Da Legna Pizza, New Haven
Alright people. This is a special post. Went to Da Legna Pizza to write post for the sweet people over at @CTEatsOut. Didn't know what to expect. New Haven isn't exactly a town you can just break into overnight. Pepe's. Sally's. Modern. These names are engraved in fucking gold. Pizza Hall of Fame type shit. Even major players like BAR have to go thru the gauntlet to get a piece of the metaphorical pie.
So when I walked into Da Legna and sat down, started talking with Dan (the mastermind and co-owner) I was really skeptical. First of all, the dude was too cool. We spent like a half hour talking about Biggie albums before we even started talking about pizza.
Eventually it came time for Dan to put his money where his mouth was. He brought out a classic Margherita–San Marzano tomatoes, Water Bufala mozzarella, basil, garlic, and extra virgin olive oil. Then he brought out the Rustica with oil cured olives, roasted red peppers, Danielle dry cured sausage, San Marzano tomatoes, and Burrata cheese.
Finally, he absolutely blew my mind with the Honeypot pie (pictured up top), topped with San Marzano tomatoes, sliced hot pepper, onion, mozzarella, soppresata, and truffle honey. This is what you try first, hands down.
Go to this place. Go to this place. Go to this place. Can't sing Dan and the crew's praises enough. They just broke into one of the toughest food scenes in the world (for pizza at least) and are playing out the true underdog story. Best of luck to them.