What sets Birroteca apart from other pizza and beer joints in the city? Its location in a vintage 1883 stone building on Clipper Road, for one. For another, try its 24 beers on tap, emphasis on crudo (raw) and cured meat and seafood-based small plates like porchetta, tuna aioli and pickled fennel. There are also family-style daily specials for two or more, like Monday’s roast chicken (cacciatore style) and pizzas with inventive toppings from mussels to duck confit. “We’ve built a restaurant that’s just a little different from when people think pizza,” says owner Robbin Haas. “We’re not a normal pizzeria.” Blink-and-you’ve-missed-him chef Cyrus Keefer (1542 Gastropub, Maisy’s, Brasserie 10 South) helms the kitchen. Open for dinner, Monday-Friday; lunch and dinner Saturday and Sunday 1520 Clipper Road, 443-708-1934,

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