"About 70% of the time you pull up to the original Regina in the North End, there’s gonna be a line. And that’s when you’ll start to wonder if it’s worth the wait. The answer is a big fat yes. The pizzeria has been open since 1926, and you’d swear some of the staff have been there that long too—they know exactly what they’re doing when they’re pulling thin-crust pizzas out of the brick oven. The sauce is slightly spicy and kissed with a little romano, which gives it a mighty punch even if you skip the pepperoni or sausage toppings. Don’t skip them, though: while the specialty pies are solid, Regina excels at classic toppings. This endorsement is only for the North End spot, though—the other outposts can’t even touch this location’s greatness. " - tanya edwards
