Hamburg, NY

Tastes of the Town at Village Pizza & Pints

J.M. Lesinski
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A shot of the front entrance and patio area of Village Pizza and Pints in Hamburg, New York.Photo byPhoto by J.M. Lesinski

One of the perks of living in Western New York, without question, is access to really good pizza right around any corner. Every neighborhood has at least one solid pizza parlor everybody in town loves. Village Pizza and Pints in Hamburg, New York not only has that solid pizza everyone loves, but great ambience and a variety of great beers to choose from too. 

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A slice of pepperoni pizza from Village Pizza and Pints.Photo byPhoto by J.M. Lesinski

There are a number of toppings to customize to one’s liking, as well as a range of house pies on the menu to choose from, including their specialty pizzas, which all feature the names of local streets like the Charlotte Avenue with steak, red onions, house blend of cheeses, and choice of peppers on a garlic oil base. 

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The Cajun wings from Village Pizza and Pints.Photo byPhoto by J.M. Lesinski

The Buffalo Street is an excellent spin on the Buffalo chicken finger pizza and always a good choice. A personal favorite though is the Brookwood, which comes with bacon, red onion, a blend of cheddar and mozzarella cheeses, and grilled chicken for a tangy finish. 

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The Hot BBQ wings from Village Pizza and Pints.Photo byPhoto by J.M. Lesinski

The wings at Village Pizza & Pints are definitely up to the chicken wing gold standard of plump, juicy, and just a little crispy. The flavor selection keeps it simple with the core flavors of hot, medium, mild, BBQ, hot BBQ, garlic parm, bourbon, and cajun (dry rub.) 

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The deep fried mushrooms from Village Pizza and Pints.Photo byPhoto by J.M. Lesinski

Appetizers are pretty solid overall too, like the Sicilian-style garlic bread, which features fresh garlic oil, Romano cheese, oregano, fresh tomato slices, and mozzarella cheese baked to perfection and served with house red sauce. Another favorite recommendation for any first-time diner is the delicious deep fried mushrooms with ranch, or for pickle-fanatics, the deep fried pickles, also served with ranch.


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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY
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