Colony Grill: Striking It Rich With the Hot Oil Bar Pie - PMQ Pizza (2025)

By Tracy Morin

Colony Grill, now based in Fairfield, Connecticut, started as a humble tavern serving Stamford’s Irish American community, an area known as the Colony. Open since 1935, the business added bar pies in the late 1940s as a way to feed drinking patrons. The pies were a smash hit, fueling the business’ growth in the decades since to nine units and three food trucks as far south as Florida.

Clocking in at 12”, Colony Grill’s bar pies were the perfect accompaniment to hold up amid revelry at the bar (literally—the stiff, thin crust is designed to be flop-proof). But it wasn’t until decades later that Colony Grill would whip up a simple addition to bring the humble pie to new heights: hot oil. Ken Martin, current co-owner and COO, believes this signature topping was added in the 1970s, and it was a game changer. Spicy oil-drizzled pies would become a prized delicacy of the Connecticut region—and beyond.

Style Points

“The bar style, tavern style, bar pie—I think it was unique to the Northeast and New England,” Martin says. “It’s served in one size, meant to sit on a bar top, and the thin crust won’t flop and burn your chin when you eat it. It’s almost like a chewy cracker, with a nice chew and crispness, and a unique texture. And it’s super-thin—probably the thinnest out there in terms of pizza styles.”

With origins in dive bars of the ’30s, ’40s and ’50s, the bar or tavern pizza style is perhaps lesser-known today, though Martin names some famous East-Coast purveyors, like Star Tavern in Orange, New Jersey (established in 1945), and Eddie’s Pizza in Long Island, New York (1941), that are still going strong. A key differentiation for Colony Grill, however, is the hot oil drizzled on top of the pie before baking. Hot oil is listed as a topping right alongside pepperoni and mushrooms, but for many customers, it’s not a choice—hot oil is the pie to order. For those who want an extra kick, they can order Stingers (hot peppers) to grace the pie as well.

Colony Grill: Striking It Rich With the Hot Oil Bar Pie - PMQ Pizza (1)

Since the 1980s, pizzas and drinks have made up the entire menu at Colony Grill, and the dough formula is straightforward. “Our dough doesn’t rise too much; it’s a simple crust that sits a half-hour before going into the fridge to be ready for cooking,” Martin explains. “We give it a double pass through the sheeter so it’s thin and cook it in a shallow pan for consistency.” The pans lend both flavor and texture to the pies, Martin notes. They not only help create a chewy, crispy crust, but, as they’re used, the pans get seasoned, adding flavor. The pies are then cooked at a high temperature in propane-fueled deck ovens.

“The word I’d use for our pies is balanced,” Martin says. “The acidity from the tomatoes gives a hint of sweetness to the sauce, which is not overly spiced. The mozzarella cheese is balanced with the sauce. Nothing is going to overwhelm you—it’s a simple enjoyment.”

Then, of course, there’s the key ingredient for many customers: the hot oil. “Our signature topping is a serrano pepper-infused oil you can put on any pizza, and it adds a nice depth of flavor and a nice spice,” Martin says. “That’s by far our biggest seller. We make the oil ourselves, and we make a lot of it! It creates a nice sizzle and gets into the pans, making a nice base for the crust.”

East Coast Expansion

With so many passionate fans of the hot oil bar pie, it was only a matter of time before the style spread to other pizzerias, both in Connecticut and other states. Some of that growth has been orchestrated by Colony Grill itself, as it has opened two locations in Florida in recent years (St. Petersburg and Tampa) to complement its outposts in Connecticut, New York, Virginia and Maryland. Meanwhile, its three food trucks serve events, bringing the bar pie pizza style to wedding guests and corporate parties.

According to Martin, the Colony Grill team fields emails from dedicated fans every week, asking for store openings in their town or requesting shipping for a few pies. While there are no new locations currently in development, the team is not ruling out further expansion in existing markets. Part of the reason, Martin says, is to ensure that Colony’s team members have plentiful opportunities for growth.

But feeding more customers who are hungry for hot oil bar pies is a useful motivator, too. “It’s a style that has grown in the last decade, and we’ve helped it grow,” Martin says. “We’ve seen a lot of places pop up in Connecticut, New York and the Mid-Atlantic region. We’ve noticed that the style stays the same, but some places add more exotic toppings, like hot honey. Though we’ve seen a lot of hot oil places pop up, we like to think of ourselves as the original hot oil bar pie—and we think imitation is flattery.”

Tracy Morin is PMQ’s associate editor.

Colony Grill: Striking It Rich With the Hot Oil Bar Pie - PMQ Pizza (2025)

FAQs

What is the hot oil on colony pizza? ›

Surprisingly despite all of these exotic choices, there's still only one place in the country that's known for serving "Hot Oil" pizza, a serrano pepper infused olive oil invented by The Colony Grill.

What is hot oil pizza topping? ›

For those seeking a flavorful pizza experience, hot oil is an excellent option. Hot oil, typically made by infusing olive oil with chili flakes or other spicy ingredients, adds a spicy kick and a unique aroma to your pizza. Drizzle the hot oil over your pizza before or after baking, depending on your preference.

Who owns Colony Grill, CT? ›

The foursome has unique but complementary backgrounds: Paul Coniglio worked in financial analysis, sales and business development; Ken Martin brought culinary and foodservice experience; Chris Drury enjoyed a successful pro-hockey career; and Cody Lee owned a masonry company.

How big is a colony grill pizza? ›

We offer a one-size pie, 12 inches across, 6 slices.

Is oil on pizza good? ›

New research published in the journal Foods has found that adding extra virgin olive oil as a topping to the iconic Neapolitan Pizza might impact its quality. The study's authors focused on the Neapolitan Pizza TSG (“Traditional Status Guaranteed”).

Why do people pour oil on pizza? ›

Pizza oil is intended to be drizzled over a pie fresh from the oven. It can either amplify the flavors already present in the pizza or complete the flavor profile with complementary ingredients.

What is a hot oil pie? ›

Popular on pizzas in the south of France and other parts of Europe, hot oil is olive oil that's infused with red pepper flakes or chili peppers, a much better option than the lackluster loose red pepper flakes offered at so many pizza joints.

Who invented hot oil pizza? ›

While it's difficult to pinpoint the exact moment when hot oil first graced a pizza crust, it likely emerged at Colony Grill, which was established in Stamford, CT in post prohibition 1935.

Do Italians pour olive oil on pizza? ›

We have seen olive oil added to a thrown pizza base before the sauce and ingredients are added, and we have seen olive oil drizzled off the pizza at the end after it has been fully assembled. The Vera Pizza Napoletana specification calls for olive oil on top.

How many calories are in a colony pizza? ›

Results for "Colony Pizza"

Other sizes: 1 small - 733kcal, 1 pizza - 1652kcal, 1 large - 2582kcal, Other sizes: 1 small - 523kcal, 1 pizza - 663kcal, 1 pizza - 818kcal, Other sizes: 1 small - 1233kcal, 1 surface inch - 25kcal, more...

Who owns Colony brands? ›

Prevailing as one of the largest direct marketers in the United States, Colony Brands remains family-owned, operating under the guidance of Ray's son, Pat Kubly, Chairman Emeritus and grandson, Ryan Kubly, Chairman of the Board.

Who owns Colony Grill Rangers? ›

Coniglio and the other Colony Grill co-owners — Ken Martin, Chris Drury and Cody Lee — know well the importance of having a strong team.

Which is better, thin or thick crust pizza? ›

If you want to taste the toppings to their fullest, thin crust is the way to go. The thin crust is basically a delivery system for the sauce, cheese, and toppings, and we wouldn't have it any other way. If you want to fill up mostly on bread, you're going to prefer the flavor of thick-crust pizza.

Is thin crust less filling? ›

The lighter thin crust is less filling per slice, meaning you can enjoy more servings in one sitting. Thin crust makes it easier to follow the pizza rule of only stopping after two or three slices... or maybe four. With thick crust, two slices often feel like enough while the rest of the pie goes to waste.

How many inches is a bar pizza? ›

On the smaller side (10-12 inches) and intended for one or two people, these pies have a crispy, thin crust and humble toppings.

What is the orange oil on pizza? ›

Avoid greasy mozzarella!

Pizza that is covered with orange grease happens because the tomato mix with cheese – it is a sign of an imbalance of ingredients. The mozzarella should be just enough to lightly cover most of the pizza without mixing with the sauce – and vice versa.

What oil do you put on top of pizza? ›

To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce. Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil. A flavorful extra virgin olive oil will score you maximum flavor points.

What is the grease on pizza? ›

Most of the time, grease is a result of the ingredients cooking in the oven and the heat expelling the fat that's hidden in cheese, pepperoni, sausage and other meat products. If you order a veggie-loaded pizza, you certainly won't notice as much grease compared to a pizza covered in extra cheese and meat.

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