Bread and Salt, Jersey City, NJ: A Restaurant Review

Bread and Salt is an Italian bakery and restaurant known for its expertly crafted Roman-style pizza. But it’s more than just a great pizza spot—its menu also features an array of high-quality breads, sandwiches, meatballs, and stews.

Co-owned by Rick Easton and restaurateur Marc Magliozzi, Bread and Salt is helmed by Easton, a celebrated baker and pizza maker. His expertise has earned him a James Beard Award semifinalist nomination for his signature rectangular Roman-style pizza, previously featured at his former Pittsburgh restaurant.

Easton’s pizzas are distinguished by their lightly charred, crunchy crust, honeycombed with air pockets. The sturdy Roman-style dough supports generous toppings without bending or collapsing. Ingredients are carefully sourced, with many imported directly from Italy. The sauce is made from DOP San Marzano tomatoes from the Puglia region, offering a slightly acidic bite with a rich, velvety finish. A unique touch is the addition of fresh domestic cheese curd, sprinkled onto the pizza immediately after it leaves the oven for an extra layer of flavor.

Unlike in Rome, where pizza slices are priced by weight, Bread and Salt prices its slices based on toppings. The selection is constantly changing—every few minutes, new pizzas emerge from the oven, replacing previous offerings. Typically, three to six varieties are available at any given time, displayed on the counter in rectangular slices.

The menu, which frequently rotates, includes a variety of pizzas, sandwiches, a vegetable stew, and meatballs. Specials are written on a chalkboard near the counter, where guests place their orders before food is delivered to their tables.

The ambiance at Bread and Salt is simple and rustic, with shelves lined with Italian olive oils, tomato sauces, and pastas. The restaurant seats 25, with well-spaced tables. In warmer months, a garage-style front wall opens up, creating an airy, inviting atmosphere.

Bread and Salt operates on a limited schedule, open only three days a week—Friday, Saturday, and Sunday.

A word of caution: The restaurant follows a relaxed approach to its hours, with openings occasionally delayed by 15 minutes to an hour, and closings often extended to accommodate guests.

(Updated: February 2025)