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Spring St Pizza

@springstpizza

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18” pizzas + good times
@tfkemble
📍borough

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We made Tom do it.

Bar opens October 13th. by @springstpizza

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2 days ago

The classic, but with Tom’s extra touch.

Stracciatella, Verdimanda olive oil, aged balsamic vinegar, 24-month parm, and fresh basil piled onto our house marinara.

A permanent addition to the menu. by @springstpizza

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3 days ago

October 13. See you at the bar.

Spring St. Pizza Bar opens next door, with martinis, aperitivo and Italian-American bar plates from early evening into late.

For before dinner, after dinner, instead of dinner instead of pizza.

Bookings via the link in bio. by @springstpizza

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4 days ago

Tiramisu is back. by @springstpizza

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5 days ago

Bookings for Spring St. Pizza Bar are live.

If you’ve been wondering what’s happening next door, consider this your invitation.

Book via the link in bio. by @springstpizza

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9 days ago

Half + half, our way.

Two different pizzas. One 18-inch base. by @springstpizza

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14 days ago

Spring St. Pizza Bar.

You don’t need an occasion. You just need a martini.

Sign up for early access via our bio + save your seat at the bar.

Opens October 2026. by @springstpizza

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17 days ago

A pretty good sidekick to a pizza. The Caesar.

Crisp leaves, our house Caesar dressing, golden focaccia croutons and plenty of 22-month Parmesan.

The dressing brings punchy Dijon, anchovies and slow-roasted garlic together with a little confit garlic oil to finish. by @springstpizza

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20 days ago

Meet you at the bar.

This October, we’re taking over the railway arch next door to open Spring St. Pizza Bar.

A dedicated martini menu, appertivo and Italian American bar plates - for before dinner, after dinner or instead of it.

We’ve been busy behind the scenes building, testing and tasting, slowly getting it just right.

Stay tuned. by @springstpizza

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24 days ago

Pick your pie.

The New Yorker.

Pepperoni, fior di latte, parmesan and oregano. A proper NYC-style classic.

N’duja & Stracciatella.

Spicy ’nduja, creamy stracciatella, fresh basil meets a little Calabrian heat.

Tropic Like It’s Hot.

Tequila marinara, chilli sausage, red onion and fermented pineapple + jalapeño hot sauce. The special that’s hanging around for a little longer. by @springstpizza

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a month ago

We’ve been keeping a (not so) little secret next door.

Watch this space. by @springstpizza

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a month ago

Some specials are too good to take off.

Tropic Like It’s Hot is staying on the menu a little longer.

Tequila marinara, fior di latte, Calabrian chilli sausage and red onion, finished with 24-month parmesan, oregano and our fermented pineapple + jalapeño hot sauce.

Rich, fresh and just enough heat.

Looks like this one’s sticking around. by @springstpizza

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2 months ago