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Newbury Pizza: unappreciated and decent!

I am surprised that Newbury Pizza, a hole in the wall NY style slice joiny on Newbury betwen Fairfield and Exeter, doesn't get more attention.

I think they churn out a fair approximation of a new york slice, although they are inconsistent with crust thickness (tendency to be too thick sometiems towards the heel). The sauce has a nice, not too sweet flavor, and the slices are sufficiently olive-oily (but not greasy). Cheese is a straightforward Mozz, but at least isn't overloaded. The pizzaiolo/owner is a nice guy, too.

I think they have a tendency to undercook pies sometimes, so when I order mine I ask for them well-done (I like some char on the bottom, anyway).

No, it's not DiFara or anything like that, but I like it for what it is: a good standard NJ/NYC style slice joint. And it's one spot for a cheap lunch on overpriced, mediocre Newbury St. ($2.75 for a HUGE slice, $6.50 for half a pie, $11 for a whole), and I can't trek all the way out to Santarpio's every time I want pizza.

Considering how much pizza completely and horribly sucks in Boston, I would think this place would ply more trade and earn more attention.

Upper crust just opened across the street, which i'm sure will be hard on business. I like Upper Crust a great deal, but to me it is just a different experience than a standard slice-joint style slice.

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  1. I have the same feelings about Haymarket Pizza. Really solid, consistently tasty pies in the New York-syle. Not the trendiest or with the most tradition, but always there when you just need a slice of really good pizza.

    3 Replies
    1. re: Bostonbob3

      I agree. I'm no pizza connoisseur (not having grown up in an area with a rich pizza-producing tradition, I can't debate the merits of various regional styles) but to me Haymarket Pizza's slices just taste plain good. And at $1.25/$1.50 each, it's hard to feel you aren't getting much more than your money's worth. Sometimes I do feel oddly guilty, though, filling up on a slice or two instead of walking across into the North End and trying something different.

      1. re: peelmeagrape

        Don't feel guilty. Regina's is "good," but it's also overpriced, overcrowded, and the "rude service" shtick gets old fast.

        1. re: tamerlanenj

          For my $16.99, the pepperoni and sausage is the best pizza in town. I don't think that's over-priced at all considering the prices at most of the other pizza places in town.

    2. Is Newbury Pizza a place that's been there forever? I have a vague recollection of a pizza place always being there. And I have a vague recollection of it being really good.

      When I was a kid growing up in Newton, I was allowed to ride the T into Boston by myself when I was 10 years old (can you imagine allowing a 10-year-old to do that now?). My friends and I managed to end up at Haymarket Pizza just about every weekend.

      1. Not sure how long it's been there, but at least 20 years or so based on the 1980s review hanging on the wall in a grimy frame. :-)

        1 Reply
        1. re: tamerlanenj

          It was already well established there when I worked upstairs from it for several years starting in 1976. They made a decent pie even back then, though the crust was a bit thick for my taste. Haven't been back since the '80s, your post makes me think about taking a trip down to Copley for a slice...

        2. //My friends and I managed to end up at Haymarket Pizza just about every weekend.//

          Did you also manage to get into Pete's Pub at 10 years old? :)

          1 Reply
          1. re: Bostonbob3

            Never tried, but I wasn't much older when I bagan buying beer at liquor stores all over the city!

          2. The strange thing about Newbury is that for some reason the slices are great. However, if ordering an entire pie, it is not as good. It does not make snese, but the whole pies seem thicker and chewier.

            I work nearby and get Newbury slices a few times a month.

            1 Reply
            1. re: Gabatta

              I've found the same thing to be true at Haymarket Pizza. I thiNk for the "slice" pies, they strech them thinner, to make the dough go further, which makes them better, IMHO...Place down the street from me, Brookline Spa, does the same thing. If you buy a whole pie, you have to specify that you want it pulled thin, like the "slice" pies...

            2. I've found something similar. I've enountered the crust thickness problem for the most part when I've gotten whole pies, as well as the underdoneness problem. Slices seem to usually be terrific.

              1. I assume they cook the entire pizza, and then reheat the individual slices when you order them. I have found that heating the slice the second time does in fact make it better and may explain the difference between ordering a slice and a whole pizza.

                1. I think this has a lot to do with it; it also may explain why my requested "well-done" pies are usually better. More cooking=better pizza, for the most part.

                  1. I like the fact that you can go to NP for a reliably good slice with none of the fru-fru. Uppercrust is good, but I've felt a bit patronized there.