620 On Caton Pizzeria

Specialties

½ lb. 100% Beef Burgers

Rice Balls w/​Meat, Peas, Cheese and Sauce

Potato Croquettes

Whole Wheat Pizza & Pasta

Philly Cheese Steak made w/​Real Rib Eye Steak

Ravioli’s (Cheese, Spinach, Whole Wheat or Lobster)

Baked Clams

Grandma Pie w/​Fresh Mozz. Plum Tomato and Basil

Home Made Baked Lasagna

Freshly Baked Cookies — Choc. Chip., Oatmeal Raisin, White Choc. Macadamia and Peanut Butter

Fried Ravioli’s

Stuffed Shells

Chicken Parm Hero/​Entrée

Fresh Eggplant Parm Hero/​Entrée

*****Everything is made fresh to order with the best ingredients. That’s what seperates us from everyone else.

History

Established in 2009.

Since we took over in August of 2009 it has been a challenge for us at this location. The neighborhood has seen so many different people come and go from this place and never really staying for more than 2 years. As we became part of Kensington, we talked to and asked our customers what they liked and didn’t like. From listening to them, we adjusted some things and added a lot more. We found out that people wanted variety. They wanted something different and creative. They weren’t scared of trying new things such as the Lasagna Slice, Baked Ziti Slice, Salad Slice and more, which they have grown to love. So here we are now, still adding new things to the menu and trying to see what works and what doesn’t with our new items. Hopefully we will be here for a very long time, we love what we do and we love the community.

Meet the Manager

Matthew S.

Manager

I was born and raised in downtown Brooklyn, used to be known as «South Brooklyn» /​«Red Hook», now more famously known as «Carroll Gardens». I grew up up in an apartment house with all of my Italian family including my grandparents, parents, aunts and great aunts. I was one of the only 3 boys in my house where therewere 8 women, so going out to eat was not an option when I was a child. Holidays were the best when everyone would cook and make a different dish. Each person had their own twist to a certain plate and then would hound everyone else as we were eating, what everyone thought of each of the dishes. However, by the time you had a chance to take a bite of everything you were already full and wanted to take a nap, there was always way too much food.

Now I’m here, trying some of those recipes at 620 and seeing if the customers enjoy them as much as I did and still do. Although, you can never get it exactly the way grandma made it, she has that special touch.

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