The Vault

First of all its difficult to write about the pizza in the Vault which has not written earlier by all the wonderful people who had already eaten there.
If you have an AT&T phone, you will NOT get any signal inside the restaurant. So if you’re meeting anyone make sure you inform them before entering into the restaurant. Second parking is a pain on the road, but you can find it once you drive around.
We had a double date in «The Vault» and we loved it.
We ordered the following
a Large Fresca Salad which had Romaine, grape tomatoes, red onions,
articahokes, Kalamata olives, roasted peppers,
pepperoncini and caciocavallo. for the $ spent, it had a huge quantity, fresh and it was delicious
we had shared two pies
Margherita which had tomatoes, homemade mozzarella, basil, olive oil, black pepper and sea salt.
D.O.C.which had Margherita with imported creamy mozzarella di bufala*
We had recently been to Italy and had pizza there, we felt the same feel having it here, it was light, thin, didn’t feel heavy after eating.
Would highly recommend to anyone looking for an Italian style pizza.

A neat little gem in historic Bordentown. It’s an old bank converted into a pizzaria. Pizza is cooked in a wood fired oven. Perfectly cooked thin crust with a variety of available toppings. Anything from traditional to cutting edge. We were seated in the vault, which is a metal box maybe 10×10. The door of the vault is a work of art. The inside of the door is covered in glass and showcases the beautifully machined gears and bolts inside. The room itself sounds like it might be romantic. It thought it was a little close and warm as there is no ventilation. Still, it was something different and you can always eat outside in the bank proper. Service was good. They lack a liquor license, so bring your own adult beverages. Great way to save money. Not my favorite pizza joint, but one of the best in Bordentown. Go and have a pizza and a great time!

The Vault’s Fig pizza is good, good enough for me to eat Italian (any) Ham for the first time in fifteen years.
The rest of the food was hard to judge fairly, as we had to get the entire meal to go and I’m not sure if my partner in crime assembled my Nutella roll to restaurant standard.
Unfortunately, their Facebook hours were wrong for Thursday (not open to 10:00pm) so we arrived at 8:50pm, only to find they were closing at 9:00pm.
Their effort to give us take out was four star in itself and they were very accommodating. Firing the pizza oven up just for us and carefully packing our desserts.
It took us more than twenty minutes to drive back to our hotel room. The limoncello cake and Nutella roll were both three star desserts.
Thank you.

Been back here several times since my first check-​in, and it is consistently outstanding pizza! I usually stick with the Sal Zeeche pizza, and have them add pepperoni to it. It’s awesome. Great staff, as well. Always friendly, attentive and quick!
If you want good pizza in Bordentown, look no further!

This place was very disappointing. Sauce had. No flavor. Soggy crust service was good.

Decided to check this place out on a whim, and very glad that we did! I got a pesto panini and my husband got a 5 cheese white pie, both were delicious. Our server, I believe his name was Erik, was extremely kind as well. BYOB, and they have the real glass Coke bottles made in Mexico, which is a huge plus in my book. definitely coming back!

I’m staying in Bordentown, NJ on a business trip and when I went Unilocalin for a good pizza place in the area the options were plentiful. I chose the Vault because who wouldn’t want to check out an old bank that has been renovated into a pizza place. Glad I picked this one because the pizza was incredible. Thin crust but not crispy or burned, nice soft dough and a great red sauce with the perfect balance of flavor. I went with the Funghi. It’s a margherita pizza with portobellos and roasted garlic, I added prosciutto also. FANTASTIC! Almost forgot to leave some room for their mini cannolis…

Awesome 1900s era Bank with a five seat table im the bank vault. Great authentic stone oven and tremendous pizza pies with that wood fire thin crust taste. Brought three friends while here on business from Fort Gordon, GA
and it was delicious. Recommend the parmesan buffalo shrimp and the spicy sausage and pepper pizza. We had a superb meal and I highly recommend Tuesday’s as they are less crowded, closed Monday’s.

Nice place for pizza and salads. We went with a large group of 16. Service was attentive, but wait was pretty long. We realized that we had a large party, but the items we were ordering weren’t really items that you had to wait to cook. Pizza, salads, antipasta… especially when you are advertising a 90 second oven, or something like that. We were foaming at the mouths by the time just our appetizers came out.
Food was really good. However, I didn’t love how they charged for bread. I would much rather have free bread than the cheese bread they charged.
All in all, it’s probably just a good place to go get a pizza or salad. I wouldn’t have a party there again.

Last Sunday ⁸⁄₃₀ while visiting my Daughter in south Jersey, she suggested we go to The Vault for dinner, it was about 20 minutes further away from her house and I was in no mood to visit another brick oven joint that was supposed to be soooooo good and sit down to eat some PaPa Johns frozen cracker.
As she sais in her review (read Yvonne R review on the place) we went with family and we tend to be very critical when we are together. When you first arrive the first thing that you notice is that, the place used to be a BANK the VAULT is still there, door and all, you can even request to dine in the VAULT. Its a quaint medium size place with great atmosphere and the people that work there really love what they do.
Sabrina our waitress was excellent, very eager to make you comfortable, after all her family owns the business, her brother the chef… I SAY CHEF because the man is a pizza GURU was very friendly and spoke with us about his Nutella Roll. When you go you just have to order it.
Like my Daughter said I am a pizza snob and I can say, I cant remember eating a pizza that was so satisfying and just plain good. Yes the pizzas are personal size, but let me tell you FIVE adults ate from THREE pizzas and we left very satisfied.
We ordered three pies, The marinara, margherita, and capricciosa. Truly a Great tomato sauce. Did I tell you that he imports the tomato’s and the flour and everything is made in house
We ordered the calamari and buffalo shrimp special for appetizers. The calamari melted in your mouth just the right amount of breading. The shrimp Buffalo stile, HOT with a mild sweetness to them, delicious…
Last but not least… the Nutella roll for dessert which was just as excellent. A pizza that they put Nutella on and bake slice it up into rolls and serve it with chocolate and raspberry syrup with a side of vanilla Gelato
Great people great food, and a family atmosphere that is lacking when you eat out, is not missing at The Vault. I suggest making reservations before you go, and they even let you bring your own bottle of wine, you cant beat that.
So if your looking for AMAZING pizza, great atmosphere and staff then The Vault is where you should go.
I will also be back again!

I went to the vault for lunch with my family. We LOVED IT! Exceptional service, the food was outrageous and we all left feeling full. The quality of the food as well as the attention to detail makes this place top notch! I’d recommend ordering a few pies to share… they are all delicious and creatively crafted. We’ll be regulars at The Vault. Thank you.

I LOVE pizza — favorite places are Three Brothers (Ocean City, NJ — doughy pizza w/​a really really good tasting crust plus healthy and diverse toppings) and Holy Tomato (downtown Blackwood, NJ — thin crust pizza w/​simple but yummy crust).
This pizza was somewhere in the midde of the above for the style. The sauce was pretty good — the dough, so-​so. I really liked the pretty and literal vault and the service was good but I don’t think I would go back. Maybe it’s just what you’re used to?

It’s not my fault that I am a tomato pie snob. It was nurture not nature that caused me to be like this. Growing up near Trenton certainly contributed to this too. But I am willing to give other pies (pizzas if you will) a chance. But with such competition in the area they better” bring it”.
I’ve wanted to try the vault for awhile now, so a chance rendezvous in the area finally sealed the deal. It’s a neat space, although the cathedral like ceilings do not lend themselves to efficient air conditioning (read: it was hot) There are some slightly upscale salad choices, and a few apps, panini, and pastas to chose from, but the pies were what I came for.
I believe this style is referred to as Neapolitan. Baked in a hot wood burning oven, and coming out with ever so light char marks. The margharita was a nice pick, very tasty sauce, fresh mozz, and just enough pieces of basil to perk up your taste buds. The bottom of the crust was dry, but not crisp enough to eat without the folding maneuver. It did have a nice slightly sour flavor (think sourdough bread)
Personally, I prefer the crispy Trenton style tomato pies, but I can see how some tastes would opt for this type. And I would be happy to come back and sample other examples if anyone asked me to join them. The service was quick, friendly and attentive. And I was impressed that they offer one of my favorite frosty treats, ice cream from the Bent Spoon. Subjectively for me, 3.75 Unilocal

This place has amazing gourmet pizza. Even though the service was slow it was definitely worth the wait. The sauce is amazing and so is the toppings and the crust on the pizza. They also make a very good Nutella pizza.

This place is phenomenal. The staff, the food and the location!
First off in you are going to dine in the vault, know that it’s hot! This did not hinder me whatsoever to want to enjoy the experience. It was a once in a lifetime and completely astounding experience to dine in such fashion.
The pizza is unremarkable! I enjoyed on separate occasions the DOC and margarita, both of which were fantastic. Let me put this into perspective, I eat wood oven pizza once a week at least, this is in my top 10. The Vault made nj.com’s top 25 pizzerias in NJ, and for good reason, it’s delicious! Its affordable and it’s Boyb! The fig special appetizer is out of this world and I highly recommend it.
The staff, location and décor is great. They’re friendly, they’ve «got wood,» and are glad to be of service. The Vault is a must see, enjoy!

This restaurant used to be a bank in its prior life. It was renovated and converted into a restaurant. The vault was retained. This place has seating on the 2^nd floor also.
Two types of pizza are available, White (no sauce) and Red with sauce. The staff is nice and friendly. I was able to semi build my own personal pizza, 12 «personal. Meaning you may not get every topping you like, but choose from the available toppings that are available. I like anchovies, unfortunately they dont carry anchovies. I just worked around no being able to get any.
I ordered a Coca-​Cola, it was served in a classic bottle!
My pizza was the Margherita, I added pepperoni, sausage, mushrooms and extra cheese.
The oven was imported straight from Italy, i was told that it bakes pizzas really fast, in under 2 minutes. Impressive, I got to see it in action, first hand, pretty neat!
My pizza was delicious!

Had 2 different Margarita pies… both were excellent, with tasty cheese and sauce. Crust was thin and charred to perfection. Great service, cool atmosphere.

My family came in here after a nearby place turned out to be closed on Sunday. Hey, it had good reviews and seemed to match our price desires. We didn’t regret our choice, one bit.
It wasn’t crowded in the least, and service was solid. I like the décor and the giant oven in the main room, aside from serving a practical purpose, is a nice touch. Every food item I had, including a buttered roll, was ABSURDLY good. I had ordered Penne Vodka and sacrificed a bit in order to get my brother to give me some of his Pepperoni Pizza. Both made me want to do cartwheels.
There’s not much more to say — it was a great experience!

Really great brick oven pizza! I also had their arugula salad which was nice. I definitely will be back. One pie (to feed two fair to moderately hungry people as it is pretty small) and a salad was about $ 22. While it isn’t the cheapest, it’s great quality! It’s a cute downtown Bordentown spot that should be supported– and is a winning date night option.
I also wanted to point out that whoever manages this Unilocal business page needs to add pizza to its category– it just listed as «Italian»… Which means if I’m searching for pizza in the area, this establishment doesn’t come up! Just something to note that may boost more Vault fans! Also, I would also suggest they consider delivery just on the weekends during peak time– maybe 6 pm-​midnight Friday-​Saturday. I know that I’ve just wanted a casual romantic night in without having to go out, and picking up the pizza made me too lazy. I’m not saying everyone is like me, but just a thought so I can get more of the delicious pizza!!!

The Vault is housed inside an old bank building that has been renovated except for the remaining ‘vault’ complete with heavy duty safe door. The high ceilings and windows easily remind of the days when banks testified to their success by using their depositors money to build grand edifices to their capitalist acumen. These days our financial institutions are more often viewed with distain and mistrust, resulting in a more modest approach to their architecture, in which they all fundamentally look like fast food restaurants without the large menus in the drive thru.
Fortunately, the pizza created inside this now comfortable house is anything but what you find in most pie shops in the area. This is a different animal. Neapolitan style, meaning the focus is on wood burning ovens that reach over 900 degrees Fahrenheit, that completely bake and sear the dough inside of 90 seconds. I stood and watched my Pie being made and then placed in the oven. The crust turned brown and then scorched before my eyes.
The upside of this is incredibly fresh crust that becomes an accompaniment to the toppings (Margharita), rather than the firm platform for them to rest upon. The experience is more like eating a hot pita dipped in spicy tomato sauce, mozza cheese, and basil leaf. It sort of turns the meal on its head, but once I understood what was going on, I really enjoyed this variant approach to pizza.
The downside (such as it is) is only that if you have a firm belief that pizza should only be made one way-​with a firm tasty crust upon which are placed fine ingredients to be eaten as one entity-​you may be disappointed that The Vault’s ingenuity takes tomato pie in a different direction. You can actually tear off part of the crust and dip it into the toppings on the pie as you would salsa & chips.
I’m not suggesting that Napolitan Pie can replace that better known approach to pizza making. It just that when you feel like something just as good but a little different, The Vault is waiting for you.