When Bob Zemmel opened Alforno in June 1992, his original singular goal was to bring the brick oven pizza made famous on New Haven’s Wooster Street to the shoreline. Those sizzling, thin-crust pies, their chewy crusts slightly charred from the 600-plus degree temperature of a custom-built brick oven, along with crisp salads tossed in signature dressings and exceptional, fresh-baked artisan bread quickly drew a loyal following.

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