Short & Main

Mike Maria★★★★★

Amazing Pizza. I am a New Yorker and admit to being a bit of a pizza snob. It was with a fair amount of skepticism that I went to Short & Main in Gloucester MA with friends on the recommendation of one of their friends. The recommendation billed the place as one of the best pizza places in the USA. I was, to say the very least pleasantly surprised. To state it more clearly I was gob smacked! The pizza here is true Neapolitan, a thin crisp crust with a slight raise around the edge. The ingredients were fresh and tasty. The pizza was cooked to a slight char and had a nice bite. Bravo!

Emily Edwards★

Our experience at Short & Main was abysmal. The manager was at the root of all the problems. It started when we got to the restaurant 15 minutes ahead of our reservation. He pushed us towards the bar and we ordered drinks. After our 7:45 reservation came and went, a dish of almonds appeared where we were standing with our cocktails. We never ordered these, as I am allergic to tree nuts. We just pushed them to the side and thought nothing of it. When we eventually sat at a table for dinner, we ordered drinks, oysters, and two pizzas. One pizza has cheese and the other pizza (the Rosso) is only

Wilson Lee★★★

The NYT giving Short & Main “one of the best pizza places in America” does the NYT’s a disservice. They make good pizza but I can think of at least 10 places in MA that do better pizza without charging the prices they do. Right off the bat, the prices alone make Short & Main a tough place to recommend. $14 for two meatballs and a slice of bread, $17 for a cocktail, $13 for a mocktail, and $23 for the base Ricardo pizza - plus another $6 for a tiny portion of sausage- felt steep. If pizza is meant to be the star of the restaurant, it should be unforgettable. Instead, it was just… fine. It’s h

J D★★★★★

I sauntered in for dinner this past Sunday having attended the annual St Peters Fiesta. First of, not only were there a lot of people in the city due to the Festival, but this incredible restaurant had just received a nod in a New York Times review as being one of the top 25 Pizza places in the US, the only one in the northeast. Needless to say, I least expected to find even a solo seat, but then I had also not expected to be ushered by a very congenial and amiable host, who I later found out is the co-owner, Matt Cawley. Right from his warm welcome and how he greets and cares to thank each