Colony Grill

And I thought I didn't like bar pie… Colony Grill, since 1935. This is a must-try place in Stamford. It's got to be the longest continuous owned and operated pizza place in Stamford. Like a lot of people would, especially being Italian American, I raised an eyebrow at the idea of Irish pizza. I avoided this place (and Riko's) because I didn't think it'd be my jam—it was on point. How can 87 years in business be wrong? This is good pizza. Let's start with the crust, which was the most surprising part. So what I don't like about bar pies I've had as of yet was the crust. They honestly remind me of frozen pizza type crust—this is not that. The crust is crispy, charred at the bottom, and *flaky* instead of dry and dense like thick cracker or a breadstick. You can tell the crust is fried a bit in the oil at the bottom of the pan it's cooked in. And, yes, there's no flop. Cheese is lightly applied and not oozing over. To be clear, the edges don't have carmelized cheese, which is fine. The mozzarella is low moisture and milky with a dairy flavor not salty like I expected. A bit greasy though. Sauce was also lightly applied under the cheese. It's not heavily seasoned or herbaceous. It's milled tomatoes, I'm guessing, and salt. But leans neutral to acidic. I don't think this pizza needed anything more. It doesn't suit it's style. If you don't tend to like bar pie crust, give this a shot. Colony Grill's style is the result of Irish, Eastern European, and Italian American influences. I can see why someone wouldn't consider this their style. But I think there's a reason it's rated well and has been around for alnost 90 years.