The Boston Globe published a piece for its weekend coverage today titled "10 Pies Worth Every Mile." And, yes, the paper is talking about pizza pies, all within easy road-trip distance of Beantown. Quickly, here's the list and what pizzas (when applicable) the paper recommends:
- Frank Pepe Pizzeria Napoletana, New Haven CT: White clam pizza 157 Wooster Street; Slice intel on Pepe's »
- Sally's Apizza, New Haven CT: Tomato pie 237 Wooster Street; Slice intel on Sally's »
- Modern Apizza: White clam or clams casino pizza, or the combination of bacon, onion, and hot cherry peppers. The author claims that Modern's crust "has more strength than Pepe's or Sally's." Funny, we've always found the opposite to be true and have always had to eat Modern with a knife and fork. 874 State Street
- Julian's Brick Oven Pizzeria, Westport CT: The "grated pizza" (sounds like a marinara with freshly grated pecorino Romano) and the shrimp-and-spinach combo. 539 Riverside Avenue
- Enrico's Pizza, Fiskdale MA: The Scampi, topped with grated Parm, grilled shrimp, roasted garlic, mushrooms. 500 Main Street
- Otto Pizza, Portland ME: This one's a recently open by-the-slice joint where the writer recommends trying the white bean, roasted tomato, herb, and red flake pizza. 576 Congress Street
- Caserta Pizzeria, Providence RI: Like the "plain pies" in New Haven, those here are not made sans mozzarella. The Globe recommends ordering one with mushrooms and onions. 121 Spruce Street
- Al Forno, Providence RI: The birthplace of grilled pizza. The author seems to recommend any of them but mentions "toppings like roasted eggplant and corn." 577 South Main Street; How to make DIY grilled pizza »
- Pizza on Earth, Charlotte VT: Located on a farm, toppings at Pizza on Earth include ingredients that have been harvested the day before from the area. 1510 Hinesburg Road
- Flatbread, North Conway NH: The Coevolution (roasted red peppers, red onions, olives, goat cheese, garlic, mozzarella). 2760 White Mountain Highway; Slice intel on Flatbread Co. »
So, New England–based Slice'rs, did the Globe miss any? We think they should have had Zuppardi's Apizza (Ed Levine loves, loves, loves it) in there at the very least.
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