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Locations in Massachusetts and Vermont Make NY Times List of ‘Best Pizza Places’ in the Country

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Two popular pizzerias in Massachusetts and Vermont made the New York Times list of the “Best Pizza Restaurants in the United States”.

“There are great pizza restaurants just about everywhere in the United States, from small New England towns to the Mississippi Delta to rural Iowa to Los Angeles and Alaska,” the New York Times reported on Tuesday.

In Massachusetts, Short and main in Gloucester “is a Neapolitan pizzeria crossed with a New England oyster bar,” the New York Times reported.

“Visit it once and you’ll have a hard time imagining what anything else could be like. The restaurant is so close to the waterfront that you’re likely to spot seagulls resting on cars parked out front. This proximity is reflected in the seafood offering, especially raw oysters”, reported the newspaper. “After scarfing down a few salty, impeccably fresh Island Creeks before tucking into one of the restaurant’s flame-kissed pies, you’ll wish this particular version of surf and turf was more widely available.”

In Vermont, The Farmer in Bristol offers “a fresher culinary aesthetic” and a wood-fired oven where you’ll find staff “tending to crispy pizzas that change with the seasons,” the paper reported.

“In another time, it was almost guaranteed that a place like Tillerman’s — a country inn and restaurant in an 18th-century farmhouse — would offer fresh popovers, stew and a night’s sleep under a homemade quilt,” the New York Times reported.

“Rustic comforts – roaring fireplaces in winter, live music nights in the barn in summer – remain key to the appeal here, but they’ve been married to a fresher culinary aesthetic since Jason Kirmse and Kate Baron took over the property,” the newspaper reported. “The couple, who previously worked in food and hospitality in the Bay Area, installed a wood-fired oven.”

Several pizzerias in cities like Chicago, Nashville and Portland, Oregon, also made the list.

This is a developing story. Check back for updates as more information becomes available.

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