The Boston pizzeria that has made a splash in the Back Bay is expanding its operation to include East Boston.
Owners of Dirty Water Dough on Newbury Street announced that they will open at the former Dough East Boston location (corner of Maverick and Border streets) at the end of the month.
According to Dirty Water’s Sam Sokol, Dirty Water Dough East will feature hand stretched pies with Boston’s only beer infused pizza dough.
“Fans of the original Newbury Street location can expect the same award-winning menu featuring one-of-a-kind topping combinations such as the “Dirty Taco”, with chili seasoned ground beef, diced tomato, romaine lettuce, cheddar, sour cream and crushed Doritos, or the Massachusetts favorite “Steak & Cola” featuring Cola marinated shaved steak, caramelized onions, gorgonzola, shredded mozzarella and romano cheese,” said Sokol.
In addition to the original eat-in and take-out menu, expanded offerings will include wings, disco fries, as well as a full catering menu.
Sokol explains the move to Eastie was a no brainer considering all the development and new restaurants opening in the Maverick area.
“Dirty Water Dough East comes on the heels of several new openings in East Boston’s buzzing Maverick neighborhood,” said Sokol. “From high-rise waterfront condos, to several new bars and restaurants and even two cannabis dispensaries scheduled to open in 2020, Eastie’s Maverick neighborhood is quickly becoming an in demand destination.”
Sokol said as a thank you to their new Eastie neighbors, Dirty Water Dough East will celebrate their opening with a free slice day in late October.
“Expect a lively atmosphere with music and free slices of their most popular pies,” he said.
Dirty Water Dough gets it name from the famous 1960s Standells song and ode to Boston “Dirty Water”, a staple at song at Fenway and other Boston venues.
The song title and chorus refers to the then-famously polluted Charles River. Local lore has it that at the time Boston’s water was considered too dirty to drink so residents started using beer instead of water to make bread.
“That is why we also use our very own home-brewed Dirty Water IPA as the secret ingredient in our pizza dough,” exp[lained Sokol.
In January the owners of Dough East Boston, Kevin Curley and Michael Sanchez, announced they were calling it quits after 13 years of feeding hungry Eastie residents their quirky pizzas and unconventional sandwiches.
By the end of the month, Curley and Sanchez were gone and they sold the building over the summer.
While a void was left for several months after Curley and Sanchez’s, exit many are sure to be pleased the location will remain a popular restaurant spot.