Veneto's Pizzeria — Restaurant in Town of East Fishkill

We were excited to try this place and give a newer pizza place our business, and while the food itself was pretty good, the customer service left a bad taste.

We placed our order through their website and paid extra for pepperoni on one of the pizzas—$4.50 for the topping—but it was missing when we got the food home. Mistakes happen, and we were hoping for a simple fix. However, when we called to let the restaurant know, the owner told us we’d have to go through the app for a refund, even though it was clearly their mistake. He then offered that we could come pick up some cold pepperoni to put on our already hot pizza. When we expressed frustration, he brushed it off and said, “What’s the big deal? It’s just pepperoni.”

The food was decent, but the dismissive attitude and lack of accountability were really disappointing. I see from some other reviews it’s not just us he was not so nice too. With so many great pizza spots out there, customer service matters—and unfortunately, this experience makes it unlikely...

Finally! A great Pizzeria has moved into this spot!! Love it!! I've already ordered a few times from here and each time so far has been spot on!! I've tried both a Margherita Pizza and a Pizza with Sausage, Onions, and garlic. Delicious each time!! And that's not all! Their garlic knots are also really great as well! Full of flavor and cooked to perfection! I've also met Tony, who is the owner. He and the rest of the staff are very pleasant and fun to talk to!! He also asked us how well done we'd like the Pizza which I appreciate since not many places do that. It's nice to have a choice depending on if you want it soft or if you want it crispier.

Been meaning to try this new pizzeria since it opened. My daughter ordered a thin Sicilian pizza w/ 1/2 sausage. For those that might recognize my name from posting about local pizza on the East Fishkill Forum you know that I am a huge fan of Neapolitan style pizza like you get in New Haven, CT. It’s all about the ingredients and the pizza oven. Having said that I don’t believe you are using Grande mozzarella which I believe is the best. Correct me if I am wrong but I’d rather pay a couple of dollars more for a pie with the best mozzarella. The other ingredient that is essential is top shelf sausage, not supermarket or choice grade sausage. Overall I would say the pie was ok but not sure if it’s worth the 20 minute drive to get it. The pizza man that travels to CT and learns how to make the pizza they serve in Modern Apizza, Sally’s, Frank Pepe’s, Zuppardi’s in West Haven or Roseland Apizza in Derby will clean up and have lines out the door. ...