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I did a taste test recently and compared the two Colony Grill pizza restaurants. What I found was that both serve equally delicious pies. Colony Grill Stamford has an old-school, pared down atmosphere, while the Fairfield locale is bigger and brighter. What they share, however, is a consistently delicious pizza. The crust is thin and crispy and the toppings are creative. You can’t miss with either spot. Colony Grill Stamford is located at 172 Myrtle Avenue, and Colony Grill Fairfield is at 1520 Post Road.

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On our first pie, we opted for sausage, mushrooms and bell peppers. This should be taken as a sign of my overly ambitious designs for this experiment. When the pizza arrived at our booth, it was heaped with our ordered add-ons. I hefted my first slice off the tray and onto my paper plate. It was heavy. And despite the potential for sogginess, due to my reckless propensity to pile on the toppings, the crust was still crispy. A hallmark of true piemanship. I had two slices. Thankfully, my friend had cash, because Colony in Stamford doesn’t take credit cards.

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New York Rangers captain Chris Drury will become the latest celebrity restaurant owner. He and three friends, all of whom played together on a 1989 Little League World Series-winning team, plan to franchise the popular Stamford, Conn., pizzeria Colony Grill, reports the Stamford Advocate. The quartet will open the first branch in Fairfield. Colony has earned a following for its hot-oil pie, which is drizzled with jalapeño-infused oil.

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To this day, all that a diner at the Colony can order is pizza — a small, thin-crust pie that starts at $8. The hot oil and the hot oil-and-sausage pies are probably the best sellers, Screws said.

Read more: http://www.stamfordadvocate.com/local/article/Stamford-pizzeria-s-spin-off-aims-for-slice-of-339208.php#ixzz1tGHE8oEd
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Colony ONLY serves pizza. Upwards of 1,000 in-house and take-away pies are created on a normal Saturday or Sunday, a staggering number. The dough and sauce are all made on premises. The toppings include pepperoni, sausage, meatball, onion, sweet peppers, mushrooms, cherry peppers, stinger peppers, hot oil, olives and anchovies.

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This was a good pizza… a five napkin pizza.

I’m not embarrassed to say that I ate the whole thing.

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Stamford’s Colony Grill wins our vote as the most unlikely source of excellent pizza. Opened as a speakeasy during Prohibition and run by Irishmen ever since, it is a neighborhood tavern in the shadow of I-95, where there isn’t much neighborhood left. Modern life seemingly has had scant effect here. A sign above the dining room door still advises “No Stags Allowed,” referring to the bygone policy of not allowing single men to walk from the bar into the room where respectable people have supper. The wood-paneled walls are decorated with hundreds of portraits of servicemen from decades past and black-and-white group photos commemorating moments of camaraderie among patrons and staff. Still a hangout where many come just for shots and beers and conversation, Colony’s elbow-bending personality was established by Eugene “Bobo” Bohannan, who bought the place in 1961 after having worked as a waiter since his discharge from the U.S. Navy after World War II.

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