Welcome to our original web site Nick started in 1998. We are always updating this site and adding new information as well, so please stop by often.
This first page of our site begins with our early years where it all began in Connecticut from 1937 to 1995. Page two is about the "Journey" leading up to Arlington, TX. Page three "New Texas" is the beginning of our Arlington, TX. journey... followed by more pages and information as time evolves in Texas.
Our number in Arlington, TX. is 817-561-CORKYS(2675).
We are in Lincoln Court Plaza at 4760 Little Rd.
SUMMER HOURS FOR 2009 MEMORIAL DAY TO LABOR DAY...
TUESDAY TO THURSDAY 11 AM - 9 PM.
FRIDAY & SATURDAY 11 AM - 9:30 PM.
WE ARE CLOSED SUNDAY & MONDAY.
JULY 4TH - SATURDAY WE'LL BE CLOSED.
If you have any questions, comments or suggestions please email NickD at the following address: CorkysBrickOvenPizza@yahoo.com
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ANOTHER CORKY'S WEB SITE: In February 2007 our daughter Kelley decided to create her own Corky's web site. Stop by and check out what a great job she did at www.myspace.com/corkyspizza. While you're there become one of Corky's "friends".
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FAMILY TIME - VACATIONS: Owning and operating a family business can be demanding. Periodically we take a few days to relax and "smell the roses".
For your convenience we will post the exact dates right here several weeks in advance if we are going to close. If no dates are posted that means we will remain open.
********************************************************** Pizza is everywhere and it's big business. But we're not in it because it's big business. We're in it because Pizza is our Passion and our family tradition. We're dedicated to Old World Quality and Authenticity which is quite different than the typlcal fast-food American pizza which has inundated our country.
We don't offer free cheezy bread, free wings, dipping sauces, all you can eat buffet's or any other gimmicks to get your attention. We don't believe in baking with a gas or electric deck oven or a conveyer belt oven just because its easier. Fact is: These ovens are for typical fast-food American pizza baking.
Check out our link entitled "The Deception" for more information. We believe in protecting the integrity and authenticity of our craft. We offer Truely Authentic "Old World" Italian Neapolitan pizza baked directly on the deck of an open-hearth in a custom-built "Old World Wood-Fired" Brick Oven just as it began in Naples, Italy back in 1889. This IS the quintessential "Old World Italian Neapolitan Pizza".
Did you know there are thousands of great pizzerias all over the world but the birthplace of this culinary masterpiece is Naples, Italy! A pizza fact... The very first Pizza was baked in southern Italy more than 400 years ago, to give a different "twist" to traditional bread: it was made of bread dough, garlic, lard and salt. Only in the mid 1800's did Naples create the "modern pizza" with tomato and mozzarella.
Do you know how the famous "pizza margherita" got its name? In 1889, while visiting Naples, the King of Italy Umberto I and his wife Queen Margherita were presented a pizza with a touch of fresh ground tomato sauce, mozzarella and fresh basil to symbolize the Italian flag. The Queen loved it so much that, to this day, the pizza bears her name. Next time you’re in Italy, enjoy a "real" Neapolitan pizza!
Around 1937, my father Corrado (nick-named "Corky" by my uncle Johnny), was one of the founders who introduced the art of Brick Oven Baked "Apizza Napolitana" (hand stretched Neapolitan pizza) baked directly on the open hearth in an authentic Old World Brick Oven, to Hartford, Connecticut. He was a true pioneer in this industry, setting the benchmark for authenticity and "old-world" tradition.
He operated the original Corky's through the 1930's, 40's and 50's in downtown Hartford, CT. Corky's soon became famous and was "THE" place for Authentic Old World pizza. Although my father was referred to as "The Pizza King" of Hartford County by the Hartford newspapers, Corky's was a "full service" restaurant.
His menu consisted of appetizers, many pasta dishes, and some chicken, veal and steak dishes. They also had sandwiches and salads as well as a full bar menu. Towards the latter days of my dad's "Corky's" I hung around as a young boy and learned to love the business. My dad tought me everything. My dad was a "consummate chef"! He was able to take left-overs from the fridge and prepared a meal "fit for a king".
He was the President of the Connecticut Chef's Association and was the first President to be re-elected for a second term. He is the recipient of the "Chef of the Year" award as well as many other awards. Towards the late 50's my dad was offered a position as "Executive Chef and Food Service Director" by one of Hartford County's largest hospitals. He and my mom thought it best to sell the business and accept the offer.
He remained active with the Connecticut Chef's Association and continued to win many awards in the culinary field. My dad was, and still is, a tremendous influence in my life.
