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Address and Contact Information
Address: 6277 Robinson Rd, Lockport, NY 14094
Phone: (716) 438-5615
Website: http://cusimanospizza.com/
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Cusimano’s Pizza: Home
Lockport, NY 14103 716-438-5615. BROCKPORT. Mon: Closed Tue-Thur: 2PM-8PM Fri-Sat: 11AM-10PM Sun: 11AM-8PM. 3670 Lake Road N Brockport, NY, 14420 585-637-7777.
Cusimano’s Pizzeria Lockport | South Lockport NY – Facebook
Showcasing a few of our customer favorites! Menu & Order Online | CusimanosPizza.Com ☎️Call to order | 716-438-5615 6277 Robinson Road, Lockport New York.
Cusimano’s Pizzeria – Lockport, NY Restaurant | Menu + Delivery
Dinner · Fish Fry Dinner · $17.99 · Chicken Finger Dinner · $17.99+ · Boneless Wing Dinner · $17.99+ · Italian Sausage Dinner · $17.99+. Dessert. Dessert …
Reviews
Karen L
So delicious! We got a medium pizza and an antipasto. Portions we big, fresh and fabulous. Definitely going back.
We ate there in their clean and spacious dining area. (I would suggest some music or turning up the brightness and sound on tvs to enhance the atmosphere.)
I also suggest customers consider ordering ahead on busy nights, but even without, a typical wait for hot fresh food.
… moreWe ate there in their clean and spacious dining area. (I would suggest some music or turning up the brightness and sound on tvs to enhance the atmosphere.)
I also suggest customers consider ordering ahead on busy nights, but even without, a typical wait for hot fresh food.
Larry Saenz
Visiting area (from San Antonio, Tx). Fast, friendly and helpful counter service. Tried the meat lovers pizza and garden salad. AMAZING pizza and really good, fresh salad. We had the “sweet sauce” on our pizza and it was very tasty. Their pizza sauce is “smooth” (not real strong and acidic). They are very generous with the toppings and the crust was PERFECT. We’re really glad we stopped in while in Lockport. Highly recommend this restaurant.
… moreAlesia Mueller
Very disappointed in the food and service. The last 3 times I ordered it has been incorrect. I keep ordering thick crust and don’t receive it. I’ve ordered 2 liter grape crush and did not get it. The last order the crust was incorrect hardly any cheese, they cheese with fries did not get and mozzarella sticks no sauce. Paid close to $100 and no one wanted to eat it.
… moreJodi Pohl
Pizza was burnt on the bottom, but uncooked on top and that was not pizza sauce, it was more of an overly sweet marinara sauce… wings were overcooked, super dry and absolutely no flavor with the garlic parm.
With the amount of money spent, it definitely should have been better than this… will not be going back.
… moreWith the amount of money spent, it definitely should have been better than this… will not be going back.
jay Parask
Great pizzeria. Service and staff were fast, friendly and kept a very clean dining area and washrooms. Food was tasty, fresh with quality ingredients. We had 3 slices with drinks and it was great. Cheese is by far the star of the show.
Coming from Toronto, Ontario it reminds me of the way pizza used to be made before the dark times of Pizza pizza and Pizza Nova took over.
Thanks for the reminder Cusimano’s and you have made a Canadian customer for life.
… moreComing from Toronto, Ontario it reminds me of the way pizza used to be made before the dark times of Pizza pizza and Pizza Nova took over.
Thanks for the reminder Cusimano’s and you have made a Canadian customer for life.
Amy Herman
Food is amazing every time!!! Pizza was perfectly cooked tonight. The subs are always spot on. Love the steak subs . Always great and the staff is always super friendly and go above and beyond
… moreScott Morgan
Most of the food is made to your expectations. On occasion, mistakes are made, but overall the quality and experience meet the expectations.
Some constructive criticism for the management..
1. Better menu layout. Make the menu make sense. Be descriptive. That way your customers know what to expect, and your staff knows what they are serving.
2. You want your product to appeal to as many people as possible, but without paying attention to standards and practices, the end experience is going to mostly disappointment instead of excellence.
3. If someone asks your staff “What’s in it” and the workers don’t know, that’s a problem. Your cooks know. Your manager knows. But the person taking the order at the counter does not? Why is that? It’s because the menu doesn’t say. Now, the customer wants to know. All of which can be avoided by putting on the menu…
Golden BBQ sauce – a light honey glaze with hints of garlic and cinnamon
Or – Golden honey mustard with a mixture of peach bourbon and maple syrup
Or – Golden honey habanero spicy hot glaze with a little bit of lemon
I can make Chik-Fil-a sauce, or at least a grownup version that’s enjoyable and has flavor, and know what to expect from it. If you’re going to make a product that half the restaurants in Buffalo make already, you need to describe what it is, not just what you call it.
5/24. Just a quick update.. we called to claim the credit the manager promised on this order with a fish fry and some loaded fries for my wife. As she was asking the clerk on the phone if she could use the online order coupon for the fries, the clerk said she could not apply it over the phone…and brushed it off with an “oh well”.
… moreSome constructive criticism for the management..
1. Better menu layout. Make the menu make sense. Be descriptive. That way your customers know what to expect, and your staff knows what they are serving.
2. You want your product to appeal to as many people as possible, but without paying attention to standards and practices, the end experience is going to mostly disappointment instead of excellence.
3. If someone asks your staff “What’s in it” and the workers don’t know, that’s a problem. Your cooks know. Your manager knows. But the person taking the order at the counter does not? Why is that? It’s because the menu doesn’t say. Now, the customer wants to know. All of which can be avoided by putting on the menu…
Golden BBQ sauce – a light honey glaze with hints of garlic and cinnamon
Or – Golden honey mustard with a mixture of peach bourbon and maple syrup
Or – Golden honey habanero spicy hot glaze with a little bit of lemon
I can make Chik-Fil-a sauce, or at least a grownup version that’s enjoyable and has flavor, and know what to expect from it. If you’re going to make a product that half the restaurants in Buffalo make already, you need to describe what it is, not just what you call it.
5/24. Just a quick update.. we called to claim the credit the manager promised on this order with a fish fry and some loaded fries for my wife. As she was asking the clerk on the phone if she could use the online order coupon for the fries, the clerk said she could not apply it over the phone…and brushed it off with an “oh well”.
Donna Shepard
I stopped to get a couple subs last night and had the worst experience and sub ever. I waited in line over a half hour just to place my order! When I got up to the counter the only one person taking orders, left me to answer the phone. That took several minutes while I continued to wait.
When I finally placed my order I told them I wanted my rolls toasted. Most places automatically do this but I made sure I asked. I also wanted the second sub cut in half and put in two separate bags. It look another 25 minutes for me to get my subs!!! An hour for TWO subs??? Then I looked in the bag and they didn’t cut the one in half and wrap it separately. I checked to make sure the rolls were toasted and they weren’t!!! Of course I complained. An hour to get two salami subs and the order wasn’t even correct! The girl at the counter did offer to remake them but there was no way I was waiting another half hour so I took them like they were. THEN I got home and my husband said there’s no meat on this sub! A bread sandwich! He was right. There was maybe six thin slices of salami on each half. Luckily I had some salami in the fridge at home and added to it. Salami is cheap! $31.03 for two salami subs that took over and hour, were wrong, and I had to add meat. Let me assure you, I get subs other places and never have had to ask for more meat, or add to it at home. Needless to say, I won’t be going back. We have too many good restaurants and sub shops to go there again. I did take a picture but no way to upload it here. You would see I’m not exaggerating.
… moreWhen I finally placed my order I told them I wanted my rolls toasted. Most places automatically do this but I made sure I asked. I also wanted the second sub cut in half and put in two separate bags. It look another 25 minutes for me to get my subs!!! An hour for TWO subs??? Then I looked in the bag and they didn’t cut the one in half and wrap it separately. I checked to make sure the rolls were toasted and they weren’t!!! Of course I complained. An hour to get two salami subs and the order wasn’t even correct! The girl at the counter did offer to remake them but there was no way I was waiting another half hour so I took them like they were. THEN I got home and my husband said there’s no meat on this sub! A bread sandwich! He was right. There was maybe six thin slices of salami on each half. Luckily I had some salami in the fridge at home and added to it. Salami is cheap! $31.03 for two salami subs that took over and hour, were wrong, and I had to add meat. Let me assure you, I get subs other places and never have had to ask for more meat, or add to it at home. Needless to say, I won’t be going back. We have too many good restaurants and sub shops to go there again. I did take a picture but no way to upload it here. You would see I’m not exaggerating.
Justin Everett
Nice place with decent food and service. The subs are really good.
… moreCIndy R
We ordered an xl cup & char pepperoni pizza with thick crust…this is what we got. Paper thin, with traditional pepperoni. When we questioned the quality lady just shrugged it off as an oh well.
… more