"I know, I know — I write about Regina a lot. But credit must be given where credit is due. Regina in the North End has been at it for nearly 100 years, using the same oven (which was built in 1888) all that time, although it was converted from coal to gas in the 1930s. While the original location is Boston’s pizza lodestar, each location — even the kiosks found in train stations and malls — uses the same dough, which is made in a commissary kitchen and left to ferment for up to six days. The result is a deeply flavorful crust, one that sets Regina — and particularly the North End location — apart from all other pizzerias in Boston. I ate it a couple times a month before the pandemic struck; I still eat it a couple times a month; I cannot wait to, some day when it’s safe, sit at the bar on Thacher Street and chug draft Peronis while demolishing a pepperoni and mushroom. —TBD Currently offering takeout and delivery. Order: Official Website (takeout) / Grubhub (delivery)" - Rachel Leah Blumenthal, Terrence Doyle
