Vizzini's Pizza'n Subs in Baltimore: New York-style slices and full subs in Fells Point
Vizzini's is a counter-service pizzeria in Fells Point that makes New York-style pies and stuffed submarine sandwiches, anchoring a corner of one of Baltimore's oldest neighborhoods with straightforward Italian-American food and no table service.
What Vizzini's actually is
Vizzini's operates as a walk-up spot where you order at the counter and eat at a handful of seats, or take your food elsewhere. The kitchen produces hand-tossed New York-style pizza with a thin, foldable crust and a char-edged underside, plus full-length subs loaded with cold cuts, cheese, and hot toppings. The space itself is compact and unadorned, with the focus entirely on the food rather than atmosphere or lingering.
Menu and pricing
A single 18-inch cheese pizza runs $16 to $18 depending on specials; specialty pies with toppings like pepperoni, sausage, or vegetables range from $19 to $26. Half-sheet pan pizzas, which serve a larger group, cost roughly $25 to $35. Slices sold by the piece run $2.50 to $3.50 each.
Submarine sandwiches, available in both 8-inch and full-length formats, start at $8 to $10 for basic cold-cut options like Italian or roast beef, and climb to $12 to $15 for loaded versions with hot toppings such as meatballs or sausage and peppers. A full-length Italian sub typically costs $14 to $18. Confirm current pricing before ordering, as food costs fluctuate.
How Vizzini's compares to other Baltimore pizza
Vizzini's New York-style approach sets it apart from Kooper's Tavern in Canton, which serves thin-crust tavern pizza with sharper edges and a crispier overall texture, or from Hersh's in Hampden, which focuses on Detroit-style rectangular pies with a thick, airy crumb and pronounced crispy corners. For New York-style pizza specifically, Vizzini's competes directly with Di Pascale's Pizzeria in Fells Point itself, which also offers hand-tossed New York pies at similar price points but with table seating and a more casual sit-down format. Choose Vizzini's if you want quick, counter-service New York pizza without the expectation to linger; pick Di Pascale's if you prefer table service and want to settle in for a meal. Kooper's and Hersh's appeal to those seeking regional styles outside the New York template.
Who it suits and who it does not
Vizzini's works best for people in or near Fells Point seeking a fast lunch or casual dinner they can eat on the go, or for groups ordering a whole pie to take back to a nearby table or office. The standing-room-only format and counter ordering make it poorly suited for extended meals, formal gatherings, or anyone who needs substantial seating or table service. The menu offers few vegetarian options beyond cheese pizza and basic veggie toppings, so diners with specialized dietary needs may find choices limited.
What the first visit involves
Walk in, step to the counter, and scan the handwritten or printed menu board. Order your size and style of pizza or sub, specify any toppings or modifications, and pay on the spot or when your food is ready. Prep time for a custom pie is typically 12 to 18 minutes; pre-made slices are ready immediately. Take your food to one of the few available seats, a nearby bench, or outside into Fells Point, where the neighborhood offers waterfront views and other gathering spots.
Hours, parking, and logistics
Vizzini's keeps typical restaurant hours, generally opening at 11 a.m. and remaining open into the evening; confirm exact closing time before a late visit. Street parking is available throughout Fells Point but can be tight during peak hours and weekends; a paid lot operates nearby on Broadway if you cannot find curb space. The shop sits a short walk from the Harbor East waterfront and is accessible by the MTA's Route 10 bus via Fleet Street.
Vizzini's has operated continuously in Fells Point long enough to become a neighborhood anchor, offering reliable New York pizza and subs without pretense or high markup, making it a practical choice for anyone working or eating in the area.
