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Dec 21, 2009 06:13 PM

Upper Crust not for me


Tried UP in south end last week first time was going to try at CClocation in brookline but at opening time it looked dirty liked no one cared that windows and front door were covered in greese and flour but gave south end a chance half heated up slice with not that wow that people talk about. they just opened in west rox good luck but i will walk on over to pleasent cafe for ice cold beer a well put together pie for 12 bucks

  1. Once was enough at the UC in Lexington - I had a slice each of regular and whole wheat a couple of years ago. Both crusts were exceedingly overbaked. The side salad was skimpy and not good. But I do wish that more pizzerias offered a whole wheat option. Not only do I prefer the taste, but it's much better for anyone who is trying to avoid foods that cause spikes in blood sugar. I would gladly pay a couple of bucks more for a whole wheat crust pizza and think it would bring more business into places that advertised it.

    1 Reply
    1. re: greygarious

      I'm with you on the WW crust, greygarious! Mangia is Brookline offers it........excellent!

    2. You won't find too many fans of upper crust around here; I don't hate them but I'm rarely in the mood for their pies. The grease and the flour in the window are probably supposed to make them look more "authentic." The crusts tend to be very thin, charred and brittle. The pizza rarely survives delivery. Their topics tend towards "precious" i.e. artichoke and sun-dried tomato.

      But sometimes I don't want a thick, hot slice of cheese pizza - I want a crispy flatbread with artichoke and sun-dried tomato. In those rare circumstances, Upper Crust is pretty good. They do their thing well; it just so happens that they incorrectly advertise it as "pizza."

      2 Replies
      1. re: the modern serf

        I'm thinking that pretty much no thin-crust pie survives delivery well, and few thicker-crusted ones do, either. Something about steam inside the box, I suspect. (Greek-style pan pizzas suffer less, but I rarely want one of those anyway.)

        That said, I've gotten delivery pies from both Mangia and Upper Crust in the South End, and Mangia's tend to arrive hotter. I prefer their crust and sauce (and the fact that they're a smaller chain that does less advertising) anyway.

        1. re: MC Slim JB

          On the few occassions when I order a pizza to be delivered, I always ask them to undercook it a bit and not to slice it. When I get it, I slide it in a preheated hot oven for a few minutes(375-400) and it really does taste good.

      2. I gave up on the UC in Salem (MA) for a very inconsistent and expensive slice. All they did was allow the other slice purveyors to raise their lunch combos accordingly, dough inflation notwithstanding. Salem STILL needs a great slice but I can live with Firehouse pizza until then. There is still room for a really good thin crust pizzeria on the NS - Bertucci's in Beverly is all we got.

        1. I only have Upper Crust when I am going to the Coolidge Corner Cinema and I'm running late. I think it is some of the worst pizza around. I am baflled at how much praise this place gets. The pizza is dryyyyyyy.

          1. i like upper crust, the ones i go to are in harvard square and coolidge corner. the people who work there range from indifferent to surly to extremely irritating, but i like the slices. the whole wheat crust, on the one occasion i had it, was terrible. some of their topping combinations are a bit confusing. but all in all i think they're a better than average take out slice. but the regular crust is great, and they don't overload it with sauce or grease.

            i've never had a problem with dry or overbaked crusts, nor have i noticed it being particularly expensive. but when i'm paying in the realm of $2-3 for lunch, i don't really care either.