The Upper Crust

Let's Eat by Kitty Kaufman

I used to go to Il Panino in Cambridge because it was described as New York pizza from someone who knew and it was greasy, cheesy, drippy. It was a schlep and trying to park was so evil often I went home empty handed. They closed.

Upper Crust is in Brookline. You watch the chefs flipping and flouring right from the street. The toppings divide into meat, seafood, vegetables and cheese. The crust is so very thin there's no grease and I call it air pizza. I'm sure it won't make you fat. 11/20: this is no longer the case.

The staff is accommodating while they pour beer, wine and juggle the phones. They have salads Greek and Roman, calzone, whole wheat crust on request, and free delivery if you're lucky enough to be in greater Boston or Key West but not at the same time. 11/20: Not sure if there is delivery.

The pizza is very good - even plain and especially the ones topped with bacon. The corporate office actively and generously supports community organizations. 11/20: Sadly, the pizza is no longer anything like it was.

11/20: Last year, in 2019 it took a while to figure out that everything changed: Crust, sauce and toppings. I asked a friendly server what was happening. She didn't answer. I asked again and again. She was silent. The chef came out from the kitchen. Finally she admitted that "new management" changed the crust and the sauce.

Call me: I'll tell you where the best pizza is right now, since 1998 and still going.

It's on TripAdvisor because as you know, online is forever.

© January 14, 2012

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