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Trigo Wood Fired Pizza is harvest-to-hearth restaurant – we prioritize local, seasonal ingredients and wood fired cooking. Offering pizzas, small plates, craft cocktails, local beer and a curated wine list, we take classics you know and love and take them to the next level.
Hours
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
| Friday | 11:30 AM–10 PM |
| Saturday | 11:30 AM–10 PM |
Address and Contact Information
Address: 744 Main St, Willimantic, CT 06226
Phone: (860) 786-7164
Website: http://www.trigokitchen.com/
Menu Photos
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Trigo Wood Fired Pizza
Trigo Wood Fired Pizza is where local, seasonal ingredients meet the flavor of wood fired cooking. Owner and operator Patrick Griffin first discovered his …
Trigo Wood Fired Pizza | Willimantic CT – Facebook
We are open at 4:00 today and we are kicking off our Taste 2 Towns menu! Bundle our most popular items for a discount – a small caesar, focaccia and herb oil …
TRIGO (@trigo_pizza) · Willimantic, CT · Instagram photos and videos
2758 Followers, 218 Following, 259 Posts – TRIGO (@trigo_pizza) on Instagram: “Trigo Wood Fired Pizza 744 Main St. Willimantic, CT Tuesday-Thursday 4-9 …
Reviews
Katherine Chirillo
Absolutely phenomenal experience! The atmosphere is warm and inviting, and it’s the food and service that truly shine. It is impossible to choose just one appetizer and we were blown away. Every bite was packed with flavor and beautifully presented. The drink menu is just as impressive. Creative and well-curated cocktails.
The pizza? Out of this world. Perfectly crisp crust, generous toppings, and that rich, wood-fired taste you dream about. Each pie felt like a work of art — you can tell they care deeply about quality and balance.
What really tied the whole evening together was the service. The staff was genuinely kind, attentive without being overbearing, and clearly passionate about the food they’re serving. They made great recommendations and checked in just enough to make sure everything was perfect.
This place isn’t just a meal, it’s an experience. We’ll be back soon, and often. Highly, highly recommended
… moreThe pizza? Out of this world. Perfectly crisp crust, generous toppings, and that rich, wood-fired taste you dream about. Each pie felt like a work of art — you can tell they care deeply about quality and balance.
What really tied the whole evening together was the service. The staff was genuinely kind, attentive without being overbearing, and clearly passionate about the food they’re serving. They made great recommendations and checked in just enough to make sure everything was perfect.
This place isn’t just a meal, it’s an experience. We’ll be back soon, and often. Highly, highly recommended
QC Nutmegger
The absolute best pies and the best restaurant in Eastern CT. From the quality of the food, the staff, and the pricing, I couldn’t ask for anything more. The lemon ricotta is my favorite so far but there hasn’t been anything I haven’t liked or a bad experience. Very chill and relaxing vibe which is my speed these days. Job well done and super appreciated!!!
… moreMariah
Such an amazing place. The staff were fantastic, the space is super clean, and the food is great quality! I got a hummus appetizer, margarita pizza, and a bottle of house red wine. Very yummy.
… moreRay Y.
Really, really enjoyed this place. Excellent service. Food is very well prepared and enough of a variety to accommodate non-pizza people in a group. The cocktails were a nice surprise as well.
Street parking is pretty easy to find downtown. There is a large bar and additional seating in the back.
… moreStreet parking is pretty easy to find downtown. There is a large bar and additional seating in the back.
Ed Brozyna
Went here for the first time and were pleasantly surprised as to how good the experience was.
The atmosphere was very nice with subdued lighting and soft music that wasn’t blasting our eardrums.
The service was prompt and cordial.
Our pepperoni pizza was very good.
We’ll definitely be back again.
… moreThe atmosphere was very nice with subdued lighting and soft music that wasn’t blasting our eardrums.
The service was prompt and cordial.
Our pepperoni pizza was very good.
We’ll definitely be back again.
Mizael Cabrera
Best place to visit for a date, or just chill with your friends, good food service is awesome. Our favorite day to go is Wednesday if you know you know . Good drinks. Best wood oven pizza so far for us. Give them a try would not regret.
… moreSterling Bobbitt
I worried about seating; the culinary event Taste 2 Towns was happening and Trigo was running a special. They do not take same day reservations and ask that you email them to reserve. Steamy windows obscured a good, but not capacity crowd. The bar looked very impressive. The decor was rustic romantic. We ordered three pizzas, one each – half of which became a lovely breakfast the next morning. Meat, Meatball, and Pepperoni all tasted superb, with just the right amount of char. Nice selection of wines and craft beer, two blazing ovens and a fellow tossing the pies in front – definitely a delectable date night!
… moreDavid Pietrowski
We came for lunch for our anniversary and it is a new favorite! The staff and owner is amazing, the pizza is incredible and if you don’t try the olive appetizer you are doing yourself a disservice.
We just absolutely love it here and will easily drive the 30 or so minutes to get here.
… moreWe just absolutely love it here and will easily drive the 30 or so minutes to get here.
Wilson Scott
In the unassuming heart of Willimantic lies a revelation—a pizzeria that understands the sacred geometry of dough, flame, and restraint. Trigo Wood Fired Pizza is not just another entrant in the Neapolitan revival trend; it is, rather, a place of intentionality—where the fire is not a gimmick but an altar, and the dough, a doctrine.
We began with their focaccia, a humble offering elevated by precision. Each golden-edged slice yielded a crackle of crust giving way to an ethereal, open crumb—kissed with olive oil of startling quality and accompanied by a verdant green oil that hinted at basil, perhaps garlic, perhaps a secret only the chef knows and the regulars revere. It was, in a word, transportive.
The pizza itself—a composition of scamorza and Grana Padano, requested with both cooked and fresh basil—was a masterclass in balance. The scamorza brought a subtle, milky tang and a gentle melt; the Grana added a nutty backbone without overwhelming. The basil, presented in both blistered and fresh form at our request (a rare and welcome act of hospitality), layered the pie in aromatic complexity. The crust—puffed and charred with an artisan’s eye—was tender yet structured, a testament to fermentation and fire handled with finesse.
There is a confidence here—reflected in the fire-lit oven that hums quietly, in the staff that asks questions not out of necessity but out of genuine care. The service was swift, thoughtful, and wholly unintrusive. You get the sense that Trigo does not aim to impress so much as to express—and in doing so, it achieves both.
We will return—not merely because the food was excellent, but because excellence was pursued with humility. Trigo doesn’t shout. It simply burns bright.
… moreWe began with their focaccia, a humble offering elevated by precision. Each golden-edged slice yielded a crackle of crust giving way to an ethereal, open crumb—kissed with olive oil of startling quality and accompanied by a verdant green oil that hinted at basil, perhaps garlic, perhaps a secret only the chef knows and the regulars revere. It was, in a word, transportive.
The pizza itself—a composition of scamorza and Grana Padano, requested with both cooked and fresh basil—was a masterclass in balance. The scamorza brought a subtle, milky tang and a gentle melt; the Grana added a nutty backbone without overwhelming. The basil, presented in both blistered and fresh form at our request (a rare and welcome act of hospitality), layered the pie in aromatic complexity. The crust—puffed and charred with an artisan’s eye—was tender yet structured, a testament to fermentation and fire handled with finesse.
There is a confidence here—reflected in the fire-lit oven that hums quietly, in the staff that asks questions not out of necessity but out of genuine care. The service was swift, thoughtful, and wholly unintrusive. You get the sense that Trigo does not aim to impress so much as to express—and in doing so, it achieves both.
We will return—not merely because the food was excellent, but because excellence was pursued with humility. Trigo doesn’t shout. It simply burns bright.
Geno Villafano
Beautiful space with equally beautiful pizzas.
Excellent staff and table service even during busy times. We went when they were near capacity but the servers kept up as though we were their only table. On that note, the food also came out surprisingly fast given the bustle while still being perfectly prepared.
Their pies and dough are very good, and unique. They run a full wood fired oven at a high temp so the pies are infused with a subtle but really nice smoked flavor. Slices have really nice structure and crunch while maintaining just enough toothsome pull.
Their topping combos and ingredients are top notch. A few of the pies went a little sauce heavy for the thinness of the dough IMO (pepperoni) but were nonetheless delicious.
They have a really tasty red sauce too, it’s malty and developed while still a bit tangy.
One hugely standout portion of their food is their fermented goods, from the pickled vegetables to the stellar fermented hot sauces. all of which are incredibly unique, thoughtfully made in house, and complement their food so well.
Overall I don’t have much to nitpick about what i’ve had so far. it’s within their own style and done very well. I’m really excited to have pizza this good in Willimantic.
Will definitely be going back to try the whole menu.
… moreExcellent staff and table service even during busy times. We went when they were near capacity but the servers kept up as though we were their only table. On that note, the food also came out surprisingly fast given the bustle while still being perfectly prepared.
Their pies and dough are very good, and unique. They run a full wood fired oven at a high temp so the pies are infused with a subtle but really nice smoked flavor. Slices have really nice structure and crunch while maintaining just enough toothsome pull.
Their topping combos and ingredients are top notch. A few of the pies went a little sauce heavy for the thinness of the dough IMO (pepperoni) but were nonetheless delicious.
They have a really tasty red sauce too, it’s malty and developed while still a bit tangy.
One hugely standout portion of their food is their fermented goods, from the pickled vegetables to the stellar fermented hot sauces. all of which are incredibly unique, thoughtfully made in house, and complement their food so well.
Overall I don’t have much to nitpick about what i’ve had so far. it’s within their own style and done very well. I’m really excited to have pizza this good in Willimantic.
Will definitely be going back to try the whole menu.