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Top Speed Pizzeria
Pies with bling
BY KATE COHEN
Previous Columns

Although it’s true that there’s no shortage of pizza joints in Somerville, few match the personality of Top Speed Pizzeria, tucked in a corner storefront on Beacon Street. Its sign bears a logo of a speeding, flaming pizza, and that same icon has been spotted around town, atop a fly early-’90s Cadillac that delivers pizza as expected from a place so named: hot, fresh, and on time to the Cambridge/Somerville area.

The pies come in a 10-inch small ($5.25) or a 16-inch large ($8.25), and although toppings ($1.50–$2.50) don’t range beyond the typical, the " Gourmet " pie varieties ($7.50–$14.25) utilize items like barbecued chicken, broccoli, and spinach — ingredients favored by some of the area’s ubiquitous pizza chains. The prices are a bit high for pizza that’s not served by a waiter, but it’s practically worth it just to get on the phone with the friendly guy on the other end and ask for a " small Steak Mafia " ($9.75) or a " large Mediterranean Mista " ($11.75).

Packed with Boar’s Head meats on big braided sub rolls, the specialty sandwiches ($3.75–$6.50) make the dollar go a bit further without skimping on innovation. The Moscow ($5.50) includes the elusive pastrami turkey, Russian dressing, and coleslaw. As cool as it might sound to order a " large Godfather pizza " ($13.75), there’s no cool way around the Full of Bologna ($5.50) sandwich. Still, it’s worth trying its two types of bologna (beef and German) anyway.

The Top Speed fellas will absolutely not let phone-in customers forget dessert, and that’s probably because the restaurant boasts a pretty decent cheesecake ($3.50) and homemade bread pudding ($3). After eating one of the subs, we’d be lucky to have room for anything else, but in truth, lucky is the customer whose Godfather arrives in that posh Cadillac.

Top Speed Pizzeria, located at 300 Beacon Street, in Somerville, is open Monday through Thursday, from 11 a.m. to 11 p.m., on Friday and Saturday until midnight, and on Sunday, from noon to 10 p.m. Call (617) 491-1004, or fax (617) 491-0098.


Issue Date: September 12 - 18, 2003
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