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Tony's Pizza Napoletana
Margherita Napoletana
New Yorker
Cal Italia
Detroit-Style Square Pie
Lasagna
Buccatini with Spicy Pork Ragu
The world-championship pizza — San Marzano tomatoes, fior di latte, fresh basil, charred Neapolitan crust from the wood-fired oven. Limited to 73 per day.
Massive 20-inch coal-fired New York-style pizza with mozzarella, sausage, and pepperoni — folds in half like the boroughs intended.
Award-winning prosciutto and gorgonzola pie with fig glaze, asiago, and balsamic reduction — Tony's California-Italian crossover that won at the Las Vegas pizza expo.
Thick, airy crust smothered in brick cheese with red sauce ladled on top, baked at 550 degrees until crispy-edged perfection.
Nonna-worthy layers of ricotta, Italian sausage ragu, and mozzarella — surprisingly excellent for a pizza joint.
House-made buccatini tubes coated in a fiery, slow-cooked pork ragu — the pasta dark horse on a pizza-heavy menu.
Meatball, Ricotta and Garlic Pizza (20")
A massive 20-inch party pie loaded with meatballs, creamy ricotta, and roasted garlic — feeds the whole table.
Fried Dough With Olive Salad And Dip
Chicken Wings
Burrata Pizza
Tiramisu
Based on 10,075 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
