Colony Grill — Restaurant in Town of Rye

The Other Curmudgeon says: The restaurant's signature feature seems to be something called "hot oil"; I'm not sure if it's hot-spicy or hot-heated; it was neither. It's listed as a topping option, but we didn't ask for it, yet the pizza we got was oily in the extreme. You have to eat it over something you don't mind dripping on, like the table or a paper plate, which they provide. The sausage was plentiful; the mushrooms seemed a little scant; and the black olives were as abundant as rules at a co-operative apartment building.

The pizza has good fold. This, I believe, is an essential criterion for true New York style pizza. You have to be able to fold it in half so you can eat it while walking down a crowded sidewalk. Of course, the oil dripping from the crease kind of militates against actually doing that with this pizza, but structurally the Colony Grill pizza meets the requirement. It's a success, too, in terms of crunch, another vital characteristic of New York style pizza. The pie we had definitely is one of the crunchiest I've ever had, and no matter where I go in the world (with two exceptions: Chicago and Austin), New York Style is my preference these days. But none has had the crunch of this pizza. So mark that down as a Yes.

The last discernible criterion is undercarriage. This has to do with the structural integrity of the crust. Does the narrow tip of the slice droop under the weight of the ingredients? Is it soggy, or has it cooked evenly in the oven? Is the thickness uniform from tip to rim? This one was successful, on all points. So I guess you'd have to say this was a high-quality New York style pizza. The only aspect of it that I wasn't completely happy with was all that damn oil dripping all...

5/5 Stars - A Legendary Pie! This Place Fully Lives Up to the Hype.

Colony Grill is an absolute institution, and after just one visit, it's easy to see why. This isn't just another pizza joint; it's a masterclass in perfecting one thing and doing it exceptionally well.

The atmosphere is exactly what you want it to be: lively, casual, and unpretentious. It's the perfect spot to grab a booth with friends, catch a game on the TVs, and enjoy a cold drink from the bar. The energy is always great.

Now, the main event: THE PIZZA. The thin crust is a thing of beauty—incredibly crisp, cracker-like, and with those delightfully charred, airy edges. But the real game-changer is the signature hot oil. Don't let the name intimidate you; it's not just heat, it's packed with flavor and adds a phenomenal, addictive kick that elevates the entire experience. I highly recommend getting it on the side so you can customize the spice level to your liking. It's pure genius.

Stick with their classic toppings—the hot oil-infused sausage is a must-try. The menu is straightforward, focusing on quality over gimmicks, and the value for the quality is fantastic.

The service is always efficient and friendly, even when they're packed. The fact that they're open late and offer online ordering is a huge plus for those spontaneous cravings.

Verdict: Colony Grill is a must-visit destination. Legendary pizza, a vibrant setting, and proof that simplicity, when executed perfectly, is unbeatable. I can't recommend it...

It was 9pm. Google says closes at 11. The only one serving was the bartender. It was our first time there and certainly will be our last. As soon as we got a booth he was there asking what pizza we wanted. We didn't even get situated or was able to look at the menu. We said we needed to look first, so he asked for drinks. I said two waters and 2 diet Cokes. 15 minutes later he comes back with 3 waters and one diet coke. I said we ordered two. He said he will get it. Then took our order. Another 10- 15 minutes before he brought the soda over. Meanwhile I'm witnessing him drying glasses during that time. It wasn't busy at all. 3 tables and 2 people at the bar. Another 20 minutes go by and the pizzas come out. I ask for garlic powder and he said he will bring it. The pizzas were are all burned. I didn't say anything because we were already almost an hour there. He never came back too being the garlic it all if they came out ok. He was just standing behind the bar doing more glasses and talking. He finally came over when he saw we had finished. I have worked in restaurants for over 20 years. That is bad training. I have never received that horrible of...