One6Three - New Haven

April 24, 2026

Today, we made a stop at One6Three, tucked into the East Rock section of New Haven, where it’s been holding down its corner for about ten years.

This place is small, unapologetic, and full of character. Decorative firewood stacked with intention, walls filled with wine corks, and #10 tomato cans repurposed as pizza stands. Walk in and you immediately catch the vibe, exposed brick, distressed plaster, a slightly industrial, almost factory-style feel that somehow still feels warm and welcoming.

The centerpiece of the room is the wood-fired oven, running hot and glowing with that perfect orange flame. The aroma of burning wood hits you right away and sets the tone.

From that moment on, the culinary experience is in motion.

We ordered The Mootz and Breaking My Meatballs. Both pies are built on a very thin, tender crust with beautiful leoparding.

The dough is flavorful and clearly well-fermented. Sauce is applied with restraint, just enough to support the dough and cheese without overpowering them, and it delivers a clean, bright tomato flavor.

Breaking My Meatballs was the standout. Homemade meatballs, herbed ricotta, cherry peppers, mozzarella, and that same balanced sauce. The cherry peppers bring a sharp vinegar tang that cuts perfectly through the richness of the ricotta and meatballs. Every bite hits a different note, and it all works together. Easily one of my favorites.

The crust across the board was thin and tender with a delicate smoky char from the wood fire, exactly what you want from this style.

Bottom line: Great spot. Excellent pizza. Super friendly staff.