You ever drive down Berlin Road and see that neon glow hitting the pavement? If you've been around Cromwell long enough, you know the drill. People have been talking about Ken and Barb's Pizza Cromwell CT for years, but lately, the conversation has changed. It's not just about a quick slice anymore. It's about a comeback.
Honestly, the local pizza scene in Connecticut is a bit of a battlefield. You've got New Haven style purists on one side and the "I just want a greasy Greek-style pan pizza" crowd on the other. Ken and Barb’s (often referred to now as just Barb’s Pizza) occupies this weird, beautiful middle ground. They aren't trying to be Sally’s or Pepe’s. They’re doing their own thing.
The Identity Crisis That Actually Worked
Let’s clear something up right away because it confuses everyone. For a while, the name on the sign and the name everyone used didn't quite match. Barry Arpaia, the mastermind behind the brand, has been through the ringer with locations in West Hartford and different spots in Cromwell.
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The current iteration at 77 Berlin Road is a trip. Why? Because it’s housed in the old Wooster Street Pizza building. If you walk in, you might get a sense of déjà vu. The racing memorabilia, the booths—it’s all there. But the food? That’s pure Barry.
Barry isn't some guy who just bought a franchise. He’s a Navy veteran who cooked for over a thousand sailors at a time. When you’re responsible for the morale of 1,270 people on a ship, you learn pretty quickly that "okay" isn't good enough. He brought that "run toward the fire" mentality to the pizza oven. He’s worked at the big New Haven spots. He knows the science of dough.
Why the Pizza Hits Different
Most people think pizza is just flour, water, and yeast. They're wrong. It’s about the stone.
At Ken and Barb's, they use a stone-baked method that creates a specific kind of crust. It’s not the cracker-thin New Haven style, and it’s definitely not the doughy "football pizza" you get at a sub shop. It has a structural integrity to it. You can hold a slice of their Chicago Pizza—which is a thick-crust stone pie—without it flopping like a wet noodle.
Here is what’s actually on the menu that you need to care about:
- The Scachatta Pie: This is the one that surprises people. It’s a white pie with sausage, baby spinach, and potato. Yeah, potato on pizza. It sounds like a starch-on-starch crime until you try it. The potato is sliced thin enough to get creamy, and the rosemary/garlic vibes tie it together.
- Ken’s Famous Half-Pound Meatballs: These things are units. They don't just toss them in a bowl; they serve them with "Naked Knots." If you aren't ordering these as an appetizer, you're basically doing Cromwell wrong.
- The Queen Margarite: It’s their take on the Margherita, but with fresh sliced plum tomatoes and enough garlic to keep vampires away for a week.
The 2026 Landscape: Is It Still the Same?
Things in the restaurant world move fast. In early 2025, there was a lot of buzz about Barb's Pizza expanding back into Southington and doubling down on the Cromwell location. Barry spent a massive amount of time overhauling the HVAC and kitchen equipment at the Berlin Road spot because, frankly, the old building needed some love.
The result is a place that feels cleaner but keeps that "lived-in" pizza parlor soul. It’s the kind of spot where you see a high school basketball team at one table and a couple on a first date at another.
One thing most people get wrong is thinking they only do pizza. Kinda funny, actually, because their grinders are massive. The Chicken Pesto Grinder with fresh mozzarella and roasted peppers is probably the best-kept secret in the 06416 zip code.
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What You Should Know Before You Go
Don't just show up on a Friday night at 6:30 PM expecting to walk right in and grab a table for ten. It’s a local favorite for a reason.
The Logistics:
The shop is generally open 11:00 AM to 10:00 PM most days, but they sometimes have a split shift for lunch and dinner (closing between 2 PM and 4 PM), so check their site or give them a call at (860) 613-1010 before you make the trek.
The Price Point:
You're looking at about $18 to $25 for a specialty large. Is it cheaper than a chain? No. Is it better? By a mile. They also do a lunch special—two slices and a drink for around $10—which is basically the best value in town if you’re working nearby.
The Atmosphere:
It’s loud. It’s busy. It smells like garlic and toasted flour. It’s exactly what a pizza place should be. If you’re looking for a quiet, candlelit Italian dinner, maybe head elsewhere. But if you want a pie that actually has some personality, this is it.
Actionable Insights for Your Visit
- Order the Knots: Specifically the "Naughty" Garlic Knots. They’re $7 and they change lives.
- Try the Stone Pie: If you’re a fan of New Haven style, try their Neapolitan. If you want something heavier, go for the Chicago.
- Check for Delivery: They use the standard apps (Grubhub, DoorDash, Slice), but calling them directly usually ensures the pizza gets to you while it’s still actually hot.
- Parking: The lot at 77 Berlin Road can be a bit of a nightmare during peak hours. If it's full, don't panic; there's usually a spot further down the plaza.
If you’re looking for a local spot that has survived the ups and downs of the Connecticut economy and the pandemic, Ken and Barb’s (Barb's Pizza) is the survivor. It's built on Barry’s recipes and a lot of grit. Next time you're in Cromwell, skip the fast food on the way to the highway and give the stone-baked stuff a shot. You'll get why people keep coming back.
Make sure to ask for the house dressing if you get a salad—they actually sell it by the jar because people are obsessed with it. It’s one of those "if you know, you know" details that separates the regulars from the tourists.