Starters
You don't have to share, but these guys are perfect for that sort of thing.
Pizza
We take a hands-on approach to our dough. That means we actually press it by hand. Every day.
Beer
Each Boston’s pours local beer, rotating seasonally to keep things interesting. For a full list of beers we carry at this location, download the Untappd App.
Wine
Dough Wines: Heidi Bridenhagen is the accomplished winemaker behind Dough Wines. Alongside a selection of chefs and beverage professionals, she crafted her wines to pair perfectly with great food. Fresh dough, made from scratch daily is the foundation of Boston's Pizza. Enjoy high quality food and uniquely crafted wines in blissful harmony.
How many sections are there in Terminal B?
Terminal B has three main sections, with gates B4-14 together, B15-29 together, and B30-38 together. Departing from gate B1, 2, or 3? Eat before you go through security; those gates have a separate security line and minimal options once you're through.
Is Rino's open for dining?
A neighborhood favorite for over 20 years, Rino’s has been a lot more crowded ever since an appearance on the Food Network show Diners, Drive-Ins, and Dives (so expect a long wait.) Currently open for indoor dining, outdoor dining, and takeout. [East Boston, 258 Saratoga St., 6 minutes from the airport.]
Is Neptune Oyster a good place to eat seafood?
Neptune Oyster: Though the North End is known for pasta, one of its finest establishments is known for seafood. Neptune is small, popular, and doesn’t accept reservations, but there’s no better place to suck down bivalves within striking distance of Logan if you have time to wait in the inevitable line.
Who was the first NHL player to play for the Boston Bruins?
Ray Bourque is one of the National Hockey League’s greatest legends. His NHL debut came in 1979 after being drafted 8th overall by the Boston Bruins. Playing 21 seasons with the Bruins franchise, Bourque became its longest-serving captain.
What is Tresca Restaurant?
Tresca Restaurant combine s the Italian tradition of hospitality with food that comforts and welcomes its guests. Italians are renowned for their hospitality or “Ospitalita” and Executive Chef Rich Ansara along with Ray Bourque and the staff bring these traditions to Tresca. Reservations highly recommended!
