Utica pizza at its finest. Best upside down pie anywhere. They use plenty of cheese and don’t skimp on toppings either if you like sausage for example which I recommend most with pepperoni or Longhots they put a super thick layer on and the sausage has a nice flavor plenty of fennel which makes me think they grind their own. Wings and sandwiches too but they are just ok sort of an old building too but if your focus is the pizza best you are going to get and I’ve had them all
It wasn’t bad but it wasn’t great. Nothing to write home about. We had a sausage pepperoni pizza and the sausage was bland and more like Spam. The building wasn’t that neat either. Probably pretty good for locals but I wouldn’t make the stop if your traveling through.
My hometown pizza...... love love this place Best pizza around like none other. Everything I home to visit this place is a MUST stop. So many great memories. May God continue to bless your family and your business. Smith family proud natives
I've been a customer of this pizza place since I was a kid, many years ago. I've always had a terrific experience with the #7 pizza except for this past Sunday. Mind you, the #7 doesn't take much of nothing to make, cheese, sausage, sauce, and perhaps mushrooms. Whoever made my pizza had to be high...it was theeeee most horribly made...old tasting overly baked sauce, a sheer skim of sausage, and I asked a family member if they had cheese on their slice as none was on mine. I know the price of everything is going up, but don't skim and scam your loyal customers. I'd pay more for quality. Very disappointing ?
Made a stop here on a trip from Rochester to Albany because I love pizza and knew this place had a long history and a distinctive style. We got a large pizza, half white with garlic, half red with peppers. We got it for eat-in. The pizza arrived on the aluminum pan, and had been baked on parchment paper. The crust was on the thick side. Not greasy or oily underneath, very crisp. All good so far, as one of my biggest complaints about pan-baked pizza is that they tend to be too oily on the bottom. But the crust was dry. I mean dry. It reminded me of frozen pizza that had sat in your freezer for way too long before you baked it. Bland, dry pizza crust. The red sauce was the best part. Partly because it helped offset the dry crust, but it was tasty. Smooth texture, nice balance of tomatoey sweetness and seasoning. The addition of grated/powdered cheese on top added a nice salty tang. The white half wasn't as good. I didn't see any fresh garlic, it seemed more like a dusting of garlic powder. The thick layer of slightly browned processed mozzarella didn't do much to offset the dry crust. I love pizza history, so I'm glad I stopped. But aside from the history, I can't find much to recommend the pizza here.
I'm new to the area and this is the best pizza I ever had. I got the OSP and their salad dressing is AMAZING!! WILL be coming back soon.
The people that made the comment about the way they make their pizza must be from out of town and not brought up on this great tasting pizza. This place has been here since 1971 when I got stationed at Griffiss A F B when the father made the pizza and it is still great.
The food was good but the tables were dirty and there was a distinct lack of pride in a establishment that has been around since 1914.
We stopped into this restaurant after taking the polar express ride. The dining room was closed but having two different families with a total of 11 people Josh and red opened up the dining room to help our families. Amazing service, extremely friendly, great people. Food was pretty good too!!
Had to try the Upside down pizza, as I was told it was a staple of the area. Pizza was different, but good. Crust was unique due to the cheese under the sauce. Definitely better the next day.