MILFORD — You know the sign out front at 315 New Haven Ave., and you probably know the number, too: 203-877-6300. Jimmy’s Apizza has been turning out New Haven-style pies on New Haven Avenue for 25 years now, and it’s still a family business, with three generations’ fingerprints on it.
Most people know it as the place for a Friday-night pie. Fewer know the story: a founder who has been making pizza since the late 1970s, a takeout counter that grew into a full restaurant, a renovation last year and a visit from the most famous pizza critic on the internet. Here’s who runs it, what locals say and what to order when you go.
Jimmy, the man behind the name
The Jimmy is Jimmy Ormrod. State business records list James Ormrod as the principal of Jimmy’s Apizza, LLC, which was registered in Connecticut in December 2000. He has been making pizzas since 1977, and when the restaurant thanked its customers on Facebook in the summer of 2025, it put it this way: “Over 40 years in the business and he’s still got it, baby!”
That same post gave Jimmy all the credit: “We love you, Jim — the best boss and the greatest guy we know! We owe it all to you big guy!”
From a takeout counter to a family restaurant
Jimmy’s opened in 2001 as a small takeout pizza spot down the road on New Haven Avenue. In 2007 it moved up the street to its current home and added a dining room, according to the restaurant’s own history. The mission, as the family describes it, hasn’t changed: good food at a fair price, made with recipes passed down from one generation to the next.
Over time, Jimmy’s family stepped into the business alongside him. His granddaughter, Devyn Hogan, who also works at the restaurant, described it to Milford’s Foran High School student newspaper, The Mane Street Mirror, earlier this year for a story on the 25th anniversary.
Jimmy’s Apizza isn’t just a restaurant to us, it’s part of our story. My grandparents started it and built it from the ground up, and now my mom and uncle are running it, so it really feels like passing it down.
Devyn Hogan, Jimmy’s granddaughter, in The Mane Street Mirror
“We’re proud of how far it’s come and grateful for everyone in Milford who’s supported us over the years,” she added. Staffer Abby Rochniak told the paper her co-workers have “honestly become family over the time I’ve been working there.”
The restaurant’s Facebook post said the same thing in fewer words: “Family over everything. That’s what makes Jimmy’s special. Co-workers and customers that have become family. The birthday parties, the out of town visitors, the weekly regulars, we could go on and on!”
A fresh look for year 25
The restaurant was remodeled and reopened in January 2025 with what it calls “a brand-new look, the same great flavor, and even more space to enjoy it.” There’s now a counter with stools for grabbing a slice, tables for families and an outdoor seating area for warmer days.
A few months later, Barstool Sports founder Dave Portnoy stopped by for one of his “One Bite” reviews, posted in July 2025. He scored Jimmy’s an 8.1 out of 10 and called the New Haven area a “Dave Portnoy stronghold.” His take: “I just love this style of pizza.” The restaurant’s website now carries a 2025 Best of Milford logo, too.
| Sponsored Partner |
 Tired of scratched, stained boards? Meet the rustproof stainless oneMulti-purpose, easy to clean, rustproof and sturdy.ChopWell · See more › |
| Milford Voice may be paid a small commission on partner offers at no cost to you. |
What locals (and visitors) say
Jimmy’s holds a 4.7-star rating across more than 400 Google reviews, and the comments keep coming back to the crust, the soup and the people.
Jeff called it his first experience with New Haven style and said he could see why Portnoy loves it: “Great crust, little flop, sauce was spot on.” He also called the French onion soup “absolutely delicious” and said the garlic knots were the best he’d had. “The garlic sauce and marinara mingled a sweet dance on my taste buds,” he wrote.
Edwin came in with his family, started with the bruschetta (“fresh, flavorful, and perfectly balanced”) and moved on to a medium Kennedy pie. “The crust was just right, and the toppings were generous and full of flavor,” he wrote, adding that “you can really tell they care about the quality of their food.”
Gil, in town for Labor Day weekend with his family, went further: “This is probably one of if not the best Apizza I ever had! Better than Frank Pepe’s.” He also gave a nod to the French onion soup.
Cigdem stopped on a road trip and tried three pies, the Danielle, the Brittany and a pepperoni, and said “each one was perfect,” with dough that was “both soft and crunchy.” And Amanda, traveling in a 42-foot RV that wasn’t going to fit downtown, called ahead for two pies to go. They were ready when she pulled in, “fresh and hot,” and her group “quickly devoured” them at a rest stop.
This is probably one of if not the best Apizza I ever had!
Gil, in a Google review
What to order
The menu is long, and the family calls it “a continually evolving repertoire.” Look closely at the specialty pies and you’ll notice they go by people’s names: there’s a Devyn, a Danielle, a Hogan, a Jimmy Jr., a Kennedy and a Brittany. Here’s where to start.
A plain or pepperoni pie (from $12)
Start with the basics. A small mozzarella pie is $12, a medium $15 and a large $18, with toppings $1.50 to $3.50 each. Jeff’s description of the crust, “little flop,” is exactly what New Haven-style fans are after.
The Kennedy ($16.50 small)
Edwin’s pick: mozzarella, sliced tomato, spinach, ricotta and fresh garlic, red or white. Medium is $22.50 and large $28.50.
The Danielle and the Brittany ($13.50 small)
Cigdem ordered both. The Danielle is mozzarella and buffalo chicken with house-made blue cheese or ranch. The Brittany is a red pie with fresh mozzarella, fresh garlic and basil.
A white pie with garlic
Ask for any pie white, with fresh garlic ($0.50 to $1.50 depending on size). The Vickie takes it further: a white pizza with mozzarella, grilled chicken, pesto and roasted pepper ($16.50 small).
Sausage, or the Sue
Sausage is a regular topping, and it shows up on the Sue too: mozzarella, fresh garlic, broccoli rabe and sausage, red or white ($15 small).
The Devyn ($15 small)
Mashed potato pie is a Connecticut thing, and this is Jimmy’s version: mozzarella, mashed potato, bacon, fresh garlic and chives.
Clams, Milford-style
This is a shoreline town, after all. The Milford Seafood is a casino-style pie with chopped clam or shrimp, green pepper, bacon and garlic. The Miss Jackie goes all in with whole belly clams, garlic, fresh parsley and lemon, and runs $26 for a small.
French onion soup ($8) and bruschetta ($11)
Jeff and Gil both singled out the soup, which comes with a house-made crouton and melted provolone. The bruschetta is tomato with fresh mozzarella and balsamic glaze on crusty homemade bread; the same flavors show up on pies, too.
Salads and pasta
Not every night is a pizza night. The Creamy Caesar is $8 small or $14 large (add chicken for $7), and pasta dishes are on the menu as well.
Zeppole with warm Nutella ($9)
Save room. The zeppole come with warm Nutella for dipping, and cannoli are $4 each or three for $10.
Feeling brave? The Dilly Dilly
Mozzarella, dill pickles and garlic, served with ranch. For the adventurous, or anyone who orders extra pickles on everything.
Before you go
- Lunch deal: every day from 11 a.m. to 3 p.m., two slices and a soda are $5 plus tax.
- Mondays: Big Boy Trivia runs 6 to 8 p.m., and it’s free.
- Hours: Monday to Thursday 11 a.m. to 8 p.m., Friday and Saturday 11 a.m. to 9 p.m., Sunday noon to 8 p.m.
- Ordering: call 203-877-6300 for takeout. Like Amanda, you can call ahead and have it ready when you pull in.
- Parking: the restaurant says there’s plenty of it.
JIMMY’S APIZZA AT A GLANCE
Address: 315 New Haven Ave., Milford
Phone: 203-877-6300
Founder: Jimmy Ormrod, making pizza since 1977
Opened: 2001 as takeout; dining room since 2007; renovated in 2025
Style: New Haven-style apizza
Google rating: 4.7 stars, 400+ reviews
Online: jimmysapizza.com
| More from our Sponsored Partners |
| Milford Voice may be paid a small commission on partner offers at no cost to you. |
Get Milford’s best stories first — subscribe to the free Milford Voice newsletter
Have a tip? Email news@milfordvoice.com
