The Best Pizza Awards, hosted for the past 10 years in Milan, has for the third year in a row listed Posto executive chef Juan Gabriel Perez as one of the 100 best pizza chefs in the world – 54th currently, and 55th and 60th previously.
The awards are voted by 60 food critics from around the world.
No other named chef came from New England. Most are understandably in Italy, though several are from Amsterdam and Japan.
Posto, which we’ve hailed before in the What We’re Having column, is one of the first pizzerias in the area to bring a true Neapolitan to the Boston area – a puffy pillow of dough crisped in a high-temperature wood-fired oven but kept soft and chewy inside by a short cook time. Posto moved recently within Somerville from Davis Square to Assembly Row, where it has an even bigger Valoriani dome-shaped brick oven.
If you’re not doing one of Perez’s pies, also pretty killer is Posto’s spicy Tuscan seafood stew and its garlic pane, a wood-fired flatbread made of Perez’s signature pizza dough that’s slathered in olive oil and garlic, crowned with fresh, melted mozzarella and served with a side of marinara sauce for dipping.
Posto is part of the Alpine Group, which also runs the Painted Burro eateries in Davis and Harvard squares.
Posto, 400 Assembly Row, Assembly Square, Somerville
Cambridge writer Tom Meek’s reviews, essays, short stories and articles have appeared in WBUR’s The ARTery, The Boston Phoenix, The Boston Globe, The Rumpus, The Charleston City Paper and SLAB literary journal. Tom is also a member of the Boston Society of Film Critics and rides his bike everywhere.
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