menu

slices / pies

slices, in the shop only, $6 to $8. gluten free is a 12" pie, not a slice. everything bagel crust, $0.50, an option on any pie.

• plain mootz12" $20.0016" $23.9520" $27.95gf 12" $30.00lilguy red sauce, mozzarella, parm, basil

  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.

  
• pepperoni12" $31.9516" $34.9520" $39.95gf 12" $31.95ezzo, cup and char, a shower of parm

  Everything the plain mootz is, with a slight adjustment to the sauce and cheese ratio so the Ezzo pepperoni can do its thing. Cups crisp up and catch a little pool of pepperoni oil in each one. Buried in shredded parm.

  
• carnivoro12" $33.9516" $34.9520" $39.95gf 12" $33.95pepperoni, fennel sausage, bacon

  We take the best pepperoni pizza west of Lincoln and drop aromatic fennel sausage and American bacon on it. No basil, no filler - three meats, each pulling its weight over those pepperoni cups. You know who you are.

  
• half a piña12" $33.9516" $34.9520" $39.95gf 12" $33.95serrano-habanero pineapple, ezzo, red sauce

  Not a pineapple pizza guy. This is my compromise. House-made serrano and habanero pineapple marmalade over red sauce, Grande mozz, and Ezzo pepperoni. Sweet, a tickle of heat, pepperoni. It works.

  
• hongos in venice12" $31.9516" $34.9520" $39.95gf 12" $31.95ricotta, shiitake, champignon, gorgonzola

  No red sauce - ricotta does the heavy lifting. Shiitake and champignon roasted in olive oil, salt, and thyme, gorgonzola melted in, pecorino over the top. The gorgonzola's there for slight funk, not for volume.

  
• billy hoyle12" $31.9516" $34.9520" $39.95gf 12" $31.95five cheeses, calabrian crunch, no red sauce

  Ricotta, fontina, gouda, and Grande mozzarella, spicy Calabrian crunch, thyme, finished with pecorino. We wanted decadence in a white pizza. We got it. The sleeper favorite - ask around.

  
• sausage & peppers12" $33.9516" $34.9520" $39.95gf 12" $33.95fennel sausage, roasted red peppers, pickled onions, pecorino

  Fennel sausage and roasted red peppers over red sauce and Grande mootz, house-pickled onions to cut the richness, finished with pecorino. I'm from New Haven - this one's for Wooster Street.

  
• salad pizza12" $34.0016" $38.9520" $45.95gf 12" $34.00everything crust, greens, tomato, feta, lemon

  Everything bagel crust, whole milk mozz and ricotta as the base - out of the oven and straight into a pile of romaine and mixed greens, tomato, onion, feta, lemon vinaigrette, parm, and whipped avocado. An Abbot's original. Sounds weird. Tastes right. If you've been coming since the 90s, this is your people's champ.

  
• bbq chicken12" $33.9516" $34.9520" $39.95gf 12" $33.95bbq chicken, smoked gouda, onion

  Red sauce and Grande mozz under tender BBQ chicken and smoked gouda, red and green onion over the top, a last hit of BBQ sauce out of the oven. Been on this menu since the Abbot's days - we didn't touch the recipe, just put it on our dough. Everything bagel crust is the default here. It knows why.

  
• vegan new haven12" $19.0016" $22.9520" $26.95gf 12" $29.00sunday sauce, garlic, oregano, olive oil

  My family's Sunday sauce, almost exact - I add more garlic, because Grandpa Ralph didn't like it and I do. A second dose laid down in thin slices, Calabrian oregano, basil, olive oil to finish. No cheese, no coal oven, so I won't call it apizza. It's as close as I get.

  
• stracci12" $23.0016" $26.9520" $30.95gf 12" $33.00sunday sauce, garlic, oregano, olive oil, stracciatella

  The Sunday sauce pie, plus generous scoops of fresh stracciatella. For those moments when you're vegan, but also have a goomar.

  

salads

• sloppy caesar$16romaine, caesar, pizza dough croutons

  Caesar the way it should be made - heavy on the creamy, heavy on the cheese, not shy with the dressing. No anchovies, and we're at peace with that. Croutons made in-house from our pizza dough. Yes, really.

  
• spring stracci$16mixed greens, cherry tomato, stracciatella

  Mixed greens and romaine with balsamic and olive oil, cherry tomatoes for your health, salt and pepper, then a fat dollop of fresh stracciatella dropped right on top. I love this salad.

  

breakfast

friday to sunday, 9 to noon

• bacon, egg & cheese$5aged cheddar on a pizza-dough roll

  Bodega classic, made right. Crispy bacon, fried eggs, American cheese melted into everything, on a roll baked here every morning.

  

sauces / sides

• garlic knots$5five to an order. pizza dough, butter, garlic, parsley, salt

  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. Carb load - go big.

  
• spicy$1

  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.

  
• ranch$1

  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.

  
• sunday sauce$1

  Sunday sauce, my family's recipe, almost exact - except I cook in more garlic (my Grandpa Ralph didn't like garlic). Gently simmered ripe vine-fresh tomatoes with sautéed and caramelized fresh onions in extra virgin olive oil, garlic puree, fresh basil, and a pinch of red pepper flakes. Perfect to dip the end crust (cornicione) into... delicious.

  
• piña marmalade$1

  Pineapple marmalade with serrano and habanero. Sweet first, then a little tickle. Add it to anything.