Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.

Pop-up fresh tacos made by your fav 8 Bells bartender, Max. He’ll be under his tent in the pub parking lot so get ‘em while you can!

Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.

Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.

Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.

Through his original songs and idiosyncratic reimaginings of the American folk vernacular, Odin Scott Coleman feels like the sort of musician your great-grandparents might have whooped and hollered for. 

Equipped with a banjo, a whistle worthy of working to, and a penchant for storytelling, Coleman spins a compelling yarn as he weaves together elements of the frontier ballad, IWW labor song, sea chantey, and Appalachian folk ballad.

Though brought up in a maritime household in the great Pacific Northwest, Coleman moved to Los Angeles in 2021 after having spent a handful of years living, traveling, and busking around Europe. He has since established a strong presence in L.A.’s folk community, having performed at iconic venues such as Zebulon, the Hotel Cafe, and Club Tee Gee. He has conducted masterclasses with Alan Parsons OBE and has cinched a 1st place slot at the Topanga Banjo/Fiddle Festival three years in a row (‘24-‘26).

In 2026, his “Song for Renee Good,” posted on TikTok, was featured in Rolling Stone. He also performed at the iconic White Horse Tavern in Austin, TX for SxSW. In summer 2026, he will be releasing a short EP recorded live in-studio at Soggy Anvil Records.

Beyond his music, Coleman has worked as an illustrator, a professor, a line cook, a waiter, a dishwasher, a janitor, a maintenance technician, a door-to-door fishmonger, a black market tobacconist, and currently works in the family trade as a deckhand aboard a small Alaskan cargo ship.

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Beatrice Anne is a folk musician and songwriter originally from the PNW. Her sound is inspired by the singing of Shirley Collins, Karen Dalton and Ginny Hawker. Her song crafting and art is largely influenced by her deep connection to the natural world through flowers, farming, and a deep desire to tell the truth. Her sound has been described as having had more birthdays than she has. 

Having lived in Paris as a teenager she then graduated to NYC in later years and explores themes of home, faithfulness, and the traditional elements and phrasings in the folk songs that raised her paired with soulful reflections on her real life and the lives she makes up in her head. 

Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.

Calling all musicians to Open Mic Night at 8 Bells for individual performers. Sign-ups begin at 5pm and musicians will each be given a 10-minute slot. Mic and amp will be provided. Your host for the evening is Tom DiMenna and Sam Grinnell. String Theory will provide 10% off next purchase to all performers.

While Tom may have Irish roots, he’s also a South Shore guy and he LOVES his bar pizza which is hard to come by in these parts. So he’s making it himself and bringing it to your barstool. It’s a limited batch so you’ll want to come early and claim your pie. They’ll be coming out of the oven starting at 5pm and when they’re gone, they’re gone.

Where did this all begin? It’s a murky history but it is said to have originated in Massachusetts pubs and taverns, likely in the 1940s, with Cape Cod Cafe in Brockton often cited as the birthplace, featuring a thin, buttery crust with sauce and shredded cheddar spread to the edges in a 10-inch pan, designed for quick service alongside beer. Its popularity spread via old trolley routes, becoming a beloved regional tradition characterized by crispy, caramelized edges from being cooked in deck ovens in steel pans, creating a unique, savory flavor. It’s a proud blue-collar culinary tradition in the pubs, taverns, dive bars, and working-class watering holes found throughout the communities south of Boston.

There’s really not one particular thing that makes South Shore bar pizza unique; it’s more a combination of many cultural curiosities and culinary idiosyncrasies that make it different from most any other pizza on the planet. From its size and history to the odd locations and the local lingo one must know to get an order correct, it all comes together to create what has, for quite some time now, been a phenomenon peculiar to the South Shore.

There are some rules: First and foremost, one bar pizza feeds one person. It is not meant to be split amongst a group and you don’t order it by the slice. While trading slices is fine, the pies are relatively small, so the first rule of bar pizza is: one person, one pizza. Any more than that and it disorients South Shore sensibilities, much like taking the Red Line past Park Street Station. Some say they’ve even seen newborn South Shore babies with a pie to themselves. Two parents, one baby— three pizzas.

As ironclad as the one pizza per person rule, the next oddity of bar pizza separates it from all other pies. South Shore bar pizza is a pan pizza. It’s ALWAYS cooked in a small steel pan and the best pans are old, weathered, and seasoned to perfection. Some local bar pizza joints have been cooking their bar pies in the same pans for decades. Literally 40 or 50 years, and they only get better with age.

So now you know. Come taste it for yourself and see if you agree that it’s worth all the fuss.

Resources: Edible Southern Massachusetts.