Zeneli Pizzeria e Cucina Napoletana — Restaurant in New Haven

It's with hesitation that I write this review because I had such a disappointing experience last night and I just can't believe how I was treated. My name is Pat Baker and I've been coming here since they opened I tried everything on the menu and get the rigatoni Amatricana sauce everything I go. I have had that plate along with an appetizer or something else no less than 100 times. I will say I am particular about my pasta well not actually I just like it Al Dente you know the way true Italians are supposed to serve pasta and the way it's supposed to be cooked so they make it aldente there were maybe two or three times out of the 100 that the pasta was cooked too much and I will not apologize for telling a waitress or waiter that the pasta is mushy if you can eat pasta without your teeth it's a good sign it's been cooked too much so the very few times that they cooked it too much I let him know and they made me another plate. Haven't had a problem in a long time with the pasta being cooked too much so last night I was with a female friend and she wanted to try the calzone so we ordered it we got it to go and I will say I was so disappointed because it literally was a big piece of dough with like no cheese in it and a little sauce on it it was like a massive slice of Sicilian pizza without any cheese on top and just very little sauce. It resembled NOTHING OF WHAT A CALZONE IS. THERE WAS NOTHING INSIDE. AND TO BOOT IT WAS 18$. so we each took 1 bite, looked at each other and said what the hell is this this is terrible so I brought it back and I could not believe that the waiter that I have tipped 20% for the last couple of years that I've sent hundreds of people to this restaurant and that I've been to 100 plus times literally had a fight with me in the middle of the restaurant now we know or I guess they don't know that in the restaurant business when someone ordered something they come to your establishment and they eat one bite and tell you it's god-awful and they tell you why what you're supposed to do is say I'm really sorry you didn't care for this what can I do to make it right or what else can I get you. Not last night he was trying to tell me that that's a calzone and that's how they make them and blah blah blah literally a 2 to 3 minute verbal confrontation in the middle of the restaurant when all he had to do was say Patrick I'm sorry you didn't care for it what else can I get you now it shouldn't matter that I've spent thousands of dollars there and the people that I've sent there have spent tens of thousands of dollars but I'll be honest with you it really pissed me off so I will not go there again because of the way I was treated not because of the food because 99% of the time the food is great but I'm big on respect and I'm big on service I left there so angry last night that I couldn't even eat anything further and I was starving just not cool man. So please if you're going to just respond saying this is the way we make a Neopolitan calzone, save it. Instead what you should do as you should let customers know if they're ordering the calzone for the first time that it is nothing like a normal calzone from any Italian restaurant that they've ever had one there is less cheese in that calzone then there is on a slice of pizza along with a shot glass of sauce so guys I'm sorry but you let your ego and your pride get in the way of customer service and I'm just not paying $18 for a half a pound of dough with a shot glass of sauce and a slice of cheese if I wanted that I would have just got a slice of Sicilian pizza down the road. Remember brothers- people just like myself come drive sometimes 45 minutes to get there spend $20 in gas each way and I spend $25 on a plate of pasta with tax and a tip and I do that because the food is good and the service is usually good so I don't know if you were in a bad mood last night or what the case was but you screwed up only thing you needed to say was sorry Patrick what could we get you and you never said it you were almost like an attorney Defending Your...

New Haven is a city known for its pizza or apizza as it is known there, Wooster Street perhaps being one of the most pizza dense streets in the world. To compete on Wooster Street you need one of the best pies in the world, but on a street competing for the greatest New Haven style pizza Zaneli's stands out.

I am from Florida, lived in Connecticut for some time, and often visit family up in the Northeast. When visiting, I have to visit Wooster street for apizza. With world class pies from the likes of Sally's and Pepe's it is a must visit. That said, the New Haven style apizza is not necessarily my favorite style of pizza as I prefer both a classic New York slice and the Neapolitan pizza. This is where Zaneli's stands out for me as a pizza place sitting on one of the most pizza dense streets in the world, yet focusing on a style completely different to those around it.

I doubt there are many Neapolitan pizza places in the U.S. with as fierce local pizza competition, and I think it shows in the quality of Zaneli's. To start, the atmosphere of the restaurant is incredible. The interior has a neat and professional look with a fantastic open kitchen allowing you to see the entire process of making the pizzas. The staff are responsive and come off as genuine and grateful for your visit. I would say more than any other place on Wooster street, the overall experience is balanced as not just a pizzeria, but as a restaurant.

To start I got the meatball appetizer which came in a marinara sauce including two pieces of well sized bread. The meatballs were good, maybe a little small and dense compared to some of the northeastern Italian places I've been to, but the bread and the marinara were fantastic. The bread had a nice crust, crunchy similar to the pizza crust, with a nice and moist interior aided by a drizzle of oil. The bread was great for dipping into the marinara which was among some of the best marinara sauce I've ever had.

Following, I got a Margherita pizza, and of course this was the star of the show. Back to the point about competition, when you have to compete with the best while bringing a new style, it's clear you have to bring the best of that style. I have never had a Margherita pizza as good as the one at Zaneli's. The crust was thin with a solid crunch, the sauce was perfect, and the fresh mozzarella might be the best cheese available in New Haven. In fact, if there was one word I could use to describe the pizza it would be "fresh." The pizza is nice and light, could easily finish the one I had on my own, and still had room for dessert after both the appetizer and full pizza. When you take a bite with a nice basil leaf it tastes so fresh and light you could mistake it for a salad only for the crunch of the crust to bring you back to reality. There might not be a better Margherita pizza within the United States.

To finish off the meal I had a slice of lemon cake for dessert. It seems they have a constant in the Nutella pizza with another rotating dessert, and I felt this lemon cake was a great way to finish the meal. Maybe a little dense on the cake, but the flavor was great, it was presented well, and the fresh lemon taste worked well to contrast the tomato heavy courses previous.

Overall, while I love Sally's and Pepe's, I prefer the Neapolitan style which Zaneli's does as good if not better than any other place in the United States. If you could only try two pizzas on a trip to New Haven, I would pick any of the New Haven style places and Zaneli's as the other, worth tasting how good the competition of Wooster street can be as shown in...

I recently had the pleasure of dining at a Zeneli pizza restaurant, and I must say, it was an exceptional experience from start to finish. With a menu boasting a variety of options, I opted for the classic Margherita pizza, a Vegetarian pizza, and a unique twist on a traditional dessert, the Ricotta Demilyn. Here's my review of each dish:

The Margherita pizza was a true testament to simplicity done right. The crust was thin, crispy, and expertly baked. The tomato sauce was vibrant, bursting with flavor, and complemented by a generous amount of fresh basil leaves. The mozzarella cheese melted beautifully, creating a harmonious blend of textures and tastes. Each bite was a delightful journey into the heart of Italian cuisine, and it left me craving for more.

Next up was the Vegetarian pizza, and I must say, it was a feast for both the eyes and the palate. The crust, just like the Margherita pizza, was outstanding, and the toppings were a medley of vibrant colors. A plethora of fresh vegetables adorned the pizza, including green peppers, mushrooms, onions. The balance of flavors was spot-on, with each vegetable maintaining its distinct taste while harmonizing with the others. The addition of a blend of cheeses elevated the pizza to new heights, creating a truly satisfying vegetarian delight.

To conclude my meal, I indulged in the unique and intriguing Ricotta Demilyn. This dessert was a revelation. The delicate layers of fluffy ricotta cheese combined with a honey. The dessert struck a perfect balance between richness and lightness, leaving a lingering sweetness on my palate. It was a delightful departure from the usual dessert offerings, showcasing the culinary creativity of the restaurant.

Apart from the exceptional food, the service at the restaurant was top-notch. The staff was attentive, knowledgeable, and eager to accommodate any special requests. The ambiance was warm and inviting, providing a cozy atmosphere that enhanced the overall dining experience.

In conclusion, this pizza restaurant exceeded my expectations in every way. From the classic Margherita pizza to the flavorful Vegetarian pizza and the innovative Ricotta Demilyn, every dish showcased the skill, passion, and creativity of the chef. Whether you're a fan of traditional flavors or seeking something unique, this restaurant has something to offer. I highly recommend giving it a try and indulging in their delectable...