Historic Newtown space home to eatery
A cozy basement pizzeria with a cocktail bar feels like a throwback to a time before masks, social distancing and remote learning. But Good Old Days, in the lower level of the new Marygold’s on Main in the former Inn at Newtown building, aims to recapture just that.
Upstairs, restaurateurs Clark and Kate Neugold have launched the contemporary and upscale Marygold’s, with menu items like sirloin tartare, roasted halibut, and lobster macaroni and cheese. Beneath Marygold’s, pizza pro Matt Stanczak is turning out creative pies and drinks in a laid-back
tavern atmosphere.
“We partnered up; I’m operating downstairs and it’s totally different from what they’re doing upstairs,” Stanczak said. “Different vibes, different scenes.”
The Neugolds, who also own Foundry Kitchen & Tavern in Sandy Hook, invited their friend and colleague Stanczak to see the Newtown space as they worked toward opening. Pizza aficionados know him well as the former owner of Stanziato’s in Danbury, which he opened in 2009.
Stanczak had worked as a consultant after selling his business in 2015, but was intrigued by the potential. He envisioned a new pizzeria concept in the basement space, once home to the Inn’s Proud Mary pub and music venue.
“This location is cool and historic,” he said.
He opened Good Old Days in late December, just a few weeks ahead of Marygold’s, and quickly
earned raves for its unique pies. “Thin and crispy” pizzas, which feed one or two guests, feature creative flavor profiles: sopressata with red onion, Calabrian chili sauce and honey; a white pie with baby kale, broccolini and green pesto; a mushroom, goat cheese and butternut squash creation with garlic and rosemary.
The menu also features “square pies,” a hybrid of thicker-crusted Sicilian and Detroit styles. Squares, which feed up to 4 people, showcase toppings like mozzarella with vodka sauce; mushrooms with truffle crema and truffle pecorino (the Yasss Queen) and a French onion number with caramelized onions, mozzarella and Gruyere.
Pizza offerings rotate weekly, Stanczak said, but early favorites include the sweet, salty and spicy sopressata pie (known as the Heat of the Moment) and The Lizzie, with mozzarella, bacon, shaved Brussels, parmesan crema and parsley pesto. Thin crust pies are $15 to $17; squares are $17 to $22 and require
25 minutes for preparation.
“There’s a lot of pizza in Newtown, but I think what we’re doing is different and unique to the area for sure,” Stanczak said. “I think it’s more like a chef approach to what we’re doing, even though it’s just pizza.”
The weekly menu will give him and his team a chance to highlight fresh local produce as it comes into season, he said. The pizzeria also offers salads and stromboli, and for those with dietary preferences or concerns: a vegan mozzarella and a
gluten-free crust option.
The pizzeria currently seats 30 at half-capacity, Stanczak said, with spacing and an air filtration system in place. He said he’s also been surprised by the volume of takeout orders, as word gets out about the new spot.
Good Old Days’ bar is taking a similar creative approach with its innovative cocktail blends — a mezcal, Aperol and yellow chartreuse recipe; a tropical-themed tequila and rum sipper with pineapple, lime and banana liqueur. All cocktails are $12.
With pandemic restrictions still in place, the restaurant offers a few of its drinks to go in portions for two or four people, including “Adulting” with vodka, elderflower, blackberry and lemon, and “In The Mood,” with bourbon, maple syrup, lemon and rosemary.
Good Old Days is at 19 Main St. in Newtown. It’s open Wednesday and Thursday from 4 to 9 p.m., Friday from 4 to 9:30 p.m., Saturday from 11:30 a.m. to 9:30 p.m. and Sunday, 11:30 a.m. to 9
p.m. 203-491-2920, goodolddayspizza.com.