Old Country Pizza

Reviews about Old Country Pizza

• 5 / 5

  By Scott Allison
  We had our first meal at Old Country Pizza after 4 days of camping at Indian Lake, and we were all very satisfied by the time we left. The pizza crust was soft inside and crispy outside. The toppings seemed freshly prepared rather than canned, and our onion rings appeared to be made in-house. Regardless of where the onion rings were made, they were some of the best I've ever had.
  
  The kindness of the staff struck me during our stay. As someone with many years of restaurant experience under my belt, I have come to appreciate restaurants who treat their customers like people rather than numbers, along with those who don't take every available shortcut in the kitchen. Old Country appears to excel in both of these categories.
  
  Thank you for filling up our tanks on the way back to Boston!
  February 28, 2017
• 4 / 5

  By Kathleen Krieger
  Sunday, October 13, 2013 - We were out driving, enjoyed the beautiful rural scenery, and stopped in for a late lunch. My husband had a tuna sub and I ordered the veggie burger with sweet potato fries. It's a casual, friendly and very clean place; while not a big place, they have an impressive variety on their menu. Our meals were made to order and we enjoyed them.
  
  Since the smell of fresh baked goods with a hint of apple had greeted us when we entered, we ordered the apple strudel to go since we did not have room to eat dessert at the time. A man I believe to be an owner brought them to us and opened the takeout box to display them to us, saying with pride, "You will enjoy them." They looked like handmade works of art - and later that evening we could affirm that indeed, they were. "Enjoy" pales in comparison to the actual experience of savoring every last delicate, heavenly morsel. Perfection. Ambrosia. I have consumed some pretty respectable strudel in my day and these are absolutely the best I have ever had.
  
  So my advice is, whatever you order, save room for a homemade dessert! Or do what we did and get it to go - but don't pass it up. Whoever made that unforgettable strudel is a culinary artist.
  June 21, 2016