Bar del Corso

"Take the first bite at Bar del Corso and understand why, 20 years after its grand opening, this spot still requires a reservation — or be prepared to wait. The name of the game here is simple food done so exceptionally well. The focus is on wood-fired pizzas (try the Margherita), small Italian dishes like mussels (also a must-eat), and the sumptuous arancini. Food need not be complicated to be oh-so-good, and Bar del Corso has the proof. A mainstay in the Beacon Hill neighborhood for good reason." - Joey Carreon

"Of course, we all know about Bar del Corso, one of the most famous wood-fired pizzerias in a city full of wood-fired pizzerias. But it’s also, well, a bar, a spot where you can sip on Negronis and snack on arancini and cod fritters among other small plates while deciding which seasonal Neapolitan pie you want to order. Or skip the pizza if you fill up on other dishes — you’ll just have to come back." - Mark DeJoy, Harry Cheadle

"Owner Jerry Corso’s expert Neapolitan-style pizzas are the primary draw for this Beacon Hill hideaway; simple toppings like spicy salami harmonize with light, airy, and slightly salty crusts. The garlic mussels, baccala fritters, and grilled octopus with corona beans are also exceptional, and reservations tend to go fast." - Eater Staff

"The Order: Baby Head Lettuces And Mixed Radicchio Bar Del Corso’s caesar is not technically a caesar, as it’s listed on the menu as “Baby Head Lettuces And Mixed Radicchio.” But we’re not here to argue semantics—it’s a mound of leaves with garlic anchovy dressing and a metric ton of shaved Parmigiano Reggiano. Also known as a caesar. A halved jammy egg imparts rich yolk among the chilled greens, and you won’t even notice that the thing has nary a bread element in sight (we didn’t). " - aimee rizzo

"Bar Del Corso’s incredible pizza, blistered with delicious little charred dough bubbles, tastes best straight out of the oven. So if you’re looking to experience their anatomically-perfect margherita in its purest form, you can make a reservation for their back patio. Their pergola has a cover on it to shield the rain away, and plenty of space heaters to keep you warm and all that mozzarella melted." - aimee rizzo