The doors of Lena’s Original Pizza & Sub Shop have been open since 1945, and little has changed since then. The pizzas, sub sandwiches, and homemade pasta dishes are all still made fresh to order. One thing that has changed? Lena’s window décor—the eatery has racked up "Waltham's Best" awards for 15 years running. Built on regular, whole wheat, or thick, square, Sicilian-style crusts, Lena's pizzas can be customized with the customer's choice of toppings, though the list of 21 specialty pizzas––meatball pomodoro, bacon double cheeseburger, white buffalo––is sure to speak to more adventurous appetites. Sub sandwiches are stuffed with classic ingredients like tuna salad, pastrami, or turkey or specialty fillings like chicken margarita, steak tips, and hand-breaded haddock, and party subs can be built up to six feet long, big enough to feed 30 guests or fill one giant, oblong pinata. Of course, Lena's also has dinner covered: warm garlic bread accompanies a number of homemade pasta dishes, from chicken pesto to classic spaghetti and meatballs, and cooks fire up the charcoal grill to create marinated chicken or steak-tip dinners.
Since 1986, the chefs at Sabatino’s Italian Kitchen have been preparing entrees; making pastas such as scampi, marsala, and cacciatore; and stuffing calzones and hot subs with tried-and-true Italian ingredients. The restaurant's pizzas are loaded with whole-tomato sauce, mozzarella cheese, and accoutrements such as roasted peppers, pesto sauce, and roasted eggplant. Toppings choices abound for thin-crust pizzas, while set gourmet combinations such as the four-cheese and meat-lovers pizzas take the guesswork out of ordering. They can also pack up cold cuts such as salami, sweet capicola, and prosciutto by the pound for at-home meat-shrine building. Though not valid with this Groupon, Sabatino's also features an extensive wine list.
At Andrea's House of Pizza, the aroma of freshly cooked pizzas hangs in the air, melding with wafts of gyro meat and fried chicken. As guests peruse the pizza menu, they’re greeted with a globetrotting selection of Greek-, Hawaiian-, and Brazilian-styled pies, as well as the local Bostonian topped with onion, eggplant, and broccoli. There are 36 types of grinders, sandwiched between sub rolls, pita bread, or impatient hands, that share table space with fried chicken meals, as well as burgers and wraps.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
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.