Michelina’s on State, New Haven, CT

June 13, 2025

Today the Slice Mob had the absolute pleasure of taking over Michelina’s for lunch — and folks, it was worth every bite and then some.

Now, I came here a few months ago and fell in love with the place, but back then, they weren’t open for lunch. That meant the Mob couldn’t roll in… until now. They just launched Friday lunch service, and I wasn’t about to miss this golden, wood-fired opportunity.

Michelina’s is a cozy Italian gem nestled on State Street, smack dab in the pizza epicenter of Connecticut. They’ve carved out a serious name for themselves thanks to their Pizza Flights — a genius creation by owner Cheryl.

For pizza lovers like us, it’s the perfect way to taste a bunch without committing to one pie (or one pant size).Kicking things off, Chef Ray surprised us with a seafood pizza — on the house. This thing was swimming in flavor: shrimp, clams, octopus, and a luscious, creamy sauce. My wife nailed it when she said, “It’s like clam chowder… on a pizza.” And yeah, it was that good — rich, bold, briny perfection.

Next came the main event: the Pizza Flight.

1. The Carnivore – Red sauce, mozzarella, and a crew of meats that showed up like the Slice Mob itself: meatballs (from Chef Ray’s own long-standing recipe), sausage, bacon, pepperoni, and soppressata. It was like a meat lover’s support group, each one bringing its own flavor and personality, yet working together in perfect harmony. A delicious symphony of savory.

2. The 95-16 – This one stole the show for me. You get the tangy punch from cherry peppers right out of the gate — your taste buds do a double take. Then comes the sweet, roasted garlic sliding in like butter, followed by that rich, juicy sausage, and finally a kiss of basil to tie the whole thing together like a bow on a flavor bomb. BOOM.

3. The Giardino – Our nod to healthy living (or at least pretending). A white pie stacked with spinach, artichokes, tomatoes, onions, mushrooms, and garlic, all crowned with mozzarella. The veggies were spot on — cooked just right with a little crunch left in ‘em for texture. Don’t sleep on this one. It’s the unsung hero of the flight lineup.

Each flight pie is about six inches — small but mighty. The dough? Seasoned and fired just right in the wood oven for a crispy base with light smoky notes. The sauce is made from real-deal San Marzano tomatoes, the MVPs of the tomato world. Sweet, bright, slightly acidic — basically, the Ferrari of tomatoes. And every pizza is topped with Grande mozzarella, arguably the best cheese in the country. Creamy, rich, and melts like a dream.

For dessert? You guessed it — a dessert pizza flight. Nutella with strawberries, an apple-caramel pie with a scoop of ice cream, and a strawberry pie with whipped cream. Each one had its own vibe — sweet, decadent, and impossible to pick a favorite. I’d like to say I shared, but that’d be a lie.

The Slice Mob, for those new to the crew, is a group of lifelong friends (some going back 50 years!) who meet up monthly to celebrate life — one slice at a time. It’s about laughs, memories, and supporting great local spots like Michelina’s.

Huge thanks to Cheryl, Chef Ray, and the entire staff for making us feel like famiglia. Great food, warm vibes, and good people.

What are you waiting for? Go check this place out — and maybe bring a few friends with healthy appetites and mob-sized hearts