After three years of planning, experimentation, and recipe building Three Rivers Pizzeria opened to a packed house in March, 2009.  Our intentions were not only to make the best Brick Oven pizzas in our area, but also provide a family atmosphere.  Seeking as always to be something unique and different we added several arcade and pinball machines and one of our employees, Kiko Monclova, did an amazing job of covering our walls with spray painted murals with varying themes from Italy to even sneaking a few Grateful Dead icons.   To keep children busy, we added a play area and hid throughout the restaurant over 400 stenciled number 3’s for them to search out.  Another example of our uniqueness is that not only do we allow, but we very much welcome, impromptu parties of any kind with the ability to reasonable decorate your area for the occasion, move tables together, and bring in your own desserts.

All our recipes are homemade from scratch in our kitchens including our dough that is made fresh daily. In November of 2008 we started a living Italian sourdough yeast culture, which we have maintained and grew since then, making our current yeast culture over 10 years old. We also add a little of our Golden Honey Ale to our dough recipe because, well we are a brewery after all. We use very high quality ingredients in all our recipes, including Artisan Charcuterie meats that we have shipped from Brooklyn, NY, where they are made the old traditional way by Farmington raised and born Chef/Butcher, John Ratliff. We have 9 sauces, 8 cheeses, 21 vegetables, 13 meats, and 4 herbs/nuts to choose from to create your own gourmet pizza with, or you can choose from our House Gourmet selections. For those of you out there that need a gluten free crust option, and for those of you that are living a Keto Lifestyle or just watching your carbs we also have a low carb crust option as well (Fathead pizza dough made with mozzarella cheese, cream cheese, almond flour and eggs). Other than pizzas we offer a great selection of appetizers, salads, subs, strombolis, calzones, and our House Favorite Green Chile Chicken Lasagna.