Regina Pizzeria
Pizza restaurant · North End
11 1/2 Thacher St, Boston, MA 02113
Highlights
Brick-oven pizza institution since 1926, known for its crust
Brick-oven pizza institution since 1926, known for its crust
"Price: $ For better or worse, the Polcari family’s restaurant group has expanded significantly since the 1926 debut of Pizzeria Regina in the North End; these days, most locations are quick-service kiosks. But standing in line at the original full-service Thacher Street location is still an essential Boston pizza experience that has an irreplaceable flavor from the hundred-year-old oven. Must-try dish: Go for the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza." - Erika Adams
"Price: $ For better or worse, the Polcari family’s restaurant group has expanded significantly since the 1926 debut of Pizzeria Regina in the North End; these days, most locations are quick-service kiosks. But standing in line at the original full-service Thacher Street location is still an essential Boston pizza experience that has an irreplaceable flavor from the hundred-year-old oven. Must-try dish: Go for the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza." - Erika Adams
"A tried-and-true North End hot spot, Regina has been dishing out some of the city’s best pizzas for almost a century. Original owner Luigi D’Auria brought the flavors of Naples to Boston when he opened Regina in 1926. (D’Auria eventually sold Regina to the Polcari family in 1946.) Regina’s pizzas are still baked in the same oven used all those years ago, initially coal-fired and later switched to gas in the 1930s, and is renowned for the charred crust and dough that undergoes fermentation for up to six days. There are multiple locations around Boston, but the best way to experience Regina is sitting at its booths (or its bar) in the North End." - Erika Adams
"A tried and true North End hot spot, Regina has been dishing out some of the city’s best pizzas for almost a century. Original owner Luigi D’Auria brought the flavors of Naples to Boston when he opened Regina in 1926. (D’Auria eventually sold Regina to the Polcari family in 1946.) Regina’s pizzas are still baked in the same oven used all those years ago, initially coal-fired and later switched to gas in the 1930s, and is renowned for the charred crust and dough that undergoes fermentation for up to six days. There are multiple locations around greater Boston, but the best way to experience Regina is sitting at its booths (or its bar) in the North End." - Erika Adams, Nathan Tavares, Tommy Ranucci
"This North End institution has been adored for nearly a century and is still dishing out top-notch pizzas to the hungry masses forming a line out the door. The Italiano and Melanzane are non-negotiables, but the seasonal rotating specials, like the summer farmer’s market pizza with artichokes, ricotta, and basil, deserve a special mention. Whatever you order, wash it down with their housemade root beer or cream soda. There will almost always be a wait at Regina, but it’ll be shortest if you come between the lunch and dinner rush." - lala thaddeus
