Area Four, Cambridge

###The Press Box: Area Four Area Four boasts such distinctions as serving President Obama and appearing on Food Network’s _Best. Ever._ No wonder. Its wood-fired pizzas—made with sourdough crust that’s been fermented for 30 hours, hand-pulled mozzarella, locally grown ingredients, and from-scratch toppings—have inspired a chorus of praise. Here are just a few of the grace notes: “The **clam and bacon pizza** from Area Four … has just the right amount of sea flavor and salty, smoky bacon. It's freakin' delicious—I want one right now!" — Chef Matthew Gaudet, quoted in [_Bon Appétit_](http://gr.pn/1h8veRI) “**Buffalo chicken pizza** is nothing new. But few do it with the same decadent skill as A4 Pizza.” — [_Boston Herald_](http://gr.pn/1O6y5JE) “The moniker sounds like something from a realtor’s map, but **the food is anything but dull**. The pizzas—with thick-cut morsels of bacon, parsley, hot pepper and pudgy clams—are one incentive to visit.” — [_The Improper Bostonian_](http://gr.pn/1O6y6ND) “First, there is A4's great pizza—wood-fired; **crisp, charred crust made from 10-year-old sourdough starter**; described accurately in press materials as somewhere between New Haven and Neapolitan in style.” — [_Boston Globe_](http://gr.pn/1h8vvEd) "The **buttery garlic knots** are a meal unto themselves, but you’ll want to save room for the farm-fresh salads and blistery pies with toppings like candied hazelnuts." — [_Boston Magazine_](http://gr.pn/1h8vzE4)