An Early Look at Haven Pizzeria Napoletana (Pictures)

Haven’s Romano salad: romaine lettuce, shaved pecorino cheese, salami, olives, and lemon vinaigrette. Photograph by Erik Uecke

For this starter, a tomato is sliced in two, dressed with salt, pepper, olive oil, and Parmesan cheese, and baked in the restaurant’s coal ovens. Photograph by Erik Uecke

Haven’s tomato pie can be ordered plain or with Connecticut-made mozzarella melted on top. Photograph by Erik Uecke

Meats and cheeses are served atop a wooden paddle called a “peel”. Photograph by Erik Uecke

The pizzeria’s dining room, featuring wood repurposed from the Maker’s Mark distillery and booths suited for large groups and families. Photograph by Erik Uecke