What they are saying…. Just a Pizzeria??

Press Reviews of our Flagship Location in Bloomfield, NJ

“Although ramen is a traditional Japanese recipe, Blue Steel Pizza Company in Bloomfield gives the dish a new, contemporary look. This rustic-meets-modern restaurant has proven it knows comfort food through its Detroit-style pizzas and unique duck ramen. With duck broth, spicy miso, caramelized onion, braised bacon and a poached egg, this ramen creates the perfect combination of smokey, savory, and creamy. For an upscale dining experience, visit the second-floor speakeasy––the Rabbit Hole––at Blue Steel Pizza Co. for a night of soft jazz, candle-lighting, and vintage ambiance.”

— NJ Digest

https://thedigestonline.com/dining/ramen-in-north-jersey/#google_vignette

“Escape reality for a little while when you visit Rabbit Hole, Bloomfield’s whimsical speakeasy-style bar. This “Alice in Wonderland”–inspired cocktail lounge is located on the second level of Blue Steel Pizza Co., a New Jersey pizzeria dishing up Detroit-style pies. When you arrive, a hostess will guide you upstairs to what appears to be just another seating area. But looks can be quite deceiving. Just beyond the sliding bunny-clad door is an entirely different room with dark, moody decor and pops of neon lighting. It truly feels like you’ve followed Alice down the rabbit hole and have landed in a topsy turvy dream world. 

Unlike the magical potions presented in the novel, the drinks served at Rabbit Hole will not cause you to shrink or grow in size. Their cocktail menu boasts an impressive list of unique liquid concoctions, all named after the fanciful children’s story; we highly recommend trying the refreshing “Nonsense” or the citrusy “Wonderland.” An email to Blue Steel’s management team might just get you on the list (but plan ahead, spots are limited).”

— NJ Digest

https://thedigestonline.com/nj/new-jersey-speakeasies/

“Blue Steel opened in August 2020, to highlight their new obsession, Detroit-style pizza—baked in rectangular pans, the story goes, like those used in auto factories to hold small parts. In Detroit style, says manager Luke Brewer, dollops of sauce go over the cheese, a blend of mozzarella and a mild cheddar known as brick. “We let the dough ferment for three days,” he says. “That’s why the pizza is so light and airy.” The best-seller, ricotta and sausage, gets vodka sauce and a smattering of red cherry-pepper relish. The combination is terrific.”

— NJ Monthly —Eric Levin

https://njmonthly.com/issues/march-2021/