Tonino's makes
big, crispy
pies.

Tonino's was born from a friendship between two cooks — Chef Charlie and Chef Vittorio — and the years of late nights, family dinners, and arguments about dough that brought them here.

The pies are what we're calling North-End style: light, crispy, and honestly big. Rooted in where it all started — Vittorio's nono Tonino, who'd settle for nothing less than a properly made pie — and pushed somewhere new by Charlie, whose mother hails from Naples. It's the kind of pizza you eat standing at the counter, talking with your mouth full.