Just getting around to writing this, but better late than never! ~ two weeks ago, we were unexpectedly in town late morning, so we checked out the fairly new Scissors and Pie Pizza place on Newbury St. Given our experience , Sheryl Julian did a good job reviewing this place yesterday in the Globe.
On our visit, we sampled a few types from the very appealing display set up on a long counter as you enter the underground space.:
--fresh mozzarella, pesto, arugula, cherry tomatoes
--prosciutto cotto,potatoes w/ rosemary,mozzarella
--zucchini, eggplant, tomato,onion,herbs....
The pizzas fill half sheet pans; they are scissor-cut to order, weighed, and (while you pay) popped in a not- hot- enough- oven, removed and served to you on a board. They do more types than will fit on the long counter, so they rotate varieties throughout the day.
I don't know why, but until i tasted their melted mozzarella , i never found fresh mozzarella (or any mozzarella, for that matter) to have much taste. But this did, and also had a lovely texture. I'd like to find out its origin.
We were very surprised that all of the toppings had high quality ingredients and were very very tasty and well balanced. We pretty much agreed with Sheryl on the excellence of both the toppings and the very flavorful crust, even though , in the end, it is the thick crust that will lose me as a customer and, i'm guessing, will cause Scissors and Pie's ultimate failure as a new business. The gimmick here is that you pay by the weight, which is really not a tenable idea, imo, because the pizza is 90% crust and ends up costing way too much. Maybe that system would be fine if the pizza were just bought as a snack or pick-me-up, but it's too expensive for a pizza meal imo (~$20 for two of us as a light lunch.)
I certainly do wish them the best, but my prediction is that Scissors and Pie will not be there in June of 2015 unless they change some basic things:
--Make some or all of their pizzas as thin crust pies. Boston is just not a thick crust town.(Ya think?)
--Charge by the piece, not the weight. (Get rid of the comically awkward set up where the counter people have to walk 15 feet with a spatula of pizza to the counter-end scales/register and then back down the area to put the pizza in the oven, removing it too soon (because they're needed for other things) and delivering it to the sitting or standing customer. This involves a huge chunk of time that's bad enough when there's only a few customers, but would be disastrous with a waiting line.
-- Get rid of the ineffective owners behind the counter. Their 'newbieness' and lack of understanding of an efficiently run counter service restaurant- does not inspire confidence in the slightest. ( I really hope what I was seeing there was not the co-owning family being taught how to run the whole operation by themselves- so that the consulting? chef could return home to Roma....)
While this is my prediction, I could just as easily be 100% wrong. For those of you who have tried Scissors and Pie, what do you think? Will it succeed as it is?