The oven at The Lock was built in Italy, custom for a kitchen on West Street in Port Colborne, and the menu was built around it from there. Wood-fired Neapolitan-style pies — approximately twelve inches — anchor the order: Tuscan Balsamic, Hot Honey Calabrese, Queen Margherita, Pesto Vegetariano. The kitchen leans on fresh and local ingredients, fior di latte, prosciutto, calabrese salami, and house meatballs, with a starter list, sandwiches on homemade buns, dessert pizzas, cocktails, wine, and beer rounding out the meal. The Lock has been family-run since 2017, and the dining room sits in the canal-district stretch of downtown Port Colborne, a short walk from the Welland Canal.
The pizza list is where the kitchen's range shows up. Hot Honey Calabrese pulls calabrese salami, olives, onions, and parmigiano under a finishing line of hot honey — the order for a table that wants the wood-fired crust to land with sweet heat. Tuscan Balsamic runs the other direction with prosciutto, arugula, sun-dried tomato, parmigiano, and balsamic reduction; it carries the special-occasion edge of the section. Queen Margherita is the cleaner read of fior di latte, fresh basil, and extra virgin olive oil — the reference pie when the table needs a baseline before the salami and prosciutto combinations take over. Pesto Vegetariano gives mixed-preference tables a composed vegetarian option rather than a plain fallback. Richer combinations — Alfredo Potato, Buffalo Paesano, Bianco Prosciutto, Spicy Diavolo, Cup N Char Pepperoni, The Greek, BBQ Steak & Jalapenos — round out the back half of the section, all built off the same dough.
The strongest reason to go is the pizza: Neapolitan-style pies, a custom Italian-made wood-fired oven, and toppings that range from classic fior di latte and basil to hot honey and prosciutto.
The story is local without needing named-person biography: family-owned since 2017, connected to Port Colborne across generations, and built around recipes that nod to home cooking.
The menu supports a full casual meal with starters, salads, sandwiches, dessert pizzas, cocktails, wine, and beer, so it works for more than a quick pizza pickup.
Wood-fired pizza is the centre of gravity here: the menu gives first-timers a real spread of signature pies, from Hot Honey Calabrese and Tuscan Balsamic to Queen Margherita and Pesto Vegetariano, all tied back to the oven story.
The drinks list gives the room more range than a pizza-only stop: named cocktails, wine, beer on tap, bottled beer, and to-go availability make the meal feel built for a relaxed night out rather than just a quick slice.
The Lock has a grounded local shape: family-owned since 2017, tied to Port Colborne across generations, and positioned in the canal-district dining rhythm where pizza, drinks, and repeat local use all fit naturally.
The menu works well for a group that wants different lanes: pizza for sharing, starters like Nonna's Meatballs and Lock Chips, salads, homemade-bun sandwiches, desserts, and drinks that can stretch the meal.
Vegetarian diners have more than one fallback: Pesto Vegetariano, The Greek Pizza, Caprese Salad, Greek Salad, and add-on vegan cheese make the menu easier to navigate for mixed-preference groups.
Share the nuances of your visit to The Lock Wood Fired Pizza in Port Colborne — the standout dishes, the room, the service.
Write a review
