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    Nico's Charred Pies

    4.8 (33 reviews)
    ModeratePizza, Food Trucks
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    Nico's Charred Pies Pizza Restaurant Photos

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    Pizza Menu
    Enrique A.

    This place is definitely worth the drive if you're not local.Located under the Copaigue LIRR, attached to an excellent LI Brewery, Root & Branch, the atmosphere, vibe and casual relaxed feel is perfect for the Best Long Island Pizza around.Bring the kids, the dog and have a great mellow time. Order your favorite delicious pie and have an equally delicious choice of beer while you wait.

    Charred !?
    Sam S.

    Review of Nico's Charred Pies - Copiague, NY As a longtime pizza enthusiast, I was genuinely excited to finally try Nico's Charred Pies--a spot that's been getting a fair bit of buzz in the local food scene. Tucked behind a charming little brewery in Copiague, Nico's operates out of a food truck, adding to its hidden-gem appeal. After a short 20-minute wait, I received my order along with a cold Mexican Coke, ready to see what the hype was about. First impressions: the pizza came out looking rustic and true to its name--charred. Unfortunately, it crossed the line from pleasantly smoky to noticeably burnt, which overshadowed the flavor of the crust for me. Another thing that stood out was the heavy hand with the oregano. I'm guessing it was fresh Sicilian oregano, which has a bold flavor--but in this case, it dominated the entire pie. A lighter touch could really elevate the experience instead of overwhelming it. To be fair, I can imagine this pizza pairing really well with a cold beer and good company. In that setting, the strong flavors and extra char might work. But as someone who came purely for the pizza, sober and hungry, I found myself focusing on the bitter edge of the crust and the excessive herbs. I do believe there's potential here--Nico's clearly aims for a distinct style, and that's always worth something. I'd be open to trying it again, maybe asking for less oregano and a lighter char next time. Until then, I wish them continued success and hope to taste a more balanced pie in the future.

    Original
    Marissa S.

    This place is inside Root + Branch Brewing Company. You can walk right to the back and grab a pie to go or stay and eat. They work out of a food truck setup. We were lucky there wasn't a line when we went. The pizza is superrrrr crispy and thin and is absolutely delicious. You can easily eat two slices without feeling weighed down since it's not heavy. The staff was really nice, and the pizza came out pretty quickly. Simple, friendly, and so good.

    Delish
    Paul S.

    Always excellent! The pizza, the beer, the ambiance is always outstanding! AAA+++. Could literally eat here every weekend!

    Menu! Check instagram for their specials!
    Stephanie K.

    My newest obsession. Pies are large, thin, charred (duh) & made with top notch ingredients. Nico's located inside trailer with a pizza oven inside! Located @ Root & Branch. Favorite pie is the special "Stinger" which is topped with Jalepenos & pepperoni or sausage. The Original pie is fantastic as well. Staff is friendly & efficient & a pleasure to chat with while waiting. I usually take it to go BUT also love to sit outside of brewery at one of their picnic tables. Parking under train tracks near entrance to ROOT & BRANCH brewery or backside of brewery.

    Original pizza
    Denny J.

    This beer garden/food truck pizza is tucked away and a bit hard to find. It has a parking lot out in front with outdoor seating and many tables inside. It's simple. It's clean. It's very friendly. There are about a dozen and a half beers on tap. All reasonably priced and unique. Cold and served with a smile. Through a glass door is literally a pizza truck. They are super friendly with only about 6 pizzas. They are charred and thin and hot and delicious. We had the original and left craving a few more pies. Very kid friendly and there is no pressure to eat and rush. This is a hidden gem and if you like very thin, artisan pizza, put your GPS on and find this place!

    Margherita pie
    Tom G.

    Came here/Root + Branch on a Friday night for some lowkey pizza and craft beers. I had been wanting to try Root + Branch for a while since I moved to Suffolk and didn't realize they had a pizza place in store too, and boy do they make a good pie! We ordered the French onion, the jalapeño pepperoni and a traditional Margherita, each of them delicious in their own right, but if you're getting just one, then my favorite was the jalapeño pie. Crust is super light and crispy, but flexible, which was a pleasant surprise to the pizza folder in me that is used to these thin neapolitan style pies that break apart on me. Pair their pies with any delicious beer from the bar and you have a recipe for a great night. Service was kind and relatively quick and decent amount of seating even on a Friday night (there's even more outdoor if the weather is nice). Parking right in front is plentiful and right near the train should you choose that option. A lowkey spot to enjoy good eats and drinks, chalk me up for plenty of return visits.

    Original
    Gregg A.

    Wow! Seriously super tasty and what a hidden gem. The place is modern, clean, open, with plenty of seating inside and out. The trick is, when driving by, look under the train tracks for a white building... not the condos across the street. I passed by 3x and could not notice it. Also, it's a brewery and the pizza is made in a truck attached to the brewery. Great find and amazing pizza. So tasty. Beats New Haven CT

    "G&R Special White" (mozz, pecorino, garlic, lemon, whipped ricotta, tellicherry black pepper, G&R pistachio pesto, evoo, grana padano)
    Matthew L.

    Root + Branch Brewing is a craft brewery that opened in Copiague, New York in July 2022. It was founded by long-time friends and business partners Anthony Sorice and Ryan Mauban. The duo met when they worked as bartenders at Tørst: a popular craft beer bar in Greenpoint, Brooklyn. Sorice eventually became an assistant brewer at Brooklyn's Three's Brewing Company and later head brewer at LIC BEER Project, while Mauban worked around at other Brooklyn restaurants. The two eventually decided to open their own brewery. They officially founded their brewery and brand in 2018 as a gypsy brewing operation. They chose the name 'Root + Branch' in reference to a literary group and magazine that Sorice's old college history professor started with his former colleagues. Sorice has a love for history and philosophy and originally thought about becoming a history professor. The duo brewed their first batches of beer at larger established breweries like Twelve Percent Beer Project (North Haven, CT), Great South Bay Brewery (Bay Shore, NY), and Evil Twin Brewing (Queens, NY). After four years of hard work, they finally opened their own space on Long Island underneath an elevated railway. Sorice and Mauban wanted to offer a food option to encourage their customers to stay at the brewery longer. They enlisted the help of Sorice's father, Frank Sorice: a former pizzaiolo who was experimenting with wood-fired pies in his backyard. Brother Chris Sorice also came on board and the new wood-fired pizza operation was dubbed "Nico's Charred Pies", named for a beloved family dog. My family and I recently visited Root + Branch Brewing for the first time. My wife asked me where I wanted to go to celebrate my 40th Birthday, and I chose Root + Branch without hesitation. Although I had never visited the brewery, I had first tried their beer when they were brewing at Twelve Percent Beer Project (which is just a short drive from my house) and I began following them closely from then on. We really liked the location: small yet intimate, very quiet, chill vibes, not crowded at all. We also liked that it was located right underneath an elevated railway for the Long Island Railroad. My family and I enjoyed watching trains rolling by every so often. The brewery doesn't offer flights but they do offer short pours. I enjoyed samples of "Grammatical Fiction" (New England IPA), "Ben Is Dead" (Double New England IPA), "Reel Ten" (Double New England IPA), and "Drawing The Line" (Triple New England IPA). Every single beer that I tried was fantastic; each one better than the previous one. We were also equally excited to try some pizza from Nico's Charred Pies. We ordered and split the "G&R Upside Down Margherita" (aged and G&R Deli hand-stretched fresh mozz, tomato, Sicilian oregano, pecorino, basil, evoo, grana padano; we opted to add pepperoni, fresh burrata, hot honey) and the "G&R Special White" (aged and G&R Deli hand-stretched fresh mozz, pecorino, garlic, lemon, whipped ricotta, tellicherry black pepper, G&R pistachio pesto, evoo, grana padano). OMG! Not only is the beer at Root + Branch out of this world but so is the pizza! It's been a while since I was this impressed with a brewery (or pizzeria for that matter). I also must add that all of the staff were just lovely. I would easily list Root + Branch as one of my Top 5 favorite breweries and I can't wait to go back.

    Draft beer from the brewery
    Paul S.

    An amazing delicious pizza experience. From ordering and hanging at the brewery to eating those amazing pizza pies. Highly recommend !

    a slice of pizza on a paper plate
    Francesco L.

    Food and service was really fast. Great spot to eat and relax with friends and family.

    Two pies.  top one sausage bottom original... GREAT

    Nico's is a food truck inside a brewery on Long Island. They specialize in well done Pizza, and well done it is. I got two pies. One was a original and the other was sausage. Both were great.

    Michael R.

    Some of the best pizza on long island maybe even New York. Always consistent, friendly staff. Just wish they were open more days

    Look at that master piece

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    2 days ago

    Everything is great! Pizza, beer and cookies ! Worth the ride from where ever you are!

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    9 months ago

    Sooooo good! Quick service. Great ambiance. Some of the best pizza I've had on Long Island. Would recommend 10/10.

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    1 year ago

    Pizza is as good as they say. The beer at Root & Branch is good too. This is all you need in life.

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    2 years ago

    Great pies, friendly owner. Worth the trip, even if you pass a few hundred pizza places on the way.

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    Review Highlights - Nico's Charred Pies

    ). After four years of hard work, they finally opened their own space on Long Island underneath an elevated railwa

    Mentioned in 7 reviews

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    Best pizza i've had in years. Also the cheese steak is to die for. Actually, all of the items on…read morethe menu are great. Thanks Mike!!!

    What I tasted last night was pretty incredible. I've made these claims before but it's only because…read moreI haven't tried every pizza on Long Island. Mikes Underground Pizza just slid into my Number One Spot for the best pizza on Long Island. There's a lot of quirks to piss people off to get at this pizza. My father in law in Florida wouldn't have the patience to pull off this caper. -Coming from the north shore to drive south, *1000 Montauk Hwy* on the Tesla Nav will not bring you to the location, I was at the hospital in Islip. You have to put West Babylon at the end -And it's *Cash ONLY*. Now that we have the pleasantries out of the way, let's continue with the review. The 14" Clam Pie is a game changer. I've waited on very long lines at Frank Pepe's in New Haven to get their clam Apizza. It's good but Mikes Pizza is far superior. Simple with freshly shucked clams, garlic and breadcrumbs, now add the crust that a comes from a true New York pizzaiolo who doesn't cut the pizza Connecticut style (like it came out of a slasher film) and now you have a competition pizza that Dave Portnoy would give a 9.4. The Vodka Round was equally impressive. The sauce was so complex, first bite I could tell it was a home run, out the box (see what I did there) a winner. Here's my issue, I drove from the North Shore to the South Shore to an abandoned bank parking lot to get at this pizza. I know the business model is working for you but it doesn't for the customers. I have a plan! Listen, I'm ready to retire. I'm thinking about the next few years driving on the Belt Parkway to Bay Ridge and it gives me night terrors. Let's do this together! By Stony Brook, the college kids will go wild! All kidding aside, Number one pizza on Long Island. March 2026

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