clock menu more-arrow no yes

Filed under:

Amherst's Favorite Antonio's Pizza by the Slice to Open in Worcester

This location has been in the works for a while

268 Chandler St. construction site
268 Chandler St. construction site
Facebook

A new pizza place is under construction in Worcester and set to open this May, according to a press release. Antonio's Pizza by the Slice, which first opened in Amherst in 1991, will bring its award-winning pizza to 268 Chandler St., along with an expanded menu, craft beer, and a drive-through pickup window.

Antonio's has three locations in Massachusetts, including the original Amherst restaurant, plus two in Rhode Island, one in College Station, Texas, and one in Champaign, Illinois.

It is known for its intriguing pizza combinations, like the black bean pizza, made with avocado, pico de gallo with cilantro, tortilla chips, sour cream, and cheddar; and the potato bacon, made with a butter sauce, provolone and cheddar, potato, bacon, and rosemary. The expanded menu will include more salads, appetizers, and pastas, and there will be 45 beers on tap.

Antonio's spent some time searching for a good location in Worcester. The new $3 million restaurant will have an open-concept kitchen, outdoor dining, and a 45-foot bar. Additionally, the restaurant will cater to the take-out crowd with a drive-through window for call-ahead orders. Inside, Antonio's plans to have a large mural showcasing Worcester and some local universities.

"We are so excited to open our doors to the Worcester community," said Bill Kitsilis, CEO of Antonio's Pizza by the Slice Kitchen & Bar, in a release.

When May rolls around and Antonio's completes construction, the restaurant will be open daily from 11 a.m. to 1 a.m.

Antonios Pizza By The Slice bar going in. Things moving fast now!

A photo posted by The RealFood Consulting Team (@realfoodconsulting) on

Antonio's Pizza by the Slice

268 Chandler St., Worcester, MA 01602 Visit Website

Sign up for the newsletter Sign up for the Eater Boston newsletter

Sign up for our newsletter.