Scrappie’s Pizzeria Moves From Pop-Up to Beacon Hill Storefront
The restaurant, which repurposes bread from neighboring eateries, opened at 42 Charles Street on Oct. 28 after years of operating as a spinoff of a Southie bakery.
By Layla Fontaine ·
Scrappie’s, a pizza concept known for using leftover bread from local restaurants, has opened a permanent location on Beacon Hill. The new storefront at 42 Charles Street began serving customers on Wednesday, Oct. 28. For the opening period, the shop accepts orders in person only, with online ordering under development.
The business originated as a spinoff of Brick Street Bagels in the South End. Andrew Blau, the owner, describes his pizza style as a hybrid of New York and Neapolitan traditions. He notes that the crust is baked until it reaches a dark brown color, a process he says creates the specific crunch customers request. Blau told the Globe last month that the crust remains airy despite the char, a characteristic he attributes to the Neapolitan influence.
The shift from pop-up to brick-and-mortar marks a change in how the business operates its supply chain. The model relies on salvaging unsold bread from area restaurants. This practice reduces waste while providing the base for the pies. The new location allows the team to manage inventory and staffing with more stability than a rotating pop-up schedule.
Hours for the Beacon Hill location are currently limited to Wednesday through Sunday. Service runs from 5 p.m. to 9 p.m. The restaurant is situated in the former space of a previous establishment, a common trend in the neighborhood’s dining scene. The move aligns with a broader wave of new food concepts opening in the city this month.
Other recent openings in the area reflect a focus on comfort food. In Somerville, First Crush, a wine bar at 259 Washington Street, opens Nov. 4 in the space previously occupied by Juliet Social Club. It will be open Tuesday through Saturday from 5 p.m. to 11 p.m. Nearby in Central Square, Wu Li Xiang Shanghai Kitchen at 411 Massachusetts Avenue is serving xiao long bao, or soup dumplings, from Thursday through Tuesday.
In Fort Point, Celine at 324A St. is launching a weekday lunch program on Nov. 3. The menu features dishes inspired by Montreal gastropub culture, including chicken liver mousse, steak tartare, and poutine. This addition extends the operating hours for the restaurant, which previously focused on dinner service.
The opening of Scrappie’s adds to the number of independent operators establishing permanent bases in Boston’s historic neighborhoods. The restaurant’s reliance on rescued bread differentiates it from standard pizzerias that buy fresh dough daily. The new location provides a dedicated space for the brand to expand its menu and customer base beyond its initial pop-up iterations.
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