I went here based on seeing Dave's review and was very pleased with the pizza,the beer, and the service.
curtis.willcox8/23/23, 1:00 a.m.
Shit was spankin. Crust was crispy and delicious, good cheese to sauce ratio, and minimal flop. Get bacon as a topping
kevin.sullivan28/10/23, 8:46 p.m.
Thin, thin, thin and yet still sturdy. Missing the ferry is finally a benefit! Great cheese and sauce ratio
lifeofrevelry7/22/23, 7:03 p.m.
A mirror image of Bar New Haven but with a little more char on the crust and undercarriage. The most crushable pizza out there, with a New Haven bar style taste. Could eat this pizza every week.
brian.young97/18/23, 11:44 a.m.
Crispy apizza. New Haven style. An all around outstanding pie! Really nice brewery with lots of space & a friendly staff. I didn’t get to try the beer but there was a lot on tap. 8.3
shane.sinise7/10/23, 11:24 p.m.
The pizza is very light and thin. The cheese was honestly underwhelming. It was lacking flavor this time around.
pizzaaficionado6/23/23, 9:59 p.m.
Very great pie! Crunch with very great sauce and seasoning! Special pies are even better!
toki2times6/4/23, 8:21 p.m.
I like this more than BAR, but the heavy flour dusting on the bottom leaves a chalky mouth feel. Great looking place inside. Root beer was pretty good.
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.