BAR

BAR pairs ultra-thin, cracker-style pizza with a busy bar vibe and its own brewed beers.

Pies arrive with a pronounced char and a crisp snap that reviewers praise for holding bold toppings without collapsing.

Service is frequently described as attentive and friendly, and the space shifts from casual dining to a nightclub mood later in the evening.

Expect inventive toppings—mashed potato & bacon, lobster roll, BBQ brisket—served on that signature thin crust.

The menu leans hard on New Haven–style thin crust: cracker-thin, charred, and sturdy enough to carry both classic and offbeat toppings.

Reviewers repeatedly call out the Mashed Potato & Bacon pie, Lobster Roll pizza, BBQ Brisket, White Clam, and Mexican Street Corn (Elote) as standouts.

House-brewed beers and a focused cocktail list complement pies and the single large BAR salad, giving a balanced, party-friendly mix of flavors and textures that locals keep returning for.

In 2017, UNESCO added the art of Neapolitan pizzaiuolo to its Intangible Cultural Heritage list, recognizing the craft and social significance of Neapolitan pizza-making. This accolade celebrates the traditional skills and community role of pizzaioli in Naples, highlighting pizza not just as a food but as a cultural and historical emblem of Italian society. The recognition was widely celebrated in Naples, reflecting the pride and passion of its pizza artisans.

On Crown Street, BAR has carved a niche by marrying paper-thin, charred pizza with an energetic bar and in-house beer program.

The kitchen turns out what many guests call “cracker-thin crust,” a base that reviewers say is both flavorful and sturdy enough for inventive toppings.

Signature nontraditional pies — Mashed Potato & Bacon, Lobster Roll, BBQ Brisket, and a notable Mexican Street Corn — echo the city’s taste for bold combinations rather than strict tradition.

Service is often highlighted as a reason to linger: staff are described as attentive and knowledgeable about beer and pizza pairings.

One regular put the crust plainly: “Some of the thinnest pizza I have ever had,” Brad Elliott noted, while Frank Zocco praised the house style as “cracker-thin crust, flavorful, sturdy, and perfectly charred.” The result is a downtown hangout that functions as both a pizza stop and a social hub—dinner crowds share large, square-cut pies and linger over flights of house brews and seasonal cocktails.

For diners who prize crisp texture and imaginative toppings, BAR is a repeatable, flavor-forward destination in New Haven.

Chicago-style deep-dish pizza is a revolutionary take on traditional pizza, created at Pizzeria Uno in 1943 by Ike Sewell and Ric Riccardo. Unlike the thin-crust pizzas of New York, Chicago's deep-dish features a high-edged crust with thick layers of cheese, toppings, and tomato sauce on top. This style has become synonymous with Chicago and represents the city's innovative spirit and love for hearty, filling meals.