Tony's Pizza and Pasta

I have been coming here since 1995 and my wife since 1987. I think of as "The Eggplant Parmigiana Store" because it's the one by which I judge all others. I occasionally try to branch out like today's order of Chicken Cacciatore which was awesome. Also, get the cannoli.

The place isn't bad. Mediocre at best but, not loud so it's easy to have a conversation here. Not really a place I would visit again. The stuffed mushrooms had a weird taste from time to time and the Tony's after dark pizza wasn't bad. Give it a try if you're willing but, not a place I'd recommend.

Real authentic Italian food isnt quick to cook. Anticipate a small wait time. Food was delicious and tasty, i could taste the ingredients. My food was hot as supposed to and precentable. I will be back for more, thank you for feeding me on my lunch.

Tony’s Pizza & Pasta is an absolute Bedford institution. I’ve been coming here for 30+ years, and they still knock it out of the park every single time. The pizza is consistently incredible, perfect crust, generous toppings, and that classic flavor you just can’t fake. The pasta dishes are just as outstanding: rich, comforting, and clearly made with care. What really sets Tony’s apart is the consistency. Decades later, the food is still delicious, the portions are great, and it feels like a place that actually takes pride in what they serve. It’s the kind of spot you bring friends to when you want them to leave impressed. If you’re anywhere near Bedford and not eating at Tony’s, you’re doing it wrong. A true local gem that never disappoints. 🍕🍝🔥

Update on the dining and other food. We came back and had the eggplant rollatini and the Stromboli. Both were excellent. Both were so cheesy. We also gobbled up the stuffed mushrooms. They are my new favorite. Great Italian food. We had their pizza, but will definitely be back to try other things. It's a cozy place with extra room that isn't evident from the outside. The staff was very nice and helpful. We tried both types of pizza crust. I really like the Neapolitan crust. The Sicilian reheated very nicely (we had a lot of leftovers).