I have been meaning to post this for months, but never seem to get good enough photos of the pizza.
Well, finally, last night, I got some good shots and I also met a guy who reads the blog from Montville, NJ who said "Hey Stacey, when are you gonna write about this place?"
Ok, so I am.
Growing up, my dad used to take us kids to the Reservoir Tavern in Parsippany, NJ. It was, and still is, located next to the reservoir, where some of New Jersey's water supply comes from (no wonder our water tastes like pizza).
It was opened in 1936 by Nicola Bevacqua, as a local bar and pizzeria. Today his son Nick has taken the helm.
Not much has changed since I used to go when I was a kid. Same linoleum floor, paneled walls and Elk's Lodge atmosphere.
The same locals can be seen at the bar, they are just a little older!
I saw some of my old teachers there last night!
The place has doubled in size since I was a kid, due to long waiting lines outside, and they do have new bathrooms.
If you don't get there by 5:00 pm, expect to wait in line for an hour.
This pizza is that good.
It is a well done pie with bubbles on the crust (my favorite), not too thin, not too thick. The sauce is amazing as are the oregano seasonings. This is a true NJ pizzeria pie, not a Neapolitan style pizza (which is a different animal).
We order it plain , with nothing but cheese and sauce, or with bacon, and it's just so amazing. The best.
With a pitcher of beer, and some homemade sausage and peppers on the side, I am in heaven.
It's as good as I remember when I was a kid, if not better!
Here is their official website.
Thanks Jim from Montville for saying hi to me, you made my night!
Posts
25 comments:
This pizza looks perfect. Just like you said not too thin but not too thick. I wish I had a slice right now!!!
Fun times! :)
I think I'd be at that pizzeria at least once a week.
I miss the old Tony's from Pompton Lakes, NJ. You just can't get good pizza in Arizona (and don't even talk about Pizzeria Bianco!)
Great memories and incredible sounding pizza!
Is this a new website? I've never been there before but I thought I got their address from a different site. I wonder if I went to the wrong one. teve and I went over the summer but they were closed for 2 weeks. Didn't get a chance to go back. The link that you gave says it's in boonton.
Michele,
Their website is new, up this week, and there is always an argument as to whether it is in Boonton or Parsippany.
Their address used to be in Parsippany, but I see their website has a Boonton zip code now.
It's always an argument between locals.
hey its you - that famous blogger.....this pizza looks so good - crisp, cheesey and everytime I see your husband I want to get a haircut...LOL
I haven't been there in years, but fondly remember their spaghetti & meatballs and eggplant parm, too!
Pizza looks fantastic! I'd be eating there every weekend!
Let's meet for lunch there while I'm still working in Parsippany.
I love pizza where the cheese has bubbled and blackened... YUM!
That's some great pizza. The bubbly crust looks amazing!
Wow! I haven't been in the mood for pizza in months but looking at those pictures just made me crave the stuff. Wow!
Stacey, this pizza looks perfect! The bubbles, just shy of burnt - doesn't get better! I called my husband in to take a look and drool over the pictures with me. A pitcher of beer and side of sausage and peppers - so good! We're lucky to live in NJ!
Now that's some good eating!!!!
Good looking pizza there. I could eat most of that one.
Looks like some great pizza!
I'm DROOLING!!! -Mini Baker
Oh my . . . this is the BEST pizza in the world! I have also gone to the Reservoir in Boonton (keep forgetting it is in Parsippany!) since I was very young -- it is the BEST!!! Thanks for the pictures -- may have to frame them!
Mmm...plain pizza is my favourite. I hate vegies on my pizza, it's plain, with allowance for a few herbs, but that's it for me. A lot of people don't realise that there are also a lot of Italians in Australia, particularly in Melbourne but also where I am in Sydney. We have mainly Neapolitan style pizza here, one place goes so far as to import the water for the dough from Naples.
Post a Comment