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Alcohol:
Wine / Beer |
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Smoking:
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Reservations:
Large Groups Only |
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Accepts:
Cash
MasterCard/Eurocard
Visa
Gift Certificates |
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| Willington Pizza House |
860-429-7433 |
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Willington Pizza has been serving pizzas for 20 years. Their designer pizzas, including red potato pizza and seafood casino pizza, have been featured in the New York Times, on Good Morning America, and have won "Best of Tolland County" for many years running.
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Found 2 reviews.
Showing: 1 to 2
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Aug 15th, 2003 |
I'm crazy for bacon - bacon and eggs, bacon cheeseburgers, and naturally, bacon pizzas. Bacon doesn't appear to be the most widely used topping so I've noticed, as some places the bacon almost looks green and moldy. Here it's never been the case. They load their pizzas so full of this fresh, non-fatty, smoky tasty bacon--it's the best bacon pizza I've ever had. Of course, all of their pizzas are great!
Their crusts just right, sauce is unique, but delicious as with their cheese.
The restaurant has a great ambiance with Coke, 50s, and various memorabilia scattered throughout-always a pleasure to look at while waiting for their food!
I remember going there in my college days visiting friends up at U-Conn, so during school it can get quite busy there, and for good reason!
I highly recommend this place, it's worth the 5-10 minute drive off of I-84, exit 68. |
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Dec 27th, 2000 |
The pizza here is good.
15 years ago or so when they only had one location, some friends and I thought their pizza sauce was excessively salty, but somewhere in the past that changed.
Their crust is not flat enough to be Neapolitan but it is definitely not cakey like the Sicilian style. It does remind one of the Greek style available almost everywhere, but here it is not greasy. It is a good crust nonetheless.
They bake the pies in those new fangled automated assembly line belt-fed baker ovens in steel (presumably) pans.
So this is not traditional 'on the bricks' style. The crust does not develop the slight chewiness you might remember from the 'old days'.
However this isn't bad; it's just different.
They accommodate everyone with a wide selection of toppings, inviting you to design your own taste...
My personal favorite is garlic and eggplant on a red sauce.
There's a selection of Italian style meals and grinders on the menu. The grinders are probably great. My only foray into the other offerings was disappointing. Apparently they believe their pizza sauce is a general purpose pasta sauce as well. We Italians know that this is NOT the case but then again we go to a pizza restaurant for pizza.
Their sit-down menu is available to go
- although sometimes you can wait at the take out counter for what seems like an eternity before any one of the bevy of part-time UConn students who staff the place bothers to attend to taking your order.
The place can get very busy - naturally - with the campus nearby, but even townies fairly regularly fill the place up. |
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Found 2 reviews.
Showing: 1 to 2
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