You know those lists that are like "THIS little shack out in the middle of nowhere has THE BEST PIZZA"? I always fall for them. That's how Shade Creek Diner & Carryout made its way on my radar. Located in Creston, this small shop is not on the way to anywhere. So, I made a special day trip to check it out. The inside could be mistaken for a handyman's shop, with odds & ends all over the place. Plus some candy bars & chips for purchase. They primarily offer burgers, subs & pizza - including my favorite option: personal size. I ordered a cheese Candace-sized pizza and waited maybe 20 minutes or so before it was ready. It was truly made to order, which I appreciated. The personal size was a perfect portion to enjoy on my way back home. It had a puffy crust, so not for thin-crust lovers. It had a mild sauce and plenty of cheese. I will say it was a decent pizza, though not necessarily memorable. It is kinda like a homestyle, grandma-style that is common in small hometown spots. It's comforting and was piping hot. But not quite as exciting as I'd like. Grade: B

Mario’s Restaurant & Lounge in Weirton is a beloved family-run institution that’s been serving authentic Italian fare since 1955.



Founded by Mario DiCarlo, an Italian immigrant who brought his passion for traditional cuisine to the Ohio Valley, the restaurant quickly became known for its homemade pasta, hearty lasagna, veal parmesan and perfectly seasoned sauces made from scratch.



Mario DiCarlo was a member of the same family that created the iconic DiCarlo’s Pizza and brought the family’s signature Ohio Valley-style pizza to the restaurant.



You know - the square pizza with cheese added after baking. Over time, the business grew into a full-service restaurant and lounge, offering classic Italian dishes alongside “DiCarlo’s Original Pizza.”



Mario’s remains family-run and continues to honor its founder’s legacy while maintaining a clear connection to the DiCarlo family tradition that began in nearby Steubenville.



The salad was fresh and crisp, with simple greens, tomatoes, and cucumbers that made for a light, refreshing start.



The fettuccine alfredo was rich and creamy, with perfectly coated noodles that delivered classic comfort without feeling too heavy.



The meatball heel stood out with its crusty bread, tender meatballs, and melted cheese, creating a hearty and satisfying bite.



The pizza rounded out the meal with a crunchy crust, tangy sauce, and just the right amount of gooey cheese — timeless, balanced, and delicious.



Grade: A

Modern Apizza has been a New Haven institution since 1934, serving some of the city’s most beloved pies from its long brick building on State Street. Originally called State Street Apizza, the restaurant changed its name in the 1940s and has remained a cornerstone of New Haven’s “holy trinity” of apizza joints alongside Frank Pepe’s and Sally’s. Unlike its counterparts, which use coal-fired ovens, Modern bakes its pizzas in an oil-fired brick oven that reaches scorching temperatures and produces the same signature char and chewy crust that define New Haven–style apizza.



The restaurant’s dough is made from a long-fermented starter that gives each pie a tangy depth, while the sauce is crafted from hand-crushed Italian tomatoes and finished with a dusting of Pecorino Romano. While Modern respects the traditional simplicity of apizza, it also embraces variety. Its menu features dozens of combinations, from minimalist tomato pies to fully loaded options like the “Italian Bomb,” piled high with bacon, sausage, pepperoni, mushrooms, onions, and peppers. The balance of old-school technique and generous toppings has helped Modern build a fiercely loyal following.



Inside, the dining room has a comfortable, no-frills charm -- red booths and checkerboard floors. A typical Modern pie starts with a base of hand-crushed Italian plum tomatoes seasoned simply with salt and oregano. Unlike the heavy cheese coverage found on most American pizzas, Modern’s default “mozz” pie uses just enough whole-milk mozzarella to complement the sauce rather than smother it, with a final dusting of sharp Pecorino Romano for extra bite. The balance of sweet tomato, salty cheese, and smoky crust is delish.



It’s baked directly on the hot brick floor of an oil-fired oven, which reaches well over 600 degrees and creates the hallmark blistered crust that’s chewy in the center and crunchy at the rim. This pizza has depth: the sauce caramelizes slightly around the edges, the cheese bubbles and browns, and the char adds complexity without bitterness. That's why in 2023, Pizza Today named it Pizzeria of the Year.



Grade: A

BAR began selling pizza in New Haven in 1996. It set itself apart from New Haven’s traditional pizzerias by utilizing a gas-fired brick oven instead of the iconic coal-fired ovens. This innovation allowed BAR to craft pizzas with a thinner, crispier crust, distinguishing its style from the classic “apizza” known in the region.



One of BAR’s standout creations is the Mashed Potato & Bacon Pie, a white pizza that has become a cult favorite. This inventive dish features a thin, cracker-like crust topped with a creamy layer of mashed potatoes, garlic, Parmesan cheese, and generous chunks of crispy bacon. The combination of these ingredients results in a rich, savory flavor profile.



Grade: A

Mystic Pizza is a pizzeria located in Mystic, Connecticut, established in 1973 by the Zelepos family. It quickly became a local favorite for its family-friendly atmosphere and “secret sauce” pizza, gaining international recognition when it inspired the 1988 romantic comedy-drama film Mystic Pizza, starring a young Julia Roberts.



The menu features a variety of pizzas, calzones, and pasta dishes. I ordered a small pizza with artichokes, ricotta and fresh garlic.



The ricotta and garlic combination is a classic pairing - creamy and aromatic. Artichokes add a subtle earthiness and texture, complementing the richness of the cheese and the pungency of the garlic. A powerful but tasty combo.



Grade: B

Frank Pepe, born in 1893 in Maiori, Italy, immigrated to the United States in 1909 and eventually settled in New Haven, Connecticut. After working in bakeries and other jobs, he and his wife Filomena opened a small bakery in 1925 on Wooster Street, which soon evolved into a pizzeria. Pepe began selling simple “apizza” pies — thin, coal-fired pizzas topped with tomato, garlic, olive oil, grated cheese, and sometimes anchovies — and quickly gained a loyal following. In 1937, the business moved into a larger space at 157 Wooster Street, where it remains today. Known for its distinctive charred crust and commitment to quality, Pepe’s became a New Haven institution, with its white clam pizza later achieving iconic status. It was introduced in the mid-20th century, when clams were abundant and cheap along the Connecticut shoreline. The pizza is built on Pepe’s signature thin, coal-fired crust, which develops a crisp, slightly charred texture from the high-heat brick ovens. Instead of a tomato base, it uses fresh shucked littleneck clams, grated Pecorino Romano cheese, garlic, olive oil, and a sprinkle of oregano. The brininess of the clams mingles with the sharp, salty cheese and the roasted garlic, creating a pie that is rich yet balanced, with the smokiness of the crust tying everything together. Grade: A

Sally’s Apizza is a legendary New Haven pizzeria founded in 1938 by Salvatore “Sally” Consiglio, whose mother purchased the Wooster Street storefront for $500 and encouraged him to turn it into a restaurant. After Sally’s passing in 1989, his wife Flo and their sons Bobby and Ricky carried on the family tradition, keeping the business rooted in the same methods and recipes that made it famous - the coal-fired techniques and sauce-forward pies. Often compared with nearby rival Frank Pepe’s, Sally’s remains a cultural icon and a central player in the ongoing story of New Haven-style pizza, celebrated nationally for its authenticity and deep neighborhood roots. New Haven, Connecticut, is known for a distinctive regional pizza variation that originated in New Haven, Connecticut. Locally called “apizza” (pronounced ah-beetz), this style is known for its thin, chewy yet crisp crust that’s baked in a coal-fired brick oven, giving it a signature char. The sauce usually takes center stage, with cheese used more sparingly than in other American pizzas, and toppings are often simple but high quality—like the city’s famous white clam pie. TOMATO SAUCE PIE (STAFF PICK) - Made with Sally’s tomato sauce and parmesan (without mozzarella)

Sally’s Apizza’s Tomato Sauce Pie, also called the Tomato Pie, is a classic New Haven-style apizza that showcases simplicity and tradition. Made with Sally’s signature tomato sauce and a sprinkle of parmesan cheese—but no mozzarella—it highlights the quality and flavor of the sauce and the coal-fired crust. This minimalist approach allows the bright, tangy, and slightly smoky notes from the oven-charred crust to shine, offering a purer taste of the apizza tradition.

MOZZARELLA & TOMATO SAUCE PIE (LOCAL FAVORITE) - Made with Sally’s tomato sauce and mozzarella

Sally’s Apizza’s Mozzarella & Tomato Sauce Pie is a beloved variation of the classic New Haven-style apizza, combining the rich, tangy flavor of their signature tomato sauce with the creamy melt of mozzarella cheese. This pie is a local favorite, offering a harmonious balance between the boldness of the sauce and the smoothness of the cheese, all atop Sally’s signature thin, charred crust. The mozzarella, affectionately referred to as “mootz” in New Haven, adds a satisfying richness that complements the sauce without overwhelming the palate. Baked in a coal-fired oven, the pizza achieves a perfect char, enhancing the overall flavor profile and providing a delightful contrast to the tender interior. Grade: A

The Pizza Station opened its Parkersburg location at 430 Third Street (formerly the Third Street Deli site) in downtown Parkersburg, officially welcoming customers in January of this year. Owned by Bill Sams, this marks a second site for The Pizza Station, which has been serving St. Marys and surrounding communities since 1984. The train-themed Parkersburg restaurant operates seven days a week, offering homemade pizza, pepperoni rolls, subs, salads, and desserts, including fruit pizzas, which remind me of Pizza Hut back in the day. I learned that when you order a to-go order, you go around back and into the basement to pick it up. My meal for the evening was a pepperoni roll with a side of pizza sauce and a cherry dessert pizza. The roll has a warm, slightly chewy interior with crust just firm enough on the outside to give some texture without being tough. The pepperoni brings good salty flavor, and the pepperoni’s oil seeps into the dough, which adds richness. The side of pizza sauce was key for me, as it cuts through the richness of the roll’s meat + cheese, giving a refreshing contrast. The small cherry dessert pizza is a sweet and tart treat with a light crust and a generous layer of cherry topping. The flavor is bright and tart-sweet, though the center can get a bit soft from the filling. It’s simple but satisfying, best enjoyed fresh out of the oven. Grade: B

D'Paulo's Pizzeria is a hometown pizza joint know for its square pizza with California tomatoes, provolone cheese and crispy crust.



This location previously was home to a DiCarlo's Pizza, and the mark of Ohio Valley pizza seems to have influenced D'Paulo's offerings.



But you know I'm not mad about this. The crispy crust pizza provides a solid foundation for a layer of perfectly spiced sauce and shredded provolone. if I had my way, the cheese would've been added at the very end. But, still a pretty tasty square of pizza.



Grade: A