The foundation of Regina's reputation: chewy thin crust aged and proofed to perfection, topped with spicy-sweet original Regina tomato sauce and aged whole milk mozzarella. The crust is the headline — high-heat brick oven imparts charred notes while maintaining chew. Multiple reviewers specifically cite the fresh tomato flavor and the mozzarella-to-sauce ratio as what separates this from other Boston pizza.
Tips from diners
Get the 10-inch — it's the standard size and the crust-to-topping ratio is perfect. The line moves quickly even when it looks long.
Order at the counter for immediate seating — there's no reservation system, just first-come tables.
The iconic combination of crispy crust, aged mozzarella, and cup-and-char pepperoni. The oven heat causes pepperoni edges to curl and crisp while centers stay tender. This is the purest test of a pizzeria's fundamentals — each ingredient must be top-tier. Regina passes the test.
Tips from diners
Lunch crowds are lighter than dinner — come before 5pm for no wait and full attention from staff.
A simple salad of fresh mixed greens dressed with Regina's house vinaigrette. Most diners order this as a side to pizza or as a light addition. The acidity of the vinaigrette is bright enough to cut through pizza richness.
Tips from diners
Order one large salad to share before pizza arrives — it helps pace the meal.
Fresh mushrooms are scattered across the mozzarella base. The oven's heat draws out moisture from the fungi while maintaining earthy flavor. Simple topping choice that lets the house sauce and crust shine, though the mushrooms add textural interest.
Tips from diners
This is a good vegetarian option and feeds one person generously as a 10-inch.
The same stellar crust gets crowned with house-seasoned Italian sausage and roasted peppers for sweet-savory balance. The sausage is crumbled and crisped by the high heat, peppers soften and caramelize. This is the next logical step after cheese for first-timers deciding to explore the menu.
Tips from diners
The peppers have residual char from the oven — ask if they're roasted that day for peak flavor.
Founded in 1926 by Luigi D'Auria, Regina's original Thacher Street location still occupies the building that was a bakery in 1888. The brick oven and counter setup remain unchanged from the 1920s, producing the thin-crust, high-heat pizza that earned TripAdvisor's 2018 ranking as America's best pizza restaurant. The aged whole milk mozzarella and house-made tomato sauce define Regina's distinctive flavor.
No reservations — this is counter-order, first-come seating. Peak hours are 6-8pm weekends; arrive before 5pm or after 9pm for minimal wait.
The original 1926 location on Thacher Street is the one to visit — it's unchanged since opening and is part of the North End's living history.
Cash transactions move faster than card, though they accept both. Pizza is affordable and a single large pizza feeds 2-3 people.
Arrive between 9:30-10:45pm for quieter service and immediate seating — this is a locals' happy hour window.
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