It's Worth Getting Sloppy For This Grilled Cheese Taco
1. Easy Pie1701 Washington St, Braintree
2. Emma's Pizza40 Hampshire St, Cambridge
3. Max and Leo's Artisan Pizza325 Washington St, Newton
4. Charcoal Guido's482 Moody St, Waltham
5. Santarpio's Pizza111 Chelsea St, Boston
6. Volturno Pizza72 Shrewsbury St, Worcester
7. TreMonte Pizzeria Restaurant & Bar44 Palmer St, Lowell
8. Amazing Pizza And More, Salem
9. Pi Pizza11 W Creek Rd, Nantucket
10. Area Four500 Technology Sq, Cambridge
11. Red Rose Restaurant & Pizzeria1060 Main St, Springfield
With a modern atmosphere, this pizza joint serves up delicious pies as well as burgers and subs. The Godfather and Wake n' Bake are local favorites.
You won't find your average thin-crust Neapolitan pizza at Emma's. Instead, you'll find a cracker-meets-flatbread-like crust that's more crunchy than chewy, and nontraditional pies like The Kendall (roasted red peppers and caramelized onions), The People's Republic (bacon and scallions), and the Greek-inspired Middle East (kalamata and feta). The cozy Kendall Square spot has been around since the '60s, and though there's often a wait on weekend nights, you can easily kill time with a walk around the block and a glass of red wine.
Max and Leo's is a tiny pizza spot in Newton that makes gourmet artisan pies baked in a 900-degree coal-fired oven. The perfect amount of sauce and just the right fluffy crisp in the crust, plus great toppings like pepperoncini, soppressata, and mortadella keeps patrons always coming back for more.
This restaurant offers fresh pizza, sausage, and seafood all at a reasonable price. For your appetizer make sure to get their super cheesy arancini balls and for dessert their nutella pizza that's raved about.
Santarpio's Pizza has been around since 1903, so when we say “old-school,” we mean it. Much to the dismay of certain Bostonians, Santarpio’s is known for its New York-style pies, whose chewy crusts are thick and crispy enough to bear the weight of the generously distributed Italian cheese and sauce. Keep it simple with a cheese pizza, or get the sausage & garlic pie for a kick of meat. Santarpio's is far from a one-hit wonder though: its skewers of lamb and steak tips make up a solid barbecue option, as does the house-made sausage on its own. The East Boston location is cash-only, so spare yourself a scolding from one of the notoriously cranky serves and head to the ATM beforehand.
Recognized by the Associazione Pizzaiuoli Napoletani, this restaurant makes pizza according to the Italian guidelines set forth to make authentic pies. Each pizza is hand-made and baked in a wood-fire oven. You are going to get fresh, quality pizza here that would make anyone from the Italian home country proud.
In addition to serving Neopolitan thin crust pizza they make wings, burgers, and other Italian dishes. They are New England's first ice bar offering 24 beers on tap and a large selection of craft beers.
This stand-up spot is known for their amazing fresh pizza made with San Marzano tomato sauce. Plus, all of their meats are natural and organic. They also have a large selection of white pizza available.
The thin-crust Neapolitan pizza and Italian specialties here keep locals coming back for more. This place stays busy year-round, so be sure to get there early or make reservations.
Area Four keeps its seats filled with its famously crispy, wood-fired crust. Beginning with a starter that’s more than 10 years old, the dough is fermented for 30 hours or more, then topped with hand-pulled mozzarella. That is, if you want mozzarella: Area Four’s signature mozzarella tops most of its pies, but there are a couple other options -- including its ridiculously tasty clams & bacon pizza -- that opt out of mozzarella for a finish of nutty pecorino. Though it's known for dinner, Area Four serves traditional morning fare like breakfast sandwiches and pastries, plus a stellar breakfast pizza with cheddar cheese, potato, eggs, and bacon.
Run by a brother and sister, this little pizza spot serves Neapolitan pies and other Italian fare. They've been making their pies the same way since 1963; it's worked because locals keep coming back for more of their pizza.