Nick's New Haven-Style Pizzeria & Bar is slated to open in early July in Boca Raton, Fla., featuring classic apizza made famous in New Haven, Conn.

New Haven-style apizza is a version of Neapolitan pizza characterized by its thin crust, oregano and tomato sauce, with a small amount of grated pecorino romano cheese. Mozzarella is considered a topping and should be requested as such.

Conceptualized by Nick Laudano and proprietary partner Anthony Giovanniello, Nick's New Haven-Style Pizzeria & Bar will be located at Boca Raton's Glades Plaza. The restaurant boasts 4,600-square feet and a nostalgic design that pays homage to the era from to 1920s to the 1950s, when this unique style of thin-crust apizza was born.

Prominent focal points are the proprietary brick ovens, which were hand-crafted by Laudano throughout the course of six weeks. The pizzeria seats 150 with indoor and outdoor dining, and features a to-go window and an indoor bar that flows to the patio.

In addition to serving New Haven-style apizza, Nick's will feature 18-inch pies such as the Sausage Pie, made with authentic New Haven Longhini sausage, and the Veggie Bomb, made with onions, peppers, mushrooms, hot cherry peppers, eggplant, black olives and artichokes.

Nick's specialty is the White Clam Pie, made with freshly shucked Rhode Island littleneck clams.

"We take our apizza very seriously. Our dough recipe is one that has been perfected over the course of 20 years. We're excited to introduce our product, which is unlike anything in the area, to the Boca Raton market and beyond," Laudano said.

The menu also will include Hummel hot dogs, East Haven-based Foxon Park sodas crafted in 1922 in nostalgic flavors such as White Birch and Gassosa, Libby's New Haven Italian Ice and homemade cheesecake.

Daily lunch options will feature wraps, Panini, salads and an Italian pasta of the week.

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User Comments – Give us your opinion!
  • M Richardson
    From a transplanted Elm City native, you need only sample a savory slice of this New Haven delight to underastand why this style of apizza surpasses all others. Why do you think Sinatra would drive all the way to Wooster Street for apizza from Sally's? Or my favorite, "The Spot", now part of Pepe's. Coal oven cripsed thin crust has no equal.
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