First and Last Tavern Hartford

First and Last Tavern is a long-established Hartford Italian spot where pizza and comforting classics dominate the menu.

Diners note an old-school, cozy room with brick walls and a central pizza oven, and many praise the crusts — thin, crisp, and reliably well executed.

Service is frequently described as attentive and friendly, with bartenders and owners who help shape the experience.

The kitchen turns out everything from seafood-topped pies to lasagna, focaccia and cannoli, balancing straightforward flavors with vintage charm.

Pizza is the headline here: Margherita, Neapolitan-style pies, a shrimp scampi pizza and a meat-lovers pie earn repeated praise for thin, crisp crusts and fresh toppings.

Reviewers also celebrate the focaccia and house breads, tomato pie, and unique broccoli white pie with ricotta.

The menu extends to a lively raw bar—oysters and clams—comforting pastas like spaghetti and lasagna, Italian wings with a distinctive flavor, fried mozzarella, grinders and standout desserts such as cannoli.

Despite its name, Hawaiian pizza was invented not in Hawaii but in Ontario, Canada, in 1962 by Sam Panopoulos. The Greek-Canadian restaurateur whimsically named it after the brand of canned pineapple he used. The combination of pineapple and ham sparked a sweet-and-salty trend that has both passionate fans and vocal critics, making it one of the most polarizing toppings in pizza history.

First and Last Tavern sits as a familiar stop for Hartford diners seeking old-school Italian flavors in a cozy, character-filled room.

Regulars point to excellent pizza crusts — described as both New Haven–style crisp and Neapolitan thin — and a kitchen that leans on classic preparations: focaccia and house breads arrive frequently, seafood appears on both the raw bar and specialty pies, and pastas like lasagna and spaghetti earn consistent nods.

Service is a throughline in reviews, with bartenders and owners mentioned by name and staff praised for friendliness and attentiveness.

One patron declared, "The shrimp scampi pizza is the best I've ever had," speaking to the restaurant’s ability to elevate pizza toppings beyond the ordinary (Marco Ferreira).

Another diner highlighted the sauce and basil, noting "It had to be fresh basil and crushed tomato sauce," underscoring a bright, straightforward approach to ingredients (Seth Bux).

Longtime visitors celebrate the crust textures: "Crisp and Crunchy on the outside, thin, light yet firm," a line that captures the way dough is treated here and why many compare it favorably to regional pizza icons (Canary Kin).

Beyond pizza, the raw oysters and clams get calls for freshness, wings are singled out for a memorable flavor, and desserts—especially the cannoli—draw repeat praise.

The overall picture is of a community anchor that pairs nostalgia and a storied interior with food that leans honest and flavorful, recommended by both newcomers and longtime Hartford regulars.

Pizza consumption in the United States is staggering, with approximately 3 billion pizzas eaten annually. This equates to around 100 acres of pizza consumed daily, illustrating its status as a beloved staple. On significant days like Super Bowl Sunday, pizza orders skyrocket, showcasing its role as a go-to choice for gatherings and celebrations.