I've said it before and I'll say it again, Bertucci's makes the best chain pies I've had. But in all my years of loyalty to the New England-based brick oven pizzeria franchise, I've been pretty boring in my pie choice: Margherita all the way. But all that could change with the addition of four new fall flavors.
'Bertucci's' on Serious Eats
When I got wind of their new Roman style pizza, I started to think maybe as Scott Wiener suggested there really is a Roman pizza invasion happening in America. In my estimation it seemed early for the chains to be jumping on the bandwagon, but if any chain was going to do it, I was glad that it was Bertucci's.
Photograph from ElvertBarnes on Flickr "Hi, welcome to Bertucci's. My name is Johnny, and I'll be your server today." When I heard that, I knew I had wandered into a different kind of pizza chain. The state of the art Wood Stone brick oven I was staring at across from our table was another giveaway. It's fueled by gas, though there are other Bertucci's locations with wood-burning ovens. The first Bertucci's opened in 1981 in Somerville, Massachusetts. At one point, Bertucci's had even received certification from the VPN. These days its membership has been suspended because as VPN America...