Good Old Days Pizza & Cocktail Den

This neighborhood spot pairs a focused pizza menu with an acclaimed cocktail list and local beers, all served in a warm, slightly underground setting with a fireplace and bar seating.

The kitchen turns out both thin, tavern-style pies and thicker square/Sicilian slices, often leaning into inventive combinations and bold flavors.

Service trends in reviews toward attentive and friendly staff, and desserts and cocktails draw nearly as much praise as the pies.

Expect a social, lively atmosphere where the food is the centerpiece and the drinks are crafted with care.

The menu centers on pan and square pizzas that reviewers praise for crispy, flavorful crusts and unusual toppings.

Standouts mentioned often include the French Onion pizza (sometimes with bacon), the Bikini Bod with ricotta, and vodka-sauce pies.

Toppings run creative — ricotta kisses, sesame-and-honey notes, jalapeños in white pies — and desserts such as house-made ice cream sandwiches and a chocolate-dipped taco get nods.

Cocktails and a strong beer selection are consistent compliments alongside the pizza.

Pepperoni is the undisputed king of pizza toppings in America, chosen by over two-thirds of consumers as their favorite. This spicy cured sausage was developed by Italian-Americans, its name derived from the Italian word 'peperoni,' meaning bell pepper. Despite its popularity in the U.S., it's rarely found on traditional Italian pizzas, illustrating the cultural adaptation of pizza in America.

Good Old Days Pizza & Cocktail Den has built a reputation in Newtown for bold, inventive pies and a cocktail program that often steals the show.

The kitchen favors pan and square formats, producing everything from thin, tavern-style rounds to thick, Sicilian-like square pies.

Reviewers repeatedly call out the French Onion specialty, the vodka-sauce options, and the ricotta-accented Bikini Bod for distinct flavor profiles.

Service and atmosphere get regular praise: diners describe a cozy basement space with a fireplace and attentive staff.

Some visitors point out texture and balance as the place’s strengths, while a few say the pizza is "not \"great\" - just unique," (Rich H.) — a reminder that the style won’t mimic New Haven coal-fired pies.

Others are more effusive: "this pizza gives New Haven a run for its money," (James Gaston) and "One of the best pizzas I've ever had," (Chad Carvey).

Cocktails and desserts earn near-equal acclaim, making the restaurant a stop for both a well-crafted drink and a creative slice.

In 2017, UNESCO recognized the Art of Neapolitan Pizza-Making (Pizzaiuolo) as an Intangible Cultural Heritage. This prestigious accolade celebrates the centuries-old traditions and skills of Neapolitan pizzaioli, highlighting the craftsmanship and cultural significance of pizza in Italy. It acknowledges the social rituals and community bonds forged around the preparation and enjoyment of this iconic dish.