Fodor's Expert Review Regina Pizzeria

This North End institution has been doing what it does best since the Polcari family took over in 1956—creating thin-crusted, brick-oven-charred pizzas with fresh toppings, excellent sauce, and just the right amount of cheese. With 13 locations, they only offer what they excel in: incredibly well-made pies, like the Margherita, which contains fresh basil leaves baked into the cheese so they don't burn; try a combo from their Old Time Favorites menu, such as the Old World Style Anchovy or the St. Anthony's, a white pizza with sausage, cheese, and peppers. The wait can be long, the ambience boisterous, and the menu limited (there aren't any salads or dessert, but there's beer and wine). But with pizza this good, who cares?