Massive pies with crisp, chewy crust emerge from stone ovens topped with locally sourced ingredients and housemade meatballs
The Fine Print
Promotional value expires Jun 26, 2013. Amount paid never expires.Limit 2 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Dine-in or carry-out only. Pre-order required for carry out. Clarendon option not valid for the purchase of alcohol. Must use promotional value in 1 visit. Not valid with any other specials or promotions.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Pronounced “AH-beets,” Pete’s New Haven Style Apizza sets itself apart from more familiar pie prototypes with a crunchy yet chewy, stone oven-cooked crust. Combining their roots in fine dining with a dedication to fresh and simple Italian cuisine, Pete’s chefs make the gluten-free pizza crust in-house each day and top pies with savory sauce and locally-sourced toppings that are farm-fresh, organic, or made in house.
Pete’s menu also encompasses fresh pastas including homemade lasagna and spaghetti Bolognese. The fortress of feasting also offers a variety of draft and bottled beers, eclectic décor, and oven doors that bark out patrons’ names when they walk through the door.