About Savoy Pizzeria & Craft Bar

Welcome to Savoy Pizzeria & Craft Bar


Growing up in a proud Italian family, Dante Cistulli has long had a dream to open an authentic Pizzeria in the Greater Hartford area. Most of his adult life has been spent working in the restaurant business, and in 2012, he joined the Max Restaurant Group as a restaurant manager at Max a Mia in Avon, CT. A few years later, he knew timing was right so he approached Richard Rosenthal with the idea to open a pizza place in West Hartford with a focus on the type of pizzeria found in Naples, Italy. They both knew they wanted to have a unique restaurant to the area, with European ovens and a menu focused on Southern Italian cuisine and wines that would appeal to people who grew up in Italy, traveled there, or just love Neapolitan style pizza.

When it came time to name the restaurant, there were many discussions, many of them while enjoying a few slices of pizza, one of the favorites being the Margherita. During one of these meetings they discovered that, according to legend, in 1889, Raffaele Esposito of Pietro Il Pizzaiolo pizzeria was invited to the palace to create three pizzas for the visit of King Umberto and Queen Margherita of Savoy. The Queen declared that her favorite was the patriotic one resembling the Italian flag with its colors of red (tomatoes), white (mozzarella cheese), and green (basil). The pizza quickly became one of the classic pizzas of Naples and has been called "Pizza Margherita" after the Queen of Savoy. There you have it; Savoy Pizzeria & Craft Bar .

At Savoy Pizzeria & Craft Bar, it all starts with the dough.

In keeping with the Max tradition of using the highest quality ingredients, we turned to the centuries-old tradition of artisanal bread making to produce the best dough for Savoy's pizza. Anyone can mix flour, water and yeast to make pizza dough, but it is the exact combination of specially-milled high quality flour with the exact water temperature and a few other "secret" ingredients that give our dough flavor and rise. We then add the two most important ingredients: time and patience, as we let our dough rise and relax several times at the ideal temperature for over twenty-four hours so that it can stand up to our nine-hundred degree wood-fired ovens to produce a perfect, delicate crunch, which is the base for all of our delicious pizzas.

Also, we don’t just use any cheese. We get our curd specially from sources in Northern climates because the milk from these cows can stand up to our 900 degree ovens. We break the curds apart by hand, warm it at an exact temperature so that it just barely melts and then we form it into the balls that we use to top our pizzas.

Centuries of tradition...perfected at Savoy.

We are proud of our entire staff, including our General Manager Mike Oliver, and all of our servers and bartenders. Dante & Rich would like to thank Doug Horn of Dough Pizzeria in Texas for sharing his experiences and being a great mentor.