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Jan 27, 2007 05:04 PM

Bostone Pizza!!!

OK, this post is coming from a big fan of Newbury Pizza. I loved the divey digs and the no-frills foldable new york style slices.

I was skeptical about the new pizzeria that was replacing it, which had the suspect name Bostone Pizza. However, walking home today I noticed that the new place was open. Thus, even though I had recently eaten dinner, I stopped in to try a slice.

The inside has been totally redone, and looks nice, with sleek, clean lines, new countertops, tables, and chairs, and new signage. They also took the old Newbury Pizza sign and have hung it in the corner. According to the owner, they are going to have a little Newbury Pizza tribute area with pictures and news clippings. A nice touch.

I chatted with the owner; she said it was the first day open, and that she had bought the place with her husband. I told her that I was a big fan of NP, and she told me that the pizza was NOT the same pizza, but their own new recipe. They also have a huge selection of sicilian slices, which, according to the owner, is their specialty. I do like squares, but I was just in the mood for a taste of their regular thin crust so I ordered a plain slice, which is a bit pricey at $2.50, but about the same as Newbury Pizza's slices. She also gave me a free plain square to go, which I thought was really sweet of her!

Ok, so the pizza....IT''S GOOD...VERY good! It is a classic new york style thin crust slice, with a nice not-too-sweet but flavorful sauce, and a crisp yet pliable crust. My slice was not soggy in the least, with no tip sag to speak of (but that is fairly common with a reheated individual slice). It was very similar to Newbury Pizza's formula, but I actually thought the proportion of crust to sauce to cheese was a little bit better. I haven't eaten my free sicilian slice yet--it's still in the fridge, and I'm still too full from my Abe and Louis cheeseburger lunch--but as soon as I try it I will report back on that as well. But, for now, I am happy to say that the Back Bay once again has its reliable, New York style slice joint...though I'll miss the gruff, old school fat guy who used to make the pies at NP! Prices for plain pies have gone up slightly, from 11 something to 12.50, and they don't have newbury pizza's good "half-pie" deal, which was 6 dollars, but there is an 8 inch pie for $8. A pepperoni is $13.50. They also have the standard subs: chicken parm, italian, meatball, steak 'n cheese, and a very wide selection of sicilian slices. Definitely worth checking out if you're on Newbury St. The only thing I'll say is that I wish their individual slices were a bit bigger for $2.50. Newbury Pizza's individual slices were actually bigger than an 8th of a pizza; they used to cut the slice pies into six slices, so that for your $2.50 you were actually getting a sixth of a pie. Bostone's slices are regular 8th of a pie slices. I'm sure their rent is obscene, though.

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  1. I worked at MJ's in Roslindale 30+ years ago. Whole pies cut in 8, slices in 6.

    1 Reply
    1. re: trufflehound

      MJ's still does that... I will only buy a slice form there as their whole pie jsut isn't that great... :( Same w/ Pini's in Somerville - FANTASTIC slices not so fantastic pie...

    2. A quick addition. I heated up my sicilian slice and the oven today and am happy to report that it too is very good. I have not bee to Armando's, which I hear is great, but this is probably the best square that I've had in the city since I moved here. A wonderful crust, both crisp and airy, and a nice pronounced flavor of basil to go with the tomatoes and cheese.

      I stopped by again today for another regular slice and told the owners how much I enjoyed their pizza. The plain slice I had today was fresher than the one I had last night and even tastier...they really have the cheese, sauce, crust proportion down. I hope they find success, though it is a competitive neighborhood and they are across the street from the trendy yet horribly overrated Upper Crust. i live around the corner from both places, and can honestly say that Bostone will be my standby place for whole pies and sicilian from now on, though Upper Crust's individual slices are a bit more filling (and about twice the size) for around the same price.

      4 Replies
      1. re: tamerlanenj

        Armando's is not great. The crust is too short (gluten-wise), and lacks salt and flavor.

        1. re: Luther

          I must disagree. Armando's is terrific pizza and an excellent sicilian slice. The pizza is just like New York, which I miss very much.

          1. re: Dreamworks

            And there are a thousand crappy pizza places in New York, just like here.

            1. re: Luther

              Alas, more crappy ones than good ones these days, at least in Manhattan. Still good pizza to be found in the outer boroughs and New Jersey.

      2. I'm glad to hear you thought the pizza's good, I too was skeptical, but am now eager to try. I tried stopping by last week and but it looked like they were still finishing up. I'd be interested to know if the subs they make are any good (while I loved Newbury's pizza, I thought the subs were just so-so).

        1. The sicilian pizza at Panificio on the corner of mass ave and comm ave is excellent, I've had it several times...and the price is good too.

          I'm a Newbury Pizza lover from way back... when I first started working in Boston, about 12 years ago, i use to eat there all the time. My new company recently moved to Back Bay and I was saddened to find that NP had closed. I'll have to go check out the new place soon.

          Thanks for the update.

          1. Try their spinach and cheese Sicilian pizza! It's deliziouso! I am told that the name, Bostone, comes from the fact that there are pizza stones built into the ovens (the same ovens that Newbury Pizza used) to add flavor and of course, Bostone is in Boston. I like the added vowel on the end, too, since every Italian family name ends in a vowel.

            1 Reply
            1. re: jimbar

              Oh! I didn't catch that. I thought it must have to do with a stone oven or something. That's pretty goofy but cute.