New York Pizza
Ok Ok. So I know this is new England but I am not a native and while I like the food here I haven't found anywhere that sells a good New York style pizza. Only New Yorkers will know what I mean. Any suggestions (besides going home every now and again)?
Two good options are: The Paddock in Somerville. Not quite NY style but really good nevertheless. The other option is Bostone Pizza on Newbury Street which I like by the slice. It may lose something if you take it home so I recommend eating it there or crisping it up when you get home.
You guys don't know what you're talking about. New York is a METS town, and they're in first place.
The Yankees are for Jersey.
Oh, and what exactly is Boston style pizza? Is Regina the only example? Or do you mean that disgusting greek nonsesnse. I hope you dont mean Santarpio's, because that place sucks.
Bostone Pizza on newbury st. is by far your best option, OP. Get two slices and a coke, not a pie unless you want to heat it up again back at home.
I have family in both Manhattan and Brooklyn, and they are all very sad about the Yankees (much to my delight). And they couldn't care less about the Mets! :-D
There really is no Boston-style pizza to speak of. Perhaps Greek pizza, because every town has it around here--btw, does any other major city in this country have Greek pizza on every block like we do? I haven't really found it anywhere except around here.
Instead of looking for NY-style pizza, maybe it's best to find good pizza in each category. For instance (IMO):
Galleria Umberto, Boston
T Anthony's, Boston
uhhhh, none, actually!
God, I'm getting hungry from all this pizza talk. Maybe I'll hit that pizza joint in Maplewood (Malden) that is supposed to be really good this evening. What's that place called again?
Actually, Marc, regarding Chicago-style: if you mean deep-dish, you're correct. But as my friend Jack from Chicago always reminds me, it really depends on what side of town you're on in terms of what style of pizza you buy. If I remember correctly, the North Side is more deep-dish, the South Side more thin crust.
Given that, Jack really likes Emma's in Cambridge a lot.
Would that be Neapoli? If so, please report: I've avoided ordering from there since I've heard nothing about the place and I got burned with a rave for nearby Avellino's - which delivered the most unedible pizza I have ever had (stiff as a board and unflavorable in countless ways).
Santarpio's has three things going for it in one combo pizza: the pit-grilled lamb sausage (OMG) with oregano and fresh garlic. Oh my, what a supernal trio. The problem is the flabby undercrust (the bones are great, in perplexing contrast), even when ordered well done; and yes the sauce can be disturbingly sweet at times, it seems.
What I'd give for that trio to go with the sauce, cheese and crust of Regina's, though....
Not quite NY-style, but here are some that come close:
Bianchi's, Revere Beach
Waterfront Cafe, North End
T. Anthony's (near BU)
Other than that (and perhaps a couple of others), I'd say do what I'm doing this weekend and head down I-95 to Brooklyn. Mmmmmmmm.......Grimaldi's/DiFara/Totonno's............
As a former NYer I will affirm that to expect a NY pizza (or any other NY-specialty food) in Boston is even less realistic than to expect the reverse. And finding good NY pizza in the NY area itself has become noticeably harder in the past decade. So letting go of that expectation will save you in the long run.
For here, I suggest Regina's North End, Regina's at Station Landing in Medford (Wellington Circle), Polcari's, Bacci's (Saugus & Wakefield). Basically, stick to old-fashioned toppings, not too many of them, and order your pies well done. And I feel I must note that Papa Gino's (stick to plain or pepperoni) is far underestimated by many - as I formerly did for years. It's actually a franchise from a former East Boston pizza family, and the crust is thin (if not well flavored) the sauce is not sweetened the cheese is not too greasy and the pepperoni is higher quality than many other places use. It's not great pizza, but it's a lot better than what passes for pizza in many other joints.
Not an expert myself, but my Brooklyn native DC said that the pizza at La Ronga Bakery was the closest she's tasted to NY style in Boston.
Call Dominos and order their Brooklyn-style pizza.
Seriously, I split my time between NY and Boston and have a hard time finding great pizza in both cities. Maybe I'm being overly defensive, but this thread suggests that there's an abundance of great pizza in NY that doesn't exist in Boston. Really good thin crust pizza (which is what I always assume one means when talking about New York pizza) exists in both cities, but both cities have far more mediocre pizza than really good pizza.
I know what you mean, I'm from New York and have been in Boston on business since June. Most of what I've tried here is Greek style or...well...different, it took me awhile but I finally found some EXCELLENT NY pizza at Tony's Place. Tony's is on the corner of Baker and Spring streets in West Roxbury. I swear on my beloved Yankees that YOU WILL NOT BE DISAPPOINTED!!!!!
Yes, people who are talking about the increasingly bad NY pizza in New York itself have a point, The pizza in Manhattan pretty much sucks. You can still find great New York Pizza in North Jersey, Long Island, and the outer boroughs...but it's not like it used to be, where any hole in the wall was likely to pop out a great slice. most of the Manhattan pizzerias are not going for repeat business, just the one time tourist drop ins.
That being said, no pizza in Boston can touch Di Fara's in Brooklyn. Not even close. And I like Regina and Bostone. (but only a well done at Regina!).
Armando's in Huron Village is the best I've had locally, and I've lived in NYC and Boston both. I tried Bostone and found it greasy and not so flavorful. I liked the size of the slice they give you and the price, which took me back to my days at Columbia U and Coronet Pizza.
Regina's in the North End makes Italian pizza (pretty close to the way it's made in Naples, where it originated). Why anyone would want anything else is beyond me. New York pizza may be good for "newyorkers"; Chicago style my be good for mid-westerners, but here in Boston, we like it Italian style. Regina's is the best!
As someone who grew up on Long Island, I do MUCH prefer the "New York" style pizza, over the Greek crud that passes for pizza in most places around here.
These are the places I've found which have decent hand-tossed, Italian style, somewhat-New Yorkish pizza:
Venice Pizzeria on Cambridge St. near Charles Plaza
Little Stevie's pizza on Boylston St. near Ipswich St.
Haymarket Pizza, in Haymarket (although they are open all week)
The two "New York Pizza" places, on Tremont St. and Mass Ave., mentioned above
Then, the places that are not quite NY style, but good anyway:
The Upper Crust
And don't forget about Bertucci's. While it's not NY-style, it's really good pizza in my opinion.
Oh, yeah, I forget about Bertucci's! It used to be Bertucci's Bocci & Pizza over in Davis Square in Somerville (remember the bocci courts in the initial branch locations?), and was a good representative of Boston-style pizza.
Boston-style pizza is part of a family of Northeastern thin-crust pizzas. Traditionally, the crust is a bit thinner than the established NY-style pies - which meant it would be harder to eat as a folded slice without cracking. Standing up and eating folded slices - with grease dripping off the pointed end - is pretty much the foundation of the established NY-style pies. The better Boston pizza havens will also take orders for pizza to be well-done, so there's some char on the crust (bones and even undercrust), which in my experience was not the case in NY.
I had a slice at Crazy Dough's last week, had never been to the Harvard Sq. location before. $3.63 for a not double sized slice seemed pretty high. I had a white pizza w/ pine nuts and something green and can't remember what else, but it was very brittly and just okay. I should have stuck with my original burger and fries plan.
Also a former NYer, though I've lived near Boston for 25 years. My gold standard was Turiellos in Nyack, NY. Also the awesome place in Greenwhich Village that I've long since forgotten, as I wasn't much of a city person.
My husband and I have had many, many, uh, discussions on this topic over the years. Sometimes humorous, sometimes deeply divisive.
I think Regina is pretty darn close to matching the NY experience.
I loved Santarpios but it's been years since I've been there.
I would have dismissed Papa Ginos out of hand but I've actually heard folks like it, so we'll give it a try. We do have 2 kids, so pizza is a weekly thing in this house.
Gerry's Italian Kitchen on the Belmont/Watertown/Waltham line is close. Ditto Stellas on Mt. Auburn St. in Watertown.
I like Upper Crust, but I consider it more "artisan" than true NY style.
Will def try Bostone, based on Chowhound advice.
Papa Gino's is very kid- friendly. They have a kid menu and my friends used to go on , I believe Thursday evenings, to kids' night. Games and whatnot.
Sounds like a nightmare if you went without kids, but probably fun with them.
Pizza is actually much better than many of the neighborhood places.
My contribution to this thread - the Harvard Science Center has some relatively tasty slices, as all pies are baked on site in a brick oven. A real brick oven, in a school food court? Pretty nifty.
I decline to judge how New York-ish or "authentic" said pizza is, because I'm afraid of being attacked by a pizza snob (possibly in the form of being smacked in the face with a 200 year old burlwood pizza peal whose wood only comes from a specific 250 square acre portion of forest of a particular region of Italy, such that, if the pizza isn't made with it, it's considered inedible garbage).
But, Harvard Science Center pizzas are quite delicious. And being a Chowhound is about maximizing deliciousness, no?
My favorite pizza is Roseland Apizza in Derby, CT. I'd stack it against any pie. And frankly, as pedestrian pizza pie joints go, even the average pizza joint in Fairfield Co. CT is better than 90% of the pizza in Boston.
I also don't get all the negativity about Santarpio's. 9 times out of 10, it beats the socks off of most pies in the Boston area.
But for pure NY style pizza, I would like to give a little shout-out (again) to the pizza being slung at the La Ronga bakery in Somerville. Very much in the NY style. Odd hours. Super cheap.
re: Bob Dobalina
Ah, arguments about pizza. Nobody does the comfort foods of your youth quite like the place you grew up. I'm often bemoaning the state of Johnycake Nation hereabouts: how hard is it to do a RI-style cornmeal pancake? And yet nobody does one well around here. Tough to find much sympathy on that one, though.
My problem with Santarpio's is that dense, crumb-y crust: it reminds me more of a shortbread than a yeast bread. (Love the place anyway, great atmosphere, great kebabs).
But as I've said before: I just can't get that worked up about pizza, don't find myself driving miles to find a better one, certainly don't understand the fuss about New Haven and New York pies, having tried most of the famous ones. Call it one of my Chowish blind spots.