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Jul 9, 2007 05:00 PM

Upper Crust on Charles St. Boston?

Has anyone had the pizza at the Upper Crust? We were at The Sevens on 7/7/7 (how goofy is that- I like to make memories!!) on Charles and noticed the Upper. Tell me if it is worth taking a trip in for their pizza? Thanks.

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  1. Some local Hounds clearly dislike this place (the Coolidge Corner location especially seems to attract a lot of vitriol), but I had a couple of pies at the Beacon Hill location and thought they were pretty good for the style: very thin crust, coarse sauce, wood-fired oven, gourmet toppings. The space is a little ugly, kind of a dated-looking mid-90s bare-bones industrial-chic aesthetic, and I haven't been back in quite a while, but my first impressions were good. I liked watching the dough being hand-rolled right there in the dining room.

    1. I haven't been to that location, but I like Upper Crust a lot. I get the spinach leaf (spinach, garlic, ricotta) delivered pretty frequently. It always needs a few more minutes in the oven, so if you're going to eat there I'd request it well done. I wouldn't say it's destination pizza, but it's definitely a regular neighbohood take out/delivery spot for me.

      1. I get delivery from that location occasionally and really enjoy it. And I'm sure it's even better fresh out of the oven.

        1. Once upon a time UC was among my favorite pizza (before I discovered Santarpio's and The Paddock). Over the last few years though I've been disappointed there. Once an overcooked pie (tough, blackened, cut the roof of my mouth on the crust) and a few other times the pizza has been dried out and/or way over salted. I really want to like it again b/c it always smells so good, but it just isn't happening.

          1. I'm a big fan, although I've only been to that particular location once. It's very Italian-style, in that the crust is super thin and crispy, and there's a lot of fresh toppings without an emphasis on cheese. Not typical US pizza, but if you're open to that, it's great.