Stephanie Spear 
A cult-favorite Jersey pizza spot known for its over-the-top creations – and its Shark Tank–backed mozzarella sticks- has arrived in Rosslyn. Tony Boloney’s, a New Jersey-bred newcomer in Northern Virginia, has opened at the Upside on Moore at 1700 N. Moore Street. Tony Boloney’s prides itself on serving ‘Jersey food with attitude’. The Fairfax Girl chatted with founder Mike Hauke about the brand, why it was the right time to expand, and what NOVA residents can expect. Read on for more about Tony Boloney’s in Rosslyn and how you can learn to make your own pizza with the chef.
About the Concept
The first Tony Boloney’s location opened in 2009 in Atlantic City. It was a hit: the team opened locations in Jersey City and Hoboken. The menu consists of pizzas, cheesesteaks, mozzarella sticks, wings, and more. Most items are made in-house, including the bread, pizza dough, and even the mozzarella cheese. The spot quickly became known for its extravagant creations, like a full menu of mozzarella sticks, the viral Taco Pizza, the Oui Oui French Onion Soup cheesesteak, and the Swine Fighter pizza.
Even though the creative menu items feel a bit unhinged, Mike and the team’s commitment to quality means that nothing tastes like a joke. “I’m always trying new things, especially if I’m traveling. I’m thinking about how can I translate this into a sub or a pizza,” he said. In terms of supplying the restaurants, Mike is particular. “We have very specific guidelines for our ribeye steak, our flour, everything,” Mike says.
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Then came Mad Mutz, the team’s ticket to ABC’s Shark Tank. Mike had sold mozzarella sticks in every Tony Boloney’s location and started exploring the frozen appetizer market. Of course, since this is Tony Boloney’s, these mozzarella sticks aren’t the bread-crumb-encrusted, deep-fried string cheeses found in many bars and restaurants. The mozzarella sticks are treated with the same culinary curiosity as the pizza and cheesesteaks: anything goes, and all the ingredients are top of the line. Some of the most popular flavors are The Gaucho (Savory Chimichurri Mozzarella with a Garlic & Herb Bread Crumb Crust), the Popper (Cream Cheese Style Jalapeno Fresh Mozzarella with a Pretzel Jalapeno Crust), and the Cacio e Pepe (Fresh Mozzarella with a Pecorino & Black Pepper Bread Crumb Crust).
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In April 2025, Mike appeared on Shark Tank, pitching the sharks on investing in Mad Mutz. He came away with a deal with Lori Greiner. The frozen mozzarella sticks are now available to be shipped nationwide, with the next stop ideally the grocery store freezer section.
Virginia Expansion
Mike and the Tony Boloney’s team had considered expanding outside of New Jersey, but then COVID hit. “It really threw a wrench into everything,” he said. The team focused on keeping the three restaurants afloat and launched mail-order meal kits through Goldbelly. Then came the Mad Mutz project. In the midst of all of that, Mike was chatting with his college friend Sam Groh, a director at Mothersauce Partners, which runs the Upside on Moore. “When I came to visit and saw what they were doing with the space, I knew I wanted to be a part of it,” Mike said. “I was so impressed with the facility and how it’s run. It was like the Naval Academy.”
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Mike also saw an opportunity in Northern Virginia’s transplant-heavy population. “We can really fill what the market is missing, which is legit Jersey-style pizza and subs, with creativity and pizzazz,” he said. “People were really excited when we announced this location. Lots of people who know us from New Jersey.”
What to Expect
Tony Boloney’s opened in Rosslyn on January 29th. The Rosslyn location is staffed with one of Mike’s long-time employees, and the suppliers are mainly the same ones used for the New Jersey locations. And yes, the dough will be made fresh on site, as is the mozzarella. [Editor’s note: if you’re from New Jersey, you know it’s actually ‘mutz’] The menu at the Rosslyn location has seven of the brand’s most popular pizzas (available as 18-inch pies or by the slice), four cheesesteaks, and three varieties of mozzarella sticks.
The setup at Upside on Moore means that Mike will be teaching classes on how to make pizza. Participants will get their own ingredients, the same ones used by the Tony Boloney’s team, and Mike will walk them through how the pizza is made. The classes are for adults and children, and can even be hosted for private events like birthday parties or corporate events.
Tony Boloney’s is open at the Upside on Moore, located at 1700 N. Moore Street, Monday through Saturday from 11AM – 9PM, serving lunch + dinner from 11AM to 9PM and Happy Hour from 3PM to 7PM. To book a pizza-making class, contact the team at [email protected].
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