Spring 2020’s Most Anticipated Restaurant Openings in and Around Boston | Eater Boston

"For New Haven-style pizza (“ah-beetz”) and Roman-style pizza Chef Douglass Williams, Seth Gerber, and their team from South End Italian gem Mida are on the verge of opening a dual-concept pizzeria, Apizza, in the forthcoming Hub Hall food hall, part of the TD Garden-adjacent Hub on Causeway development, where they’ll serve both New Haven-style and Roman-style pizzas. New Haven is rightly known as one of the best pizza cities in the United States (the world?) — think Frank Pepe’s, Sally’s, Modern, and relative newcomer Bar — and soon Bostonians and commuters will be able to snack on Williams’ take on the stuff. Unlike at most of the famous New Haven pizzerias, Williams won’t be cooking his pizzas in a coal-fired oven (doing so is technically possible but also quite tricky in Boston). Williams isn’t worried, though — his oven, which is similar to the ones used at Bonci in Rome, is capable of reaching 1,000 degrees Fahrenheit. “People will be able to get a whole pie almost as quickly as they can get a slice,” Williams previously told Eater. “And at that temperature, they get that typical New Haven-style char.” Apizza (pronounced “ah-beetz” by true New Haven folks) will also serve Roman-style pizza. Here’s a peek at the menu, which includes a Frank Pepe homage, the Uncle Pepe, with clams, roasted garlic, oregano, and pecorino. (Pepe’s is famous in part for its clam pizza.) Early April 2020" - Terrence Doyle