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Vegetarian and kosher Veggie Crust has an Indian influence & Saltie Girl is selling seafood pizzas

Vegetarian and kosher Veggie Crust has an Indian influence & Saltie Girl is selling seafood pizzas

When it comes to pizza, there’s something for everyone. Erika Tarantal finds pizza topped with seafood, packed with veggies and even kosher options.



SHAYNA: WILL IT BE SEAFOOD FOR DINNER TONIGHT, OR PIZZA? AT ONE BOSTON RESTAURANT, YOU DON’T HAVE TO CHOOSE. ERIKA: SALTIE GIRL, A SEAFOOD BAR SNUGGLED INTO THIS COZY 30 FEET SPACE IN DOWNTOWN BOSTON IS NAVIGATING NEW WATERS. >> EVERYONE LOVES PIZZA AND NO ONE IS DOING A SEAFOOD PIZZA CONCEPT. WHY NOT PLAY WITH IT AND SEE WHAT COMES OUT OF IT? ERIKA: SEASONED CHEF KYLE MCCLELLAN DECIDED TO STEP OUTSIDE HIS COMFORT ZONE AND TRY SOMETHING NEW. PIZZA IS A SCIENCE. NOT AS EASY AS EVERYONE THINK. I WAS KIND OF TAKEN ABACK. THE DO’S THE MAIN THING. FIGURE OUT THE JOANNA THEN — FIGURE OUT T DOUGH AND THEN THE REST. ERIKA:ERIKA: THIS IS HIS PLAYGROUND. >> WE DO A STARTER. I LIKE TO START AND WORK YOUR WAY OUT. ERIKA: I’M JUST COPYING YOU, CHEF. 10:00 AND 2:00. [LAUGHTER] STEERING OUR WAY OVER TO THE FAST LANE, WE CRAFTED A COUPLE CLASSIC MARGHERITAS. >> LOOK AT THAT. ERIKA: ALL RIGHT! ET VOILA. ANOTHER ITEM ON THE MENU, ONE OF THE SIGNATURE SEAFOOD OFFERINGS, THE LOBSTER PIZZA. >> THIS IS OUR FRESH MEAT WE USE FOR ALL THE LOBSTER ROLLS ERIKA: THE GENEROUS PORTIONS OF TAILS AND CLAWS, COMPLEMENTED BY THREE CHEESES, GARLIC, CORN, AND CHICHI TO — SHISHITO PEPPERS. IF YOU’RE PENCHANT FOR PIZZA IS MORE BY LAND, THERE IS A HAM AND EGG OPTION AS WELL. AND FOR THE ULTRA DECADENT SEAFOOD LOVER, THE CAVIAR PIZZA. >> WE SUGGEST THAT OUR GUESTS HAVE FUN WITH IT AND USE AS MUCH PER SLICE AS THEY WANT. ERIKA: HOW WAS YOUR WORK? >> PRETT GOOD [LAUGHTER] ERIKA:. ERIKA:PIZZA THAT TOOK MONTHS TO PERFECT, AND YOU WON’T FIND JUST ANYWHERE. >> THAT IS SOMETHING I LEARNED AND IT IS A LEARNING PROCESS. I THINK AS A CHEF, I LOVE TO CONTINUE TO GROW AND LEARN. ERIKA: A LEARNING EXPERIENCE THAT HAS NOW EARNED ITSELF A PERMANENT PLACE ON THE MENU. DO YOU THINK PIZZA IS STAYING AT SALTIE GIRL? >> YES, I THINK PIZZA IS STAYING AT SALTIE GIRL, FOR SURE. ERIKA: SO TASTY. THE VEGGIE CRUST IN BROOKLINE IS A VEGETARIAN PIZZA SHOP. GOOD WORKOUT. IT ALSO SERVES AUTHENTIC INDIAN CUISINE. ONION, GINGER, GARLIC? >> YES, THE TYPICAL INDIAN WAY. ERIKA: AND IT IS A CERTIFIED KOSHER RESTAURANT. >> YOU TRANSFER THE CAULIFLOWER INTO THE BOWL. ERIKA: IT’S THE BRAINCHILD OF CHEF PEPPINO AND MR. VIRMA, WHO SAY THE ECLECTIC BRAINCHILD IS FROM BOTH OF THE CHEFS. >> THERE ARE NOT THAT MANY KOSHER RESTAURANTS HERE IN BOSTON. ERIKA:ERIKA: THEY ADDED INDIAN FOOD FOR THEIR FOLLOWERS FAMILIAR WITH VEGGIE CRUST IN SOMERVILLE AND THEIR SISTER SHOP DOSA AND KOREA NEXT DOOR. >> SOMETIMES PEOPLE DINING DOOR IN THE INDIAN SHOP, THEY ORDER PIZZA. WE HAVE A WINDOW THROUGH THE RESTAURANT SO WE EXCHANGE FOOD. ERIKA: THE KOSHER CERTIFICATION OF THE EXPANSIVE MENU IS OVERSEEN BY A MAN FROM THE RABBINICAL COUNCIL OF NEW ENGLAND. THIS WAS A VERY EXCITING ADDITION TO THE KOSHER PORTION OF NEW ENGLAND. ERIKA: THERE’S A NUMBER OF RESPONSIBILITIES, ONE OF WHICH INCLUDES WASHING AND INSPECTING THE PRODUCE. >> GETTING THE PRODUCE WASHED AND READY IS IMPORTANT BECAUSE THEY OFTEN EAT THOSE HERBS OR LEAFY GREENS IN THE PROCESS. >> WE ARE GOING TO PUT IT THROUGH TWO STRAINERS AND A CLOTH. >> THERE ARE BIBLICAL PROHIBITIONS AGAINST CONSUMING MOST INSECTS. >> I WILL TAKE THIS CLOTH AND BRING IT OVER TO THE LIGHT AND SPREAD IT OUT AND SEE IF THERE ARE ANY LITTLE CRITTERS. AND IF THERE IS, I REMOVE THEM. ERIKA: THAT METICULOUSLY WASHED PRODUCE PLAYS A STARRING ROLE HERE ATOP THESE PIES, LIKE THE GARDEN VEGGIE MANCHURIAN, LOADED WITH FRESH BROCCOLI, PEPPERS, AND OLIVES. >> NUMBER ONE, EVERYTHING FROM SCRATCH. . ALL THE JOKE, ALL THE SAUCE, ALL THE VEGGIES FRESH. ERIKA: CHEF PEPPINO’S CULINARY INFLUENCE IS FROM ALL OVER THE WORLD, CREATING FUSIONS OF FLAVOR. ANOTHER EXAMPLE, THE COCONUT CORN PIZZA. NOT THE PRETTIEST BITE, BUT THE TASTIEST ONE. [LAUGHTER] IT HAS THAT SWEET COCONUT, BUT IT IS NOT OVERPOWERING. IT IS REALLY DELICIOUS. SHAYNA: ERIKA, YOU DIDN’T BRING ANY BACK TO SHARE! CHEF PEPPINO HAS DIVERSE CULINARY BACKGROUND. HE WAS BORN IN INDIA, THEN MOVED TO GERMANY AS A TEENAGER WHERE HE LEARNED HOW TO COOK FROM AN ITALIAN FAMILY. HE IS ALSO CO-OWNER OF AN ITALIAN RESTAURANT DA VINCI , BISTRO, IN SUDBURY. AND BACK TO SALTIE GIRL, THE PIZZAS ARE ONLY AVAILABLE FOR DINNER WEDNESDAY THROUGH SUNDAY, STARTING AT 5:00 P.M. NEXT, ERIKA LEARNS TO COOK THE WCVB SPE

Vegetarian and kosher Veggie Crust has an Indian influence & Saltie Girl is selling seafood pizzas

When it comes to pizza, there’s something for everyone. Erika Tarantal finds pizza topped with seafood, packed with veggies and even kosher options.


Saltie Girl is a cozy 30-seat seafood bar in downtown Boston known for its fresh ocean offerings. Its chef, Kyle McLelland, recently decided to navigate new waters by adding pizza to the menu. Staying true to the Saltie Girl brand, their pizzas are topped with lobster, crab, and even caviar. Veggie Crust is a vegetarian pizza parlor that is a certified kosher restaurant and serves Indian food. The Brookline restaurant is the brainchild of Chef Peppino and Manjett Verma, who say their eclectic menu is what the community called for.

Saltie Girl is a cozy 30-seat seafood bar in downtown Boston known for its fresh ocean offerings. Its chef, Kyle McLelland, recently decided to navigate new waters by adding pizza to the menu. Staying true to the Saltie Girl brand, their pizzas are topped with lobster, crab, and even caviar.

Veggie Crust is a vegetarian pizza parlor that is a certified kosher restaurant and serves Indian food. The Brookline restaurant is the brainchild of Chef Peppino and Manjett Verma, who say their eclectic menu is what the community called for.