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Boston Pizza: Finally Tried T. Anthony's...and liked it!

While North End Regina still holds the top spot, T. Anthony's pizza on Commonwealth now enters our favorites short list for what we consider "regular" pizza (thinish, crispy/chewy crust with lots of flavor, tomato-rich sauce, good ratio of cheese, and fresh toppings -- sausage and garlic in this case).

We ordered a whole small pie --service was quick and the price was right ($7 and change). We'll definitely be back! They also offer slices as well which really need to be tried to really judge this type of place holistically.

For a reference point, other favorites in this category include Santarpio and Il Panino on Mass Ave in Cambridge, and sometimes Sabatini's in Arlington.

Our "regular" category doesn't include Emma's, Za, or Figs, by the way (all of which we like, but it's not really pizza, is it...)

We also hope to try The Paddock in Somerville and New Town Grill in Porter Square Cambridge based on postings here...

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  1. How's Upper Crust compare to this place? I just had their pizza for the first time July 4, and it was fantastic.

    1. Upper Crust reminds me of pizza made from cans and mixes. The crust is so thin and overcooked, it's like any other cracker... and in my opinion, the sauce has too much herb in it.

      T. Anthony has a lot more chewy breadlike to it.

      4 Replies
      1. re: Luther

        That's it!!!! The crust at UC reminds me of pizza from a mix...I've always thought it strange that it doesn't rise, at all..The sauce just doesn't have any flavor, to me...

        1. re: Luther

          I've noticed recently that Upper Crust does have consistency problems. That said:

          Some of us prefer thin crusts. Ever made a pizza from a mix? It is garbage, and nothing like Upper Crust's.

          "Too much herb...." um, that's called flavor. Sauce with flavor is a good thing, last time I checked.

          1. re: Alcachofa

            It always smells much more inviting than it tastes....

            1. re: Alcachofa

              I like Upper Crust quite a bit, but I find I have better luck if I specifically ask them to use about half as much sauce as they normally do. (Many of my favorite combinations, I ask for no sauce at all.) If I wanted a tomato pizza, I'd ask for a tomato pizza.

          2. Aha. My wife and I love the seriously cracker-like thin crust, and are huge fans of the herb-y, tangy sauce.

            To each his own. :)

            1 Reply
            1. re: mchang

              I also love their super-thin crust, but I hate the "flavor sprinkle" (garlic powder & parmesan, I'm guessing?) that they put on top.

            2. Wow, I haven't been to T. Anthony's since high school and that was a loooong time ago! Good to hear that their still going strong.

              On the other hand, we've only been to Santarpio's once and the crust was burned and the cheese very uneven. The lamb and sausage appetizers saved the evening. Was this experience the exception? Is it usually good enough to warrant the trip?

              4 Replies
              1. re: tomaneng

                I find i best to stick to the cheese pizza at 'Tarpio's and get a double order of the grilled sausage (the lamb has come out way undercooked lately). I like a little burn to my crust, for which I find Regina's does a better job. I really enjoy Regina's, Santarpio's, and T. Anthony's, in that order.

                1. re: tomaneng

                  I've been to Santarpio's twice in the past three months and both times, the pepperoni and garlic pizza was outstanding. The lamb and sausage plate was the variable - the sausage was MUCH tastier the second time when I was there on a weeknight.

                  1. re: Bob Dobalina

                    I was just at Santarpios yesterday. We got sausage and cheese and hot peppers and cheese. The hot peppers were fantastic. Both pizza suffered from soggy middle where the cheese and grease pools but the crust was cooked perfectly. The crowd was light at 5pm on a Sunday. I think the backed up tunnels are slowing business. I have been on busy weekends and know that the busier they are, the more inconsistant the cooking.

                    Final note, the cute waiter looked like a younger Ray Liotta. Always a plus!

                    1. re: cvb

                      The last time I had the sausage, pepperoni and cheese, there was way too much meat on the pizza. They use the housemade sausage and with that much, the spicniness (mostly just pepper) messed up the pizza overall. My friend bit into a slice and pulled out 9 pepperoni slices stacked up in that one bite. I rarely say anything has too much meat, but that's when I started ordering plain cheese.

                2. My problem with T. Anthony's is that they use fresh raw vegetables on their supreme pizza. This *sounds* like it's a good idea, but it's a very bad one indeed: the pizza oven's heat hits the fresh veg, the cell walls start to collapse and boom, a nice fresh hot crisp pizza...that's soaking wet on top. It's just nasty.

                  All they'd have to do is throw the fresh veg on some pizza pans with a little olive oil and salt in the morning when they're firing up the ovens, just for a few minutes. It would improve their pizza 100%.

                  2 Replies
                  1. re: BarmyFotheringayPhipps

                    I've found a number of pizza places do this. It gets particularly bad when you are ordering pizzas with green peppers and onions which hold a lot of water (ie the supreme). For this reason, I tend to stick to plain cheese or meat pizzas (which have their own problem of a gallon of grease on top ... mmmm gallon of grease).

                    1. re: BarmyFotheringayPhipps

                      Thanks for the tip -- while the mushrooms on our pie were fine, we'll be avoiding the peppers and onions on future ones -- that's a serious problem that plagues MANY pizzas -- and such a simple solution...