Hours
Wednesday - Sunday
5 pm-10 pm (or until we run out of dough)

So I broke down and finally went to Apizza Scholls after work tonight to pick up a pie to go.
Although I got my pie to go, as Rodney brought it to me he slyly suggested that I absolutely had to eat a piece before I got home. It just wouldn't be the same once it had sat in the box. I weighed the option of suffering bodily harm at the hands of my pizza-craving wife, who was waiting at home for the pie to be delivered, or savoring a piece of this glorious gastronomic delight on the spot...the choice became obvious when other members of the Apizza staff put the pressure on to eat a slice there. I would take my life in my hands and deliver a partially eaten pie to my wife. After just one bite, I knew that the gamble I was taking could be nothing but a win-win situation for me. Upon arriving home, … The pizza went directly into the oven (onto the pizza stone… Ten minutes later we were happily devouring the finest pizza I've had in years.
An important note, you absolutely have to have one of the seasonal salads, which were attributed by the Apizza staff as a creation of Rodney's. The greens tasted like they had been picked from the fields at Millenium Farms in Ridgefield just that morning. The pears were a crisp, sweet treat. The aged basalmic was complex and subtle. The blue cheese was an outstanding salty, pungent foil to the otherwise sweet, tender salad. I'll go out on limb and say this was hands-down one of the best field green salads I've ever had from a restaurant. My wife, who believes she makes some of the greatest salads ever, concurred. She even went so far to say that it was easily as good as hers. In a nutshell, all I can say is that if you haven't been to Apizza Scholls yet, go there. Right now. Get yourself a botle of wine or two from Mt Tabor Fine Wines and a fistful of chocolates from Jaciva's and camp outside the door until they open @ 5pm. You will NOT be disappointed.