Sally’s Apizza Launches NEW Spring Menu

A new Spring menu has launched at Sally’s Apizza, but before launching into the particulars allow me to introduce you to Chef Bret Lunsford who recently joined the Sally’s team as Executive Chef and Director of Culinary. An Italian American raised in Mississippi, Chef Lunsford grew up eating the approachable foods of his heritage, and his love for cooking led him to work for local restaurants through high school and college where he earned a Masters in Musical Theater. But the kitchen ended up being his true passion and he subsequently enrolled in the Culinary Institute of America for more formal training. While there he did his externship at the esteemed August restaurant in New Orleans before joining Danny Meyer’s Union Square Hospitality Group in 2013. He began his 10-year career at the Michelin-starred Gramercy Tavern under Chef Michael Anthony. In 2015 he joined the opening team of Untitled at the Whitney Museum. In 2016 he transitioned to Blue Smoke where he rose in rank quickly to become executive chef. 

This formally trained chef spent his days off walking around New York City eating pizza, and soon a few Instagram posts of pies and slices turned into serious reviews and recommendations which caught the attention of former colleagues at Sally's Apizza who were looking for an executive chef to help grow and update the menu in line with the restaurant's expansion plans. The rest is history. Chef joined Sally's team in October 2023 and he’s now responsible for increasing brand awareness culture through menu development which seems totally appropriate for a chef who with a tattoo of an oozing pizza on his arm.  

The Spring Fling, a seasonal special, is the newest pizza on the menu. This white pie with a mozzarella base features delicate sugar snap peas which add a vibrant and subtle sweet flavor that compliments the bits of crispy pancetta and egg yolk. A sprinkling of freshly grated Parmesan and pea tendrils add more than just a visual element, their presence is deliberate, signifying the new growth of the season and the last snow of the season. The result is a delicious pie with the flavors of springtime while remaining true to the brand’s iconic thin and “kissed from the oven” crust.

The Coal-fired “Panuozzi” Sandwiches are also new. These modern sandwiches, made from Sally’s famous pizza crust – “Same dough, same crust, and baked daily” – are hearty and delicious and make a great alternative to the apeeza in case you’re looking for something a little different. The Hot Italian is Chef’s tribute to Anthony Bourdain, featuring mortadella, Calabrian salami, grilled onion, Provolone, hot and sweet peppers, pepperoni and a Parmesan ranch. This sandwich is hearty, totally decadent and insanely flavorful. This is a many napkin sandwich! The Parmesan, features a choice of breaded chicken cutlet or meatball, whipped ricotta, red sauce, mozzarella and basil. Crispy, crunchy and chewy, with the traditional flavors you love in a traditional Chicken Parm or Meatball Wedge in an edgy, modern twist. If this is what you’re craving, it doesn’t just hit right, it hits perfectly. Can’t decide between a pizza or sandwich, here’s the solution. And for those who cannot eat your sandwiches in one sitting, these make for great leftovers and travel nicely – Just a few minutes heated in a toaster oven or air fryer and you’re all set.

The Wedge Salad has also been updated and elevated. Charred cherry tomatoes, Grana Padano (a hard cheese similar to Parmesan), grilled croutons, and a pepperoni parmesan dressing offers a vibrant alternative to the traditional blue cheese. The charred cherry tomatoes add another level of flavor to this dish with their bold, sweet flavors. 

The pasta is definitely something to write home about. Simple and uncomplicated, the Tortiglioni with Vodka Sauce is everything you want and expect in your vodka sauce and more. Chef once again ads his signature touch to elevate this simple and delicious dish. The char roasted tomatoes make a return appearance along with the grilled bread to create crispy croutons, add additional layers of flavor and texture. Enjoy this on site, or get it to go for the perfect comfort food.

Soon to appear on a menu near you will be a mushroom ravioli. Still in a trial phase, we were privileged to try something chef is still working on, and in our opinion this is ready for the menu. This dish is completely decadent with its generous amount of mushrooms, truffles and, once again the grilled bread returns for a dish that is truly exceptional. 

This is what sets Sally’s apart from the other pizza joints, offering concepts, dishes and flavors that can only be the result of a talented classically trained chef. When you see this appear on a menu near you, this is a must to add to your order.

These items are currently available at Sally’s locations in Fairfield and Stamford.

Sally’s Apizza @sallysapizza

665 Commerce Drive, Fairfield

66 Summer Street, Stamford