GLOUCESTER, MA – Short & Main, a unique combination of Neapolitan pizzeria and New England oyster bar, has earned a spot on the New York Times’ prestigious list of the “Best Pizza Places in the United States.” The Gloucester-based eatery is one of only 22 restaurants nationwide to receive this accolade.
Critic Brett Anderson praised Short & Main for its coastal charm and culinary offerings, noting, “The restaurant is so close to the waterfront, you’re likely to find sea gulls resting on cars parked out front. After you slurp down some briny, impeccably fresh Island Creeks, before tearing into one of the restaurant’s flame-kissed pies, you’ll wish this particular version of surf and turf were more widely available.”
Established in 2013, Short & Main prides itself on sourcing ingredients from local farms and producers. The menu features a range of pizzas priced from $15 for a red pie to $22 for specialty options.
Vermont’s The Tillerman in Bristol also made the list. This restaurant, which doubles as an inn on a historic property dating back to the 1700s, offers a rustic yet refined dining experience. Anderson highlighted the establishment’s “rustic comforts,” such as roaring fires in winter and live music in summer, paired with a “fresher culinary aesthetic” featuring seasonally changing, crisp-edged pizzas.
The Tillerman’s recent menu includes three pizzas: margherita, kale & mushroom, and soppressata, priced between $26 and $28. Diners can enhance their pizzas with toppings like aged parmesan, smoked pepperoni, and Calabrian chili. A tourist’s Yelp review raved, “Our two pizzas were outstanding to the point of spoiling all other pizzas.”
These recognitions underscore the exceptional quality and creativity of pizza offerings in New England, placing Short & Main and The Tillerman among the top pizza destinations in the United States.
