Social Profile: ![]()
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Address and Contact Information
Address: 114 TN-22, Adamsville, TN 38310
Phone: (731) 315-0762
Website: http://charliespizzaadamsville.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Charlie’s New York Style Pizza – Facebook
114 East Main Street Adamsville TN 11am-8pm Monday CLOSED Tuesday 11am-8pm Wednesday-Saturday 11am-7pm Sunday. . Adamsville, Tennessee.
Charlie’s pizza in Adamsville, TN is highly recommended – Facebook
114 East Main Street Adamsville (731)315-1020.
Charlie’s, 114 E Main St, Adamsville, TN 38310, US – MapQuest
Charlie’s New York Style Pizza in Adamsville, TN, offers authentic New York-style pizza made with handmade dough, fresh tomatoes, and quality cheese.
Reviews
Ray Mcbride
Food is amazing stromboli pizza and the hidden gem connolis owner is friendly and food speaks volumes for itself. If you get a chance please give it a go my new pizza spot
… moreMara Burns
As a transplanted New Yorker, I had given up on finding good pizza in Tennessee. This more than surpassed any and all pizza I have had since leaving NYC. Charlie makes all his own dough, the toppings are premium quality. And our pizzas were awesome. We ordered a big supreme and a Margarita. Omigosh. I thought I was back in little Italy!!!
… moreTina Bishop
For a small town pizzeria where franchise is your only options, Charlie’s is a 10!!! The closest to New York pizza around these parts. The server are polite and helpful. Charlie is always kind and makes the best food. Love the calzones and pizza and looking forward to more visits to try it all.
… moreHOLLIE BROUGHTON
Tired of eating all the other pizzas and their fluffy crusts that fill your stomach up with bread and very little toppings? You might want to head for here. Thank goodness they actually know what garlic is. Not powder, GARLIC AND BUTTER. Friendly people, great food, and come on with the canollis! Watch it, the one order comes with 6 or so small ones in a box, I ordered several thinking I was getting one big one, and I looked like I had canollis for years. They are good too. If you don’t know what they are, today is your day to find out. Just go, get a beer, enjoy the TV show and eat some food food. See you there.
… morelarry flowers
Well if you haven’t heard of this place you should give it a try. We got meat lovers/ Hawaiian, the meat lover was great , the Hawaiian was not something I was used to although it was tasty kinda sweet. The cheese bread isn’t as good as the garlic knots, they are great. The cannolis were great. Give it a try.
… moreLisa Archer
Really good NY style pizza! The crust, the sauce, the cheese, the toppings…all fabulous, the garlic knots…incredible! It’s missing that char you get from the old brick ovens, but the texture and flavor are great! Being a LI girl, I’m elated that Charlie’s is only 5 miles down the road!
… moreGail Muehlenbeck
We stopped in after seeing Facebook posts about Charlie’s. We moved to TN 6 years ago, finding good pizza that wasn’t cardboard has been a challenge.
Charlie’s didn’t disappoint…. The crust is amazing, thin.. but floppy just like. NY pizza should be! … they are generous with their quality toppings.
The establishment is clean and tidy ( a huge pet peeve of mine here in the south )
10/10 recommend Charlie’s… it’s worth the drive no matter where you live!!
… moreCharlie’s didn’t disappoint…. The crust is amazing, thin.. but floppy just like. NY pizza should be! … they are generous with their quality toppings.
The establishment is clean and tidy ( a huge pet peeve of mine here in the south )
10/10 recommend Charlie’s… it’s worth the drive no matter where you live!!
Victor Benson
I’m from the NYC tri-state area. I’ve had my share of pizza good and bad. I stopped by Charlie’s New York Pizza in Adamsville because I know what real New York pizza tastes like. We ordered a meat lovers pizza. The crust was thin and the toppings generous. A real New York pizza it was not! First, the bottom of the crust was coated with semolina flour which makes it easier to launch the pizza into the oven. A real New York pizza would never have semolina flour on the bottom and a coal or wood fired oven would have black char on the bottom which gets on your fingers and tastes sooooh good! Also, NY style white pizza would never have Alfredo sauce on it. A true white pizza would have only olive oil, garlic, mozzarella cheese and parmesan. For a “clams casino” add clams and bacon. I rate this pizza as average, atmosphere as so-so and service as average. At least the bathrooms were clean.
Here’s where you want to go for “real” New York and New Haven style pizza:
1) Lombardi’s, 23 Spring St., Little Italy, Manhattan (est. 1905)
2) John’s of Bleeker St., 278 Bleeker St, Greenwich Village, Manhattan (est. 1929)
3) Zuppardi’s Apizza, 179 Union Ave., West Haven, CT (est. 1934) Note: the hand shucked white clam pizza is OUT OF THIS WORLD!
4) Sally’s Apizza, Wooster St., New Haven, CT (est. 1938)
5) Frank Pepe Pizzeria Napolitano, Wooster St., New Haven, CT (est. 1925)
6) Modern Apizza, 874 State St., New Haven, CT (est. 1944)
All the above restaurants are “apizza” (pronounced “abeetts”). Ovens are coal, wood or oil fired, never electric and cook pizzas at over 700 degrees F. which gives that tasty black char to the back of the crust.
If you are ever in the NYC tri-state area I encourage you to try these authentic “abeets” pizza restaurants. I miss them but love other things about my new southern home like hush puppies, grits and fried bologna..
JV
… moreHere’s where you want to go for “real” New York and New Haven style pizza:
1) Lombardi’s, 23 Spring St., Little Italy, Manhattan (est. 1905)
2) John’s of Bleeker St., 278 Bleeker St, Greenwich Village, Manhattan (est. 1929)
3) Zuppardi’s Apizza, 179 Union Ave., West Haven, CT (est. 1934) Note: the hand shucked white clam pizza is OUT OF THIS WORLD!
4) Sally’s Apizza, Wooster St., New Haven, CT (est. 1938)
5) Frank Pepe Pizzeria Napolitano, Wooster St., New Haven, CT (est. 1925)
6) Modern Apizza, 874 State St., New Haven, CT (est. 1944)
All the above restaurants are “apizza” (pronounced “abeetts”). Ovens are coal, wood or oil fired, never electric and cook pizzas at over 700 degrees F. which gives that tasty black char to the back of the crust.
If you are ever in the NYC tri-state area I encourage you to try these authentic “abeets” pizza restaurants. I miss them but love other things about my new southern home like hush puppies, grits and fried bologna..
JV
Tara Wilder
First time I came here the pizza was amazing. It taste like pizza from Brooklyn. The grease. The sauce The crust 1000 on point. But lately not sure what’s happening. Pizza always burnt and no flavor. I keep giving it a another chance but I think today is the last. Its ashame I think owner lost the love for this place. And the food is suffering
… moreAdair Y
We had a Big Supreme pizza for dinner tonight. The toppings included cheese, fresh vegetables, and lots of meat that created so much flavor together. The crust was traditional New York style thin that never broke or fell apart under the weight of the toppings. I would expect no less because Charlie makes the dough from scratch himself.
It was delicious and flavorful!!
… moreIt was delicious and flavorful!!