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Contemporary bistro featuring creative pizzas & oysters, plus brunch & fried chicken on Thursdays.
Address and Contact Information
Address: 36 Main St, Gloucester, MA 01930
Phone: (978) 281-0044
Website: http://shortandmain.com/
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Order and Reservations
Reservations: resy.com
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Short & Main
Wood-fired pizza, oysters, raw bar, best of Gloucester. The Market Restaurant.
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Short & Main is in Gloucester, MA. Apr 20, 2022 . …
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Short & Main. 4.8. (2.5K) reviews. Wood Fired Fare. $. Downtown. Share. Save … Short & Main. 36 Main St. 36 Main Street. Gloucester, MA 01930. Get Directions + …
Reviews
Wilson Lee
The NYT giving Short & Main “one of the best pizza places in America” does the NYT’s a disservice. They make good pizza but I can think of at least 10 places in MA that do better pizza without charging the prices they do.
Right off the bat, the prices alone make Short & Main a tough place to recommend. $14 for two meatballs and a slice of bread, $17 for a cocktail, $13 for a mocktail, and $23 for the base Ricardo pizza – plus another $6 for a tiny portion of sausage- felt steep. If pizza is meant to be the star of the restaurant, it should be unforgettable. Instead, it was just… fine.
It’s hard for me to hone in on the special qualities of any of the food because frankly there wasn’t any. Perfectly serviceable, but nowhere near worth the markup.
… moreRight off the bat, the prices alone make Short & Main a tough place to recommend. $14 for two meatballs and a slice of bread, $17 for a cocktail, $13 for a mocktail, and $23 for the base Ricardo pizza – plus another $6 for a tiny portion of sausage- felt steep. If pizza is meant to be the star of the restaurant, it should be unforgettable. Instead, it was just… fine.
It’s hard for me to hone in on the special qualities of any of the food because frankly there wasn’t any. Perfectly serviceable, but nowhere near worth the markup.
Finn Baker
Good good good small oysters. Couple to my right is eating their pizza with a fork and knife. High class place at reasonable prices. Cool sever. Cool hair. 4.8/5
… moreJ D
I sauntered in for dinner this past Sunday having attended the annual St Peters Fiesta. First of, not only were there a lot of people in the city due to the Festival, but this incredible restaurant had just received a nod in a New York Times review as being one of the top 25 Pizza places in the US, the only one in the northeast. Needless to say, I least expected to find even a solo seat, but then I had also not expected to be ushered by a very congenial and amiable host, who I later found out is the co-owner, Matt Cawley. Right from his warm welcome and how he greets and cares to thank each of his patrons, I knew that this place had a special vibe.
Having gotten a seat that was amazingly still available at the bar, I couldn’t help but notice the unique custom surface that has a rich veneer filled with Oyster shells patterned in concrete. This is complemented by the very warm ambiance and the friendly service that you will notice all around. Neil and Pat were just the most pleasant folks one could have for a relaxed time at the bar. They made the experience special and inviting.
The nice thing is that this place offers smaller portions, so one can try a wider selection from an interesting menu. I started with Oysters that were amazing; see photo with the description. I would say the one from PEI might have had a slight edge over the others, but they were all very flavorful. The next round was a delightful three slice Bruschetta plate which would please any palate; my favorite being the Olive Tapenade. The final course was the acclaimed Pizza, which are all personal sized, and can be shared. I had the Louis Prima, with sausage, red onion, hot peppers, mozzarella and basil. The thin crust is freshly made in the wood fired oven on site, and is as delectable and appetizing as the Times review suggested. From the lean sauce and hardly any grease, to the fresh ingredients you could not ask for a more satisfying taste in a mouth watering pizza bite. Even though I was full, I could not resist finishing the evening with a savory Tiramisu portion.
If you are in town, it would be well worth stopping by this restaurant and enjoying the unique set of dishes, and of course the Pizza that catapulted this restaurant to a coveted list in the Times. The ambiance is very cozy and the staff make the place very welcoming. On the way out I could feel the difference when talking to Matt and the pride he takes in running this place, and making sure that everyone leaves satisfied.
… moreHaving gotten a seat that was amazingly still available at the bar, I couldn’t help but notice the unique custom surface that has a rich veneer filled with Oyster shells patterned in concrete. This is complemented by the very warm ambiance and the friendly service that you will notice all around. Neil and Pat were just the most pleasant folks one could have for a relaxed time at the bar. They made the experience special and inviting.
The nice thing is that this place offers smaller portions, so one can try a wider selection from an interesting menu. I started with Oysters that were amazing; see photo with the description. I would say the one from PEI might have had a slight edge over the others, but they were all very flavorful. The next round was a delightful three slice Bruschetta plate which would please any palate; my favorite being the Olive Tapenade. The final course was the acclaimed Pizza, which are all personal sized, and can be shared. I had the Louis Prima, with sausage, red onion, hot peppers, mozzarella and basil. The thin crust is freshly made in the wood fired oven on site, and is as delectable and appetizing as the Times review suggested. From the lean sauce and hardly any grease, to the fresh ingredients you could not ask for a more satisfying taste in a mouth watering pizza bite. Even though I was full, I could not resist finishing the evening with a savory Tiramisu portion.
If you are in town, it would be well worth stopping by this restaurant and enjoying the unique set of dishes, and of course the Pizza that catapulted this restaurant to a coveted list in the Times. The ambiance is very cozy and the staff make the place very welcoming. On the way out I could feel the difference when talking to Matt and the pride he takes in running this place, and making sure that everyone leaves satisfied.
Dr. Angelique Barbara
It was great to have dinner here tonight to celebrate my dad’s and aunt’s birthdays. My dad owns the building and opened Valentino’s restaurant in the 80’s when I was a child. I have fond memories of that restaurant and it’s nice to have another successful in its place. The oysters are fresh and a good price when you go early and the pizza is delicious. Definitely check them out!
… moreGianluca Centola
As I sat down to make this reservation after reading the NYT article mentioning this Gloucester establishment, I was beginning to have high expectations considering I’d have to make the hour drive just to try their pizza, but it was a risk I was willing to take.
Pulling in to park near the restaurant, the first thing visible to us was one of the employees chopping wood in the back for their wood fired oven and a line around the corner before they opened. From there I had the inkling that this place was really legit. When they seated us our waiter was incredibly polite and helpful as he gave us his recommendations for pizzas to try. After viewing the menu it was time to order for our table of 3.
To start, we ordered a dozen oysters (2 of each oyster offered) which came out cold, fresh, and incredibly delicious. The cocktail sauce accompanying the oysters was an excellent way to elevate the oysters as well. Now for pizza: we ordered the margherita, the ricardo, the funghi, and the louis primo. The pizzas themselves are pretty small so three to four is a good amount especially if your looking to try multiple pizzas. The margherita was very good but compared to the other pizzas the most basic. The freshness of the basil and the sauce elevated the margherita but at the end of the day it was the most simple. The louis primo was a step up with the cheese and sausage and a hint to heat with the peppers and onions and another must have. The ricardo similarly was delicious and the soppressata brought the whole pizza together. While all the pizzas thus far were incredible, the funghi pizza was the bell of the ball. The white pizza with mushrooms, cheese, onion, and a hint of lemon was the showstopper of all showstoppers. I appreciated that they didn’t just cut up big mushrooms but instead used smaller mushrooms. The hint of lemon added acidity and zest that truly tied this pizza together. If there is one pizza that has to be ordered it is no doubt the funghi pizza.
All in all I think the NYT absolutely nailed this review and frankly it’s a shame Massachusetts doesn’t have the Michelin Guide because believe me this place deserves more than its flowers, it deserves a star. When you have an italian like my father tell the waiter that this is the best pizza he’s had in this country then you know its the real deal. I thought the oyster and pizza combo would be odd but it works so well that now I can’t think of pizza without it. The locally sourced produce that they mention on the menu from the local farms adds an additional level of freshness that it hard to beat. I believe that this place might not only have the best pizza in the state but that it’s WELL WORTH the drive from wherever you are.
… morePulling in to park near the restaurant, the first thing visible to us was one of the employees chopping wood in the back for their wood fired oven and a line around the corner before they opened. From there I had the inkling that this place was really legit. When they seated us our waiter was incredibly polite and helpful as he gave us his recommendations for pizzas to try. After viewing the menu it was time to order for our table of 3.
To start, we ordered a dozen oysters (2 of each oyster offered) which came out cold, fresh, and incredibly delicious. The cocktail sauce accompanying the oysters was an excellent way to elevate the oysters as well. Now for pizza: we ordered the margherita, the ricardo, the funghi, and the louis primo. The pizzas themselves are pretty small so three to four is a good amount especially if your looking to try multiple pizzas. The margherita was very good but compared to the other pizzas the most basic. The freshness of the basil and the sauce elevated the margherita but at the end of the day it was the most simple. The louis primo was a step up with the cheese and sausage and a hint to heat with the peppers and onions and another must have. The ricardo similarly was delicious and the soppressata brought the whole pizza together. While all the pizzas thus far were incredible, the funghi pizza was the bell of the ball. The white pizza with mushrooms, cheese, onion, and a hint of lemon was the showstopper of all showstoppers. I appreciated that they didn’t just cut up big mushrooms but instead used smaller mushrooms. The hint of lemon added acidity and zest that truly tied this pizza together. If there is one pizza that has to be ordered it is no doubt the funghi pizza.
All in all I think the NYT absolutely nailed this review and frankly it’s a shame Massachusetts doesn’t have the Michelin Guide because believe me this place deserves more than its flowers, it deserves a star. When you have an italian like my father tell the waiter that this is the best pizza he’s had in this country then you know its the real deal. I thought the oyster and pizza combo would be odd but it works so well that now I can’t think of pizza without it. The locally sourced produce that they mention on the menu from the local farms adds an additional level of freshness that it hard to beat. I believe that this place might not only have the best pizza in the state but that it’s WELL WORTH the drive from wherever you are.
Haley Potter
Cute place with great food! We got the rigatoni, oysters, and the louis prima pizza. There was some live music in the corner, great atmosphere.
… moreErin Murdock
Short & Main is a standout on the North Shore, serving top-tier wood-fired pizzas, fresh oysters, and craft cocktails in a beautifully crafted space. It’s truly a must-visit—especially if you’re in the mood for a perfect pizza plus oyster pairing and a dash of creative ambiance. Just go in with a reservation, an appetite (maybe order an extra pie!), and a bit of patience during busy nights.
… moreKatie K.
What a great experience for our anniversary dinner. Great hospitality from the host/manager and the bartenders. The wine selection was really eclectic & fun, the oysters were super fresh, and the pizza & pasta were delicious. Would highly recommend!
… moreAriel Roth
First time visiting Cape Ann (Gloucester MA). Everyone recommended going here, and they were right!
Such a great place for dinner! Food, service, atmosphere, all were amazing. Definitely worth a visit, you won’t regret it.
… moreSuch a great place for dinner! Food, service, atmosphere, all were amazing. Definitely worth a visit, you won’t regret it.
Anne Clemons
Warning! Avoid sitting at one of the two-top tables against the wall of the bar area. The guests who stand there waiting for a table to open up are directly above your head. You will hear each and every word of their conversation projecting directly down onto you. Extremely distracting and loud. It looked like sitting in front of the open kitchen would be the best spot!
Anyway, after seeing the nod in NYTimes, we went for the pizza. Fungi was fabulous with that touch of lemon, and a pillowy, semi-charred crust. Could’ve used a touch of salt. Wish we would’ve ordered a second pizza as one feeds one hungry person. Yes it does take 45 mins.
Apps: All 3 oyster varietals were extremely fresh and delicious. Beet and peach salad was tasty but needed more pistachios for texture.
Overall a top notch spot for pizza & oysters under one roof. I wouldn’t call it mind-blowing as some reviews suggest, unless it’s your first time eating artisanal wood-fired pizza.
Lastly and unimportantly, there was an un-well woman in the lobby when we first arrived who clearly wasn’t there as a patron. As my partner and I entered she shared some unsolicited observations with us regarding our physical appearances. Very bizarre and most likely an anomaly.
… moreAnyway, after seeing the nod in NYTimes, we went for the pizza. Fungi was fabulous with that touch of lemon, and a pillowy, semi-charred crust. Could’ve used a touch of salt. Wish we would’ve ordered a second pizza as one feeds one hungry person. Yes it does take 45 mins.
Apps: All 3 oyster varietals were extremely fresh and delicious. Beet and peach salad was tasty but needed more pistachios for texture.
Overall a top notch spot for pizza & oysters under one roof. I wouldn’t call it mind-blowing as some reviews suggest, unless it’s your first time eating artisanal wood-fired pizza.
Lastly and unimportantly, there was an un-well woman in the lobby when we first arrived who clearly wasn’t there as a patron. As my partner and I entered she shared some unsolicited observations with us regarding our physical appearances. Very bizarre and most likely an anomaly.