October 24, 2025 • 37 mins
October is National Pizza Month! The observance began in October of 1984 and was initiated by Gerry Durnell, the publisher of Pizza Today magazine. In honor of national pizza month, we asked the audience what their favorite pizza shop is and why!
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Episode Transcript
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Speaker 1 (00:01):
It's Nightside with Dan Ray one Boston's radio.
Speaker 2 (00:06):
WHOA, that's a little bit of an upset. Hey, who knows?
Who knows? The battle between Canada in America, Toronto and
Los Angeles. All right, we have reached the end of
the week here on Nightside. We call it the twentieth
hour for those of you who are not familiar with
the twentieth hour, and I like to do a quick
(00:28):
little review of all the topics we talked about this week.
I will be very quick, I promise you. We talked
about a media shower on Monday night. We talked about
Halloween spending, talked about traffic, horrible traffic on Monday because
of the rain. We talked about the advantages or disadvantages
of renting versus home ownership, talk with Boston City Councilor
(00:51):
Ed Flynn about Boston retail theft, and we talked with
people for two additional hours on that topic. It's a
very important topic. On Tuesday night, we talked about incredible
book A vote about a US submarine, The USS Tang,
written by Tom Claven, a New York Times bestseller running deep.
Check it out, it's interesting. We talked with Margie Cullen
(01:15):
about specialty plates here in Massachusetts and which ones are
the most popular. We talked about the National Disability Employment
Month on Tuesday night. Talked about allowing kids more independence,
and that was with a gentleman b the named Andrew Hale.
He will be a guest next Thursday night at ten
(01:36):
o'clock for a full hour if you have a chance
to talk with him. We talked with the State Auditor
Dian Dosaugly about her continuing efforts to audit the state legislature,
and we did an hour of reaction to her as well.
And then we talked about gas prices falling below nationwide
three dollars a gallon. That's a good thing. Talked on
(01:57):
Wednesday night with doctor Dana Kraft doctor Dana Blomberg Craft
about the puppy thoron if you Will at Gillette Stadium
last weekend, in which thirty one out of thirty three
puppies were adopted and hopefully the other two have found
a forever home. Talked with Danella Clark Danella Clark of
(02:18):
the Boston Arts Academy a big event they're running tonight.
Talk with Jerry Denterline about her late husband Jack Thomas,
Boston Globe columnist, just a great guy, great friend and
a great journalist. Talked with Stephanie Sheppard about cyber hygiene
all the problems we're going to be facing. Talked about
Cambridge commercial taxes being raised dramatically with the owner of
(02:39):
Grendel's Den. On Wednesday night at ten o'clock, talk with
Scott Brown, and we'll be talking with former United States
Senator from New Hampshire, John E. Sununu. This is the
first time two non incumbent former senators have faced off
in a primary in any state in the Union ever
(03:00):
since the early twentieth century, when US senators began to
be elected as opposed to appointed by state legislatures. Talked
with Talked about Donald Trump trying to cajole Plutin unsuccessfully
over Ukraine last night. Talked with Emily Sweeney about a
new cold case she's working on. Talk with comedian Adam Carolla,
(03:21):
who'll be appearing at the Wilber on November the sixth.
Talk with Ben Volan about Boston Globe Sports Report, which
debuts on ten twenty seven on Nesson. Talked with doctor
Marissa Tiger about eye injuries in picketball We had Scott
Brown on last night for an hour, talk with Dan
Shaughnessy about that NBA betting scandal and call a reaction
(03:42):
to the betting scandal last night. Talked earlier tonight with
Michael Toe about a senior professional pickleball league. Talked with
Nick Neo Nakas Nick nikas I should say about restaurant prices,
talk with Jose Masso about the twenty twenty six Swim
Safe Boston. Then talk with David Shapiro about the government showdown.
(04:04):
It's just a long running slow down shutdown, I should say,
not a slow down, a shutdown. And at nine o'clock
to night we talked about the impact of the government shutdown.
And my suggestion is that if people are not going
to get their food stamps, then they should invade the
borrow some money. Not borrow money, just take money out
(04:26):
of the Massachusetts Rainy Day Fund. And last hour is
Donald Trump a teflon president? I posit the proposal that
he is. So the point is that if you listen
to Nightside, you get a wide swath of subjects for
which I am very proud, and you try to get
different topics different guests. As I say, the formula for
Nightside always are interesting topics, great guests and callers add
(04:51):
water and stir up. Now, this is the twentieth hour
of the week. It is our last Friday night in October,
and since October is National Pizza Month, I think it's
only appropriate. Actually, my producer thought it was wholly appropriate
that we would actually ask you to tell us what
(05:15):
was your what is or was your favorite pizza. Now,
it could be a pizza that's gone out of style
or gone out of business. It could be your own
pizza that you make. It could be a pizza that
you buy and you cook in your husband in your oven.
It could be a favorite pizza place. My producer today, Marita, said,
(05:37):
people will love that topic. We try to do a
topic in the twentieth hour as we segue into the
weekend that is a little less contentious than some of
the issues we talk about. It's as simple as that.
So as a consequence, we're going to open up the
phone lines. I of course will lead it off and
tell you that I was a huge fan. I mean
(05:57):
I was a huge fan of Papa Gino's. I really was.
There was a Papa Gino's in Clarie Square, in Hyde Park,
not far from Readville. I think where I first tasted pizza.
This would have been back in the day, as we say,
and I have loved Papa Gino's ever since. I do
(06:20):
like Papa Razzi, so I'm a big fan of Italian
food generally. But pizza is for me a staple that
even though it's probably not the healthiest of foods, you know, cheese, tomato,
sauce and bread, I will admit that, Okay, it's not
(06:40):
the healthiest. I'm sad to see Bertucci's closing up. I
liked Bertucci's. There's still a Bertucci's in West Roxbury that
oftentimes we will go to pretty much as takeout. But
I want to know what is your favorite pizza. And
I'm sure that some of you are going to mention
pizza chains like I just did. And I'm sure somebody
(07:01):
you're gonna going to mention great pizza locations, which which
we can do as well. And I got a couple
more I'm gonna mention as we go along. But in
the meantime, I'm gonna give out the number six one,
seven thirty six, seven ninety your favorite pizza. Join us,
(07:22):
let's have some fun kick back. Maybe you'll even stir
us some memories for other people. Feel free. This is
this is the light hour of the week. For me,
off it is the best hour of the week because
I don't have to argue with anybody. Nobody walks the plank,
at least so far. You have to be really bad
to walk the plank in the twentieth hour. And by
the way, I will mention that if any of you
(07:43):
want to check in with Rob if our audio, my
audio particularly is sounding better, please let me know. I
was told that mine was a little overmodulated. Someone said
it sounded underwater. Feel Free joined the conversation and also
mention a Rob if you if you notice no difference,
we made a couple of technical changes. That's fine. That
(08:03):
means it never was bad. But if you did have
problems with it and it has now improved, we'd love
to know about it. The lines have all lit up.
I'm going to go to the break and we're going
to come back to listeners, wall the wall listeners, which
is just the way I like it. Coming back on Nightside.
Speaker 1 (08:19):
You're on night Side with Dan Ray on Boston's news radio.
Speaker 2 (08:25):
All right, we're going to get to the calls. We'll
try to handle as many people as possible tonight. I'm
sure everybody has an opinion. Let's get right at it.
Let's go to Gary in New Jersey, who we were
about to put in all points bulletin out for you, Gary,
because we haven't talked to I think since nineteen seventy nine.
Go right ahead, Gary, how are you hey?
Speaker 3 (08:45):
I listened to you, but if I don't have nothing
to say, I'd just like to listen.
Speaker 2 (08:49):
Well, I'm happy about that, but I love you as
a caller. You're one of my favorite cops.
Speaker 4 (08:55):
Well, I'll tell you what.
Speaker 3 (08:57):
There's two spots. One gardens in Brooklyn. They make a
pie that's totally different. They put the cheese down on
top of the dough and then the sauce over the cheese,
and it is really And the other thing is that
you just don't see anymore. I don't know if they
(09:17):
had it in the Italian section in Boston, but they
might years ago when they didn't. Catholics didn't used to
eat meat on Fridays. All all the Italian grocery stores
used to make a pizza and it was made in there.
Everything was homemade, fresh, and it was the best pizza
(09:40):
I ever had in my life.
Speaker 2 (09:42):
And Boston.
Speaker 3 (09:45):
No, that was in Brooklyn. Boston has a big Italian
section too. Imagine they used to do it also. And
the thing that'll make that I found that'll make you
know it's a good pizza. No toppings, if you just
get the plain pie and it's delicious and you know
(10:07):
you got something.
Speaker 2 (10:08):
I'm not a fan of toppings. I'm really not. I
know friends of mine will order twenty nine toppings and
it's like, are you ordering a pizza, You're ordering a
garden salad. Dude.
Speaker 3 (10:19):
Yeah, well that's what it's become.
Speaker 2 (10:21):
Yeah.
Speaker 3 (10:22):
I remember growing up in New York, and you know,
every place got their own different style and the way
they do it. But I remember growing up in New York,
very few places were put in toppings on it. I'm
going back a long time ago. You got a piece
of pizza, you folded it in half and you kept walking.
Speaker 2 (10:42):
But you know I like that, Jarry, Yeah, all right,
come on back soon. Will I miss talking to you?
Speaker 3 (10:50):
I certainly will.
Speaker 2 (10:52):
Thank you, buddy, talk to you soon. Good night. Yeah.
By the way, all right, my pal Harvey selrig Lad
is going to weigh normally Harvey and I are talking
politics of the law. But Harvey, tonight, it's pizza. There.
Speaker 4 (11:06):
I'm I'm gonna give you the favorite pizza, not of me,
but of my nine year old grandson. Okay, Pinocchio's in Cambridge.
Speaker 2 (11:17):
Oh, that's a favorite pizza place of my son. Is
you know my son went to that university that you
graduated and taught law school at. Yeah, he has spent
four years over there, earning his degree as an undergraduate,
and he loved It's not Pinocchio's. It's Pinocchios. Oh yeah, right.
Speaker 4 (11:39):
And the reason it is the favorite of Harvard students
is because it used to be open twenty four hours
a day. Now it's open like eighteen. But when they
had exams and they needed something to eat at three
o'clock in the morning, oh yeah, they would drudge out
to Pinocchio's.
Speaker 2 (12:00):
Yeah, but it's Pinocchio's with an F right, Harvey, F
is it Pinocchios? Did you say? I thought my when
my son said is it Pinocchios or Pinocchios?
Speaker 4 (12:14):
Pinocchios with an F s R? Yeah, no, with a
p oh.
Speaker 2 (12:20):
Like okay, Well, AWAYS thought my son was saying Pinocchio's
as opposed to Pinocchio's.
Speaker 4 (12:26):
Okay, no, no, it's it's it's the guy with the
long nose.
Speaker 2 (12:30):
Yeah right, okay, yeah, all right, Well your son and
my grins and your grandson and my son have something
very much in common. There's Harvey. Okay, good night. All right,
let's keep rolling here where we go and we're gonna
go next to sticking in Cambridge right now. CG is
(12:50):
in Cambridge. CG your favorite pizza.
Speaker 5 (12:54):
Yes, that's a Mango's pizza. It's a third generational pizza place.
I've been going there for like forty years and there's
nothing in that store that I haven't tasted and been
pleased with everything, and his pizzas is phenomenal.
Speaker 2 (13:10):
Where are they located?
Speaker 5 (13:13):
Ron, You're on av one doorway in from conkerd av.
Speaker 2 (13:21):
I know exactly where that is.
Speaker 5 (13:22):
Yeah, Cambridge's now being run by Michael. Michael is the
grandson and.
Speaker 2 (13:29):
His family pizza. I like that.
Speaker 5 (13:33):
Oh yeah, the aunts worked there, the wife worked there.
Everybody of their family always did some work there. If
someone was on vacation, they come in and cover for them.
But they were roll trained and making pizza.
Speaker 2 (13:45):
Wow, well I got to throw one more pizza favor
of mine on the on the conversation here, I don't
know how much time you've spent north of Boston, You
Cantabridgeians tend to stay pretty close to Harvard's where a
buddy of mine runs a fabulous pizza place. Has run
a fabulous pizza place in Melrose called Patrons Pizza. It's
(14:10):
on Main Street. Leo Amenis Armenas is a great, great guy,
a great life story. He was a merchant, marine, sailors, shipman,
whatever you want to call him. And Melrose Pizza. It's
Patrons Pizza in Melrose. And if Leo's listening, I would
(14:32):
be remiss if I didn't tell you it's just a
fabulous you know, it's it's not a chain, but it's
just a fabulous store.
Speaker 5 (14:39):
It's a fabulous Yeah, Mindo's is just that one store.
But he started out in Central Square and a partnership
and then they broke off and started his own store.
Oh god, it's been on your one av now for
probably thirty five forty years.
Speaker 2 (14:58):
And they said, that's what made me think of Patrons
and Leo, my friend Leo Almenies, he's probably listening tonight
somewhere in Greece because he he was always threatening that
he's going to retire.
Speaker 5 (15:13):
Hey, Amando used to go back to Italy once every year,
and he passed away probably four or five years ago. Everybody,
everybody knew Amandos. Every child in that holy area new
a Mindos who was a bubbly, very pleasant personality.
Speaker 2 (15:32):
Excellent. Well, thank you very much, and I hope that
the folks at Amando's Pizza are listening tonight, CG. Thank
you much, thanks for calling.
Speaker 3 (15:40):
It very good, good night, good night.
Speaker 2 (15:42):
Six one seven four thirty, six one seven, nine, ten
thirty The only lines opener six one seven two five
four to ten thirty. Dial there and I'll get you
right in. Let me go next to We're gonna go.
John in New York, Hey, John, I left your voicemail today.
I hope you got it.
Speaker 6 (16:00):
I did, Yes, I did. You said you're going to
catch up to me this weekend.
Speaker 2 (16:05):
All right, okay, your favorite pizza place?
Speaker 6 (16:09):
Yeah, listen connected in New York on State Street. It's
Marinos Restaurant and Pizza. Uh. The prior is Mario Marino.
He came to Schenectady from New York City. Fifty years
ago A smart man. Oh upstate here in New York. Dan,
(16:30):
you know I came from downstate on Long Island, right, yeah, No.
Speaker 2 (16:33):
I understand. He got out of the city. He got
out of the city.
Speaker 6 (16:40):
A lot of places up here day they don't know
how to make it. All right, I'm curious. It's not
New York comedy.
Speaker 3 (16:48):
Right.
Speaker 5 (16:48):
But now.
Speaker 2 (16:52):
We're losing to John. John. We're losing you there, John,
you got it in, but we lost you. Okay, Marinos
in connect to eat New York. We got Brooklyn, New York.
We got connected. Are you still there?
Speaker 7 (17:06):
Yeah?
Speaker 6 (17:07):
Brooklyn is where he came from.
Speaker 8 (17:09):
You hear me?
Speaker 2 (17:10):
Now I got you. Now we lost you, but your back. Okay.
So it's a miracle.
Speaker 6 (17:15):
But I know I went in the dead spot between
cell powers. I'm in the car. Okay, that's what happened sometimes.
Speaker 2 (17:21):
All right, okay, all.
Speaker 6 (17:25):
Right, remember by the way, your audio it's okay. But
you know, Dan, when it comes to audio speech on
the radioh what you gotta do is you got to
study it exact frequency to emphasize on for talking. All right,
it's twenty five herdik killers. Okay, that is the goal.
(17:49):
You have to work around that frequency for the most
intelligible speech on radio.
Speaker 2 (17:55):
All right, well, next time you call Rob, give him
some of that information. I can put you on hold
and you can talk to Rob for a minute during
the break here, okay, and maybe you can help us out.
All right, don't hang up, don't hang up, We'll talk
to We'll talk Rob. Talk to John here. So John say,
Marino's Pizza in Schenectady, New York. All right, where are
(18:16):
we gonna go? I can get one in here before
the break? Yeah, no sense of making Glenn Wade, Hey, Glenn,
you're next on nice side. Where's your favorite pizza place.
Speaker 9 (18:25):
From the circle on Bacon Street. It's called Pinos Rospinos
Pizza restaurante pizza Okay here since nineteen sixty two. And
my favorite teacher. I just spoke. I told Rob Brooks
Hamburg Mepo. It's it's a bacon mepo pizza.
Speaker 2 (18:45):
Yeah. I'm a plain pizza guy. I I you know,
I will sometimes put I like crisp bacon, gotta be
crisp bacon, almost like bacon bits. But that's the only
thing I like to put on pizza. Most people in
my family, they particularly my kids want to load the
pizza up, you know, and it's like you know, and
(19:07):
then it becomes something different other than pizza in my
in my opinion, yeah, we got to be you know,
you got to be a little you know, got to be,
particularly in a family situation, you got to kind of
go with the flow sometimes. But you know, oftentimes Dad's
the only one who doesn't get to go with the flow.
Is you know what I'm saying.
Speaker 9 (19:28):
The time some of them listening to beg the last
time I plug them, they gave me a couple of
free slices.
Speaker 2 (19:35):
So you know something you can if I can verify
for them, you can have them listen to the Nightside
podcast at night at Nightside under me in dot com
and they should give you more than free slices for that.
Come on, I mean that that's where that's worth at
least a medium sized pizza, simple as that. I mean,
(19:55):
you're you're out there morning these guys. You're doing pro
bono a dizing. I'm telling you, don't.
Speaker 9 (20:03):
I've been going there forty years.
Speaker 2 (20:05):
Yeah yeah, So not only are you a regular customer,
which you're out there spreading the gospel about this pizza
place that you're you're you're doing the work tonight. Man.
I'm telling you, I admire that. Okay, you're a loyal
customer and they should appreciate it. And if they have
to call me, I can. I can verify it for
them very easily. Okay, thank you, Glenn. Great to talk
(20:26):
to me the man talk soon, Okay, I gotta break
as you before the news. Six months, okay, six one seven, two, five,
four ten thirty. So far six we got lines at
six one seven two five four ten thirty and six
one seven nine three one ten thirty. First time callers
are very welcome. If you own a pizza place and
you want to brag about your own pizza. This is
National Pizza Day. I believe it certainly is National Pizza Month.
(20:50):
This was suggested to me by Marita. We're off to
a strong start, but we're in a little bit of
a lull here, so I don't understand that jump on board.
We got one line open at six one seven ninety
and one line at six one, seven, two, four ten thirty.
So far. I'm the only one that has mentioned chains.
(21:10):
I mentioned Papa Gino's, where I had my first real
taste of pizza as a kid. I grew up in
an Irish family household where it was meat and potatoes,
not a lot of pizza, not a lot of Italian food.
But that's my favorite food. Uh and pizza certainly is
right up there. And I also mentioned Bertucci's. I've loved Bertucci's.
I've always liked Bertucci's, particularly Bertucci's rolls. But bertucci seems
(21:36):
to be they're they're closing more places than are open.
It's they're going through some sort of a restructuring. I
hope we don't lose them. Coming back on Nightside right
after the news at the bottom of the hour.
Speaker 1 (21:52):
You're on night Side with Dan Ray on w BEZ,
Boston's news radio.
Speaker 2 (21:58):
Back we go, Let's go to Kelly and the North End.
She has to be a pizza expert. Kelly, how are
you tonight?
Speaker 9 (22:05):
Good?
Speaker 10 (22:05):
How are you?
Speaker 2 (22:06):
I'm doing just great? Thanks so much for calling. What's
your favorite pizza place. I'm going to assume it has
to be in the North End.
Speaker 10 (22:13):
So I'm in the North End. I'm on the corner
of Princeton Salem Street and it's behind Boulders and it's
Tazzil's Bakery. It's been open since nineteen oh seven.
Speaker 2 (22:24):
And it's a pizza place as well. It's a bakery
plus pizza.
Speaker 11 (22:27):
It's pizza just like Bulbuser's pizza.
Speaker 12 (22:30):
They do a bakery pizza.
Speaker 11 (22:31):
They do a pizza, but they.
Speaker 10 (22:33):
Use their their bread ovens to do it. And they're
open twenty four hours a day.
Speaker 2 (22:37):
Wow, how do you how do you spell that?
Speaker 10 (22:40):
It's pa r z I A l e apostrophe s.
They have a website. It's not fancy in any way.
They just put new windows in.
Speaker 2 (22:53):
So it's tarz Alli's. Is that how it's pronounced?
Speaker 5 (22:56):
Yeah?
Speaker 2 (22:57):
And with the name with the first name like Kelly,
I'm assuming you you're not Italian.
Speaker 11 (23:02):
I am.
Speaker 10 (23:02):
My mother's a Julio g I g l i O
and they were from Sicily. My grand great's grandfather came
here in the eighteen hundreds.
Speaker 2 (23:09):
And they named you a Kelly mostly.
Speaker 10 (23:13):
I know, I know, it's like you hues right, yeah.
Speaker 2 (23:17):
Well a little bit. Yeah, it'll be like you know,
Kelly she and Kelly Flawherty or something, you know, Kelly
oh boyle. No, that's great. Hey, I don't think I've
ever had a Kelly from the North End called my show.
Speaker 10 (23:31):
Well, I'm a city in the North End. I'm not
from the North End.
Speaker 2 (23:34):
Oh okay, yeah, no.
Speaker 10 (23:35):
I work on Cosway, so I come over here. But
this Is Bakery has been open since nineteen oh seven.
It's a hidden gem, you know. And like your caller
called in about the New York theame make what's called
either a Rhode Island pizza pie or a Chicago pizza pie.
The Cilian pizza pie. It's almost four inches thick and
it just has the cheese on it, on the bottom
(23:58):
of the dough, on top of the dough, and and
have the sawce. But they make round pieces typically Sicilian
sheet pizzas, and they even do cal zones. And they're
open twenty four hours a day.
Speaker 2 (24:10):
Well, that's great. You should be the public relation agent.
I wish I was, so you had therefore called before.
If this is a different Kelly, not a Kelly from
there with end? Okay, perfect, okay, Thanks Kelly, keep calling, okay.
Speaker 10 (24:24):
Have fun, okay, thanks, okay.
Speaker 2 (24:27):
Keep rolling here. Next up, Bernie, Bernie is back. Bernie.
You got your hall passed. Let's hear it, go right ahead, Bernie.
Speaker 4 (24:34):
How are we doing?
Speaker 13 (24:34):
Dan?
Speaker 2 (24:35):
Great? Great? Great? Great? Long time since I talked to you.
Like the nine o'clock hours.
Speaker 12 (24:40):
Aga.
Speaker 14 (24:42):
Yeah, I'm Berto's in the Bend. I love this Sicilian pizza.
That's that's what I prefer. But my wife's from the
South Shore and she loves Bob Pizza.
Speaker 12 (24:51):
So we got I go to the.
Speaker 14 (24:53):
Town spa and in and then yeah, I take him bacon,
I take him home.
Speaker 2 (25:02):
You go. It's a spa. When I think of a spa,
I think about you know, you know, women getting a
facial or a manicure or a pedicure. Is this a difference.
Speaker 12 (25:11):
It's the town spot Pizza.
Speaker 14 (25:13):
That's the name of it. Okay, yeah, yeah, they're really good.
And it's funny you mentioned the Papa Ginos because that's
Frank's faberite. And when he left to go back to
d C in his new truck, we I went down
got a pappagino's expertise. His mom bagged it up and
that was his snack oop and the right home.
Speaker 2 (25:32):
That that'll that'll get you all the way down to
the base. Where he where's he is he down a
for you? Gordon? Where is he?
Speaker 12 (25:40):
Oh?
Speaker 2 (25:40):
No, he's that Bubo boy in Virginia. Okay, Well that's
that's even better than okay, a little close, a little
closer to the home. Bernie, thank you so much for
for doing daily double tonight and using that hall pass.
I appreciate it.
Speaker 14 (25:55):
No, thank you, Dan, thanks for your time.
Speaker 4 (25:57):
I appreciate it.
Speaker 14 (25:57):
You have a good night.
Speaker 2 (25:58):
Right back at you have a great week. Let's keep rolling.
Head Gonna go to Steve in Virginia Beach pretty close
to Fort Belvoir. Hey, Steve, how are you?
Speaker 9 (26:06):
Hi?
Speaker 3 (26:07):
Dan, I'm doing great.
Speaker 2 (26:08):
Give us your A is a local pizza in Virginia Beach.
Speaker 13 (26:13):
No, it's not, because I'm actually from Philadelphia. Okay, and uh,
I don't like the any of the pizza in Virginia Beach.
But in between is Delaware and Grado's Pizza. They got
like twelve locations all over Delaware, d R O T
T O and they are great. And they also have
(26:34):
one I think it was two brothers and one of
them also has one near the Poconotes or scramping somewhere
around there during the shore Pennsylvania.
Speaker 3 (26:42):
I think it's called.
Speaker 2 (26:45):
That's great. Yeah, I'd never heard of that. Uh that
that's always you know. There was some listeners down in
Jersey and they'll be able to u to check it out.
I love it.
Speaker 13 (26:56):
Yeah, I loved you when. Yeah, the Wildwood board Walk
in New Jersey. I mean I haven't been there in
years because I moved to Virginia Beach, but yeah, there's
a pizza place every half a block and you get
smelled as you're walking up and down the boardwalk and
uh incredible.
Speaker 2 (27:12):
It's it's one of those smells of summer too, you know,
it's like, yeah, associated with a lovely evening on the
on the shore.
Speaker 3 (27:21):
Yeah.
Speaker 13 (27:22):
So I'll tell you what makes a good pizza to me,
and which what they don't do in Virginia Beach. I
like a thin Krispy krust too. I like a lot
of sauce and not not a whole lot of cheese.
And there's this place up in the Philly suburbs that
they put the sauce on the top. They put you know,
the dough and then the cheese and sauce on the top.
Speaker 2 (27:42):
Someone else mentioned that earlier tonight as a matter of fact.
Speaker 13 (27:46):
Yeah, it sort of makes it kind of like a
little bit like a lasagna thing. And it was the
same thing, you know. I mean, hail to the mom
and pop because to get the kids and you know,
the family to stay with the business over the years,
and they tried to modify it. They had to move
to a smaller place, and they branched out to Westchester, Pennsylvania.
(28:06):
One of them it's called Frank Picas Pikas Pizza, and uh,
it's it. That's a really good one too, I'll tell you.
For the store brand, I don't know if you have
the Wegmans up there, but I get it. With the Wegmans,
they have this three ninety nine pizza. That's pretty good
for a store.
Speaker 2 (28:22):
Really, Yeah, those are Wegmans. It's near where I live,
you know, during the cooler months, and uh, the parking
is almost impossible. It's it's just ridiculous the location. In
my opinion. You know, one of the things about going
to the supermarket for me, it's you're able to walk
(28:43):
the wagon out the door, get it to the car,
put it in the carroll and take off. But yeah,
you down behind it in the garage and it's it's
it's too much work. But you know, based upon your suggestion, Steve,
you're a man of great taste and sounds to me
like you're a we are a bit of an officionado.
Uh on pizza and let me tell you, I'm going
(29:05):
to probably try that. Thank you, buddy, I appreciate it much.
Had a great weekend. Okay.
Speaker 13 (29:09):
I wonder if anybody went to Mystic Pizza, you know,
they had the movie. I wonder if anybody's ever been
there and what they thought of it?
Speaker 2 (29:15):
Yeah, uh, I'm not Is that a Boston a pizza
joined in Boston?
Speaker 13 (29:19):
No, No, it's Mystic Connecticut or Mystic Pizza with a movie, right,
And yeah, you know somewhere.
Speaker 2 (29:29):
I know I've spoken at the at the Coast Guard
Academy in Brockton actually many years ago to yeah, a
real group of great DEA agents. So yeah, I know Groton, Connecticut,
and that's got the Coast Guard Academy and you also
got Connecticut College there too.
Speaker 3 (29:50):
Yeah.
Speaker 13 (29:51):
Okay, Well, it's great sticking with you, and we want
to get your other callers in. I'd like to hear
their stories too, So.
Speaker 2 (29:56):
Thank you Steve, talking with you. Thanks, thanks for the
night side down there. All right, let me see what
I can do. I'm gonna get one more in here
before the break. Carry and Quincy carry you were next
do on nightside. Welcome?
Speaker 11 (30:07):
Hi Dan, how are you I'm.
Speaker 2 (30:08):
Great, Kerrie. What's your favorite pizza place.
Speaker 15 (30:11):
I'm telling you, this is the weirdest thing. It's the
Model Cafe in North Beacon Street in Austin, Massachusetts.
Speaker 5 (30:19):
I started out and.
Speaker 2 (30:20):
Back in the day when I was working, you know,
at WBZ, we would go to the Model Cafe. I
wasn't always sure, well, there's the model of the Model,
but I know exactly what you mean.
Speaker 15 (30:31):
It's the model because Austin was supposed to be a
model city or something like that. But anyway, it's been
there for ninety two years and then when COVID hit,
you know, they used to have breakfast, lunch, dinner, the
whole thing, and then they just they became a dive
bar and they had no food. And then when COVID hit,
they had to have food if you wanted to be open.
(30:52):
So they started serving these pizzas and they're fabulous. Not
mentioned it's a bar pizza five dollars.
Speaker 16 (31:01):
Can you believe that?
Speaker 11 (31:02):
I mean, where can you get a pizza for five dollars?
Speaker 2 (31:05):
And it's kind of.
Speaker 5 (31:07):
Right.
Speaker 11 (31:08):
They press it out, they put the sauce, they put
the cheese. It's amazing pizza and it's great and it
was voted there. It was just on a podcast and
they listed the top four pizzas and it was Poopsie's
and Pembroke lynn Wood in where is that, Randolph?
Speaker 16 (31:25):
I think Cape.
Speaker 11 (31:26):
Cod and Brockton, And then it said the Model Cafe
and it's dculous pizza.
Speaker 2 (31:31):
I haven't been in the Model Cafe probably in twenty years,
but we used to go there if it was tough
when you were working three to eleven, which is when
I was working. We had a diner over and closer
to the to the station called the Pig and Whistle.
I don't know if you remember the diner, the Pig
and Whistle. It was on North Peach.
Speaker 11 (31:50):
Oh God, yeah, I love that place.
Speaker 2 (31:53):
It was great for breakfast, it was just as good
for dinner. Charlie was the guy who was the runner
who was the owner of it. Charlie, Austin and I
used to go in there for dinner when we when
we thought we were hot. Shot eleven o'clock, you know,
crime reporters and the back of the day carry. I
love this call. I love this call.
Speaker 11 (32:12):
I'll tell you still be able to get a pizza.
Speaker 16 (32:15):
I mean they were only still too except they start
serving it stop serving at eleven. But I bet if
you called, they'd hold a pizza for you. Helly, where
can you get a five dollars pizza?
Speaker 2 (32:25):
Nowhere? I got to get back to Boston before I can.
I can call the Model Cat the Model Cafe.
Speaker 11 (32:31):
Okay, yeah, well remember it's the Model Yeah, okay.
Speaker 2 (32:35):
I will, I will, I promise, Thank you, Carrie. I
appreciate it very much.
Speaker 11 (32:39):
Talking to you, Dan. You have a great show and
we love listening to you.
Speaker 2 (32:43):
Well, thank you very much. Call more often. Okay. I
love love your enthusiasm.
Speaker 4 (32:47):
Thanks, talk soon, Take care.
Speaker 2 (32:50):
All right, we're going to take a break. We've got
four more coming up. The only line that is open
and I might get you in if you if you
fill this last line, it is six one seven. Everything
else is full. Six one seven, thirty back talking about
your favorite pizza spot, whether it's a pizza place, a
brand pizza that you buy. No one's talked about the
(33:12):
mom's pizza. I would assume that somebody would have talked
about homemade pizza. We'll see coming back on Nightside.
Speaker 1 (33:18):
Night Side with Dan Ray. I'll you bes Boston's news radio.
Speaker 2 (33:25):
Hang in there, everybody, everybody's who up is getting in?
Let me go to Matt and Pembroke. Matt next on nightside.
Speaker 12 (33:31):
Go right ahead, Hey Dan, thanks for taking my call.
Speaker 7 (33:34):
Like the other people said, you do a great job.
Speaker 2 (33:37):
Thanks very much for saying that. You're very kind. What's
your favorite pizza place.
Speaker 7 (33:41):
Well, it's similar to Papa Gino's, I know you said
you like that, and it's got a nice crust like Bertucci's.
But it's called Mama Mia. There's about six locations. The
only one that you might ever go to would be
right on the waterfront near the roadary in Plymouth. And
if you ever go to Plymouth, go there and get
yourself a pizza. You'll be impressed.
Speaker 2 (34:01):
Mama Me is in. I'm gonna put Plymouth here because
I'm going to keep these notes and as I travel
around the state. Because I love pizza. I gotta have
pizza for lunch, dinner, not quite breakfast, but certainly lunch
and dinner. That's great.
Speaker 7 (34:14):
Yeah, yeah, yeah, it's been crusted and it's it's just delicious.
Speaker 2 (34:21):
I should have worked pizza.
Speaker 7 (34:23):
I know, right, I'm working in Southie on buses and
I try to go out and try different places all
around there, and there's several ten of them right there,
and none of them taste is good.
Speaker 2 (34:35):
That's okay, you got you get your favorite. Mamma Me
is in Plymouth. That's what Matt says.
Speaker 7 (34:40):
You want to get a few more calls, and so
I'll let you go.
Speaker 2 (34:43):
I will this your first time calling.
Speaker 7 (34:45):
No, I've called four times, five times, but I never
got the uh the people clapping, Well you got it.
Speaker 2 (34:52):
Now we're gonna give it to yours. We only started
that a couple of years ago. So you got to
come back more oft.
Speaker 7 (35:00):
Okay, I like that audience. You got to thank you.
Speaker 2 (35:03):
Thanks man, talk soon, have a great one. All right,
let's go next to Barbara in East Bridgewater. Barbara, you
are next one. Nice. I go right ahead.
Speaker 8 (35:12):
Hi Dan, Happy Friday to you.
Speaker 2 (35:14):
Happy Friday. Soon it's going to be Saturday, which really messing.
Speaker 12 (35:20):
Well.
Speaker 8 (35:22):
I'm going to recommend. The best pizza on the Cell
Show ever is Lindwood Lindwood Cafe and Randolph.
Speaker 2 (35:28):
You know, someone else mentioned, my god, I think it
was Carrie who mentioned it, that Lyndwood Cafe and Randolph.
Speaker 8 (35:37):
Oh my god, because to me it's perfect because it's
the thin crust, not a lot of cheese, you know,
a little more sauce than cheese, and just and it's
funny and if you order like like my favorite is
a pepper pizza and they do rings. They don't do
like pieces of you know, green pepper. They do like
the rings around it. And I don't know. It's just great.
(36:00):
Been going there since I was a kid.
Speaker 9 (36:01):
And I'm your age, so you're in your you're in
your mid fifties too.
Speaker 2 (36:06):
It's always great to do. You'll look for the mid
fifth for being in the mid fifties. You and I
brother spend some time living in the mid fifties.
Speaker 8 (36:17):
That's really Yeah, yes I did.
Speaker 2 (36:21):
Thanks Paba, I love you, Carl, thank you so much.
Have a great one, Okay, you too. All right, I
got two guys coming up I know pretty well, Joel
and Natick and Tim and Wooburn. We're gonna go to
Joel first. Hey, Joel, your favorite pizza place. It's got
to be in Natick.
Speaker 12 (36:36):
I'm guessing no, it's not Papa John's and Brighton Papa John's. Yeah,
so it was at four o'clock in the morning. And
you can cut your own pizza. You can do it yourself.
You don't have to let them do it for you.
Speaker 2 (36:49):
Where is Papa John's and Brighton if I missed that?
Speaker 12 (36:52):
Washington Street, Washington Street, Okay, okay, okay.
Speaker 2 (36:56):
I'm gonna have to find that because I don't live
too far from there. Yeah. Number two, I'm gonna going
and tell him. Joel from Natick sent me.
Speaker 12 (37:05):
Yeah right. Number two is bright is a Papaccinos, and
number three is Dominoes.
It's Nightside with Dan Ray one Boston's radio.
Speaker 2 (00:06):
WHOA, that's a little bit of an upset. Hey, who knows?
Who knows? The battle between Canada in America, Toronto and
Los Angeles. All right, we have reached the end of
the week here on Nightside. We call it the twentieth
hour for those of you who are not familiar with
the twentieth hour, and I like to do a quick
(00:28):
little review of all the topics we talked about this week.
I will be very quick, I promise you. We talked
about a media shower on Monday night. We talked about
Halloween spending, talked about traffic, horrible traffic on Monday because
of the rain. We talked about the advantages or disadvantages
of renting versus home ownership, talk with Boston City Councilor
(00:51):
Ed Flynn about Boston retail theft, and we talked with
people for two additional hours on that topic. It's a
very important topic. On Tuesday night, we talked about incredible
book A vote about a US submarine, The USS Tang,
written by Tom Claven, a New York Times bestseller running deep.
Check it out, it's interesting. We talked with Margie Cullen
(01:15):
about specialty plates here in Massachusetts and which ones are
the most popular. We talked about the National Disability Employment
Month on Tuesday night. Talked about allowing kids more independence,
and that was with a gentleman b the named Andrew Hale.
He will be a guest next Thursday night at ten
(01:36):
o'clock for a full hour if you have a chance
to talk with him. We talked with the State Auditor
Dian Dosaugly about her continuing efforts to audit the state legislature,
and we did an hour of reaction to her as well.
And then we talked about gas prices falling below nationwide
three dollars a gallon. That's a good thing. Talked on
(01:57):
Wednesday night with doctor Dana Kraft doctor Dana Blomberg Craft
about the puppy thoron if you Will at Gillette Stadium
last weekend, in which thirty one out of thirty three
puppies were adopted and hopefully the other two have found
a forever home. Talked with Danella Clark Danella Clark of
(02:18):
the Boston Arts Academy a big event they're running tonight.
Talk with Jerry Denterline about her late husband Jack Thomas,
Boston Globe columnist, just a great guy, great friend and
a great journalist. Talked with Stephanie Sheppard about cyber hygiene
all the problems we're going to be facing. Talked about
Cambridge commercial taxes being raised dramatically with the owner of
(02:39):
Grendel's Den. On Wednesday night at ten o'clock, talk with
Scott Brown, and we'll be talking with former United States
Senator from New Hampshire, John E. Sununu. This is the
first time two non incumbent former senators have faced off
in a primary in any state in the Union ever
(03:00):
since the early twentieth century, when US senators began to
be elected as opposed to appointed by state legislatures. Talked
with Talked about Donald Trump trying to cajole Plutin unsuccessfully
over Ukraine last night. Talked with Emily Sweeney about a
new cold case she's working on. Talk with comedian Adam Carolla,
(03:21):
who'll be appearing at the Wilber on November the sixth.
Talk with Ben Volan about Boston Globe Sports Report, which
debuts on ten twenty seven on Nesson. Talked with doctor
Marissa Tiger about eye injuries in picketball We had Scott
Brown on last night for an hour, talk with Dan
Shaughnessy about that NBA betting scandal and call a reaction
(03:42):
to the betting scandal last night. Talked earlier tonight with
Michael Toe about a senior professional pickleball league. Talked with
Nick Neo Nakas Nick nikas I should say about restaurant prices,
talk with Jose Masso about the twenty twenty six Swim
Safe Boston. Then talk with David Shapiro about the government showdown.
(04:04):
It's just a long running slow down shutdown, I should say,
not a slow down, a shutdown. And at nine o'clock
to night we talked about the impact of the government shutdown.
And my suggestion is that if people are not going
to get their food stamps, then they should invade the
borrow some money. Not borrow money, just take money out
(04:26):
of the Massachusetts Rainy Day Fund. And last hour is
Donald Trump a teflon president? I posit the proposal that
he is. So the point is that if you listen
to Nightside, you get a wide swath of subjects for
which I am very proud, and you try to get
different topics different guests. As I say, the formula for
Nightside always are interesting topics, great guests and callers add
(04:51):
water and stir up. Now, this is the twentieth hour
of the week. It is our last Friday night in October,
and since October is National Pizza Month, I think it's
only appropriate. Actually, my producer thought it was wholly appropriate
that we would actually ask you to tell us what
(05:15):
was your what is or was your favorite pizza. Now,
it could be a pizza that's gone out of style
or gone out of business. It could be your own
pizza that you make. It could be a pizza that
you buy and you cook in your husband in your oven.
It could be a favorite pizza place. My producer today, Marita, said,
(05:37):
people will love that topic. We try to do a
topic in the twentieth hour as we segue into the
weekend that is a little less contentious than some of
the issues we talk about. It's as simple as that.
So as a consequence, we're going to open up the
phone lines. I of course will lead it off and
tell you that I was a huge fan. I mean
(05:57):
I was a huge fan of Papa Gino's. I really was.
There was a Papa Gino's in Clarie Square, in Hyde Park,
not far from Readville. I think where I first tasted pizza.
This would have been back in the day, as we say,
and I have loved Papa Gino's ever since. I do
(06:20):
like Papa Razzi, so I'm a big fan of Italian
food generally. But pizza is for me a staple that
even though it's probably not the healthiest of foods, you know, cheese, tomato,
sauce and bread, I will admit that, Okay, it's not
(06:40):
the healthiest. I'm sad to see Bertucci's closing up. I
liked Bertucci's. There's still a Bertucci's in West Roxbury that
oftentimes we will go to pretty much as takeout. But
I want to know what is your favorite pizza. And
I'm sure that some of you are going to mention
pizza chains like I just did. And I'm sure somebody
(07:01):
you're gonna going to mention great pizza locations, which which
we can do as well. And I got a couple
more I'm gonna mention as we go along. But in
the meantime, I'm gonna give out the number six one,
seven thirty six, seven ninety your favorite pizza. Join us,
(07:22):
let's have some fun kick back. Maybe you'll even stir
us some memories for other people. Feel free. This is
this is the light hour of the week. For me,
off it is the best hour of the week because
I don't have to argue with anybody. Nobody walks the plank,
at least so far. You have to be really bad
to walk the plank in the twentieth hour. And by
the way, I will mention that if any of you
(07:43):
want to check in with Rob if our audio, my
audio particularly is sounding better, please let me know. I
was told that mine was a little overmodulated. Someone said
it sounded underwater. Feel Free joined the conversation and also
mention a Rob if you if you notice no difference,
we made a couple of technical changes. That's fine. That
(08:03):
means it never was bad. But if you did have
problems with it and it has now improved, we'd love
to know about it. The lines have all lit up.
I'm going to go to the break and we're going
to come back to listeners, wall the wall listeners, which
is just the way I like it. Coming back on Nightside.
Speaker 1 (08:19):
You're on night Side with Dan Ray on Boston's news radio.
Speaker 2 (08:25):
All right, we're going to get to the calls. We'll
try to handle as many people as possible tonight. I'm
sure everybody has an opinion. Let's get right at it.
Let's go to Gary in New Jersey, who we were
about to put in all points bulletin out for you, Gary,
because we haven't talked to I think since nineteen seventy nine.
Go right ahead, Gary, how are you hey?
Speaker 3 (08:45):
I listened to you, but if I don't have nothing
to say, I'd just like to listen.
Speaker 2 (08:49):
Well, I'm happy about that, but I love you as
a caller. You're one of my favorite cops.
Speaker 4 (08:55):
Well, I'll tell you what.
Speaker 3 (08:57):
There's two spots. One gardens in Brooklyn. They make a
pie that's totally different. They put the cheese down on
top of the dough and then the sauce over the cheese,
and it is really And the other thing is that
you just don't see anymore. I don't know if they
(09:17):
had it in the Italian section in Boston, but they
might years ago when they didn't. Catholics didn't used to
eat meat on Fridays. All all the Italian grocery stores
used to make a pizza and it was made in there.
Everything was homemade, fresh, and it was the best pizza
(09:40):
I ever had in my life.
Speaker 2 (09:42):
And Boston.
Speaker 3 (09:45):
No, that was in Brooklyn. Boston has a big Italian
section too. Imagine they used to do it also. And
the thing that'll make that I found that'll make you
know it's a good pizza. No toppings, if you just
get the plain pie and it's delicious and you know
(10:07):
you got something.
Speaker 2 (10:08):
I'm not a fan of toppings. I'm really not. I
know friends of mine will order twenty nine toppings and
it's like, are you ordering a pizza, You're ordering a
garden salad. Dude.
Speaker 3 (10:19):
Yeah, well that's what it's become.
Speaker 2 (10:21):
Yeah.
Speaker 3 (10:22):
I remember growing up in New York, and you know,
every place got their own different style and the way
they do it. But I remember growing up in New York,
very few places were put in toppings on it. I'm
going back a long time ago. You got a piece
of pizza, you folded it in half and you kept walking.
Speaker 2 (10:42):
But you know I like that, Jarry, Yeah, all right,
come on back soon. Will I miss talking to you?
Speaker 3 (10:50):
I certainly will.
Speaker 2 (10:52):
Thank you, buddy, talk to you soon. Good night. Yeah.
By the way, all right, my pal Harvey selrig Lad
is going to weigh normally Harvey and I are talking
politics of the law. But Harvey, tonight, it's pizza. There.
Speaker 4 (11:06):
I'm I'm gonna give you the favorite pizza, not of me,
but of my nine year old grandson. Okay, Pinocchio's in Cambridge.
Speaker 2 (11:17):
Oh, that's a favorite pizza place of my son. Is
you know my son went to that university that you
graduated and taught law school at. Yeah, he has spent
four years over there, earning his degree as an undergraduate,
and he loved It's not Pinocchio's. It's Pinocchios. Oh yeah, right.
Speaker 4 (11:39):
And the reason it is the favorite of Harvard students
is because it used to be open twenty four hours
a day. Now it's open like eighteen. But when they
had exams and they needed something to eat at three
o'clock in the morning, oh yeah, they would drudge out
to Pinocchio's.
Speaker 2 (12:00):
Yeah, but it's Pinocchio's with an F right, Harvey, F
is it Pinocchios? Did you say? I thought my when
my son said is it Pinocchios or Pinocchios?
Speaker 4 (12:14):
Pinocchios with an F s R? Yeah, no, with a
p oh.
Speaker 2 (12:20):
Like okay, Well, AWAYS thought my son was saying Pinocchio's
as opposed to Pinocchio's.
Speaker 4 (12:26):
Okay, no, no, it's it's it's the guy with the
long nose.
Speaker 2 (12:30):
Yeah right, okay, yeah, all right, Well your son and
my grins and your grandson and my son have something
very much in common. There's Harvey. Okay, good night. All right,
let's keep rolling here where we go and we're gonna
go next to sticking in Cambridge right now. CG is
(12:50):
in Cambridge. CG your favorite pizza.
Speaker 5 (12:54):
Yes, that's a Mango's pizza. It's a third generational pizza place.
I've been going there for like forty years and there's
nothing in that store that I haven't tasted and been
pleased with everything, and his pizzas is phenomenal.
Speaker 2 (13:10):
Where are they located?
Speaker 5 (13:13):
Ron, You're on av one doorway in from conkerd av.
Speaker 2 (13:21):
I know exactly where that is.
Speaker 5 (13:22):
Yeah, Cambridge's now being run by Michael. Michael is the
grandson and.
Speaker 2 (13:29):
His family pizza. I like that.
Speaker 5 (13:33):
Oh yeah, the aunts worked there, the wife worked there.
Everybody of their family always did some work there. If
someone was on vacation, they come in and cover for them.
But they were roll trained and making pizza.
Speaker 2 (13:45):
Wow, well I got to throw one more pizza favor
of mine on the on the conversation here, I don't
know how much time you've spent north of Boston, You
Cantabridgeians tend to stay pretty close to Harvard's where a
buddy of mine runs a fabulous pizza place. Has run
a fabulous pizza place in Melrose called Patrons Pizza. It's
(14:10):
on Main Street. Leo Amenis Armenas is a great, great guy,
a great life story. He was a merchant, marine, sailors, shipman,
whatever you want to call him. And Melrose Pizza. It's
Patrons Pizza in Melrose. And if Leo's listening, I would
(14:32):
be remiss if I didn't tell you it's just a
fabulous you know, it's it's not a chain, but it's
just a fabulous store.
Speaker 5 (14:39):
It's a fabulous Yeah, Mindo's is just that one store.
But he started out in Central Square and a partnership
and then they broke off and started his own store.
Oh god, it's been on your one av now for
probably thirty five forty years.
Speaker 2 (14:58):
And they said, that's what made me think of Patrons
and Leo, my friend Leo Almenies, he's probably listening tonight
somewhere in Greece because he he was always threatening that
he's going to retire.
Speaker 5 (15:13):
Hey, Amando used to go back to Italy once every year,
and he passed away probably four or five years ago. Everybody,
everybody knew Amandos. Every child in that holy area new
a Mindos who was a bubbly, very pleasant personality.
Speaker 2 (15:32):
Excellent. Well, thank you very much, and I hope that
the folks at Amando's Pizza are listening tonight, CG. Thank
you much, thanks for calling.
Speaker 3 (15:40):
It very good, good night, good night.
Speaker 2 (15:42):
Six one seven four thirty, six one seven, nine, ten
thirty The only lines opener six one seven two five
four to ten thirty. Dial there and I'll get you
right in. Let me go next to We're gonna go.
John in New York, Hey, John, I left your voicemail today.
I hope you got it.
Speaker 6 (16:00):
I did, Yes, I did. You said you're going to
catch up to me this weekend.
Speaker 2 (16:05):
All right, okay, your favorite pizza place?
Speaker 6 (16:09):
Yeah, listen connected in New York on State Street. It's
Marinos Restaurant and Pizza. Uh. The prior is Mario Marino.
He came to Schenectady from New York City. Fifty years
ago A smart man. Oh upstate here in New York. Dan,
(16:30):
you know I came from downstate on Long Island, right, yeah, No.
Speaker 2 (16:33):
I understand. He got out of the city. He got
out of the city.
Speaker 6 (16:40):
A lot of places up here day they don't know
how to make it. All right, I'm curious. It's not
New York comedy.
Speaker 3 (16:48):
Right.
Speaker 5 (16:48):
But now.
Speaker 2 (16:52):
We're losing to John. John. We're losing you there, John,
you got it in, but we lost you. Okay, Marinos
in connect to eat New York. We got Brooklyn, New York.
We got connected. Are you still there?
Speaker 7 (17:06):
Yeah?
Speaker 6 (17:07):
Brooklyn is where he came from.
Speaker 8 (17:09):
You hear me?
Speaker 2 (17:10):
Now I got you. Now we lost you, but your back. Okay.
So it's a miracle.
Speaker 6 (17:15):
But I know I went in the dead spot between
cell powers. I'm in the car. Okay, that's what happened sometimes.
Speaker 2 (17:21):
All right, okay, all.
Speaker 6 (17:25):
Right, remember by the way, your audio it's okay. But
you know, Dan, when it comes to audio speech on
the radioh what you gotta do is you got to
study it exact frequency to emphasize on for talking. All right,
it's twenty five herdik killers. Okay, that is the goal.
(17:49):
You have to work around that frequency for the most
intelligible speech on radio.
Speaker 2 (17:55):
All right, well, next time you call Rob, give him
some of that information. I can put you on hold
and you can talk to Rob for a minute during
the break here, okay, and maybe you can help us out.
All right, don't hang up, don't hang up, We'll talk
to We'll talk Rob. Talk to John here. So John say,
Marino's Pizza in Schenectady, New York. All right, where are
(18:16):
we gonna go? I can get one in here before
the break? Yeah, no sense of making Glenn Wade, Hey, Glenn,
you're next on nice side. Where's your favorite pizza place.
Speaker 9 (18:25):
From the circle on Bacon Street. It's called Pinos Rospinos
Pizza restaurante pizza Okay here since nineteen sixty two. And
my favorite teacher. I just spoke. I told Rob Brooks
Hamburg Mepo. It's it's a bacon mepo pizza.
Speaker 2 (18:45):
Yeah. I'm a plain pizza guy. I I you know,
I will sometimes put I like crisp bacon, gotta be
crisp bacon, almost like bacon bits. But that's the only
thing I like to put on pizza. Most people in
my family, they particularly my kids want to load the
pizza up, you know, and it's like you know, and
(19:07):
then it becomes something different other than pizza in my
in my opinion, yeah, we got to be you know,
you got to be a little you know, got to be,
particularly in a family situation, you got to kind of
go with the flow sometimes. But you know, oftentimes Dad's
the only one who doesn't get to go with the flow.
Is you know what I'm saying.
Speaker 9 (19:28):
The time some of them listening to beg the last
time I plug them, they gave me a couple of
free slices.
Speaker 2 (19:35):
So you know something you can if I can verify
for them, you can have them listen to the Nightside
podcast at night at Nightside under me in dot com
and they should give you more than free slices for that.
Come on, I mean that that's where that's worth at
least a medium sized pizza, simple as that. I mean,
(19:55):
you're you're out there morning these guys. You're doing pro
bono a dizing. I'm telling you, don't.
Speaker 9 (20:03):
I've been going there forty years.
Speaker 2 (20:05):
Yeah yeah, So not only are you a regular customer,
which you're out there spreading the gospel about this pizza
place that you're you're you're doing the work tonight. Man.
I'm telling you, I admire that. Okay, you're a loyal
customer and they should appreciate it. And if they have
to call me, I can. I can verify it for
them very easily. Okay, thank you, Glenn. Great to talk
(20:26):
to me the man talk soon, Okay, I gotta break
as you before the news. Six months, okay, six one seven, two, five,
four ten thirty. So far six we got lines at
six one seven two five four ten thirty and six
one seven nine three one ten thirty. First time callers
are very welcome. If you own a pizza place and
you want to brag about your own pizza. This is
National Pizza Day. I believe it certainly is National Pizza Month.
(20:50):
This was suggested to me by Marita. We're off to
a strong start, but we're in a little bit of
a lull here, so I don't understand that jump on board.
We got one line open at six one seven ninety
and one line at six one, seven, two, four ten thirty.
So far. I'm the only one that has mentioned chains.
(21:10):
I mentioned Papa Gino's, where I had my first real
taste of pizza as a kid. I grew up in
an Irish family household where it was meat and potatoes,
not a lot of pizza, not a lot of Italian food.
But that's my favorite food. Uh and pizza certainly is
right up there. And I also mentioned Bertucci's. I've loved Bertucci's.
I've always liked Bertucci's, particularly Bertucci's rolls. But bertucci seems
(21:36):
to be they're they're closing more places than are open.
It's they're going through some sort of a restructuring. I
hope we don't lose them. Coming back on Nightside right
after the news at the bottom of the hour.
Speaker 1 (21:52):
You're on night Side with Dan Ray on w BEZ,
Boston's news radio.
Speaker 2 (21:58):
Back we go, Let's go to Kelly and the North End.
She has to be a pizza expert. Kelly, how are
you tonight?
Speaker 9 (22:05):
Good?
Speaker 10 (22:05):
How are you?
Speaker 2 (22:06):
I'm doing just great? Thanks so much for calling. What's
your favorite pizza place. I'm going to assume it has
to be in the North End.
Speaker 10 (22:13):
So I'm in the North End. I'm on the corner
of Princeton Salem Street and it's behind Boulders and it's
Tazzil's Bakery. It's been open since nineteen oh seven.
Speaker 2 (22:24):
And it's a pizza place as well. It's a bakery
plus pizza.
Speaker 11 (22:27):
It's pizza just like Bulbuser's pizza.
Speaker 12 (22:30):
They do a bakery pizza.
Speaker 11 (22:31):
They do a pizza, but they.
Speaker 10 (22:33):
Use their their bread ovens to do it. And they're
open twenty four hours a day.
Speaker 2 (22:37):
Wow, how do you how do you spell that?
Speaker 10 (22:40):
It's pa r z I A l e apostrophe s.
They have a website. It's not fancy in any way.
They just put new windows in.
Speaker 2 (22:53):
So it's tarz Alli's. Is that how it's pronounced?
Speaker 5 (22:56):
Yeah?
Speaker 2 (22:57):
And with the name with the first name like Kelly,
I'm assuming you you're not Italian.
Speaker 11 (23:02):
I am.
Speaker 10 (23:02):
My mother's a Julio g I g l i O
and they were from Sicily. My grand great's grandfather came
here in the eighteen hundreds.
Speaker 2 (23:09):
And they named you a Kelly mostly.
Speaker 10 (23:13):
I know, I know, it's like you hues right, yeah.
Speaker 2 (23:17):
Well a little bit. Yeah, it'll be like you know,
Kelly she and Kelly Flawherty or something, you know, Kelly
oh boyle. No, that's great. Hey, I don't think I've
ever had a Kelly from the North End called my show.
Speaker 10 (23:31):
Well, I'm a city in the North End. I'm not
from the North End.
Speaker 2 (23:34):
Oh okay, yeah, no.
Speaker 10 (23:35):
I work on Cosway, so I come over here. But
this Is Bakery has been open since nineteen oh seven.
It's a hidden gem, you know. And like your caller
called in about the New York theame make what's called
either a Rhode Island pizza pie or a Chicago pizza pie.
The Cilian pizza pie. It's almost four inches thick and
it just has the cheese on it, on the bottom
(23:58):
of the dough, on top of the dough, and and
have the sawce. But they make round pieces typically Sicilian
sheet pizzas, and they even do cal zones. And they're
open twenty four hours a day.
Speaker 2 (24:10):
Well, that's great. You should be the public relation agent.
I wish I was, so you had therefore called before.
If this is a different Kelly, not a Kelly from
there with end? Okay, perfect, okay, Thanks Kelly, keep calling, okay.
Speaker 10 (24:24):
Have fun, okay, thanks, okay.
Speaker 2 (24:27):
Keep rolling here. Next up, Bernie, Bernie is back. Bernie.
You got your hall passed. Let's hear it, go right ahead, Bernie.
Speaker 4 (24:34):
How are we doing?
Speaker 13 (24:34):
Dan?
Speaker 2 (24:35):
Great? Great? Great? Great? Long time since I talked to you.
Like the nine o'clock hours.
Speaker 12 (24:40):
Aga.
Speaker 14 (24:42):
Yeah, I'm Berto's in the Bend. I love this Sicilian pizza.
That's that's what I prefer. But my wife's from the
South Shore and she loves Bob Pizza.
Speaker 12 (24:51):
So we got I go to the.
Speaker 14 (24:53):
Town spa and in and then yeah, I take him bacon,
I take him home.
Speaker 2 (25:02):
You go. It's a spa. When I think of a spa,
I think about you know, you know, women getting a
facial or a manicure or a pedicure. Is this a difference.
Speaker 12 (25:11):
It's the town spot Pizza.
Speaker 14 (25:13):
That's the name of it. Okay, yeah, yeah, they're really good.
And it's funny you mentioned the Papa Ginos because that's
Frank's faberite. And when he left to go back to
d C in his new truck, we I went down
got a pappagino's expertise. His mom bagged it up and
that was his snack oop and the right home.
Speaker 2 (25:32):
That that'll that'll get you all the way down to
the base. Where he where's he is he down a
for you? Gordon? Where is he?
Speaker 12 (25:40):
Oh?
Speaker 2 (25:40):
No, he's that Bubo boy in Virginia. Okay, Well that's
that's even better than okay, a little close, a little
closer to the home. Bernie, thank you so much for
for doing daily double tonight and using that hall pass.
I appreciate it.
Speaker 14 (25:55):
No, thank you, Dan, thanks for your time.
Speaker 4 (25:57):
I appreciate it.
Speaker 14 (25:57):
You have a good night.
Speaker 2 (25:58):
Right back at you have a great week. Let's keep rolling.
Head Gonna go to Steve in Virginia Beach pretty close
to Fort Belvoir. Hey, Steve, how are you?
Speaker 9 (26:06):
Hi?
Speaker 3 (26:07):
Dan, I'm doing great.
Speaker 2 (26:08):
Give us your A is a local pizza in Virginia Beach.
Speaker 13 (26:13):
No, it's not, because I'm actually from Philadelphia. Okay, and uh,
I don't like the any of the pizza in Virginia Beach.
But in between is Delaware and Grado's Pizza. They got
like twelve locations all over Delaware, d R O T
T O and they are great. And they also have
(26:34):
one I think it was two brothers and one of
them also has one near the Poconotes or scramping somewhere
around there during the shore Pennsylvania.
Speaker 3 (26:42):
I think it's called.
Speaker 2 (26:45):
That's great. Yeah, I'd never heard of that. Uh that
that's always you know. There was some listeners down in
Jersey and they'll be able to u to check it out.
I love it.
Speaker 13 (26:56):
Yeah, I loved you when. Yeah, the Wildwood board Walk
in New Jersey. I mean I haven't been there in
years because I moved to Virginia Beach, but yeah, there's
a pizza place every half a block and you get
smelled as you're walking up and down the boardwalk and
uh incredible.
Speaker 2 (27:12):
It's it's one of those smells of summer too, you know,
it's like, yeah, associated with a lovely evening on the
on the shore.
Speaker 3 (27:21):
Yeah.
Speaker 13 (27:22):
So I'll tell you what makes a good pizza to me,
and which what they don't do in Virginia Beach. I
like a thin Krispy krust too. I like a lot
of sauce and not not a whole lot of cheese.
And there's this place up in the Philly suburbs that
they put the sauce on the top. They put you know,
the dough and then the cheese and sauce on the top.
Speaker 2 (27:42):
Someone else mentioned that earlier tonight as a matter of fact.
Speaker 13 (27:46):
Yeah, it sort of makes it kind of like a
little bit like a lasagna thing. And it was the
same thing, you know. I mean, hail to the mom
and pop because to get the kids and you know,
the family to stay with the business over the years,
and they tried to modify it. They had to move
to a smaller place, and they branched out to Westchester, Pennsylvania.
(28:06):
One of them it's called Frank Picas Pikas Pizza, and uh,
it's it. That's a really good one too, I'll tell you.
For the store brand, I don't know if you have
the Wegmans up there, but I get it. With the Wegmans,
they have this three ninety nine pizza. That's pretty good
for a store.
Speaker 2 (28:22):
Really, Yeah, those are Wegmans. It's near where I live,
you know, during the cooler months, and uh, the parking
is almost impossible. It's it's just ridiculous the location. In
my opinion. You know, one of the things about going
to the supermarket for me, it's you're able to walk
(28:43):
the wagon out the door, get it to the car,
put it in the carroll and take off. But yeah,
you down behind it in the garage and it's it's
it's too much work. But you know, based upon your suggestion, Steve,
you're a man of great taste and sounds to me
like you're a we are a bit of an officionado.
Uh on pizza and let me tell you, I'm going
(29:05):
to probably try that. Thank you, buddy, I appreciate it much.
Had a great weekend. Okay.
Speaker 13 (29:09):
I wonder if anybody went to Mystic Pizza, you know,
they had the movie. I wonder if anybody's ever been
there and what they thought of it?
Speaker 2 (29:15):
Yeah, uh, I'm not Is that a Boston a pizza
joined in Boston?
Speaker 13 (29:19):
No, No, it's Mystic Connecticut or Mystic Pizza with a movie, right,
And yeah, you know somewhere.
Speaker 2 (29:29):
I know I've spoken at the at the Coast Guard
Academy in Brockton actually many years ago to yeah, a
real group of great DEA agents. So yeah, I know Groton, Connecticut,
and that's got the Coast Guard Academy and you also
got Connecticut College there too.
Speaker 3 (29:50):
Yeah.
Speaker 13 (29:51):
Okay, Well, it's great sticking with you, and we want
to get your other callers in. I'd like to hear
their stories too, So.
Speaker 2 (29:56):
Thank you Steve, talking with you. Thanks, thanks for the
night side down there. All right, let me see what
I can do. I'm gonna get one more in here
before the break. Carry and Quincy carry you were next
do on nightside. Welcome?
Speaker 11 (30:07):
Hi Dan, how are you I'm.
Speaker 2 (30:08):
Great, Kerrie. What's your favorite pizza place.
Speaker 15 (30:11):
I'm telling you, this is the weirdest thing. It's the
Model Cafe in North Beacon Street in Austin, Massachusetts.
Speaker 5 (30:19):
I started out and.
Speaker 2 (30:20):
Back in the day when I was working, you know,
at WBZ, we would go to the Model Cafe. I
wasn't always sure, well, there's the model of the Model,
but I know exactly what you mean.
Speaker 15 (30:31):
It's the model because Austin was supposed to be a
model city or something like that. But anyway, it's been
there for ninety two years and then when COVID hit,
you know, they used to have breakfast, lunch, dinner, the
whole thing, and then they just they became a dive
bar and they had no food. And then when COVID hit,
they had to have food if you wanted to be open.
(30:52):
So they started serving these pizzas and they're fabulous. Not
mentioned it's a bar pizza five dollars.
Speaker 16 (31:01):
Can you believe that?
Speaker 11 (31:02):
I mean, where can you get a pizza for five dollars?
Speaker 2 (31:05):
And it's kind of.
Speaker 5 (31:07):
Right.
Speaker 11 (31:08):
They press it out, they put the sauce, they put
the cheese. It's amazing pizza and it's great and it
was voted there. It was just on a podcast and
they listed the top four pizzas and it was Poopsie's
and Pembroke lynn Wood in where is that, Randolph?
Speaker 16 (31:25):
I think Cape.
Speaker 11 (31:26):
Cod and Brockton, And then it said the Model Cafe
and it's dculous pizza.
Speaker 2 (31:31):
I haven't been in the Model Cafe probably in twenty years,
but we used to go there if it was tough
when you were working three to eleven, which is when
I was working. We had a diner over and closer
to the to the station called the Pig and Whistle.
I don't know if you remember the diner, the Pig
and Whistle. It was on North Peach.
Speaker 11 (31:50):
Oh God, yeah, I love that place.
Speaker 2 (31:53):
It was great for breakfast, it was just as good
for dinner. Charlie was the guy who was the runner
who was the owner of it. Charlie, Austin and I
used to go in there for dinner when we when
we thought we were hot. Shot eleven o'clock, you know,
crime reporters and the back of the day carry. I
love this call. I love this call.
Speaker 11 (32:12):
I'll tell you still be able to get a pizza.
Speaker 16 (32:15):
I mean they were only still too except they start
serving it stop serving at eleven. But I bet if
you called, they'd hold a pizza for you. Helly, where
can you get a five dollars pizza?
Speaker 2 (32:25):
Nowhere? I got to get back to Boston before I can.
I can call the Model Cat the Model Cafe.
Speaker 11 (32:31):
Okay, yeah, well remember it's the Model Yeah, okay.
Speaker 2 (32:35):
I will, I will, I promise, Thank you, Carrie. I
appreciate it very much.
Speaker 11 (32:39):
Talking to you, Dan. You have a great show and
we love listening to you.
Speaker 2 (32:43):
Well, thank you very much. Call more often. Okay. I
love love your enthusiasm.
Speaker 4 (32:47):
Thanks, talk soon, Take care.
Speaker 2 (32:50):
All right, we're going to take a break. We've got
four more coming up. The only line that is open
and I might get you in if you if you
fill this last line, it is six one seven. Everything
else is full. Six one seven, thirty back talking about
your favorite pizza spot, whether it's a pizza place, a
brand pizza that you buy. No one's talked about the
(33:12):
mom's pizza. I would assume that somebody would have talked
about homemade pizza. We'll see coming back on Nightside.
Speaker 1 (33:18):
Night Side with Dan Ray. I'll you bes Boston's news radio.
Speaker 2 (33:25):
Hang in there, everybody, everybody's who up is getting in?
Let me go to Matt and Pembroke. Matt next on nightside.
Speaker 12 (33:31):
Go right ahead, Hey Dan, thanks for taking my call.
Speaker 7 (33:34):
Like the other people said, you do a great job.
Speaker 2 (33:37):
Thanks very much for saying that. You're very kind. What's
your favorite pizza place.
Speaker 7 (33:41):
Well, it's similar to Papa Gino's, I know you said
you like that, and it's got a nice crust like Bertucci's.
But it's called Mama Mia. There's about six locations. The
only one that you might ever go to would be
right on the waterfront near the roadary in Plymouth. And
if you ever go to Plymouth, go there and get
yourself a pizza. You'll be impressed.
Speaker 2 (34:01):
Mama Me is in. I'm gonna put Plymouth here because
I'm going to keep these notes and as I travel
around the state. Because I love pizza. I gotta have
pizza for lunch, dinner, not quite breakfast, but certainly lunch
and dinner. That's great.
Speaker 7 (34:14):
Yeah, yeah, yeah, it's been crusted and it's it's just delicious.
Speaker 2 (34:21):
I should have worked pizza.
Speaker 7 (34:23):
I know, right, I'm working in Southie on buses and
I try to go out and try different places all
around there, and there's several ten of them right there,
and none of them taste is good.
Speaker 2 (34:35):
That's okay, you got you get your favorite. Mamma Me
is in Plymouth. That's what Matt says.
Speaker 7 (34:40):
You want to get a few more calls, and so
I'll let you go.
Speaker 2 (34:43):
I will this your first time calling.
Speaker 7 (34:45):
No, I've called four times, five times, but I never
got the uh the people clapping, Well you got it.
Speaker 2 (34:52):
Now we're gonna give it to yours. We only started
that a couple of years ago. So you got to
come back more oft.
Speaker 7 (35:00):
Okay, I like that audience. You got to thank you.
Speaker 2 (35:03):
Thanks man, talk soon, have a great one. All right,
let's go next to Barbara in East Bridgewater. Barbara, you
are next one. Nice. I go right ahead.
Speaker 8 (35:12):
Hi Dan, Happy Friday to you.
Speaker 2 (35:14):
Happy Friday. Soon it's going to be Saturday, which really messing.
Speaker 12 (35:20):
Well.
Speaker 8 (35:22):
I'm going to recommend. The best pizza on the Cell
Show ever is Lindwood Lindwood Cafe and Randolph.
Speaker 2 (35:28):
You know, someone else mentioned, my god, I think it
was Carrie who mentioned it, that Lyndwood Cafe and Randolph.
Speaker 8 (35:37):
Oh my god, because to me it's perfect because it's
the thin crust, not a lot of cheese, you know,
a little more sauce than cheese, and just and it's
funny and if you order like like my favorite is
a pepper pizza and they do rings. They don't do
like pieces of you know, green pepper. They do like
the rings around it. And I don't know. It's just great.
(36:00):
Been going there since I was a kid.
Speaker 9 (36:01):
And I'm your age, so you're in your you're in
your mid fifties too.
Speaker 2 (36:06):
It's always great to do. You'll look for the mid
fifth for being in the mid fifties. You and I
brother spend some time living in the mid fifties.
Speaker 8 (36:17):
That's really Yeah, yes I did.
Speaker 2 (36:21):
Thanks Paba, I love you, Carl, thank you so much.
Have a great one, Okay, you too. All right, I
got two guys coming up I know pretty well, Joel
and Natick and Tim and Wooburn. We're gonna go to
Joel first. Hey, Joel, your favorite pizza place. It's got
to be in Natick.
Speaker 12 (36:36):
I'm guessing no, it's not Papa John's and Brighton Papa John's. Yeah,
so it was at four o'clock in the morning. And
you can cut your own pizza. You can do it yourself.
You don't have to let them do it for you.
Speaker 2 (36:49):
Where is Papa John's and Brighton if I missed that?
Speaker 12 (36:52):
Washington Street, Washington Street, Okay, okay, okay.
Speaker 2 (36:56):
I'm gonna have to find that because I don't live
too far from there. Yeah. Number two, I'm gonna going
and tell him. Joel from Natick sent me.
Speaker 12 (37:05):
Yeah right. Number two is bright is a Papaccinos, and
number three is Dominoes.
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