The Pizza Shop @ South Natick renders hunger powerless with colossal slices of New York–style pie on hand-stretched dough shellacked with homemade sauce. Crust-lusters can build their own scrumptious circles ($10.50 plus $1.49 per topping for a large) from a list of favorite and offbeat ingredients such as ricotta cheese and meatballs. They can also sample specialty pizzas ($10.30–$20.90) such as the Godfather, an olive-oiled saga starring sliced tomatoes, grilled chicken, artichoke, romano, mozzarella, and the chef's questionably-cast daughter. The Spinocolli forgoes sauce in favor of sliced tomato on olive oil and garlic, with a spinach, broccoli, and mozzarella quilt for warmth. The extensive menu pleases diverse appetites, with calzones ($9.20–$15.30) and subs ($6.25–$7.25) taking up plate residence beside burritos ($7.25) stuffed with pulled pork, steak tips, or chicken.
Pizza Peddler and Deli's amiable dough-slingers spin out an extensive menu of pizza, pasta, sandwiches, and other savory delectables. Sate cavernous appetites with a bevy of specialty tomato-pasted pies, including the greek pizza, a circular sensation doused in a pantheon of feta, olives, and spinach and carried to each table upon the back of a lightning bolt (small $10.49, large $14.99). The eatery's equally exotic Bella Italiana sandwich stacks prosciutto di parma, fresh mozzarella, basil, and olive oil into a leaning tower of taste ($6.99). Those searching for a tongue-dazing meal can suck down a serving of slow-smoked baby back ribs ($9.99 for half, $17.99 for full), then swath taste buds in heaping scoops of gelato, available in an array of flavors, such as blackberry, chocolate, and victory (small $2.99, large $3.99).
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.
According to a review in the Boston Phoenix, Hedy Jarras opened her own Sweet Tomatoes Pizza after a summer stint working in Cape Cod for Sweet Tomatoes founder Christopher Owens. She became so enamored with the atmosphere and the food that she convinced Owens to allow her to open her own location in her hometown.
Sweet Tomatoes Pizza's recipe forgoes the traditional red sauce in favor of chunky, uncooked tomatoes. Its ingredients create an “unapologetically pungent” pie that can be adorned with more than 31 toppings, including goat cheese, capers, and kalamata olives, and the crust combines a strong backbone of oil-free dough with “the merest hint of flavorful char.” Specialty pizzas such as the Pesto Splash attracts both the olfactory and ocular systems with a thick layer of pesto and chopped fresh garlic. Accompanying the pizzas, tuna-salad, chicken-parmesan, and prosciutto di parma sandwiches round out the Italian-focused menu.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.