After a bit of a misunderstanding upon pre-ordering a take-out order for pizzas at 4:50 PM for 5:30 PM pickup, I arrived at the restaurant at 5:39 PM only to have my card charged and then be told, "OK. We will put your order in;" I received my pizzas close to 6PM. I did speak with the manager who told me he prefers to wait until the callers arrive before they put the pizza in the oven as they only take three-five minute to cook, and he likes the guests to receive them as fresh as possible. I question this timing philosophy when your restaurant and ovens are jammed. I hope in the future, they will just explain this to those calling in ahead for take-out especially since the place was jamming on a Friday night around 5:30 PM with a very long wait for table service. He did send me on my way with a gratis container of cookies and an incredible slice of heavenly very homemade tasting tira mi su. Thank you, George!
Anyway, I had to post a thread because the pizza was truly awesome. It was worth the wait, and I hope to go back very soon. Very thin crusted and crispy edges. We ordered a sausage and a cheese and a vodka which was a white pie with vodka sauce, three cheeses, ricotta, fresh basil and pancetta. The quality of the ingredients was top notch. Sausage was incredible. I took a menu to go, and my mouth is now drooling to go back and try some of their entrees, and I'm dying to try their duck pie that says it is wood-fired duck, carmelized onions, fontina and balsamic glaze! And what about their entrees that can be ordered family style or individual--that is a nice option, especially with kids in tow. And wood-fired wings with choice of topping style (YUM!) We will go back, and I'm looking forward to it. Nice story on their take-out menu how the owner got his start working at a pizza place on Madison Avenue in Bridgeport. Kudos to local Bridgeport Native!
I have spoken to some friends who have dined in and said service was a bit slow, but I'm sure they have to get the kinks out. From the quick looks of it, the old Bar BQ was again renovated a bit, and they have a projection screen where you can see the pizza chefs placing their pies in the oven that is supposedly straight from Italy. Oddly, I don't ever smell much wood when I drive by, but I don't care as the pies were excellent.
Also, the bar was packed with folks waiting to be seated. I think they are only open for lunch and dinner during the week and dinner only on Saturday and Sunday. I wish them all the best in this city of a million pizza joints. I hope they shine!
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