Super Cool Vibe. Factory atmosphere with great brews and pours BUT let’s talk pizza. The pizza is great but it feels like they are trying to be Frank Pepe’. And in that regard they fall just alittle short. Nether the less this is a great place to hang out, have some drinks and enjoy really good pizza.
kevin.price3/21/23, 10:14 p.m.
Had major expectations after learning about the ties to BAR in New Haven and after housing the pie I have to say it’s even better. Razor thin and cut recession style the crust is so damn light but not floppy, great crisp all the way through. On the outer crust it’s very airy and the undercarriage is loaded with the looks and flavor of a coal fired pie even tho it’s a gas brick oven, not a bad thing. The sauce very tangy and has a great garlicky flavor, probably why I like it so much and the cheese melded perfectly with it giving the pizza that great NH style bite you get around here. If you like BAR or bar style pies this place is for you, the service was very quick and really friendly. Inside it’s a great place to slam some beers and loved the ambiance, looks like this place gets crazy busy too. I know it’s in Bridgeport but this is defff some top notch Apizz!!!
tom.h133/11/23, 10:24 p.m.
Fantastic pie! To me it’s a close 2nd to Sally’s for a cheese pie. True ahbeetz in Bridgeport!
ryan.rutherford3/3/23, 2:03 a.m.
With a 10,000 lb gas-fired brick oven, Brewport cooks their pizzas at over 700°, creating thin crust pies that are a spitting image of BAR pizza in New Haven, CT. Light, crunchy, super thin and crispy, the pies are also sliced exactly the same style as New Haven’s BAR pizza. The dough is razor thin with tremendous char and fantastic flavor, particularly in the exquisitely crunchy thin crust. The cheese and sauce are equally paper thin in perfect proportion to the dough, complimenting each other magnificently. The sauce has some nice zip, terrific tang, more garlic flavored than sweet, but very tasty, packing just enough punch to distinguish itself from the flavor of the cheese. In typical bar pie fashion, the cheese is tight, sharp and rigid, not oozy or creamy in the least. Equally balanced with the sauce and dough, the cheese holds the pie together beautifully. While similar in style, I found this pie to be crispier and tastier than BAR. I love the texture and flavor; my only complaints are a bit too much garlic baked atop the cheese and the pie is just a little too dry in some areas. If those issues can be addressed, you have a really good pizza that cracks the 8s. As constructed, this is a borderline travel-worthy pizza; and if you’re a bar pie enthusiast, it’s worth making a trip. Traditional style pizza lovers might not like it as much; but this is quality New Haven style thin crust bar pie.
gator_lilley10/5/21, 9:28 p.m.
Half pepperoni and half cheese…was very good and different. Very thin, not much cheese but still good.
cjaquilino9/16/21, 12:45 p.m.
Final day of my Connecticut pizza run. Was in Stamford, then Stratford/Bridgeport/Fairfield. I've been driving my friend out here. Got this pie right after they opened…great stuff here. First, it was a rustic looking pie. I have pics of the full pie, which was misshapen. But it's to such a point I think your average person would think it looked *bad*. And I think that's a thing with New Haven style apizza: The char and rusticness that Pizzaholics appreciate about it, the average person may not. But on to the apizza… So the crust was charred just as much as I like it. It's like a pita almost, as thin as Lucali, light, and yet not crunchy cracker-like that I don't like about bar pie style crust. It's a great crust, if that's up your alley. It's one of the great ways to do this crust. This had no puffy cornicione. I feel like some people use “tangy” as if that's the only descriptor or thing to look for in the taste of a sauce. That said, it's the perfect word to describe the taste here. Sauce don't need garlic, oregano, basil, or even salt (in some cases) if the natural flavor of the tomatoes are good. I doubt this sauce has any of that besides salt, maybe. That speaks well of it. Mozz, light amount of mozzarella. The cheese to sauce ratio is well balanced and up my alley. I think anyone on a hungry day could down a small pie.Really a great pie all around. If you're from out of state, it should be on your list if you're in the area. I almost went to Salerno’s Apizza initially but they were on vacation. This is definitely a young under 40, Brewery type vibe as opposed to old school Italian vibe of Salerno’s Appiza in Stratford. If you're from this area though, this is just *one* of the best spots for pizza nearby from your options of bar pie, Greek, New York style, a couple other apizza spots, and New Haven is only 30 minutes away.
pizzavore10/18/20, 11:17 p.m.
Cheese pizza, 5:40pm on a Saturday, $11.81 Pros: Thin and delicious bar pie with a fantastic charred crunchy crust. Adequately sauced, fair price Cons: Little bit softer than I've had at Colony and Riko's in Stamford but still near them in taste and quality Verdict: It's a winner, put it in the books. Hard to imagine it gets much better than this in Bridgeport
robert.calanni3/8/20, 6:37 p.m.
The pizza was the thinnest I ever had. It flopped to much and the sauce was a little sweet. I would have given it a 7.1 but the guy making the pizza dropped the score even more. I had washed my hands in the restroom and there weren't any paper towels so I asked at the pizza counter. The guy making the pizza told me no even though there were several rolls of paper towels at the counter and that I should go ask a server. A server who over heard this offered me the napkins.
jake.laliberte1/26/20, 1:07 a.m.
No grease drip, no flop, great tang in the sauce. Really good crisp. Cheese/sauce ratio was good
john.co111/23/19, 5:06 p.m.
This pizza is great, thin, not greasy, with just the right amount of char. So DAMN GOOD!!
mike.davenport111/22/19, 3:14 a.m.
undercarriage was presidential-quality, and flavors were off the charts.