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Pizzeria Regina vs. Pizzeria Regina

r
robertlf Nov 20, 2010 03:14 PM

Fellow Foodies... Other than the ambience, is there any "objective" reason why the original Thatcher St. location is any better than the others? I haven't been in years so I can't remember why the North End location serves up a better pie. Help me out here or bust the myth.

  1. digga Mar 21, 2011 03:28 PM

    Digging up an old post. We finally checked out the Sports Depot/Regina yesterday so we could have some pizza with our NCAA. Major disappointment. We both got 10" pizzas, well-done. B had the buffalo chicken "Abbondaza" which he liked, but, lordy, that boy will eat anything slathered in buffalo sauce and declare it delicious. I had the #25 (Fior di Latte). The crust, which has been discussed in this thread, was nothing like Thacher St (or even Station Landing, which I like a lot). Way too pouffy and bready. Is that a problem with not-enough proofing (I am not a baker)? Well-done yesterday meant burned and not blistered. It tasted like sad, House of xx pizza to me. B will eat my leftovers tonight...We'll go to Station Landing for our Regina fix.

    -----
    Sports Depot
    353 Cambridge St, Allston, MA 02134

    1 Reply
    1. re: digga
      d
      devilham Mar 21, 2011 05:41 PM

      so your the culprit who made me reply to sooooooooooo many old comments!!! Lol, I would say lack of proofing (as one of my earlier tonights comments suggested) is a huge factor.....I don't think they have the walk in refrigerator units in the North End they do at standard commercial kitchens.....that would make the whole damn kitchen a proofing box!

    2. j
      joechristo Dec 4, 2010 08:42 AM

      I'm sorry, we got 2 pizzas from here a few moths ago, it cost us 40 dollars and they just werent very good.
      I am from Western Mass and the Pizza back home has always been better & bigger back there.
      I am completely serious there is something about the dough/crust, it also applies to the bakeries and the Breads, I have heard that the bakers say it's the water. Springfield has always had a reputation for having a very high water quality.

      I have a friend who calls me whenever I'm home and he begs me to bring him a pie back from Spfld. As for decent pizza's around Boston Francesca'a on Adams st in Newton is very good
      Ohara's or Paddy's is pretty good too for an Irish place ;-)

      I like to go to Santarpio's once in a while too, also to get the lamb & sausage plate

      4 Replies
      1. re: joechristo
        t
        treb Dec 4, 2010 10:10 AM

        Western MA, bigger pizza OK who cares but, better I doubt it. The only pizza remember from way way back that was good was a place called Nardi's on Page BVLD. I'm sure it's been long gone. My fav is Regina's on Thatcher St in the NE, anchovie with romano cheese and extra olive oil.

        1. re: treb
          j
          joechristo Mar 24, 2011 10:23 AM

          I went to school with the Nardi's
          Most of the pizza around here is weak

          Yes we were at the Thatcher St place

          Next time you go through Spfld try a Red Rose or a Two Guys pizza they are fantastic.

          -----
          Red Rose Cafe
          800 Broad St, Weymouth, MA 02189

        2. re: joechristo
          Karl S Dec 4, 2010 12:13 PM

          Boston's water is very high quality. Not an issue.

          1. re: Karl S
            j
            joechristo Mar 24, 2011 10:19 AM

            Quality isnt the issue. Sure Boston has good water it's from western mass as well, :-p
            supposedly the water in Spfld has a higher iron content, anyways that's what someone said.
            And Springfield's water has always been known for being one of the best in the country.
            Budweiser attempted to open a brewery there years ago, (Wish they had for the Jobs).

        3. 9
          9lives Dec 3, 2010 05:35 PM

          I generally eat at the original Thatcher St location....not Allston or Medford; occassional slice at a small branch..eh.

          When in the mood for thinner crust, I order it stretched and well done. Tip given to me by an old timer...gets closer to New Haven style. I don't know if Medford/Allston can do this.

          I'm a big fan of Coppa or Gran Gusto too. Great pie but another category from Regina's

          http://www.flickr.com/photos/61246842...

          -----
          Gran Gusto
          90 Sherman St, Cambridge, MA 02140

          Coppa
          253 Shawmut Ave, Boston, MA 02118

          1 Reply
          1. re: 9lives
            g
            Gabatta Dec 3, 2010 06:52 PM

            Agree on the stretched, though they sometimes don't love to do it if the ovens are very busy. We didn't even ask for stretched in Allston.

          2. v
            Velda Mae Dec 3, 2010 03:56 AM

            I tried the Allston Regina's last weekend and, to me, the big differentiator was the crust. At the NE location, the crust has that wonderful chewy, bready quality that makes it a worthy component on its own. At the Allston location, it was more crunchy than chewy and didn't have that yeasty flavor you get in the North End, though it did puff up and bubble around the edges. That being said, the pizza was very good and the service was excellent. They sat my party of 9 immediately and the food came quickly even though the restaurant was quite busy.

            1. g
              Gabatta Dec 2, 2010 06:49 PM

              So we gave the Allston location a try this evening. I will say that it is somewhat better than the other chains (including Medford), but in no way does it measure up to, or replace the original for us. The pie is just not as good. Even though ordered well done, the crust didn't have the nice char on it and the overall the flavor of the crust was not as good. My wife also agreed that there seemed to be less sauce, and the pizza overall was saltier. All is up for debate, but one thing can't be argued: though I am not the eater I previously was, I can put down almost an entire large at the original location....I didn't touch this pie (basic pepperoni) after the half way mark and wasn't tempted to.

              The Allston Regina is better than many other pizza options on the area (though I would personally opt for Flatbread if I couldn't make it to the NE Regina's). The overall space was nice and had a bit more life than the Medford location. It was nice to have a full bar, keno and be able to get a salad with the pie. Also, the staff couldn't have been friendlier. All that being said, I will have to be jonesing for a semblance of Regina's pretty hard before going back.

              Hard to say why, but the oven definitely has something to do with it. I also think the NE locations focus on, and experience with just pies has to be make a huge difference in terms of flavor, texture and consistency. One thing is for sure, it is not a myth. The original still stands head and shoulders above the rest.

              1. mabelm4050 Nov 27, 2010 02:42 PM

                We ate at the Allston Regina today, and do I dare say, I liked it better than the original. Sure the ambiance of the original is great, but the filthiness of it really bothers me. Our pizza today in Allston was delicious. The parking and the cleaner restaurant certainly added to it, but it really was quite a perfect pie.

                4 Replies
                1. re: mabelm4050
                  failingwannabevegan Nov 28, 2010 12:59 PM

                  I ate there last week, and have to agree with this 100%.

                  1. re: mabelm4050
                    j
                    Jenny Ondioline Nov 28, 2010 01:52 PM

                    All the years I've been eating at the Thacher Street Regina, I don't think I've ever seen it anywhere close to "filthy."

                    1. re: Jenny Ondioline
                      t
                      tamerlanenj Nov 28, 2010 04:52 PM

                      Some people don't like anything that doesn't look like a glossy chain restaurant.

                      1. re: tamerlanenj
                        mabelm4050 Nov 28, 2010 06:59 PM

                        No, I don't need glossy, and definitely not a chain feel...no need to jump to such a conclusion. I appreciate places like Farm Grill, Garlic n Lemons, that make an effort at keeping on top of cleaning tables, floors, etc. I find the NE Regina to be a little too lax in cleaning up from previous parties, which I'm sure is difficult with their small space and large volume. Therefore, found the Allston location to be preferable IMO.

                  2. t
                    tamerlanenj Nov 23, 2010 08:46 AM

                    I think it's important to distinguish between the mall/train station food court outlets and the standalone off-shoot restaurants like Station Landing (of which I gather Allston is one). The original Is the best, but the sister restaurants are still quite good. The food court locations are wildly overpriced and no better than mediocre.

                    8 Replies
                    1. re: tamerlanenj
                      r
                      Ruprecht Nov 23, 2010 10:15 AM

                      Have you in fact been to this one before making your important distinction? They are franchises, not necessarily all the same. It is pricey, I will admit, on par with Upper Crust, but I like their slices better.

                      1. re: Ruprecht
                        b
                        bartleby Nov 23, 2010 11:48 AM

                        I have been to Thacher Street, Station Landing and now Allston, as well as the South Station and Arsenal Mall outlets, and I agree completely with tamerlanenj's assessment. The food court locations aren't worth the effort (I work across the street from South Station and visit only when desperate for pizza), the North End is excellent (though not on a par with Gran Gusto or the great New Haven and NYC pizzerias) and Station Landing and Allston are really not bad, close enough to the quality of the original that, when you factor in lines, parking and other convenience issues, I will often opt for them instead of making a weekend or evening trip back into town.

                        -----
                        Gran Gusto
                        90 Sherman St, Cambridge, MA 02140

                        1. re: bartleby
                          c
                          cambridgedoctpr Nov 23, 2010 12:11 PM

                          so is gran gusto the equal of the best in nyc or new haven? Is Coppa?

                          -----
                          Coppa
                          253 Shawmut Ave, Boston, MA 02118

                          1. re: cambridgedoctpr
                            w
                            winedude Nov 23, 2010 12:24 PM

                            Unless I had a really unlucky specimen, I'd give this a resounding NO. I went to Gran Gusto once, had the pizza margherita, and was singularly disappointed. I thought it was nothing special, and haven't had the urge to return.

                            Pepe's in New Haven, however, is state of the art. A coal fired, insanely hot oven, nice char on the crust, sweet but complex sauce, and slices of "mooz" on top, not shredded. That stuff is Good.

                            But on a good day, Regina's on Thacher St. is a fine substitute.

                            -----
                            Gran Gusto
                            90 Sherman St, Cambridge, MA 02140

                            1. re: cambridgedoctpr
                              rlove Nov 23, 2010 12:45 PM

                              I am continually impressed by Coppa's pies.

                              -----
                              Coppa
                              253 Shawmut Ave, Boston, MA 02118

                              1. re: rlove
                                BostonZest Nov 23, 2010 05:36 PM

                                We love Gran Gusto's Pizza marghertia and recently had a roasted cauliflower pie at Coppa that is now etched in my memory.

                                But Regina on Thacher is exceptional when you limit the toppings.

                                Penny
                                http://www.bostonzest.com/

                                -----
                                Gran Gusto
                                90 Sherman St, Cambridge, MA 02140

                                Coppa
                                253 Shawmut Ave, Boston, MA 02118

                                1. re: BostonZest
                                  t
                                  trueblu Nov 23, 2010 07:22 PM

                                  I'm not a pizza afficionado, but I think that the Thatcher street pizza (with limited toppings) is as good as many feted NYC pizza's -- e.g. on a recent visit to manhattan I tried Joe's. The two were very comparable to my taste.

                                  I've not been to many other regina outlets, but none have been as good as the NE location.

                                  tb

                                  1. re: trueblu
                                    t
                                    tamerlanenj Nov 25, 2010 03:42 AM

                                    NYC is full of bad pizza. It's getting harder and harder, actually, to find good pizza anywhere. A recent trip to the original Patsy's in East Harlem was positively dreadful. I think as old timers die/retire and their children/grandchildren or new interests take over, these places are starting to lose it. I'm glad Regina's is still solid. There's almost no place in Manhattan worth going out of your way for anymore, but if you're back in NYC sometime soon try DiFara in Brooklyn. I do wish boston had real nepolitan artisan place like the now closed Una Pizza Napoletana

                                    I do love New Haven pizza. Pepe's is great, but Sally's is alone at the top!

                      2. r
                        Ruprecht Nov 22, 2010 09:38 AM

                        Never been to the original. I will say that I was pleasantly surprised at how good the slice at the franchise in the Arsenal mall food court was (a reheated slice, at that!)

                        1. Bob Dobalina Nov 22, 2010 05:57 AM

                          Could it also have something to do with the cooking temp of the original oven vs. new ovens that may have to be kept down to a lower temperature per code i.e., the old pizza oven is grandfathered in?

                          13 Replies
                          1. re: Bob Dobalina
                            Karl S Nov 22, 2010 07:05 AM

                            Is that true here? The Thatcher Street location has gas, not coal-fired, ovens; are the gas ovens there run at higher-than-code temps? The first coal-fired pizza in these parts has been Angela's in Saugus.

                            1. re: Karl S
                              Bob Dobalina Nov 22, 2010 07:42 AM

                              I have no idea of the actual cooking temps - just floating a hypothesis for the difference in texture based on location.

                              1. re: Bob Dobalina
                                t
                                T.Clark Nov 22, 2010 08:56 AM

                                I've been told that all of the Regina's locations, Thatcher St. included, get their dough and sauce from a commissary. Assuming that's the case, it leaves employees and the oven as differentiators. I'm told a few of the Thatcher St. staff have been there for some time (some from before their expansion) and corporate management has, by and large, left them autonomous. Having the same staff gives them a consistency I think the other locations lack.
                                I'm of the opinion that the pie you get at the Independence Mall, Braintree Plaza, or Polcari’s tastes very very similar to the original but the younger kids working there don't have the knack for making good pie. The dough thickness, rotating the pies in the oven, allowing them enough time to cook, resisting the temptation of pulling the pizza out too early because it's busy, those are the things I think the original gets right and maybe pays closer attention to. That and a little extra Pecorino.
                                And of course there’s the oven. I think there is some truth in the age of the oven adding some subtle complexity to the originals flavor. Possibly it runs a little hotter. But most likely the former coal burner is much more insulated and surrounded by refractory brick giving it a far superior recovery time than a standard deck oven that the satellite stores use. Recovery time is the key to consistently good pie.

                                1. re: T.Clark
                                  yumyum Nov 22, 2010 09:21 AM

                                  I think this is right. I do give a little credence to the oven -- an ancient oven with a bunch of funky yeast inside is just going to turn out a better result. I don't have any evidence, it just seems logical and right to me.

                                  But the staff can make a huge difference -- one older guy at Station Landing came over from the North End location and when he makes my pie, it's 85% as good as Thatcher. (He's also obviously very proud of his work and likes to "display" the pie before you take it away. Of course my judgment is clouded by this charming ritual.) So, while I still prefer to eat at the Original, get the right paisan (heh) and you'll not be sad about second best.

                                  1. re: T.Clark
                                    p
                                    Pegmeister Nov 30, 2010 04:22 PM

                                    I'm curious, in reading your review I see a lot of "ive been told" and so I wonder, do you have first hand experience? I've tasted the pizza at the Braintree plaza location and found it to be no where near the quality ot the Thatcher street location. Guess I'm a firm believer in the ancient oven and sitting at the bar where you can add flavored olive oil to your pizza.

                                    1. re: Pegmeister
                                      t
                                      T.Clark Nov 30, 2010 04:45 PM

                                      Not really a review peg but I did say in my post "I'm of the opinion that the pie you get at the Independence Mall, Braintree Plaza, or Polcari’s tastes very very similar to the original...." I've had Regina's pies in all The outposts I've mentioned. The Polcaris was the one on Rt. 1.

                                      I agree with you that the original is the best of the bunch, but the chain pies I've had arn't far off. Not sure that's good for the chain locations or a slight detractor from Thatcher. Eitherway good pie.

                                      -----
                                      Polcari's Restaurant
                                      309 Montvale Ave, Woburn, MA 01801

                                      1. re: T.Clark
                                        b
                                        bear Nov 30, 2010 05:12 PM

                                        Don't get me wrong, I like the pie at the Woburn Polcari's outpost. It's definitely a relation to the original pie, but the sauce and the crust are somewhat different to my taste. I don't find much difference between the original and Station Landing in Medford.

                                        If they all get them from a central location, which is quite possible given the size of the chain, then there must be some individual differences in treatment or the Polcari's locations are slightly different.

                                        -----
                                        Polcari's Restaurant
                                        309 Montvale Ave, Woburn, MA 01801

                                        1. re: bear
                                          d
                                          devilham Mar 21, 2011 05:26 PM

                                          Perhaps the inability to refrigerate large speedracks of dough at the N. End (tiny) location? This would engender more proofing time for the dough, which not only makes the flavor more complex, but if your turning out hundreds of pies, the dough becomes MUCH easier to stretch (trying to stretch cold dough in a pinch because you have customers demanding it is one of the worst situations any cook could be in....short of working with premature phylo dough...that shit will kill you)

                              2. re: Bob Dobalina
                                MC Slim JB Nov 22, 2010 07:21 AM

                                I've never considered the code issue. The typical commercial pizza oven rarely gets hotter than 800 F, regardless of the fuel or construction, though a few go up to as high as 1200 F, and they're all highly insulated to minimize external heat leakage. Does Ruth's Chris need to do anything special to be code-compliant and attain the 1300 F they use for grilling steaks?

                                http://mcslimjb.blogspot.com/

                                1. re: MC Slim JB
                                  t
                                  T.Clark Nov 22, 2010 09:54 AM

                                  Technically they're broiling steaks at Ruth's at a claimed 1800° using Infrared/ceramic salamanders. They add a little air mixture to push the temps up but the broiler itself is NFPA approved so it's code compliant.
                                  NFPA sets standards for clearances and allowable BTU's under various conditions but limits are generally the result of the size of the supply most commonly found in a commercial setting as well as the venting of the equipment. Every exaust hood is rated for X amount of BTU exhaust. Solid fuel (wood, coal) cooking adds an entirely different set of rules and expensive exhaust techniques making solid fuel out of reach for many restaurants, and prohibited in many settings.
                                  A custom design would be possible but the local fire chief may put the kabosh on anything not NFPA approved.

                                  1. re: T.Clark
                                    p
                                    Pegmeister Dec 5, 2010 03:19 PM

                                    Just would like to clarify that NFPA does not approve a given product or brand. NFPA writes code which a city or town then adopts.

                                    1. re: Pegmeister
                                      t
                                      T.Clark Dec 6, 2010 09:29 AM

                                      Maybe Peg. But an appliance used in a commercial setting is required to be manufactured using NFPA minimal fire safety requirements related to the design, installation, operation, inspection, and maintenance of all public cooking operations. They not only write codes for towns, they set the standards for manufacturers who proudly display the item was built to NFPA standards vis-a-vis gaining their approval.
                                      NFPA does approve fire apparatus.
                                      And this has nothing to do with food, sorry.

                                      1. re: T.Clark
                                        d
                                        devilham Mar 21, 2011 05:28 PM

                                        Thanks T.Clark, that was really interesting (and I know this a really old thread, but it's peaked my interests!)

                              3. CocoDan Nov 22, 2010 05:35 AM

                                The Oven! My Father who was in the pizza business for many years always told me Regina's oven was the oldest in the area, and so well seasoned that it could almost make delicious pizza all by itself. You know, throw a piece of cardboard in and out comes a delicious pizza. Only kidding of course, but I am a firm believer in a well seasond cooking implement (as I've stated many times on this site), be it a pan or an oven. Only go to Thather St.
                                Enjoy,
                                CocoDan

                                1 Reply
                                1. re: CocoDan
                                  Karl S Nov 22, 2010 05:50 AM

                                  While Regina's cleans its ovens twice a year (around Easter and then about 6 months later, IIRC), there is a patina of flavors (and yeasts) that gets embedded in things. This is why it takes months for new ovens to begin to deliver more complex flavors. New is not good.

                                2. b
                                  bear Nov 22, 2010 04:43 AM

                                  I think the pie at the Station Landing location is quite good, and almost as good as the original. The crust from the Polcari's location in Woburn, though, doesn't have the complexity or texture of either of the other places, and the sauce is different with larger pieces of garlic. That said, it still beats the pizza at many other places in Woburn the area.

                                  -----
                                  Polcari's Restaurant
                                  309 Montvale Ave, Woburn, MA 01801

                                  1. Pia Nov 21, 2010 07:31 PM

                                    I've only been to the original location once and maybe they gave me an old slice. To me, it was indistinguishable from any of the chain locations, which I think serve up pretty good pizza but nothing I'd go out of my way for.

                                    3 Replies
                                    1. re: Pia
                                      t
                                      twentyoystahs Nov 28, 2010 03:02 PM

                                      Can you even get a slice at the old location? I always thought it was pies only.
                                      Although now that I type this, I think I remember someone telling me you could get a slice if you sat at the bar, so maybe that is what you are referring to?

                                      1. re: twentyoystahs
                                        Pia Nov 30, 2010 05:33 AM

                                        Yes, I sat at the bar.

                                        1. re: Pia
                                          d
                                          devilham Mar 21, 2011 05:19 PM

                                          You can get slices, but I was just ruminating on this recently....that is no way to experience the pizza. Slices sit in there own juices, getting soggy and wierd....that is not how pizza should be had. Do what I do, sit at the bar, and get a salami pizza, well done, and a Morreti beer.....freaking heaven

                                    2. MichaelB Nov 21, 2010 06:38 PM

                                      I know there's magical importance attributed to the oven by some but I really don't buy it. You can make crappy pizza in a great oven and very good pizza in a standard oven. The only real magic is in the hands of the pizza makers - at Thacher street they care about every pizza that goes out, and at other locations they don't. It takes real skill to make a great pizza, and it's difficult to refrain from taking shortcuts in the time, expense or commitment that are required to make it great every time. It's not surprising to me that the other locations are just good; it is pretty remarkable how great the original still is.

                                      2 Replies
                                      1. re: MichaelB
                                        Karl S Nov 22, 2010 04:55 AM

                                        Yes, but the presence of naturally occurring yeasts at a location that has been a baking site for over a century (it was baking site before Regina's occupied it) is something you can't duplicate in another location.

                                        Any time a baking operation that relies on yeasts moves to a new location that was not used for baking for a long time, there is a ramp-up factor. While they might rely on commercial yeasts for the bulk of rising and flavor, the additional presence of naturally occurring yeasts often provides indelible character, even to non-sourdough-based recipes.

                                        1. re: Karl S
                                          d
                                          devilham Mar 21, 2011 05:17 PM

                                          Here Here, Karl speaks the truth

                                      2. b
                                        Bellachefa Nov 21, 2010 11:24 AM

                                        It's the oven. This is an age old question, and I'm willing to bet you could google a resounding agreement that it's the oven.

                                        6 Replies
                                        1. re: Bellachefa
                                          b
                                          BosRick Nov 21, 2010 02:02 PM

                                          We have been to the new Allston location twice, and got one order "curbside". We agree that the food is very close to the meals we have had at the North End Regina's.

                                          I really like the atmosphere at the original, but Allston is doing an excellent job with the pizza! They have an expanded menu there but we have only had the Pizza and it is great.

                                          1. re: BosRick
                                            c
                                            cambridgedoctpr Nov 21, 2010 04:45 PM

                                            i like the Coppa pizza better than Regina; i wonder if there are other pizzas that i should try in boston.

                                            -----
                                            Coppa
                                            253 Shawmut Ave, Boston, MA 02118

                                            1. re: cambridgedoctpr
                                              g
                                              Gabatta Nov 21, 2010 04:56 PM

                                              Way to pull the thread OT! Regina's and Coppa aren't the same kind of pizza and aren't comparable as restaurants on any level.

                                              FWIW. I find all of the satellite Regina's (including Medford) to be woefully lacking n comparison to the NE location. I haven't tried the Allston location, and haven't been compelled to do so by anything I have heard.

                                              1. re: Gabatta
                                                c
                                                cambridgedoctpr Nov 21, 2010 05:07 PM

                                                not talking about the restaurants; just concentrating on the pizzas

                                              2. re: cambridgedoctpr
                                                p
                                                phatchris Nov 23, 2010 03:04 PM

                                                I think Picco is better at certain times, haven't tried Coppa yet.

                                                -----
                                                Coppa
                                                253 Shawmut Ave, Boston, MA 02118

                                                1. re: phatchris
                                                  MC Slim JB Nov 30, 2010 12:40 PM

                                                  I like both the Picco and Coppa pies a lot, but they are pricey, and the Coppa ones are small, to boot.

                                                  http://mcslimjb.blogspot.com/

                                                  -----
                                                  Coppa
                                                  253 Shawmut Ave, Boston, MA 02118

                                          2. MC Slim JB Nov 20, 2010 08:42 PM

                                            I have only anecdotal evidence, but I like the original a lot, and every slice I've had at the chain outlets has sucked hard. One has a nearly century-old oven, the others don't, so I think that's a reasonable explanation. Maybe they don't take the trouble to age the dough a couple of days at the outlets as they do at the original. Not sure of the cause, but my empirical observations on results are quite clear on the subject.

                                            http://mcslimjb.blogspot.com/

                                            16 Replies
                                            1. re: MC Slim JB
                                              c
                                              Cachetes Nov 21, 2010 06:09 AM

                                              So the chains 'suck hard' when compared to the original, based upon your extensive empirical research, but how do they fare in comparison to other local pizza? I'm in Brookline, and eager to try to new Regina's in Allston b/c I've not been so thrilled with the pizza in Brookline to date. Is it worth it to trek up Harvard Ave? I guess I could just do it and report back, but if you have an opinion, it would be welcome!

                                              1. re: Cachetes
                                                MC Slim JB Nov 21, 2010 06:15 AM

                                                I was being facetious: my experience there is hardly extensive. I get to the original a few times a year, have eaten at a few of the mall and standalone outlets in moments of desperation over the years. I'm told that the Station Landing one is better than most, so maybe the Allston one will be above-average, too. It wouldn't be hard to trump the typical Allston pizza, a low bar indeed.

                                                In Brookline, I like Mangia Pizza, and the Cleveland Circle BC places (Pino's and Presto) aren't bad.

                                                http://mcslimjb.blogspot.com/

                                                1. re: MC Slim JB
                                                  c
                                                  Cachetes Nov 22, 2010 06:42 AM

                                                  I loved the idea of a pizza lab, running blind taste tests to determine the best. In any case, I'll still give Regina's a try, but even better, you've reminded me of Pino's and Presto, which I've seen mentioned here before. I think it's time for me to give them a go. Mangia is good, certainly better than Upper Crust, but still not quite there for me.

                                                  -----
                                                  Mangia
                                                  655 Washington St, Canton, MA 02021

                                                  1. re: MC Slim JB
                                                    r
                                                    Ralphie_in_Boston Nov 22, 2010 07:09 AM

                                                    Pino's AND Presto? that's like being a Hatfield *and* a McCoy! ;)

                                                    Of those two, the answer is Pino's. And I agree Mangia was surprisingly good.

                                                    I can't get near the original Regina's...every time I walk by there there's a line out the door so I head to Ernesto's instead in the NE and am never disappointed. But I have had delivery from Regina's (presumably another outlet) and it's....okay.

                                                    1. re: Ralphie_in_Boston
                                                      p
                                                      phatchris Nov 23, 2010 03:02 PM

                                                      The answer to me is Pinos for thin and Presto for Sicilian.

                                                      1. re: phatchris
                                                        r
                                                        Ralphie_in_Boston Nov 24, 2010 11:39 AM

                                                        Fair enough! I don't remember ever trying Presto's Sicilian..Further research required!

                                                        1. re: Ralphie_in_Boston
                                                          L2k Nov 28, 2010 03:18 PM

                                                          Pino's, without question.

                                                          IF THE QUESTION IS BEING ASKED IN THE 1970'S!!!

                                                          Those laurels have been rested on for so long that they are thinner than a hamburger at McDonalds.

                                                          1. re: L2k
                                                            r
                                                            Ralphie_in_Boston Nov 30, 2010 06:33 AM

                                                            well....it's been ALMOST that long since I've been there.

                                                            Funny though that this has brought us back on topic because that's the criticism I keep hearing about Regina's...that is, from those who dare to criticize them.

                                                            1. re: L2k
                                                              g
                                                              Guido Dec 5, 2010 02:14 PM

                                                              I went to Regina's Thatcher in the 70s and 80's almost weekly. Long hiatus then went again this summer. Not QUITE as good as I remember it, but still damn fine pizza. Get the traditional pizza toppings, though. My DC got one of the newer ones, with fresh cherry tomatoes, and it was watery.

                                                              1. re: L2k
                                                                d
                                                                devilham Mar 21, 2011 05:14 PM

                                                                Now now, the 70's? I had good pizza there in the 90's.....that being said, a recent trip there with my 4 year old who LOVES pizza was a huge dissapointment....it just did not even come close to the pies I use to get from there when I lived in Brighton, so yes, quality has definately gone south. On topic concerning Regina's, a place I eat at about every 2 weeks (I work near N. Station), two words. MAGIC. OVEN. 'nuff said.

                                                          2. re: Ralphie_in_Boston
                                                            g
                                                            geekerella Mar 21, 2011 05:57 PM

                                                            Mmm. Ernesto's. Calzones the size of your face. So fresh, so delicious.

                                                        2. re: Cachetes
                                                          j
                                                          Jenny Ondioline Nov 21, 2010 02:53 PM

                                                          I would say the pizza is approximately 2/3s to 3/4s as good at the Allston location as it is on Thacher St. The crust is the weak link: I suspect they aren't aging it as long, if at all, as they do at the original.

                                                          That said, it's still approximately 200% better than any other pizza you can get in Allston. As Slim notes, Allston pizza is uniformly awful.

                                                          1. re: Jenny Ondioline
                                                            c
                                                            Cachetes Nov 22, 2010 06:42 AM

                                                            Finally, measurable pizza results!

                                                          2. re: Cachetes
                                                            c
                                                            CookieLee Dec 6, 2010 07:46 AM

                                                            We ate there a couple of wks ago, I thought it was v. good pizza. I haven't been to Thatcher St. for a while, but this was just as good to me. It's not really a "trek" from Bkline, hehe. And, it sure beats what is in Bkline. I miss the Imperial, altho' they didn't have beer. So, I'm happy they opened!

                                                          3. re: MC Slim JB
                                                            c
                                                            catspercapita Nov 21, 2010 06:10 AM

                                                            Which leads me to ask - how is the new location in Allston? I was driving down the pike yesterday and noticed the Pizza Regina sign where the old "sports depot" (or whatever it was called) used to be. If it's any good it might be an ok place to watch games and eat pizza. With enough cold beer the pizza quality might not need to matter too much.

                                                            1. re: catspercapita
                                                              b
                                                              BostonMAC Nov 30, 2010 12:35 PM

                                                              We ate here over the weekend, and IMO the pizza was just as good as the NE location PLUS it has a full menu with apps, salads, pastas and a better beer menu. It's a winner in my book.

                                                          4. t
                                                            treb Nov 20, 2010 03:24 PM

                                                            IMO, it's simple, it's the oven!

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