Short & Main

The NYT giving Short & Main “one of the best pizza places in America” does the NYT’s a disservice. They make good pizza but I can think of at least 10 places in MA that do better pizza without charging the prices they do. Right off the bat, the prices alone make Short & Main a tough place to recommend. $14 for two meatballs and a slice of bread, $17 for a cocktail, $13 for a mocktail, and $23 for the base Ricardo pizza - plus another $6 for a tiny portion of sausage- felt steep. If pizza is meant to be the star of the restaurant, it should be unforgettable. Instead, it was just… fine. It’s hard for me to hone in on the special qualities of any of the food because frankly there wasn’t any. Perfectly serviceable, but nowhere near worth the markup.

Good good good small oysters. Couple to my right is eating their pizza with a fork and knife. High class place at reasonable prices. Cool sever. Cool hair. 4.8/5

I sauntered in for dinner this past Sunday having attended the annual St Peters Fiesta. First of, not only were there a lot of people in the city due to the Festival, but this incredible restaurant had just received a nod in a New York Times review as being one of the top 25 Pizza places in the US, the only one in the northeast. Needless to say, I least expected to find even a solo seat, but then I had also not expected to be ushered by a very congenial and amiable host, who I later found out is the co-owner, Matt Cawley. Right from his warm welcome and how he greets and cares to thank each of his patrons, I knew that this place had a special vibe. Having gotten a seat that was amazingly still available at the bar, I couldn’t help but notice the unique custom surface that has a rich ve

It was great to have dinner here tonight to celebrate my dad’s and aunt’s birthdays. My dad owns the building and opened Valentino’s restaurant in the 80’s when I was a child. I have fond memories of that restaurant and it’s nice to have another successful in its place. The oysters are fresh and a good price when you go early and the pizza is delicious. Definitely check them out!

As I sat down to make this reservation after reading the NYT article mentioning this Gloucester establishment, I was beginning to have high expectations considering I'd have to make the hour drive just to try their pizza, but it was a risk I was willing to take. Pulling in to park near the restaurant, the first thing visible to us was one of the employees chopping wood in the back for their wood fired oven and a line around the corner before they opened. From there I had the inkling that this place was really legit. When they seated us our waiter was incredibly polite and helpful as he gave us his recommendations for pizzas to try. After viewing the menu it was time to order for our table of 3. To start, we ordered a dozen oysters (2 of each oyster offered) which came out cold, fresh,