Regina Pizzeria
Row 1
Opening in Boston’s North End in 1926, just a year after the famed Frank Pepe in New Haven, Connecticut, Regina Pizzeria has some serious cred. But where Frank Pepe’s expansion over recent years denotes a business on rise, you have to wonder at Regina’s business plan. Consider: it once sported some 20 locations, but filed for bankruptcy earlier this year with the intention of getting out of bad leases (there are currently 16).
The pizza? Made using dough from an 80-year-old family recipe, sauce, whole-milk mozz, and natural toppings with no preservatives or additives, and all cooked in a brick oven. There are nearly 20 different pies, some made traditionally, while others — like the St. Anthony’s, a white pie with Regina sausage, sausage links, roasted peppers, and garlic sauce — are unique.
But the pie singled out by Regina as their most popular is the Melanzane, which features homemade ricotta, a light yet spicy marinara (seasoned with a hint of aged Romano), red onions, basil, pecorino Romano, eggplant, oregano, and their aged whole-milk mozzarella, which Regina’s claims gives their cheese factor distinctive flair.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
Foursquare Tips
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This place is sooo good. So much that I don't even care that the people who work there aren't the friendliest of people. I love pizza, and this place is incredibly yummy! -
Try the quatro formaggio (white) pizza. It's happiness on a plate. -
Hit the original location and get the cheese pie - don't screw with toppings, what's the point? -
The original North End location of this beloved chain is most loved for its classic pizzas - snag a glass of red wine and a seat by the jukebox and you're in pizza paradise. -
Go with the Pollo Regina pizza, once you taste the ricotta cheese you'll know it was a good call. -
The waitress Lorena is a bitch! Good food but horrible service. I wouldn't recommend this place to anyone. -
Eat a cheese pizza! -
Excellent pizza in a place still holding on to the 50's, maybe even the 40's. Good staff, bar, pitchers, and really good pizza. -
Place is really good, pizza is excellent and service as well. But, an advise for the Designers out there: it's a mix of Comic Sans and Times New Roman. -
Try the Meatball Pomodoro Fresco Pizza - Marinated tomatoes, meatballs, mozzarella, Romano and Parmesan cheese, garlic sauce and fresh basil -
Go with a small if your alone and a large for two people! -
The original. -
Just go for the cheese! It's all you need! Amazing! -
Boston's oldest and best-known pizza place won Best Pizza on Food Network's "Food Feuds" for a reason... It's all in the crust. -
The best pizza in Boston, watch out for the surly waitresses! -Tania Peterson, Top Chef Just Desserts -
Know what to order before you get seated - you get better service. Also, don't get annoyed at the back door neighbor service. -
Try the pepperoni, anchovy, mushroom, and homemade sausage pizzas. Order a beer or a glass of chilled Chianti, punch in a Dean Martin song on the jukebox, and you're in pizza paradise.
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THE best pizza in Boston. -
Best pizza in Boston -
Try the The Giambotta Pizza - ALL the traditional toppings: pepperoni, sausage, mushrooms, onions, salami and fresh peppers. This is awesome pizza here.