About Christo's Restaurant & Bar
Christo’s focuses on pizza first: thin, charred New Haven pies and square Detroit slices both earn praise for crisp edges, sturdy undercarriages and balanced sauces.
Reviewers repeatedly note a “well done but not burnt” crust and generous toppings that hold up from oven to table.
Service is a strong throughline — servers like Amber and Andrea get frequent shout-outs for attentive, friendly care — and the compact, cozy dining room and bar keep things lively without being loud.
Delivery, takeout and a varied menu of apps, grinders and rice bowls make it a dependable stop for groups and solo diners alike.
Location & Contact
- Address552 N Colony Rd, Wallingford, CT 06492
- Websitehttps://christospizzawlfd.com
- Phone(203) 294-4626
- Links Order online · Get directions
What to Expect
Pizza is the headline here: New Haven–style thin crusts and Detroit’s thick, caramelized cheese edges are both mentioned by regulars.
Popular specialty pies include loaded meat combinations, a pickle pizza, and creative toppings like roasted red peppers and ricotta.
Starters and sides get their due too — zucchini chips, potato balls, burrata, chicken egg rolls and garlic cheesy bread appear in multiple reviews — and there are rice bowls, grinders and cocktails (including boozy dessert-style martinis) to round out a full meal.
Hashtag Pizza Fact's
Pizza: A Comfort Food Champion
Pizza consistently ranks as one of the top comfort foods worldwide, appreciated for its warm, satisfying qualities. Its combination of chewy crust, savory sauce, and melted cheese offers a multisensory experience that evokes feelings of nostalgia and warmth. Whether enjoyed during family gatherings or as a personal indulgence, pizza's comforting nature contributes to its enduring popularity and emotional appeal.
Statistics
Menu Highlights
From the Community
Christo’s Restaurant & Bar in Wallingford has built a local reputation by doing a few things very well: quality pies, lively service, and a menu that stretches beyond pizza.
Regulars praise both the thin, blistered New Haven pies and the thick, cheese-crowned Detroit slices; one diner wrote that “the pizza out of this place is ridiculous good,” highlighting consistent oven work and hot delivery (John Carpenter).
Atmosphere leans cozy and social, with a compact dining room and an active bar serving cocktails and martinis alongside bottles and draft beer.
The kitchen earns notes for bright, fresh tomato sauce — “The sauce?
Heavenly,” a reviewer observed (Wilson Scott) — and for char that is intentional rather than accidental.
Another fan pointed to the place’s confident finish: “It’s not burnt, it’s well done,” a line that captures how locals interpret the blistered crust (Frank Zocco).
Beyond pizza, the menu includes shareable starters, salads, grinders and rice bowls, so groups can mix thin-crust slices, Detroit squares, and small plates.
With delivery, takeout, and a family-friendly dining room, Christo’s reads as a reliable community spot where pizza technique and approachable sides come together.
Why Locals Love It
Customer Reviews
John Carpenter
"First of all I am an over-the-road truck driver and I am roughly 1,200 mi from home. Twice now I have ordered delivery from Christos and they have, on time.... brought me hot food to the semi. The first time I called and ordered and waited. The second time I called ahead about 2 hours before I knew I was going to be here and the guy was literally 10 minutes behind me upon arrival at my destination. Great, great, great customer service from the driver and staff with time management making that happen. Considering I called them 3 hours ago told them I would like my pizza delivered at 6:45 to 7:00 p.m. knowing I would get there at 6:45 and the guy showed up at 6:55 with piping hot food. I got garlic cheesy bread which comes with a huge cup of marinara and a large pepperoni and cheese pie. Needless to say the pizza out of this place is ridiculous good. Crust that is well done but not burnt, good crisp, quality ingredients. It's been piping hot on arival both times.....great pizza. Ordered everytime I've had the chance since seeing El Presidente's review. I cannot speak about the atmosphere I have never been to their facilities but only had it delivered. 100% five star across the board for any service or product that I've received from them."
Tara Sadler
"I hadn't tried it until this last visit to CT and omg! This is my new favorite pizza place to eat! I haven't been in the building since they took over after Louies closed and if you know me, then you know Louies was my favorite pizza. The dining room is smaller but you can still fit a large party. Our waitress Amy was amazing and made sure we had everything we needed from cups filled to crayons for our kids. Definitely will be making several trips everytime we come home to visit."
Joanna Korbecki
"The Reese’s martini is my automatic go to, it’s a boozy liquid dessert. I love the food there. The burrata was amazing and the egg rolls are also a great choice every time."
Frank Zocco
"The Slice Mob invades Christos Today, the Slice Mob rolled deep and took over the dining room at Christos. We came hungry. We came ready. And we ordered so many pizzas, we needed a separate table just for the overflow. That’s when you know things are about to get serious. This place is 1/3 of the legendary “Three Kings of Pizza,” and it shows. The service? Top notch. Friendly, fast, and totally cool with us turning the place into our own personal pizza summit. Right when you walk in, you’re hit with the heavenly scent of that wood-fired oven. Then you spot the sign that reads, “It’s not burnt, it’s well done”, an instant CT pizza flex. We say it so often it’s practically in our DNA. That char? That beautiful, blistered, smoky kiss on the crust? That’s not a flaw, it’s flavor, baby. Now let’s talk pies: I went in on the Flamin’ Hot Oil, a New Haven-style thin crust beauty with the perfect char. The sauce was light and bright with a pure tomato pop, letting the ingredients shine. The cheese was melty and smooth, acting like a fire extinguisher for the spicy cup-and-char pepperoni and that glorious drizzle of chili oil. It was like a pizza symphony: hot, sweet, savory, and smoky all playing in perfect harmony. Next up, I tackled the plain Detroit, a thick, rectangular slice of heaven with a soft crumb and that classic caramelized cheese crown around the edge. Crispy on the outside, pillowy on the inside. That same sauce sang here too, bright, balanced, and begging for another bite. It’s crystal clear why Christos is a local favorite, and now a Slice Mob favorite too"
Hashtag Pizza Fact's
The Ancient Origins of Pizza
Before pizza became synonymous with Italian cuisine, its concept existed in ancient civilizations. The ancient Greeks and Egyptians had their versions of pizza-like flatbreads. Greek soldiers baked a type of flatbread called "plakous" topped with herbs, cheese, and garlic, whereas Persian soldiers during the 6th century BCE cooked flatbreads on their shields, topping them with cheese and dates. These primitive versions laid the groundwork for the culinary invention that would later capture the world.
History
Frequently Asked Questions
Do they serve New Haven–style pizza here?
Yes. Multiple reviewers describe New Haven–style pies with thin, blistered crust, bright tomato sauce and a crisp bite. Expect slices that are thin, slightly charred, and topped with generous ingredients.
Can I get Detroit-style pizza at Christo’s?
Yes. Reviewers mention a Detroit pie with a soft interior and a caramelized cheese crown around the edges — thick, rectangular slices with a crispy, cheesy perimeter.
Is the crust usually well done or undercooked?
Reviewers consistently say the crust is well done but not burnt, with a pleasing char that adds smoky flavor while keeping the center sturdy and not soggy.
Do they have gluten-free or cauliflower crust options?
Yes. Guests mention a cauliflower crust and a gluten-free Honey Boo-Boo option with vegan cheese, so there are alternatives for people avoiding wheat.
Which starters or small plates do people recommend?
Popular starters called out by diners include zucchini chips, potato balls, garlic cheesy bread, burrata and chicken egg rolls. Many reviews praise these as tasty complements to pizza.
Are the sauces bright or heavy?
Reviewers describe the tomato sauce as bright and fresh, providing a tomato-forward pop that balances cheese and toppings rather than weighing the pie down.
Do they have vegetarian-friendly pizza choices?
Yes. Cheese pizza and vegetable-forward specialty pies like Brussel sprout pizza are mentioned, and toppings can be customized; salads and burrata offer additional veggie-forward choices.
How are the grinders and sandwiches described?
Guests enjoy grinders like steak and cheese, noting toasted rolls and well-cooked fillings. Reviews describe grinders as flavorful and a good alternative to pizza.
What do reviewers say about dessert-style cocktails or martinis?
Several diners praise dessert-style cocktails such as the Reese’s martini and mention a Pumpkin martini; descriptions call them boozy, dessert-like and popular after a meal.
Does Wallingford like Christo’s pizza scene?
Yes. Local reviewers from Wallingford and visitors highlight Christo’s as a go-to for great Apizza, praising consistent quality, bold char, and community-friendly menu choices.
The Tomato's Tumultuous Journey
The tomato, now a staple of pizza, was once met with suspicion upon its introduction to Europe. Brought from the Americas in the 16th century, tomatoes were initially thought to be poisonous by Europeans due to their association with the deadly nightshade family. However, by the 18th century, adventurous Neapolitans began using tomatoes on their flatbreads, transforming pizza into the beloved dish it is today. This risky culinary gamble paid off, forever changing the landscape of Italian cuisine.
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Connecticut's Premier Pizza Destinations
Current location in red, 8 nearest in blue, all others in gray
Christo's Restaurant & Bar
552 N Colony Rd, Wallingford, CT 06492
★4.5
(773 reviews)
Queen Margherita's Legendary Pizza
The famous Pizza Margherita, a simple yet iconic dish, was allegedly created in 1889 by Neapolitan pizzaiolo Raffaele Esposito. The story goes that Esposito prepared this pizza to honor Queen Margherita of Savoy, using ingredients that mirrored the Italian flag: red tomatoes, white mozzarella, and green basil. Although some debate the accuracy of this tale, it remains a cherished legend that highlights pizza's cultural significance and its journey from peasant food to a dish fit for royalty.
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