"There’s lots to love at this neighborhood pizza restaurant on bustling Dorchester Ave., where pies with crispy, milk-based dough take the stage. But its Italian sub might be the secret star — with mortadella, prosciutto, provolone, and salami piled on a seeded roll in that perfect “generous, but not exploding” filling-to-bread ratio. The house-made Giovanni hots, a kicking condiment made of crushed peppers, adds a welcomed zip to all the savory, meaty goodness. Do check out the buffalo chicken knots on the snack menu, and the especially luxe sausage and bacon Alsatian pizza with gruyere cheese, too." - Terrence Doyle, Rachel Leah Blumenthal, Nathan Tavares
