Bold Flavors on Bergen Street
DRIT started with one conviction: Weequahic deserved a kitchen that actually tried. That turned into chimichurri garlic knots, truffle ranch pizza, and a block that's never been the same.
DRIT Pizza Parlor | Our Story
A Neighborhood Worth Cooking For
Bergen Street had community pride — it just needed a dining destination to match. DRIT opened here because this neighborhood deserved food made with real intention.
Pizza Is Just the Beginning
The kitchen treated pizza as a canvas, not a formula — which is how a square slice ended up with a crust that crackles and a sauce that earns its place.
The Chimichurri Decision
Chimichurri on garlic knots wasn't a gimmick — it was DRIT's philosophy clicking into focus: take something familiar and make it genuinely better. That instinct lives in every dish.
One Kitchen, Full Range
The menu grew because the kitchen had more to say — burgers, lobster rolls, pasta, wings, all built with the same care as the pizza.
The People Behind the Plates
Guests notice the food first, but they come back for how it feels — the warmth, the pride, the sense that someone actually cares what lands on your table.
