If you walk down Bedford Street on a Friday night, the smell of charred flour and melting mozzarella usually hits you before you even see the sign. It’s that specific, slightly smoky scent that belongs to a wood-fired hearth. Honestly, in a city like Stamford where every second storefront seems to be a bank or a corporate office, Remos Restaurant Stamford CT—officially known as Remo’s Brick Oven Pizza Company—feels like a bit of a localized miracle. It’s been sitting at 35 Bedford St for years, surviving the high-turnover nature of the downtown dining scene by doing one thing very well: high-heat, thin-crust Italian comfort.
Most people coming into town for the first time think they have to choose between the ultra-thin "bar pie" at Colony or the heavy-hitting New Haven icons. But Remo’s occupies this weirdly perfect middle ground. It’s where you go when you want a "real" dinner but don't want to put on a tie.
Why Remo’s Restaurant Stamford CT Isn't Just Another Pizza Place
Most pizzerias in Fairfield County fall into the trap of being either a takeout joint with two plastic chairs or a high-end "trattoria" where the water costs six bucks. Remo's manages to avoid both. The atmosphere is cozy, kinda rustic, and surprisingly loud in a way that feels energized rather than annoying.
The brick oven is the heart of the operation. It isn't just for show. They lean into the Neapolitan tradition where the dough is assembled on marble right in front of you. This matters because the heat from a true brick oven—reaching temperatures that would melt a standard home stove—creates that specific "leopard spotting" on the crust. You get those charred bubbles that are crunchy on the outside but stay chewy and soft in the middle.
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One thing that surprises people? The gluten-free options. Usually, GF pizza tastes like a damp piece of cardboard. At Remo's, it's actually become a destination for people with Celiac's because they handle the crust with a level of respect you don't often see in a high-volume spot.
The Menu Staples You Need to Know
Let's be real: you’re probably there for the pizza. But if you skip the appetizers, you’re missing out on some of the best Italian-American soul food in the city.
The Gorgonzola Bread is a local legend. It’s ciabatta bread drenched in a light, creamy gorgonzola sauce that is basically a salt-fat-carb bomb in the best possible way. It’s the kind of thing you say you’ll share with the table and then secretly hope no one else wants a second piece.
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On the pizza side, the "Vodka Chicken Pie" is a heavy hitter. It’s exactly what it sounds like: chicken cutlet, vodka sauce, and melted mozzarella. It’s not traditional, and a purist from Naples might faint if they saw it, but it’s delicious. If you want to keep it old school, the Prosciutto di Parma Pie is the move. They pile the arugula high on that one, which makes you feel slightly better about the amount of cheese you're consuming.
Beyond the Pie: The Hidden Gems
- The Salads: They do these handcrafted salads that actually feel fresh. The "Remo’s Favorite" usually has goat cheese and walnuts—basic, sure, but the dressing is always balanced.
- The Dessert: Do not leave without a Cannoli. They fill them fresh. This is a non-negotiable rule of Italian dining; if the cannoli is pre-filled, the shell gets soggy. Remo’s keeps them crisp.
- The Pasta: The Penne Bolognese is a sleeper hit. It’s rich, meaty, and feels like something a grandmother would let simmer on the stove for six hours.
The "Bedford Street" Experience
Stamford has changed a lot. There’s a lot of glass and steel now. But Bedford Street still feels like the "old" downtown, and Remo’s is a big part of that vibe. During the warmer months, the outdoor patio is the place to be. It's great for people-watching, though you will have to deal with the occasional loud car revving its engine at the light.
Is it the cheapest meal in town? No. A signature large pie will run you somewhere in the mid-to-high $20 range, and with drinks and apps, a dinner for two can easily cross $70. But considering the quality of the ingredients and the fact that you’re right in the middle of the action, it feels fair.
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Addressing the Common Complaints
No restaurant is perfect. If you read the reviews or talk to the regulars, you'll hear that the service can get a bit "brisk" when the house is full. It’s a busy place. Sometimes your water glass might sit empty for five minutes during the Friday rush.
Another thing to note: delivery can be hit or miss depending on how far you live. Brick oven pizza has a very short "shelf life" once it leaves the oven. The thin crust can get soft if it sits in a cardboard box for 30 minutes. If you can, eat it there. The experience of the pizza coming straight off the peel and onto your table is 10x better than the delivered version.
Actionable Tips for Your Visit
- Park in the Bedford Street Lot: Don't circle the block for 20 minutes looking for street parking. There’s a massive public lot right behind the restaurant. It’s paid, but it’ll save your sanity.
- Make a Reservation: Especially if you're going on a weekend or during Stamford Restaurant Week. You can usually grab a spot via Toast or by calling (203) 973-0077.
- Order the Napoletana Style: If you're a true pizza nerd, specify you want the Napoletana style. It’s the closest you’ll get to authentic Italian craft in this part of the state.
- Check the Hours: They generally open at 11:00 AM daily, but they stay open until 11:00 PM on Fridays and Saturdays. It's a solid late-night spot if you want something better than a drive-thru burger.
- Try the Zeppoles: If you have any room left, the zeppoles with powdered sugar are a nostalgic trip to a street fair, but elevated.
Basically, Remo’s is the reliable workhorse of Stamford dining. It isn't trying to be a Michelin-star experimental kitchen. It’s just trying to provide a hot, crispy pizza and a glass of wine in a room that feels like home. Whether you're a local who has been there fifty times or a visitor looking for a safe bet, it rarely misses the mark.