This award really involves three subdivisions: Best Cheese, Best Crust, and Best (Pizza) Charm. Take away any one of these variables, and a pizzeria falls flat. Bake them all together and serve over checkered tablecloths on cardboard plates, and you get Matthew's pizza. It's the hand-grated blend of Italian cheeses that's lip-smackingly light. It's the savory, deep-dish crust that's not too oily. And it has something to do with being Baltimore's first pizzeria, now in its 60th year. (The vintage Pepsi fridge is pretty cool, too.)

Wholly speaking, the (thick, tasty, crisp-on-the-outside-bliss-on-the-inside) pies are made to order with an array of fresh ingredients to choose from; the hosts are easygoing and chatty with the regulars. Just across from the rehabbed Patterson Center for the Arts, Matthew's could probably try out for a slew of other subprizes with all the first dates and family meals it's seen--but we won't get too technical. It's just heavenly.

Baltimore City Paper

812 Park Ave.

Baltimore, MD 21201

(410) 523-2300

Contact CP | Advertise | National Advertising | About Us | Work Here | Staff Directory

All parts of this site Copyright ©2013 Baltimore City Paper.