Aside from Pizzeria Regina in the ""North End"" and a few, true spots in the North burbs, this is as good as it gets for real Neapolitan style pizza, 200 mile northeast of Brooklyn. Famous Rays NY it ain't. However, it is not that greasy pan style pizza that is pawned off by Greek sub shop owners from Maine to RI. New England aside of the Italian enclaves is not known for pizza. This however, ever is good stuff, wood fired pizza ovens with a crispy crusts and hand kneaded dough...just they way momma used to make. Enjoy. Topping's are varied and all good but remember this is thin style mainland Italian style and it's really only made to support perhaps cheese and tomato sauce, try adding a mushroom or pepperoni only...otherwise it will fall apart. Mangi
Pros: the pizza crust
Cons: small seating area - best to take out
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