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Sunday sauce, my family's recipe, almost exact - except I cook in more garlic (my Grandpa Ralph didn't like garlic). A subtle second dose of garlic laid down in thin slices, Calabrian oregano, basil, and olive oil to finish. That's it, simple and delicious. It's not an apizza but as close as I could do it without a coal oven and, of course, without pecorino
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Our New Haven Vegan, finished with generous scoops of fresh stracciatella. Sunday sauce made from my family's recipe...almost exactly as my grandfather Ralph made it, except for one thing: more garlic. Thin slices of garlic, Calabrian oregano, basil, and olive oil. That's it. For those moments when you're vegan... but also have a goomar
4 dishes
Mixed greens and romaine, dressed simply with balsamic and olive oil, cherry tomatoes for your health, salt and pepper and then we drop a fat dollop of fresh stracciatella right on top. That's it. That's the move. I love this salad
Ask about parmesan or egg pasta.
"Spicy", "The Orange One" This is the one. Our original recipe, decadent, complex, a little dangerous. Silky, umami-forward, with a slow-building heat. A closely guarded blend of 6 ingredients. Dip everything into it
Ask whether it contains dairy, egg, anchovy or fish sauce.
Ask whether it contains dairy, egg, anchovy or fish sauce.
Side of Red Sauce: The same sauce that goes on our pies. Vine-ripened Alta Cucina plum tomatoes, packed fresh in California and crushed in-house. Bright, a little sweet, never cooked down. For crusts, knots, or whatever needs a dip
Ask whether it contains dairy, egg, anchovy or fish sauce.
13 dishes
Plain Cheese Pizza. lilguy red sauce, Grande whole milk mozzarella, finished with parm, fresh basil, and a drizzle of olive oil. This is the benchmark - every decision we made about dough, sauce, and cheese shows up here first. Start here
Everything the Plain Mootz is, with a slight adjustment in the sauce and cheese ratio so the Ezzo pepperoni can do its thing. Cup and char, crisped in the oven, pooling with flavor. Finished with a shower of shredded parm
We take the best pepperoni pizza West of Lincoln and drop aromatic fennel sausage and American bacon. What else could be better? No basil, no filler -just a meat-heavy collaboration built on a foundation of savory pepperoni cups and finished with our signature generous shower of freshly shaved parmesan. Legit
Fennel sausage, lilguy red sauce, house pickled onions, Grande mozzarella, finished with pecorino. A nod to the Italian-Americans on Wooster Street
Not a pineapple pizza guy - this is my compromise. House-made serrano and habanero pineapple marmalade, Ezzo pepperoni, lilguy red sauce, Grande mozzarella, finished with parm. Sweet, heat, pepperoni. It works. Trust me
A white pizza built on a ricotta base. Shiitake and champignon mushrooms, olive oil, salt, thyme, gorgonzola, finished with pecorino. Earthy, rich, and balanced
Ricotta, gorgonzola, fontina, gouda, and Grande mozzarella. Spicy Calabrian crunch, thyme, finished with pecorino. Six cheeses (technically 6), no red sauce, no apologies
Lilguy red sauce, Grande whole milk mozzarella, tender BBQ chicken, smoky gouda, finished with red and green onion and a hit of BBQ sauce. An Abbot's staple — elevated and done with intention. The everything bagel crust is the default here for a reason
We make our Caesar the way it should be made heavy on the creamy, heavy on the cheese, and we are not shy about the dressing. No anchovies, less tang, more decadence. Oh, and the croutons...house-made from our pizza dough
The Bacon, Egg & Cheese. Bodega classic, made right crispy bacon, fried eggs, American cheese melted into everything, on a roll baked here every morning
An Abbot's original and it's not going anywhere. Everything bagel crust, whole milk mozzarella and ricotta as the base, out of the oven and straight into a pile of romaine and mixed greens, tomatoes, onion, feta, lemon vinaigrette, shower of parm AND whipped avocado. Sounds weird. Tastes right. If you've been coming here since the 90's - this is your people's champ
Same fermented dough as the pies, tied in knots and crisped, then rolled in butter, garlic, parsley, and salt. Five to an order, your choice of sauce (mine is LILGUY red). Carb load - go big
Hidden Valley, the green cap, the one everyone grew up with. The bottle that has a permanent spot on the fridge shelf. We spike it with a little extra buttermilk and mayo. No reason to mess with the original - just a touch thicker for the perfect dipping motion
2 dishes
Gives you wiiings
Lil fridge cigarette
2 dishes
1 dish
Ask what it is made with. The menu does not list the ingredients.