People like to grumble about Boston’s pizza scene, especially when compared to some bigger cities, yet there are in fact a lot of incredible options around community, from decades-old traditional restaurants to the current wave of wood-fired fascination– and every little thing in between.
Here are 3 spots that showcase the best of today’s Boston-area pizza world.
Every person in Massachusetts has actually come across Regina’s, as well as their initial restaurant offers the appeal that extends to its regional chain of counter-service locations. Crispy dough, spiced sauce, as well as salty cheese make a gratifying taste at Regina’s, where thin-crust pizzas roll out of the kitchen like clockwork.
Explore a timeless Giambotta– stacked with sausage, pepperoni, mushrooms, salami, peppers, onions, fresh basil, as well as mozzarella cheese. If that’s excessive, order a few small pies with just a covering or more, and even a traditional margherita. But do not try to get salads or pastas; this is a pizza-only joint.
The Salty Pig
It’s everything about the home made charcuterie that the kitchen makes use of to cover the pies at this Italian themed palace in Copley. Cook Michael Bergin– a Massachusetts regional who worked operating at top Italian spots in New York City– puts a hefty focus on top quality ingredients as well as employs conventional methods to make 12-inch Neapolitan-style pies developed to interest an American audience. Our entire Boston SEO team especially likes their pizzas.
The space– with its largely open kitchen, metal chairs at high-top tables, chalkboard-style food selection boards, high black colored ceilings, and also revealed ducts– really feels welcoming and also bustling. In the warmer months, do not miss the outside patio area, on one side of a Copley public plaza.
If you can’t eat your pizza with fork knife, this most likely isn’t the location for you. However it’s probably worth getting over that in order to sample the Naples style pies at this casual community gastropub in Charlestown’s Hayes Square.
The wood-oven-fired pizza with that Neapolitan slim crust as well as puffy side of charred bubbles, with the sauce, cheese, as well as other garnishes coming to be deliciously damp at the center. So, suck it up– literally. Grab that knife as well as fork, and also dig into trademarks ranging from the Marg (tomato, mozzarella, basil) to the Freebird (smoked poultry, pickled collard eco-friendlies, mozzarella, Alabama white sauce, pork cracklins).
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