At Reggie’s, we are dedicated to serving our customers the absolute best in Italian cuisine, from our NY thin crust pizza to our fresh made pastas and many sandwich options.
We take pride in making nearly everything in house from our pizza dough and sauces to our corned beef and pastas. We use the highest quality ingredients like flour from Naples, Italy and beef from a small, sustainable ranch in Iowa. We also source many of our products locally like bread, pork, and produce and strive to continue to increase our local sourcing.
Reggie’s pizza took over two years of development to create a unique thin crust experience that rivals any NYC pizzeria. Unlike most places Reggie’s uses fresh tomatoes, garlic, and herbs as the base for our signature sauce. Our dough is made with a proprietary technique that provides a thin, light and airy crust that still has the crispiness and foldability NY pizza is known for.
Who we are
Ron (Reggie) and Trisha Evans moved to NWA in February of 2012 as part of a corporate job transfer. Having grown up in NY and worked in several Italian restaurants in his younger years it didn’t take long for Reggie to miss the pizza and Italian food he grew up with.
By 2014 the work began to not only recreate those classic recipes, but find ways to improve and make them unique to Reggie’s. With our Executive Chef, Joe Grandstaff, on board we are ready to provide NWA with a fine dining Italian experience in a casual fun atmosphere.