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Regina’s opened in 1926, when the North End was solidly Italian and homesick Neapolitans wanted a taste of the old country. Today’s patrons might also be homesick—they tend to be out-of-towners drawn here by the restaurant’s well-deserved reputation and not averse to waiting for a table. Although pizza with the same name is available at other locations, and they all use the same ingredients—specially aged cheese, tomatoes canned just for Regina’s, house-made sausage—the decades-old brick oven here makes all the difference. And the atmosphere in the jam-packed dining room doesn’t hurt. Ask the waitress, who might call you “honey,” for a well-done pie, let it cool a little, and dig in.