99 Brick Oven Bar & Grille
99 Aurora St., Lancaster
Happy Hour: From 2 to 6 p.m. daily. Special include $2.50 Bud Light drafts, $1 off glass of wine, $3 well brand drinks, $2.50 domestic bottled beer, $3 import bottle beer, buckets of beer for $12. Happy hour bar food specials are $5.99 and include nachos, cheeseburger sliders, bruschetta, stuffed mushrooms, pretzel logs with mustard or cheese.
Extra: Bar-only lunch special served 11 a.m. to 4 p.m. with personal pizza and domestic bottle of beer for $9.99.
Hours: 11 a.m.-10 p.m. Tuesday and Wednesday; 11 a.m.-11 p.m. Thursday; 11 .am.-midnight Friday and Saturday; and noon-10 p.m. Sunday.
The Scene: Relaxing local hangout that specializes in wood-fired pizza. Mature crowd.
What else: Visit Facebook for daily specials and game-day specials. Takeout available.
Situated in the Village of Lancaster, you’ll see the flaming sign for the 99 Brick Oven on Aurora Street, just off Broadway.
The cozy restaurant with ample parking specializes in Neapolitan-style pizzas. The spacious bar has plenty of stool seats, while loft seating overlooks the bar area. Five flatscreen TVs with views from any angle lets patrons keep tabs of Bills and Sabres games. A unique faux fireplace on the lower level keeps things cozy. Music is subtle in the background but the wide-openness of the entire building and lack of carpeting makes things a little noisy on busy nights.
Drink selections range from regular mixed to specialty choices. A Winter Sangria is a large goblet that features red wine and fresh berries, while a more exotic Aperol Spritzer combines the Italian aperitif with another Italian favorite, Prosecco, a sparkling wine. A Chocolate Raspberry Martini runs on the sweet side while a Gentleman Jack Manhattan is more straightforward.
A wine list serves up a nice mix of red and white choices. For beer drinkers, on tap includes Southern Tier and Flying Bison choices, along with Shock Top, Stella Artois and Bud Light. Bottles are literally kept on ice in a bin behind the bar. Choices run the gambit of domestic and imported choices.
Also visible from the bar is the wood oven pizza-making operation where patrons can watch pie dough being tossed. Pizzas are baked in a Marra wood oven imported from Italy. Notes owner Nadine Dishner, “She is quite a beauty.” Both she and husband David trained with the APN (Associazione Pizzaiuoli Napoletani) to create authentic Neapolitan pizza, using only Caputo 00 flour milled in Naples, along with San Marzano tomatoes and house-made mozzarella. Despite the happy hour food specials, we recommend a 99 Brick Oven pizza as a “must food” item to eat when to stop for a drink, or to take home for later.