The one we're named for. Dough fermented with patience, our slow-simmered tomato sauce striped boldly over the top. Our cheese blend masterfully spread across the dough, buried under freshly grated Parmigiano Reggiano. Start here. Everyone does.

An upside-down square, Brooklyn style - sheets of sliced mozzarella laid beneath a bright, fresh tomato sauce, so the cheese fuses into the crumb while the sauce stays vivid and sweet on top. Finished with a flurry of grated cheese. A love letter to Bensonhurst, boxed and ready.

Meatball, Onion, Ricotta - our homage to the Staten Island tavern that made three letters legendary. Our custom meatball blend, developed in partnership with F.A. DeRosa - New Jersey's fourth-generation prime butchers - crumbled generously over our sauce and cheese blend, with sweet, sliced onion and cool dollops of whipped ricotta. Finished with Parmigiano Reggiano and basil. Four generations of butchering. One square. Say the letters.

Three sauces, one canvas: vivid fresh tomato, herbaceous basil pesto, and blushing vodka cream striped side by side, dusted with freshly grated Parmigiano Reggiano. The one people photograph before the box even closes.

A golden fried chicken cutlet, shatteringly crisp, drenched in our homemade hot sauce and cooled by our house-made blue cheese dressing, finished with craggy blue cheese crumbles. Heat, crunch, funk - in that order.

Char-roni cups, creamy stracciatella, house-made hot honey over the top. Sweet, heat, crunch, cream — on a New Age Square.

Slow-crushed tomatoes, golden cloves of garlic confit melting into the sauce, torn basil, and a ribbon of cold-pressed extra virgin olive oil. No cheese, nothing to hide behind. The pie that proves the dough.

Bright, sweet tomato under a molten blanket of mozzarella, hand-torn basil, and a snowfall of freshly grated Parmigiano Reggiano. The classic, done the slow way.

Pepperoni crisped at the edges and pooling its spiced oil over bubbling mozzarella, with sweet red onion and basil - finished with Parmigiano Reggiano. Ask for it well-done. Thank us later.

A white pie stacked three cheeses deep - sharp provolone, mozzarella, and fresh mozzarella - with garlicky spinach, a whisper of heavy cream, and a gloss of olive oil. Crowned with Parmigiano Reggiano. Rich, green, and unapologetically creamy. Not feeling like Popeye order without the leafy greens.

A freshly fried chicken cutlet, golden and crackling ladled with our marinara sauce, under a cool cloud of whipped ricotta, and fiery-sweet hot pepper relish. Creamy, crunchy, and just spicy enough to keep you honest. Forget napkins, you might need a beach towel for this one.

Blushing, vodka sauce ladled over a just-fried cutlet, capped with fresh mozzarella melting into every crevice. The parm, upgraded.

House meatballs simmered in marinara, torn stracciatella oozing between them, and freshly grated Parmigiano Reggiano. Napkins required. Regrets, none.

A golden cutlet piled with a lemony arugula salad, shaved Parmigiano, and cold-pressed olive oil - bright, peppery, and impossible to put down. Crisp meets fresh in every bite.

Crispy chicken cutlet, creamy vodka sauce, and melted mozzarella wrapped in our fresh pizza dough and baked until golden.

Crispy chicken cutlet, house-made marinara, and melted mozzarella wrapped in our fresh pizza dough and baked until golden.

Buffalo chicken, melted mozzarella, and tangy buffalo sauce wrapped in our fresh pizza dough and baked until golden.

Our famous square split through the middle and filled with warm Nutella and sliced bananas, brushed with olive oil and flaked with sea salt. Sweet, salty, and gone in minutes.

Our famous square split through the middle and filled with warm Nutella and sliced bananas, brushed with olive oil and flaked with sea salt. Sweet, salty, and gone in minutes.

20 oz bottle

20 oz bottle

12 oz can

12 oz can

12 oz can

12 oz glass bottle

355 ml glass bottle

16.9 oz bottle