Regina Pizzeria

"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

"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

"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 irreplicable flavor from the hundred-year-old oven. Try the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza." - Nathan Tavares, Tommy Ranucci, Eater Staff

"Follow the neon red sign to one of the best pizzerias in town: Regina, a nearly 100-year-old Boston institution. You may see the bright Regina logo at plenty of other places in town — the pizzeria now has outposts in malls, grocery stores, and food halls — but for the quintessential Regina experience, nothing beats the North End shop." - Eater Staff