There is a certain kind of pizza that people chase across state lines, the sort that reminds folks of small corner shops run by families who have been folding slices for decades. In a quiet corner of Colorado, one counter has built a loyal following by refusing to chase trends and sticking to the classics instead.
Regulars talk about it the way you talk about a favorite relative, with warmth and a little pride. The kids often run the register, the owner greets people by name, and the pies come out heavy with toppings.
What makes this spot worth the drive, and why do people keep circling back week after week? Read on to find out where it is, what to expect, and how to plan your own visit before the doors close for the night.
Where the Slices Live in Broomfield
Tucked along a busy stretch at 1300 W Midway Blvd in Broomfield, Colorado, sits The Original NY Style Pizza and Italian Restaurant, a quick-serve counter that has earned a devoted following on the north side of the Denver metro.
The setup is refreshingly simple. It is a family-run spot doling out Big Apple slices, pastas, and subs, with wine and beer rounding out the menu.
Parking is one less thing to worry about, since the lot offers plenty of room for anyone rolling up hungry. The location makes it an easy stop whether you are passing through Broomfield or making a special trip from Westminster or beyond.
With a 4.5-star standing across more than 1,200 pieces of feedback, this counter has clearly planted deep roots in its neighborhood, and folks keep finding reasons to return.
A Family Behind the Counter
Run by a family that treats the place like an extension of their own kitchen, this counter carries a genuine mom-and-pop feel that regulars mention over and over. Family owned comes up again and again in praise, and it shows in the little touches.
Many of the servers appear to be younger family members and local high schoolers, and folks note how respectful and attentive they are, checking on tables without being asked.
There are stories of the staff going out of their way, including one moment when a worker helped a customer who was short on cash and even offered them a job. That kind of kindness sticks with people long after the meal ends.
The Crust That Started the Conversation
Talk to anyone who grew up on East Coast pies and the crust is the first thing they judge. Here, it earns steady praise for being hand tossed, airy, and baked at what many describe as exactly the right temperature.
The style leans into that classic thin base with a crust that carries a balance of crunch and chew. People who spent childhoods in Connecticut, New York, and New Jersey say it lands close to home.
A quick tip worth knowing: if you prefer a softer, fluffier bite, you can ask for it cooked a little lighter. Not every crust suits every taste, and the kitchen is happy to adjust.
With ny style pizza mentioned more than a hundred times, this is plainly the reason most people walk through the door.
Toppings Piled High and Honest
Skimping is not part of the plan at this counter. Order an 18-inch pie loaded with sausage, pepperoni, and mushroom and you may struggle to lift a single slice, which is exactly how a proper New York pie should feel.
Portions run generous across the board, and that reputation extends beyond the pizza. The kitchen leans toward hearty servings rather than delicate plating.
Regulars point to the Best Seller pizza as a go-to, though there is a handy trick worth noting. If you want to swap or skip a topping, ordering it as a custom pizza can actually cost less than modifying the signature version.
The pepperoni comes without heavy seasoning and the sausage draws frequent compliments. For anyone who measures a pie by how much lands on top, this place delivers with a heavy hand.
The Red Sauce Regulars Rave About
Something about the red sauce keeps people coming back, and it might be the quiet star of the whole menu. Longtime customers who have ordered for years point to it as the reason the pizza tastes so distinctive.
Marinara sauce earns its own share of shout-outs, showing up repeatedly in the praise. It threads through the pastas and pies alike, tying the menu together.
Beyond the pizza, the sauce shines on classics like spaghetti and meatballs, a dish folks describe as arriving in a huge, shareable portion. The baked ziti also leans rich and cheesy, another plate meant for splitting.
Hot antipasto with sausage draws its own fans too. When a sauce becomes the thing people talk about first, you know the kitchen has landed on a recipe worth guarding.
Sweet Endings Made in House
Save room, because the finish here is not an afterthought. Freshly made cannolis draw glowing mentions, with some folks calling them the best they have ever had.
Then there is the tiramisu, described as homemade and based on a family recipe passed down through generations. It shows up in the praise again and again, a comforting close to a hearty meal.
These sweets fit the whole theme of the place, where old recipes matter more than flashy presentation. Cannolis are mentioned two dozen times and tiramisu more than a dozen, so clearly the dessert case earns its keep.
For a counter better known for its pies, having desserts this beloved is a nice surprise. If you have already tackled a heavy slice, splitting a dessert makes for a fitting, satisfying end to the visit.
A Room That Feels Like Another Place
Step past the door and the mood shifts to something homey and unfussy, with zero effort at looking trendy. That plainness is exactly what fans love about it.
The main room features a large oven where the food is cooked, along with a few arcade games and signage that give the space personality. It reads as a genuine neighborhood restaurant rather than a polished chain.
A side room is set up for evening dining, complete with a selection of wines for a more relaxed sit-down meal. Fresh produce and seasonings have even been spotted growing in planters right outside the door.
The restaurant is roomy enough to host large families or dinner parties, so it works for both a quick lunch and a bigger gathering. Authenticity, not decor, is the draw here.
Lunch Counter by Day, Table Service by Night
The rhythm of this spot changes depending on when you arrive, which is a handy thing to know before you go. At lunchtime, it runs like a grab-and-go counter where you order up front, then either eat in or take your food to go.
Popular midday options include a two-slice lunch special and lunch specials like a Stromboli served with sauce on the side for dipping. It is quick, casual, and easy to fit into a busy afternoon.
Come evening, the setup shifts to tableside service, giving dinner a more relaxed, sit-down feel with wine and beer available.
Groups get taken care of too, with large orders often ready within 15 to 20 minutes and staff who have carried pizzas straight to waiting cars. Knowing which experience you want helps you plan the right time to swing by.
Planning Your Visit and the Verdict
A little planning goes a long way here, especially since the schedule is a bit particular. The counter is open Tuesday through Saturday from 11 AM to 9 PM, and it stays closed on Sundays and Mondays.
Prices land in the friendly $10 to $20 range, and folks consistently call the cost reasonable for the quality and portion sizes. Parking is easy thanks to the ample lot, though there is no delivery, so plan to dine in or pick up.
You can find the full details online at originalpizza.us before heading over.
Standing at 4.5 stars across more than 1,200 pieces of feedback, this Broomfield counter has clearly won over the north metro crowd. For anyone missing an honest, family-run slice, the drive tends to be worth it, and the door is open five days a week.
Share this story
