Si Cara
Pizza restaurant · Neighborhood Four ·
Puffy crust pizzas with unique toppings and garlic bread
Puffy crust pizzas with unique toppings and garlic bread
"Price: $$ For fans of avant-garde Neapolitan pies who have a hankering for a puffier crust, head to chef Michael Lombardi’s latest endeavor, Si Cara, in Cambridge. At this chic Central Square spot, Lombardi focuses on canotto-style pizza, a cousin to the Neapolitan with a showstopping, high-reaching crust that has gained recent popularity in Italy. Must-try dish: The fried artichoke pie with miso cream, preserved lemon, goat cheese, and pistachio is not to be missed." - Erika Adams
"Opening early this summer in Cambridge’s Central Square, Si Cara will showcase canotto-style pizza, a Neapolitan offshoot characterized by an extra-puffy, airy crust (the name means “dinghy”), offering a style not widely available in the region." - Eater Staff
"Boston’s pizza scene is synonymous with names like Regina and Santarpio’s — traditional giants in the game that have earned the lines snaking around their shops. But Si Cara — “yes, dear” in Italian — is an excellent example of the future of Boston’s pizza scene. Chef Michael Lombardi focuses on canotto-style pizza, an offshoot of Neapolitan style with an even puffier crust. It’s hard to go wrong anywhere on the menu and it changes frequently with the seasons, past toppings have included tahini and roasted grapes; and corn, cherry tomatoes, and n’duja. Insider tip: Save room for the puffy, blistered garlic bread, which is exceptional." - Erika Adams
"Si Cara is the spot in Central for great pizza. The puffy, buttery, oh-so-garlicky garlic bread is a must, as is the mushroom pizza with the ultra-fluffy Canotto-style crust as a base, smoked mozzarella cheese, topped with a generous helping of expertly roasted mushrooms and leek kimchi." - Erika Adams
"“My favorite pizza in the city. Michael and his team have an incredible product every time I go! I honestly have to close my eyes and thank my creator for letting me have a bite of their pie. The crisp, texture, chew and light char all sums up to the best pie for my liking!” — Douglass Williams" - Erika Adams