Nick's A Pizza

I grew up in New Haven and ate pizza constantly. Sally's, Pepe's Modern and Bar just to name a few. So we were excited to see Nick's New Haven-style pizzeria! Our family of four were and my parents who live in Boca now, were ready for the New Haven Apizza! Upon arrival we were greated by two nice hostesses and guided to a booth for the six of us. The waitress was originally from New York and seemed very nice too. There was a large birthday group near us of about ten people. Drinks and dinner was ordered at the same time. The drinks came out timely, we enjoyed the Foxon park sodas and some cocktails. The sodas served in the bottle with a straw, No offer of a glass of ice. Hey, I don't mind drinking out of the bottle like that as long as its cold and the pizza is there too. That's where the trouble started. The waitress was unavailable as she was waiting on the party of ten and they had her running back and forth for this and that. We had to flag someone else down to try to get more drinks and some cups of ice. Then 45mins after placing out order the pizza still had not arrived. We noticed people that had been seated after us had already gotten their pizza. We saw a young man visiting with the table next to us and waived him over to ask about the pizza. He said " Our pizzas usually take 25 to 30 mins. We told him how long it had been and he went to check on it. It was then that they brought the salads and our pizza. After trying the pizza we found the bottom was quite burned. We waived the the young mand again to let him know. He said because of the coal ovens and high heat they come out "well done". I said there well done and then there's burnt. When you get a New Haven apizza cooked in a coal oven, the sides(crust) can be burnt but the bottom is not. Our presumed young manager just shrugged and walked away. We paid the check and left. Nick's was a great disappointment. We have eaten at Anthony's Coal fired pizza and enjoyed that more. more

Snowbirds .... please read through this entire review ... We used to love Nick's, really loved it. Last night we went to Nick's with our usual party of eight people. We had a 25 minute wait but it was, after all, a Saturday night. No problem. We had a few over-priced, under-poured drinks at the bar and waited for our table. \r \r Once seated, we asked the waiter for four separate checks right from the get-go. We generally do this when we go out because, well, some of us enjoy a cocktail or two while a few of the others limit themselves to soda or water. The server said he would separate the checks at the end. he said it is easier. Well, it seemed easier to do this at the beginning and be done with it but who am I to tell him how to run his tables.\r \r We ordered drinks, then appetizers and entrees. My husband and I ordered the Fried Calamari but instructed the server to separate the fried vegetables that are a part of the oevrall dish from the calamari as we had a guest at the table who is an Ultra-Vegan. The server said it would be no problem. Other appetizers were ordered as well. We then ordered entrees. My husband and I wanted to share the Linguini and Clams and a Sausage Pizza. We asked that the pasta be split in the kitchen as it is pretty messy to do this at the table. The server said it would be no problem.\r \r The Fried Calamari arrived, all in one plate, with the fried vegetables that accompany the appetizer, exactly the OPPOSITE of what I requested. The server said the cook didn't want to separate the appetizer into two dishes. Well, the cook is not the Ultra-Vegan who is contributing toward paying for this meal. The cook is not the Ultra-Vegan who now has to pass on one of the appetizers purchased for this table. And the cook is not the person who makes the decisions regarding the way we want our appetizer served. \r \r Now, think back ... we also asked for our linguini to be split in the kitchen. Think back ... the server said it would not be a problem. Think again ... and this is for all of the SNOWBIRDS ... the pasta arrived in one dish. I asked the server about the request for the pasta to be split. He said, in no uncertain terms, "The cook will not split entrees in the kitchen because he does not want to set the tone for the snowbirds to think they can share entrees." What? Set the tone? I believe the tone has been set ...\r \r Okay, so we ate out of the same pasta bowl. But wait, I did say we ordered a pizza, correct? Ah, yes, we ordered that sausage pizza. Unfortunately, the server had to bring us some more news from Hell's Kitchen. The cook burned the pizza. So, we waited and waited and waited ... it arrived to look similar to what burned toast looks like after it has been scraped with a butter knife. \r \r Whatever ...\r \r Now it is check time ... remember those separate checks I asked for and the server responded with an enthusiastic, "It's easier to do it at the end!" comment? Well, it seems that it was not so easy to do it at the end. Therefore, everyone was charged for everyone elses food and drinks. In fact, one of our dining buddies insisted that he only had two glasses of wine, not the three he was being charged for. "No problem", states the server. That glass of wine in question found it's way on our check. Imagine that ... checks and balances! If one party refuses to pay, the charge will be moved to another party ... no problem!\r \r Well, in that same way, when one pizza place does not want to provide good service, the party moves to the next pizza place. Over-priced and over-rated after all, a dime a dozen in South Florida. more

Awesome meal. Excellent service more

I would avoid the take out for pizza. They seem not to be all that interested in a quality pizza probably because they are too busy. Beware of crust black as the night. Might as well skip the toppings as you wont taste them. However, may be good if you're trying to stop smoking. more

Don't ever go here, I witnessed a waiter take my water that I had just had multiple drinks from take it from my table and walk away like he was slick and turn right around and give it to the table directly behind me more

Nick's is the real deal. Their pie does resemble the New Haven pies to which they pay tribute. The crust is a wondrous coal-fired delight that combines elements of a puffy Neapolitan pie and the thinner, crisper Trenton/New Haven style. Cheese and sauce play appropriate backing roles here; the toppings we ordered (sausage and meatballs) were superb chunks of real food, not the Sysco pellets or crumbles so many ordinary places use. It's a beautiful space with great service. My one complaint is that it's too far from my Pennsylvania home. This is true destination pie. more

I've been all over the 5 boroughs of New York, as well as NJ and eastern PA, seeking the best Neapolitan and Trenton-style thin crust pie. I never expected to find good pizza in Florida but this pie beats most NYC pizza and it's a fitting tribute to the New Haven style pies it aims to match. The crust is superb, somewhere between the puffy Neapolitan style and the thinly crisp Trenton style. Sauce was good, cheese and adhesion good, and the sausage & meatball toppings we chose were top shelf. It was a pleasant environment for eating, with attentive service. If you give a "10" to New Haven's Pepe's, Trenton's DeLorenzo's, and Brooklyn's DiFara, then Nick's is a solid 9.5. Astonishing good pie. more

I visited the pizzeria the other day. I wasn't satisfied with the service. The pizza was ok, but we had to wait for too long! more

Pizza the way I like it. Salads also good. Atmosphere is friendly. TVs for sports fans. Wood decor with an old style feel. I will be back. more

We're from Connecticut. This pizza is incredibly wonderful. Now that we're tasted this pizza, we can't go anywhere else for pizza in Boca. It's really that good. It's heads and shoulders above the rest. And the waitstaff are friendly and on the ball. All in all a great dining experience. more

Not too bad, maybe a little over priced and it seemed like our pizza could have used more cheese, risotto balls were delicious. Maybe not the friendliest place for kids under 5 mostly because of the way pizza is served. They basically bring a giant pan twice the size of the pizza itself and plop it on the table. First off, the tray takes up all the real estate on your table and second, if you have little kids you know they are just going to start grabbing at the tray which will then end up knocking whatever else you have on the table around. Service was ok, it seemed like all the servers were teenage girls which doesn't make for the best help. You can keep the eye candy and just give me friendly fast service. more

Purely Boca with $6 drafts, $10 house wine, and rubbery pizza dough. If this pizza was served in New Haven the proprietor might be found wrapped in chains in New Haven harbor. Walking in and hearing the 5 Satins singing "In the still of the night" was the highlight. If you want the real thing, go to Wooster Street or better yet to Zuppardi's in West Haven. With thin sauce, sparse cheese and toppings; I'll never go back. Big disappointment. more

Pizza was good, mootz for one and the veggie for the other. They may need to change the way they serve the pizza as it was a bit weird having your pizza on trays in the aisle next to your table. Also it was more difficult to serve from tray and the crusts were not cut through. more

Being born and raised in New Haven, I had all the classics, this just dosen't cut it. For authentic thin crust,\r Try Luigi's Coal fired, Fort Lauderdale.\r Anthony's, various locations\r Spris, Lincoln road more

I tried Nick's for the first time on Friday night. I was very impressed with the menu and the quality of... more

I went last night for dinner and loved it. We ordered a 16" Margherita pizza and it was cooked to perfection. You know you've found a great pizza when you enjoy eating every last bite of crust. I'm already planning my next visit. more