The Press
Boston magazine writes:
“…you can’t do better than the thin, chewy-crusted pies at Stone Hearth Pizza. If rarified toppings like arugula, white beans, Yukon gold potatoes, hot Thai peppers, and all-beef, nitrate-free pepperoni sound a smidge pretentious—well, yea, they are. But they also make
a mighty tasty pizza.” » Click here for full press release
Boston Magazine, “Best of Boston.” August, 2007
“Jonathan Schwarz and Christopher Robbins were confident when they opened Stone Hearth Pizza Co. in Belmont last summer. The two former information-technology geeks had no restaurant experience, but they knew enough to hire former Hamersley's Bistro chef Michael Ehlenfeldt as general manager, bring in Cook's Illustrated test-kitchen director Erin McMurrer as chef-consultant, and serve only stylish pizzas, beautiful salads, a fine locally made gelato, and charming wines."
The Boston Globe Magazine, “Best of the New.” January 29, 2006
“Michael Ehlenfeldt brings haute cuisine standards to the new Stone Hearth Pizza Co. He's committed to using local, organic ingredients when he can…all his pies are cooked in the kitchen's namesake oven…Like the food, the cheery dining room will delight locals.”
Erin Byers, Boston Magazine, “Pie High.” November 2005
“Anyone looking for just another excuse to eat pizza may want to try Stone Hearth Pizza…not your ordinary local pizzeria. The menu is casual gourmet with innovative pizzas, creative salads, authentic gelato and a full selection of wines, beer and coffee.”
Bev Wex, The Dover Sherborn Press, “Not so–humble pizza pie.” October 20, 2005
“From my first visit I have been hooked. Greeted as soon as you step in the door. Informative wait staff. Pizza ingredients are very fresh. Too many delicious choices. Crust is light and delicious. Highly recommend for a great pizza experience.”
Diner comment, Boston.com, October 2, 2005
“…this 40-seat eatery has a focus, some terrific food, and, in the middle of a very quiet and hot summer, a roomful of customers who just keep coming…Stone Hearth is stylish in an understated way, and it has a cheerfulness about it…Everything on the brief menu emphasizes its good ingredients.”
Sheryl Julian, The Boston Globe, “A Good Mix of Ingredients.” September 1, 2005
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