Jimmie’s Pizza, at 765 Farmington Avenue, celebrates 50-plus years of pizza, friends, and jukebox oldies.

By Tracey Weiss


Jimmie’s Pizza Restaurant makes a pie crust unlike any other. It’s not thick like the Greek variety and it’s not thin like New Haven-style pizza – it’s somewhere in between.

“Nobody makes it like we do,” said owner Nik Haxhi.

It’s definitely one of the many reasons why Jimmie’s is still kicking after 50+ years of serving up its hearty mix of pizza, pastas, salads, and grinders.

Haxhi worked for original owners Jimmie and Loula Adamidis for five years before he purchased the business from them 25 years ago. Even though he had gained experience in other restaurants before signing on with Jimmie, Haxhi is grateful for what he learned.

“Jimmie taught me everything,” Haxhi said. “He treated me like a member of the family.”

Current customers may not know that Jimmie’s was originally called West Hartford Pizza Palace. Jimmie and Loula Adamidis purchased the business in 1972, according to their son, Nick Adamidis. “He remodeled in 1974 and changed the name,” Adamidis said.

If there was a secret to success, “it came down to he and my mother working hard and serving consistently good food,” Nick said. “They loved their customers.”

Jimmie took great pride in the business; he always had a smile on his face. Loula liked to give their customers baklava for dessert.

Sadly, Jimmie died in February. “Dad would have said thank you to the patrons and to the town for all of those years of visiting and eating and thanks for all the memories,” Nick said.

In Jimmie’s honor, Haxhi has changed very little, and that includes the consistently good food and ambience.

White or red, small, medium, or large, the choices of pizza toppings are delightfully endless at Jimmie’s. In addition to the usual meats and veggies, there are some fun and unusual choices, such as the White Chicken and Artichoke (grilled chicken, artichoke hearts, diced tomatoes, and chopped garlic), the White Shrimp (shrimp, olive oil, oregano, and grated cheese, the Aegean (mozzarella, feta cheese, sliced tomato and black olives), the Greek Moussaka (hamburger, feta cheese, eggplant and mozzarella), and the Jimmie’s Original Special (sausage, mushrooms, hamburger, pepperoni, peppers, onions and mozzarella).

The gluten-free crust is a popular option for a lot of customers. So is Loula’s garlic bread, which has been on the menu since Loula Adamidis started making it in the 1970s. It’s topped with garlic butter, and feta and mozzarella cheese.

The restaurant also sells a lot of grinders and wraps, hot or cold. Tuna is their number one seller. And if you know how good the house dressing is – it’s a creamy Italian – you probably won’t order any other kind for your salad there.

Jimmie’s does a lot of takeout business, but if you opt to dine in, it’s an experience you don’t usually get anywhere, at least not anymore. Be sure to bring quarters, so you can play the original jukeboxes located at the end of each booth in the dining room. Songs choices include everything from Perry Como and Barry White to Beyoncé and Carrie Underwood.

It’s also hard not to notice the pair of deer adorning the wall. “If you see the deer in a photo you can tell right away you are at Jimmie’s,” Haxhi joked.

He loves when patrons pose with the deer, and have more than a just a meal at his restaurant. The one big change he made to the restaurant was to open up a wall that had separated the kitchen from the dining room, so that he could talk to his customers.

“I love to talk with them,” he said. “I really enjoy it.”

A version of this article previously appeared in West Hartford LIFE.

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