One6Three

One6Three is a cozy, casual pizza restaurant known for thin, New Haven–style pies baked in a roaring wood-fired oven.

Reviews praise the light, airy crust, charred undercarriage and toppings that run to the edge, plus reliable counter and table service.

Expect a menu that mixes classic Margherita and Buffalo Chicken with playful specials — from the Sweet & Salami to a peanut-butter-and-bacon King — alongside wings, fries, meatballs and gluten-free dough for those who need it.

The kitchen centers on New Haven–style apizza: very thin, slightly charred crusts with toppings up to the rim.

Margherita and plain tomato pies get consistent praise, while specialty pies like Sweet & Salami, Elote and the Garbage showcase bold combinations.

Popular non-pizza items include fried wings (sriracha and honey garlic noted), hand-cut fries, cheese curds, meatballs and fried Oreos for dessert.

Multiple reviewers also mention a dependable gluten-free pizza dough.

Pizza's shareable nature makes it an ideal choice for social events, from children's birthday parties to casual office lunches. Its universal appeal ensures that it pleases a wide range of tastes, and its convenience means it can be enjoyed with minimal preparation or cleanup. This social role underscores pizza's status not just as a food, but as a communal experience.

Tucked on Foster Street, One6Three has built a reputation as a neighborhood anchor for New Haven–style pizza.

The kitchen fires very thin, slightly charred pies in a hot oven and layers toppings generously to the edge, a theme visitors repeatedly celebrate.

Service is direct and warm; several reviewers single out accommodating staff and efficient counter service that keeps takeout punctual and diners relaxed.

Patrons highlight a mix of classics and creative specials: Margherita and plain tomato pies are steady standouts, while offerings such as Sweet & Salami, Elote and even a peanut-butter-and-bacon King broaden the menu.

One diner captured the oven-first ethos, calling it "Absolutely fantastic wood-fired thin crust" (Ben Ciliberto).

Another summed up a perfect pie simply: "That pie was perfect" (Wilson Scott).

Reviews also mention reliably good wings, hand-cut fries and meatballs, plus a gluten-free dough option that satisfies diners with dietary needs.

The result is a place where New Haven pizza tradition meets playful topping choices, drawing locals and students alike for quick lunches, family dinners and casual nights out.

Despite its journey through countless adaptations, pizza remains deeply connected to its roots in Naples, Italy. The Associazione Verace Pizza Napoletana (AVPN) works to preserve the traditional methods and recipes of Neapolitan pizza, offering certification to pizzerias that meet its rigorous standards. This blend of heritage and modern innovation exemplifies pizza's timeless appeal and its ability to honor tradition while embracing change.