Pizza Post
$ • Pizza, ItalianAbout Pizza Post
Customers' Favorites
Ham and Mushroom Medium Pizza
Side Gnocchi Alla Sorrentina
Side Spaghetti Cacio E Pepe
Little Joe Cheese Pizza
Spaghetti w Meatballs
Tortellini In Brodo
Spaghetti Al Limone
Caesar Side Salad
Penne Alla Vodka
House Side Salad
Pizza Post Reviews
124 ratings
Share your opinion about Pizza Post
Dined in. Mushroom pizza. Took my big sis. I'll go back gladly.
The food here is incredible—everything from the pizza and salads to the pasta dishes is fresh, hearty, and absolutely delicious. In my opinion, this is the best pizza in Greenwich. The recent interior renovations look gorgeous, and I really love the new space. The team is fast, friendly, and family-operated, making this spot a true local staple.
I come to pizza post often it has the BEST pizza I have ever had. The waiters are SUPER nice, friendly, polite, patient, and understanding. The pizza is served always quickly even when they are busy.
Hours
| Monday | Closed |
| Tuesday | 11AM - 10PM |
| Wednesday | 11AM - 10PM |
| Thursday | 11AM - 10PM |
| Friday | 11AM - 11PM |
| Saturday | 11AM - 11PM |
| Sunday | 12 - 10PM |
Pizza Post is a family-owned and operated Italian restaurant in Greenwich, Connecticut, serving delicious food since 1972. The restaurant has a warm and inviting atmosphere in a charming historic building. The menu features wood-fired pizzas made with fresh, high-quality ingredients, including popular options like Margherita, Pepperoni, and White Pizza. Customers often praise the pizza for its flavorful dough, fresh veggies, and cheese, with many saying they could eat the dough on its own with olive oil. In addition to pizza, Pizza Post offers homemade pasta dishes, large and refreshing salads, and appetizers perfect for sharing. The service is quick and friendly, with staff who are sweet and welcoming, making it a good place to eat even when in a rush. Overall, Pizza Post is a great spot for a delicious and affordable Italian meal, with standout dishes like the Greek salad and chicken parm.