Grigg Street Pizza

Grigg Street Pizza is a compact Greenwich counter-spot built around a sourdough-based approach to crust and house-made sandwich bread.

Reviews repeatedly call out a crisp exterior with a pleasant chew, a well-seasoned tomato sauce, and cheese that browns into a savory edge.



Service is described as friendly and fast, with staff and the owner stepping in to make orders right when needed.

The space is small, often busy, and feels cozy and energetic — a neighborhood place for a focused, flavor-forward meal.

The menu centers on sourdough pizza and generous sandwiches.

Several reviewers rave about the Philly cheesesteak on house-made rolls — juicy steak, caramelized onions, peppers, and melted cheese — and the fat slice, where cheese bubbles and crisps on the edge.



Pepperoni, fennel sausage, sausage slices, chicken parm heroes, Italian grinders, white pies with spinach, and salads round out a selection built on bold toppings, balanced sauce, and dough that manages both crunch and chew.

As pizza spread worldwide, it inspired culinary innovation across different cultures. For example, California-style pizza introduced gourmet toppings like barbecue chicken and arugula, reflecting the state's emphasis on fresh, local ingredients. This fusion of global influences has expanded pizza's flavor profile, transforming it from a simple Italian staple to a canvas for diverse culinary expression.

Tucked on a side street off Greenwich Avenue, Grigg Street Pizza has become a compact, destination counter for pizza lovers and sandwich seekers alike.

The kitchen leans into sourdough dough and house-made sandwich loaves, producing slices that reviewers call crisp yet chewy and sandwiches that hold up under generous fillings.

The fat slice — a favorite in several accounts — shows off browned, crusted cheese at its edge and a sturdy body that eats well on the go.



Pizza fans applaud balance: bright, seasoned tomato sauce, fresh cheese, and a crust that resists flop but still yields a gentle chew.

Jeff Cooper summed up the impression of the crust, calling it “one of the crispiest crusts I’ve ever have.” The cheesesteak earns near-universal praise too; reviewers describe tender, juicy steak wrapped in toasted sourdough rolls with caramelized onions and melty cheese.

Christine Vachon called the steak and cheese “THE BEST ever!” which echoes other diners who compare it favorably to Philly standards.



Beyond food, the room is small and lively — frequent lines, loud music at times, and an efficient staff that moves quickly.

Multiple reviews note attentive service and owners who step in when orders need adjusting, ensuring patrons leave satisfied.

For a no-frills, flavor-first meal in Greenwich, Grigg Street Pizza stakes a clear claim with doughy technique and loaded sandwiches.

Pizza played a crucial role in the integration of Italian immigrants into American society. As Italian-American communities grew in the late 19th and early 20th centuries, pizzerias became cultural hubs, preserving and sharing Italian culinary traditions. This helped pizza transition from an ethnic specialty to a beloved national dish, symbolizing the blending of Italian heritage with American innovation.