NY to get really great pizza. I ordered the garden (signature) pizza. It looked like a garden alright: vibrant green not overload of red pizza sauce or overly sprinkled cheese. The crust was pretty thin (way I like it) but not as thin as real pizza in Italy. The toppings were fresh. But it was on the bland unseasoned side. I'd give the pizza a 3.

    Photos
    Inside
    Inside
    Mootz and mushrooms
    Mootz and mushrooms
    Medium Mozzarella and Tomato Sauce Pie

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    Medium Mozzarella and Tomato Sauce Pie
    Frank Pepe Pizzeria Napoletana

    Frank Pepe Pizzeria Napoletana

    4.1
    (3.9k reviews)
    3.3 mi
    $$

    A legendary pizzeria opened in 1925, the ambiance was average, but the food was pretty good…read more Margherita: We added mushroom. The pizza was perfectly baked, fresh and hot, with a noticeable amount of char. The crust was thin, crispy on the outside and chewy on the inside, offering a direct burst of olive-oily flavor that was quickly balanced by tomatoes and basil. I remember Margherita pizzas not having olives, but this one did, giving it a slightly tart flavor that was quite refreshing. The umami of the mushrooms added another layer of flavor as well. Original Tomato Pie with Mozzarella: We added sausage and pepperoni. The sausage pieces were large, perfectly seasoned, tender yet firm, with a distinct marinated aroma. The pepperoni was slightly dry but not tough, with a salty and slightly spicy flavor. These toppings made the pizza more fragrant, but also inevitably greasier; you could see a layer of oil seeping onto the pizza paper. Overall, it was much better than the Modern Apizza I had last time, which was unbearably salty. Finally, as a century-old establishment, this restaurant makes authentic New Haven Apizza, and the less cheese is exactly what it's supposed to be. If you think lots of cheese should be a staple of pizza, then there's no need to try it.

    Ok, had a fresh tomato pie and a couple of salads and I have formed my opinion (drum roll...)…read more Though I'm not a big fan of Apizza in general, the pie we had was really quite good. The tomatoes were sweet and the mozzarella was tasty and the crust wasn't too "blackened". I had a Caprese salad and my bride had the ceasar. It was obvious that that Caprese was pre-made and pulled from the fridge, but I don't think the ceasar was. The Caprese was very tasty, but the ceasar was the best I've ever had. It was just delicious!! It's a short ride from my house so we'll be going back to sample the many other options they offer. Our server was very pleasant and gave us some history about the place. She seemed genuinely happy to be there. The ambiance is a little touristy, but the food was authentic and that was very easy to overlook. Not especially expensive either.

    Photos
    Food- Large White Clam Pizza
    Food- Large White Clam Pizza
    Original Tomato Pie
    Original Tomato Pie
    Frank Pepe Pizzeria Napoletana

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    Zeneli Pizzeria

    Zeneli Pizzeria

    4.7
    (704 reviews)
    3.3 mi
    $$

    We were on our way back home and wanted to give New Haven spots another try…read more The usual spots had a line of people. We laughed at them and moved on. We don't do lines. Found this spot and were glad we did. Pizza was absolute perfect. We tried 3 different pies.

    Delicious FRESH food! 4.5/5.0. I wish Yelp would allow for the .5 in reviews! Went here yesterday…read moreto meet up with an old friend. We had the ricotta and honey on toast, meatballs, prosciutto/mozzarella to start, some white wine and of course PIZZA! The pizza was light and cooked perfectly. We had the Dolce Salato and the Diavolina. We loved the Dolce Salato! The Diavolina was good, but I think some more spicy salami or maybe an additional spicy component would have been a good addition to the pizza. It needed just a little bit more on the flavor side. But still everything here is high quality and I would recommend! Service was excellent. We were immediately seated and had the option to sit inside or outside. I first sat inside, then we moved to a larger table outside. What I really appreciated as a new mom, was their openness and flexibility for coming in with a stroller. I was nervous to be a burden to the restaurant, but they were super accommodating. Thank you On room for improvement, I think on a hot day, having the inside space being much much cooler, than the outdoor seating (especially for newborns/really young kids/elderly) would be beneficial. Yesterday it was cool inside to start (and remember I chose to move outside), but they started to leave the front door open to allow for easy movement of staff and guests between inside and outside, which made the indoor space get warmer over time. And I totally get that for the ease of movement for staff/guests, but maybe consider keeping it super cool on the inside, so that kiddos/elderly have a cool space on a really hot day to not overheat. The vibe here is great. Chill, warm and light! Come with family and/or friends and enjoy!

    Photos
    Inside
    Inside
    Fungii puzza
    Fungii puzza
    Tre carne ($19.50)

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    Tre carne ($19.50)
    8 Thousand Pizza

    8 Thousand Pizza

    4.7
    (36 reviews)
    4.8 mi

    8 Thousand Pizza is a pizzeria and pour-your-own taproom that opened in Milford, Connecticut in…read moreNovember 2023. It was founded by restaurateurs Skye Kwok and Tommy Nguyen. Kwok has more than 20 years experience in the hospitality industry. Some of the other restaurants he has opened include Sweet Basil in Fairfield, Pink Sumo Sushi & Sake Cafe in Westport, and Eat Noodle in Bridgeport. Kwok and Nguyen's latest venture opened at the Connecticut Post Mall in a restaurant space that was previously home to Cast Iron Chef Kitchen & Bar, which specialized in tavern-style pizzas cooked in a cast-iron skillet. 8 Thousand Pizza offers this same style of pizza, but what sets them apart from the previous pizzeria is that they also offer self-pouring technology, which became legalized in Connecticut in 2021. The food menu features two dozen tavern-style pizzas as well as burgers, wings, fries, salads and soups. Through the use of a supplied electronic bracelet, customers can self-pour their own beverage from a selection of 28 craft beer taps and 6 wine taps. There's a two-pint or 32-ounce limit for the self-pours. I recently visited 8 Thousand Pizza for dinner. I had previously visited the space when it was Cast Iron Chef Kitchen & Bar and was sad to hear that they moved. However, this new business concept of a tavern-style pizzeria with self-pouring taps sounded very interesting to me. This was actually my first visit to a self-pouring taproom, as these types of establishments only just began opening in the state in the last few years. After looking over the menu, I decided to order the "Grandma's Tomato Pizza" (fresh mozzarella, tomato sauce, roasted garlic, tomatoes and EVOO) and the "Hot Honey Pepperoni Pizza" (tomato sauce, pepperoni, hot honey sauce and mozzarella cheese). The latter happens to be 8 Thousand's signature pizza. Both pizzas had crust so thin that it's almost cracker like; they didn't flop at all. They were super crispy with excellent sauce and toppings. I honestly can't decide which one I liked better; they were both very good. During my visit, I enjoyed some self-pours of Grey Sail Brewing's "Captain's Daughter" (Double New England IPA) and New Park Brewing's "Cloudscape" (American IPA). Delicious pizza with craft beer is always an excellent pairing! I had a really nice experience at 8 Thousand Pizza and I hope to return with my family.

    Took the Family here for a Saturday lunch. Got a meatball pizza and a margarita pizza. Both were…read moremade well. The beer system is interesting and you pour your own beer. Paying by the ounce. Service was nice and attentive. But you have to go up to the counter to order. Many of the betas were out or empty. I did like that. They had a wide selection of glasses available for the different styles of beer.

    Photos
    8 Thousand Pizza
    8 Thousand Pizza
    8 Thousand Pizza

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    Andini's Restaurant

    Andini's Restaurant

    4.4
    (149 reviews)
    3.9 mi
    $$

    Don't let the unassuming exterior fool you. Inside, this place welcomes you with a cozy,…read morefamily-style neighborhood vibe that makes you want to become a regular immediately. The food easily earns a 9/10 overall. The service was great, but the dishes were the real stars of the night: Chicken Milanese: Absolutely excellent. Easily one of the best versions of this dish we have ever tasted in Connecticut. Veal Meatballs: Incredible texture and flavor. Truly stand-out quality. Gorgonzola Pasta: Incredibly unique. If you love Gorgonzola cheese, this is an absolute must-try. Pizza: Good crust and flavor. The complimentary bread was just average, but everything else completely blew us away. We highly recommend checking this neighborhood spot out!

    The service was the savior here. We were seated in the back corner by the kitchen so it was a bit…read moreof an awkward spot for a table, but the place was busy for a Wednesday night! The waitress didn't check in much but the bus boy was sweet and extremely attentive. I hope he got part of our tip! We ordered the burratta appetizer to share which was covered in tasty pesto. My friends both got the fettuccine Alfredo which they described as creamy and delicious and one of the better ones they've had. I got the carbonara, which was good but I wasn't blown away. I was torn between this and another choice and I think I will have to come back and try the other option.

    Photos
    We love our wines!
    We love our wines!
    Wood burning oven, not gas
    Wood burning oven, not gas
    Lets get this party started!!

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    Lets get this party started!!

    Mike's Apizza & Restaurant - pizza - Updated August 2026

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