Last Updated on April 1, 2026 by Brian Kachejian
Some places you walk into, and you can just feel the history in the walls, and Tony’s Pizzeria in Brentwood is one of those places. I’ve had people telling me for a long time, “You’ve got to get over to Tony’s,” and when you hear that over and over again, you know there’s something there. This is not some new spot trying to make a name for itself; this is a family-owned and operated pizzeria that has been serving Long Island for over sixty years, and that kind of run only happens when you are doing things right, day in and day out, generation after generation.
The moment I stepped inside, I knew I was in good hands. The owner was right there, friendly, welcoming, the kind of guy who clearly takes pride in what he’s built. He told me about the sixty-year history, and that stuck with me. Sixty years is not just a number; it is proof. It tells you that people have been coming back here for decades, bringing their kids, and then their kids bringing their kids. That is what real Long Island pizza culture is all about.
I grabbed a couple of slices to get a real feel for the place, a regular cheese slice and a specialty slice with tomatoes, onions, and garlic. Let’s start with that classic slice, because that’s always the test. The second I looked at it, I liked what I saw. Nice and clean underneath, that golden brown that tells you the dough was handled right. When I took that first bite, the cheese hit me immediately. There was a lot of it, and not just a lot for the sake of it; this was quality cheese. You could taste it. It had that rich, full flavor that just grabs you.
As I kept eating, the sauce started to come through more, and that sauce was no afterthought. It had body, it had flavor, and it balanced perfectly with the cheese. Then you’ve got the oil flowing through it just right, and that fresh, crispy dough holding everything together. This slice checked every box. This is what happens when guys have been making pizza for a long time and know exactly what they’re doing. I gave it an 8.4, and I meant that.
Then I moved on to the specialty slice, and this is where things really got fun. The smell alone told me I was in for something good. You could see the fresh tomatoes, the onions, those big chunks of garlic sitting right there, and you knew this wasn’t going to be your average slice. First bite, and it just exploded with freshness. The tomatoes had that bright, clean taste, the onions added that perfect bite, and the garlic came through in a way that made the whole slice come alive. There was a lot going on, so much that you almost need a fork, but every ingredient had a purpose. Nothing felt thrown together. This was a well made slice, the kind you can tell the owner is proud of. He told me to try it, and I’m glad I listened.
What also stood out to me was how clean the place was and how friendly everyone was. That matters. You can have great food, but if the place doesn’t feel right, it takes away from the experience. That is not the case here. Everything felt fresh, everything felt cared for. And when you look at the menu, you realize this is not just about pizza. They are serving full Italian meals, pasta dishes, chicken, veal, seafood, hot and cold heroes, baked pasta, calzones, rolls, knots, even desserts and ice cream. This is a full-on Italian restaurant that just happens to make some really strong pizza.
After finally getting here and trying it for myself, I get it now. I understand why people kept telling me to come. This place delivers. Great pizza, great people, and a history that you can taste in every bite. If you are on Long Island and you have not been to Tony’s Pizzeria yet, you are missing out.
In the video below, I take you inside Tony’s and break down both slices as I taste them, from the first bite of the cheese slice to the fully loaded specialty slice. You’ll see exactly how it looks, how it holds up, and how it delivers in real time.
Tony’s Pizzeria
159 Clarke Street, Brentwood, NY
📞 (631) 435-9247
Hours
Sunday – Thursday: 11:00 AM – 10:00 PM
Friday – Saturday: 11:00 AM – 11:00 PM
