Reggie's keeps its pitch simple: pizza, pasta & wine. You'll find it on the rooftop at made, 401 Grey Street in Hamilton East, open seven days from 12pm until late — a rooftop room where the dough is made in house, the pasta is made in house, and the drinks list leans happily between Italy and Aotearoa.
The kitchen starts from scratch most days. Focaccia is baked fresh daily and served with dips you choose yourself, from confit garlic to yoghurt with hot honey and za'atar. Pasta runs from spaghetti alla puttanesca to pappardelle with lamb ragu and the hand-folded caramelle filled with pumpkin and ricotta — with a gluten free pasta as the one thing not made on site.
Pizzas use the house dough (gluten free available, though cooked in the same oven), and every pizza can be taken away. Bigger plates like braised beef cheek with creamy polenta and chicken parmigiana round out the savoury side, and a dedicated kids menu keeps little ones happy.
The bar is a destination in itself: a long Italian-leaning wine list by the glass and bottle, house cocktails like the Reggie's Monzari, amaro highballs, local beers on tap, and a dessert section built around a collaboration with Hamilton's Duck Island. Bottles can also be taken home from Neat Drinks downstairs until 8pm daily.
Reggie's has one line of self-description and it does a lot of work: pizza, pasta & wine. You'll find it on the rooftop at made, 401 Grey Street in Hamilton East, open seven days from 12pm until late. That's the whole brief — a rooftop room in the middle of Hamilton where the dough is made in house, the pasta is rolled in house, and the drinks list leans happily between Italy and Aotearoa.
Being up top matters here. Reggie's occupies the rooftop of the made precinct on Grey Street, and the kitchen runs all day — snacks from noon, pizzas and pasta into the evening, and the bar pouring until late. Bookings can be made online, gift cards are available for gifting, and the team can be reached on 0800 4 REGGIES.
Almost everything starts from scratch. The focaccia is baked fresh every day and arrives with your choice of dips — confit garlic, yoghurt with hot honey and za'atar, smoked fish mayo, or simply olive oil and pomegranate. Add crumbed queen olives with lemon ricotta, arancini with 'nduja mayo or squid fritte, and you have a proper start.
Pasta is made in house too, with gluten free pasta as the one exception. The range runs from spaghetti alla puttanesca — tomato, olives, capers, basil and garlic — to pappardelle with lamb ragu and pangrattato, mafaldine in a creamy shellfish bisque, and the caramelle: candy-shaped parcels of pumpkin and ricotta in a tomato anchovy butter. There's a straight-up bolognese lasagna and a lemony bucatini for the vegetarians.
The pizza dough is made in house as well — again with a gluten free version available, though it's cooked in the same oven as the regular pizzas. Six pizzas cover the classics and beyond: fresh mozzarella with basil and garlic; pepperoni; spinach, lemon and ricotta; prosciutto with blonde bechamel and blue cheese; prawns with coriander pesto and provolone; and a chorizo, pork sausage and spianata number for the meat-inclined. Every pizza is available for takeaway.
Bigger plates step outside the pizza-pasta lane: braised beef cheek with creamy polenta and gremolata, chicken parmigiana, pork and beef meatballs in red sauce, and vegetable-first dishes like grilled leeks with romesco and salsa verde or beetroot with labneh and walnut.
The wine list is a document in itself. By the glass there's prosecco and lambrusco, an Italian-leaning white selection — Tuscan vermentino, Sicilian grillo, Piedmontese gavi — alongside Marlborough sauvignon blanc, Otago chardonnay, skin-contact orange from North Canterbury and rosé from the Hawkes Bay. Reds run from Chianti and Nero d'Avola to Central Otago pinot noir and Hawke's Bay syrah.
Bottles go deeper still: Barolo, Amarone and Brunello di Montalcino, a champagne shelf that tops out with Louis Roederer Cristal, plus dessert wines and a dedicated amaro section — Fernet Branca is flagged as a Reggie's favourite. Cocktails stay on theme, from the Reggie's Monzari with Aperol, limoncello, passionfruit and lemon, to a Negroni, a spritz, an espresso cocktail and amaro highballs served tall.
Anything on the wine list can also be taken home from Neat Drinks downstairs until 8pm daily.
A dedicated kids menu keeps things simple: cheese or salami pizza, spaghetti with red or white sauce, or spaghetti and meatball, with sodas and juice to drink. Dessert is built around a collaboration with Hamilton's Duck Island — a rotating scoop of the day — alongside the house tiramisu and a burnt cheesecake with orange compote.
Practical notes for visitors: Lucy's gluten free sourdough is available if you ask nicely, dairy free is a free swap on pizzas, and vegetarian, vegan, gluten free and nut markers run across the whole menu. Open seven days from 12 til late at 401 Grey Street, Hamilton East.