Since each of the four Pizza Days locations delivers until 3 a.m., the shop’s chefs are still crafting hot pies while other pizza-makers are fast asleep on their pillows made of mozzarella. There are close to 20 different specialty pizzas to choose from, including the Everything—topped with green pepper, onions, ham, and fresh mushrooms—and the Turkish Delight, which features feta cheese and black olives. Non-pizza options range from calzones to oven-toasted steak pitas stuffed with shaved meat, onions, mushrooms, and cheese.
Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.
When owner Alessandra Siniscalco opened Café Piazza Dolce, becoming the chef of a celebrated Italian trattoria was the last thing on her mind. While the restaurant originally sold only espresso, gelato, and fresh baked goods, Café Piazza Dolce's popularity soon transformed it into a cozy eatery serving authentic Italian pastas, pizzas, and grilled dishes. The menu, comprised of both a weekend brunch and daily dinner selections, brings together entrees from every region of Italy. Caprese salads often start dinners, followed by house-made pastas for main courses. Hand-tossed pizzas rise in wood-fired ovens, topping with ingredients such as egg, prosciutto, or bacon pesto, and the kitchen's grill chars a wide range of proteins from steak to salmon. On the weekends, the chefs have a sleepover at the restaurant so they can be up early preparing pancakes, poutine, and gourmet egg sandwiches for brunch.
At The Depot Grille and Bar’s onsite smokehouse, pitmasters slow-smoke racks of ribs, piles of pulled pork, and bundles of brisket. Flavored with housemade rubs and sauces, each meaty main course is served with corn bread and from-scratch sides such as pulled-pork chili or smoked baked beans. Barbecue flavors permeate many of the eatery’s other dishes, from barbecue-chicken quesadillas to specialty pizzas topped with smoked sausage or house-barbecue spices. Feasts unfold inside The Depot’s spacious dining room, where each booth is equipped with its own flat-screen TV.
For more than 30 years, Countryside Deli, Pizzeria & Caterers has mastered a vast menu of comfort dishes from America and Italy. Diners stroll up to the counter in Countryside's simple dining room to order hot or cold sandwiches, cheesy pizzas, or plates of gnocchi with eggplant and mushrooms. Its catering selection is equally diverse, featuring trays full of tortellini alfredo, chicken marsala, and eggplant rollatini, as well as sandwich platters and giant subs perfect for serving a bunch of fans watching a football game or one football player after a football game.