Old Friend Puts Down Permanent Roots in West Roxbury
The pop-up Detroit-style pizza operation opens a brick-and-mortar location at 5272 Washington Street.
By Claire Darwish ·
A Boston-based pizza project that spent years moving between temporary locations has finally secured a permanent address. Old Friend, known for its Detroit-style pies, opened a brick-and-mortar shop in West Roxbury on Tuesday. The move ends a period of itinerant service for the business, which previously operated from pop-ups and a historic Roslindale space.
Alden Caldwell runs the operation. His previous venues included the Exodus Bagels Airstream and The Substation, along with regular appearances at the Roslindale Farmers Market. The new location is situated at 5272 Washington Street in West Roxbury, Massachusetts. The establishment’s website indicated the doors were open as of Tuesday.
Caldwell prepares every component of the pizza in-house. The menu features a three-day fermented dough and a sauce built on Jersey tomatoes. The cheese consists of a cheddar and mozzarella crown that caramelizes against the steel pan. This method defines the Detroit-style product that brought the brand initial attention.
The transition from temporary setups to a fixed storefront represents a shift in how the business operates. While the pop-up model allowed for flexibility and community engagement at local markets, the new space provides a consistent physical presence. Customers can now visit the restaurant on a regular basis without relying on a rotating schedule.
The business maintains an online presence through its website and Instagram page. These platforms serve as the primary channels for updates and menu information. The opening marks the latest development in a local food scene that frequently sees short-term ventures attempt to establish long-term footholds.
Old Friend joins other eateries in the West Roxbury corridor along Washington Street. The new shop operates under the same name and brand identity used during its previous incarnations. The focus remains on the specific construction of the pie, from the dough fermentation process to the final bake in the steel pan.
Source: WBTS-CD
