Ava’s Kitchen & Bar

Crust is phenomenal but it’s not a classic pie by any means. A lot cheesier than you would think by just looking at it, sauce is okay. Our 4th stop on a north jersey pizza trip. It’s #2 of 4

Good bar pie

Look at that burst crisp crust. This is funghi pizza. All good is great.

Kind of a hipster, trendy joint, serving 12” wood-burning brick oven fancy personal pies. The dough is truly unique with A LOT that goes into the process including long fermentation, high hydration, naturally leavened using stone ground flour from New York state. As you can see, the pie is very well done, a rigid texture to the dough, unfortunately more burnt than charred on much of the crust, which is still incredibly crunchy and tasty despite the burned spots. Their version of a plain cheese pizza is called a “Red Pie;” however, it’s more orange colored from the oil & grease, giving the middle of the pizza a soupy & floppy consistency. There’s just not enough tomatoes involved in this pie; the sauce isn’t prevalent, lacking big time in taste & quantity. On the bright side, the mozzarella cheese is an outstanding blend with some grated Grana Padano (similar to Parmigiano Reggiano). The combo of the cheese and dough is excellent, top notch quality with a nice touch of fresh basil to class the pie up a bit; but sadly, the sauce drags the entire score down. I’m not sure if the quality of the sauce needs to be adjusted or just the quantity, but it’s clearly the one ingredient holding this pizza back from the 8s. Perhaps their specialty pies are the way to go cause the Red Pie certainly isn’t.

Little sauce. More parmesan than sauce. A lot of olive oil on top. Crust is perfect. Def a crust lovers favorite. Can’t get it into the 8’s

Second time as good as the first ... red is my go to .... one bite best pizza in New Jersey !!!

Old soggy. Poor business. Good thing you missed this place El Prez

Had some flop, the sauce was great, cheese amazing, thin and light but the crust was too well done and tasted like brick oven. I want to go higher and should be higher but that char is too much char and I like well done pies. It's really good date pizza.

Delicious, airy and flavorful crust and cheese. The unique specialty pies have me coming back for more. You can tell a lot of love goes into these pies.

Ava's classic "Red" pie. Had to put this in the 9s and for good reason. This is one of my all time favorite pizzas. The flavors are amazing. Everything from the dough to the taste of the oven on the charred crust. I never realized how much the dough can effect the taste of the pie and It is probably the highlight of this one.

Crust is crispy on the outside and very light and airy on the inside. Nice char, one of my all time favorite crusts. Sauce could have a little more flavor. Cheese has great flavor.I would give it an even higher score if the cheese and sauce covered a little bit more of the crust. As great as the crust is there’s too much of it.

Nice and crispy great crunch

Sweet and hot, hot and sweet. You can’t beat the flavor on this peppered pie with peppadew peppers and honey vanilla goat cheese. As usual the coal pockets are so big and crusted to perfection.

7.8. Great crust. A little dry. Perfect personal size

Great pizza. Crust was thin and fresh. Could go for it being crispier.

Outstanding pizza. Great crisp

Felt those hometown vibes with a Lucali feeling. Crust is Tyson knockout the cheese got me a little chubbed and love the sauce. This place is a must maybe best of jersey. This pizza is the low brow greatness to the start of an Adam Sandler film without the bullshit family morals at the end.

The cheese was very flavorful, definitely dominated the sauce. The undercarriage of the pie stood out as very unique (Nothing to compare it to). The crust was light, airy with some char. This is more on the Neapolitan style, but regardless.. it gets an 8.6, put it in the 📚 books

Best pizza I ever had and I’ve been everywhere. Fresh ingredients, organic grain, brick oven 👌🏻

Very good pizza needs more sauce IMO to be great though.