American Flatbread - Canton, CT

Stopped in for a quick lunch and everything was good. Menu is quite limited and a little pricey for what it is but they do use a lot of organic & local ingredients (according to my server). All around solid experience, just nothing outstanding.

The food and atmosphere are great, I've only been there a couple times but I definitely will go back. I really love the art and characters all around the building, plus watching everyone in the kitchen making pizzas is pretty cool. The only thing that was a little disappointing was some of the prices. I expect to spend more here because everything is high quality and it's a great experience. My large Herb and Cheese pizza was $19.75 which is fine. However, my dad ordered a large pizza with sausage and pepperoni, and we're unsure of how it came out to over $33. The sausage was very light on it, there really wasn't a lot of meat. I will still go back of course, but I do think maybe for a simple pizza the prices could be a little more reasonable.

My son and I love their pizza .. but today was the biggest let down ever. Not only have they gotten super expensive but now their quality (cutting back) is just all around disappointing. The pepperoni which to add is 5.00 alone was changed. Instead of the big size pepperoni we were used to now is tiny and doesn’t taste the same. They don’t even cover the pizza, some pieces had no meat on it. And the flavor of the pizza itself tasted different and odd. I’m sad to say we probably won’t be returning. Which is probably a good thing all these places are cutting back and charging more as it is better to cook at home anyways.

First time trying & we grabbed takeout. We got medicine ball and sausage flatbreads. Both were good. Will return to dine in & also try salads & dessert

Revisiting this restaurant after some time, it was a refreshingly fine experience. Expansive space, high industrial ceilings, open wood fired oven, relaxing vibe, two well made cocktails and a delicious hand tossed pizza with uncured pepperoni and Portobello mushrooms. Patrons can choose to sit in a booth by the windows that look at the traffic outside or at a table by the oven that cooks the pizzas. We chose to sit by the fire and watch the chef throw the dough in the air until it was the right size. Chatting with him about the heat of the flames while I observed where he chose to place a pizza to bake, he described to me the different temperatures in various areas. I took a short video I'll accompany with this review. Absolutely delicious. Again, Connecticut has the best pizza. To be f