"The pizza and meat pies here are SO Soooooo good. I'm thoroughly impressed by the quality and price points. Definitely my new favorite pizza place..."
E C
"This is a great semi-hidden gem, You can tell from reviews that its popular, And although parking can sometimes be difficult.. The atmosphere, staff,..."
Brenden Howard
"With coupons, Large pie with sausage and 12 pieces of buffalo wings for 25 dollars with tax. I think its a good deal. The pizza and wings both taste..."
Richard Chu
"I was far from a fan of Angelo’s the previous place, even the cheaper prices didn’t make it worth it but so far this is really great pizza. I..."
Steven DeLaurentis
"Had three types of pies.cottage, Shepard's and beef and bacon. One better than the next.. can't wait to go back for some other of his large..."
James Healey
"03/07/2022 updated
Just got Grandma Pizza
This is the best and highly recommended.Everyone love it!
The best pizza ever.Made with passionate.I..."
Pop Cha
"The best pizza I have ever put into my mouth and I love the vegetable ones. They have a Caesar chicken salad pizza. It is amazing give it a try I'd..."
Shirdene Richardson
"Ordered pizza, pepperoni pinwheels and Gelato. Pizza and pinwheels were delicious and the Gelato is..."
Traci Ealey
"I got a regular slice and a chicken bacon ranch slice. I was very impressed. The crust had excellence texture and flavor. Great sauce and great..."
Nick Nugent
"I tried Antonio's regular cheese pizza today, and it was great!
I'm not sure why they retained Angelo's Google reviews, with many complaints about..."
Peter Semetis
"Food is good, especially the quiches and pot pies! Owner is really nice as well. Also we had catering from them and they did an amazing job… lots..."
M. B.
"WOW! Great place!
The pizza is really good, but in my opinion, the stars of the show are their british pot pies! Authentic, hand made on premise..."
John Soj
"Best pizza! And friendly staff/owners. Woo! I do wish they had a pineapple option for a topping
Edit August 2021: my previous review was for..."
Byron Coughlin
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