Migliori's Pizzeria | (FKA Matt's Pizza Dept)

Giuseppe Migliori emigrated from Frosinone, Italy, on the SS Prinzess Irene, arriving at New York’s Ellis Island in 1907. He was eleven years old, accompanied only by his brother Rocco (age 16) and sister Sarafina (age 9). Just two years earlier, the first pizzeria in the country opened in lower Manhattan, serving what we now know as New York-style pizza. In honor of our “Nonni”, Giuseppe, we bring Mount Pleasant, Migliori’s authentic New York-style pizza, pasta, and vino. Giuseppe’s son, Giulio Migliori, attended medical school in Bologna, Italy, where he and his wife, Gloria, started their family in the 1950s. The last of their six children are Don Migliori, who with his wife Joanne, lives here in Mount Pleasant. Joanne grew up in Philadelphia, PA, and Don grew up in Providence, RI, both rich in Italian culture and history.

The Menu & Our Name

This menu is heavily influenced by long-standing family recipes, including several from Chef Marcella Hazan’s cookbook, The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating, the culinary bible in the Migliori home, which is on display in the main dining area. To honor this rich culinary tradition, Joanne and Don named their youngest daughter, Marcella! Migliori is pronounced MILL-YOUR-EE and it means “the best” in Italian. The “g” is silent, unless, of course, you’re telling your family and friends to “Meet me at Mig’s!"

The Migliori Way

We hope that when you walk into Migliori’s, the smell of delicious Italian dishes and a friendly greeting make you feel at home. We mix, knead and portion our fresh dough daily. With our open-air kitchen, guests can watch our chefs toss and then bake our hand-crafted pizzas in our unique rotating oven. We use only fresh toppings with high-quality cheeses. Our pasta and salads are also made with the best ingredients. For those dining in with us or waiting for a take-out order, we offer wine and beer on tap and in bottles. Migliori’s is inspired by Italian pizzerias and trattorias, but most of all, by the recipes and traditions of our family.