Go Native: Da Legna Wood Fired Pizza
When out of towners pilgrimage for New Haven pizza, Pepe’s, Sally’s, Bar, and Modern draw the crowds. And rightfully so. But if you’re a townie hankering for pie, you’re heading to Da Legna, a neighborhood charmer on State and Clark. Since 2012, Chef Daniel Parillo has been pumping out killer brick oven pizzas with his signature sourdough crust.
My addiction-du-jour is the G.O.A.T.: Stilton, sliced red onion and house-made pesto named after Elm City’s Goatsville section. Sweet and savory fans order the Figura; fig preserves, prosciutto, blue cheese and fresh mozz drizzled with truffle honey. And The Brussel Hustle proves there is no end to this vegetable’s fifteen minutes of fame.
Beyond the countless pies, the menu is brimming with comfort food that rivals a pint of Haagen Daz at 4 am. Even the salads! Case in point; a gorgonzola stuffed poached pear, baked and sprinkled with candied walnuts on a bed of arugula with barely-there grapefruit vinaigrette, comforts me to no end. The Ceasar comes with bocarones (white anchovies) and tater tot-like polenta squares that double as croutons. And if all that comfort isn’t enough, the signature dessert: a teeny-weeny ice cream sandwich is the perfect guilt-free finish.
Unless I’m with a group, I prefer the smallish bar with its brick walls and open view of State Street. The dining room doesn’t have a lot going on decor wise, but the friendly vibe, good music, and the serious crafted food is all the atmosphere you’ll need.
You would have to work hard to break the bank. Pizzas come large and small, and you can easily share the latter. They range from $15 – $23, and if you want gluten-free, it’s a tad less. Small plates and salads start at $4, and the most expensive are $12. Cocktails are about the same. If you are picking up, you can swing behind the building, if you’re staying, street parking is going to be your best bet. Chances are you’ll see me there with a G.O.A.T. Salute!
dalegna.com 858 State Street