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    Mike's Apizza & Restaurant

    4.0 (82 reviews)
    ModeratePizza
    Closed 4:00 pm - 10:00 PM
    Updated 2 months ago

    Mike's Apizza & Restaurant Photos

    MIKE'S APIZZA & RESTAURANT ATMOSPHERE

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

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    Recommended Reviews - Mike's Apizza & Restaurant

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    Reviews With Photos - Mike's Apizza & Restaurant

    Pepperoni pizza
    Heather A.

    Amazing pies and very reasonably priced. They also offer delicious dinners as well, you can dine in or opt for take out. Anyone trying New Haven style pizza should definitely add them as a stop! This is a top tier hidden gem that deserves so much more recognition!!! Ps. I forgot to snap a pic before I dug into the deliciousness! So far our favorites are bacon and onion & pepperoni. SOO GOOD!!!

    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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    Sally's Apizza

    Sally's Apizza

    3.8
    (1.8k reviews)
    3.2 mi
    $$

    When it comes to Connecticut apizza, conventional wisdom says there are three bucket-list spots you…read moremust try: Frank Pepe, Moderna, and Sally's. We managed to hit Frank Pepe's and Sally's on our New England summer holiday, and Sally's was easily the best of the two. While the Connecticut style overall didn't entirely meet the massive hype for me, my daughter absolutely loved it--in fact, Sally's was her single best bite of the entire trip! The only reason it's getting 4 stars instead of 5 is that while it was very good, it wasn't earth-shattering, nor did it quite reach the heights of places like L'Industrie in NYC. We ordered the burrata pizza, half pepperoni. The sauce was packed with flavor, the burrata is always a total hit, and the pepperoni cupped perfectly to hold all those rich, flavorful oils. The crust was great--charred beautifully on the edges but a little moist and wiggly in the middle, heavily reminding me of Da Michele in Napoli. They also conveniently provide red pepper flakes, oregano, and Parmesan on the side so you can fix it up to taste. The ambiance is classic and cozy. It's a smaller establishment with booth-style tables lining both sides of the room. Because indoor seating is limited, you should absolutely expect to wait in a long line unless you plan ahead. We lucked out by timing our visit right between the lunch and dinner rush, meaning we snagged a spot in their dedicated parking lot and were seated immediately with zero wait. To top it off, the service was incredibly friendly, helpful, and welcoming from the moment we walked through the door. The amazing staff kept us constantly updated on our pies and created a genuinely fun, happy atmosphere throughout the meal. It's easily the best pizza we had in New England!

    Mid, sellout tourist pizza…read more I never had a good pizza from Sally's even before they sold out and took the corporate path like pepes. No pizza is worth a 2+ hour wait in line wrapped around several blocks. In response to people complaining about the way the staff talks to you - its just the way they talk. Connecticut people and Italians have a natural abrasive tone that you can't take super personally. I think the vast majority of negative comments are from out of towners but as a lifelong Connecticut native, I never was a fan. Pizza is always unappetizing and tasteless. Modern any day.

    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
    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.

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    8 Thousand Pizza
    8 Thousand Pizza
    8 Thousand Pizza

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

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