You’re driving down Route 139, maybe heading home from work or just passing through that stretch of the South Shore, and the craving hits. It’s not a fancy craving. You don’t want micro-greens or a balsamic reduction drizzled in a zig-zag pattern over a wood-fired crust that’s as thin as a cracker. You want real food. You want that specific, nostalgic, slightly greasy but perfectly crisp experience that only a true New England Greek-style pizza shop can provide. Honestly, for anyone living in or around Plymouth County, Pembroke House of Pizza isn't just a restaurant; it’s a landmark. It's been sitting there at 145 Church Street for decades, serving as the reliable backdrop for Friday night high school football post-games, lazy Sunday football marathons, and those Tuesday nights when nobody felt like doing the dishes.
The Geography of a Local Icon
Location matters. If you aren't from the area, you might miss it, but for locals, it's the heart of the village. It sits right near the intersection of Center Street and Church Street, basically a stone’s throw from the Town Hall and the high school. That proximity is why it's always buzzing. People often confuse "house of pizza" establishments as a chain. They aren't. While the name is a common naming convention across Massachusetts—a relic of the Greek immigrants who revolutionized the pizza industry in the 70s—this specific spot is its own beast. It has a personality. It has a smell that hits you the second you pull into the parking lot, a mix of toasted flour, oregano, and simmering tomato sauce.
Most people don't realize that the "House of Pizza" style is its own distinct culinary category. It’s not New York style. It’s definitely not Chicago deep dish. It’s cooked in a shallow, oiled pan, which gives the crust a fried, golden texture on the bottom while keeping the middle airy. At Pembroke House of Pizza, they’ve mastered that specific ratio. If the pan isn’t seasoned right, the crust tastes like cardboard. If there’s too much oil, it’s a soggy mess. Here, they hit the sweet spot.
What Actually Goes Into the Dough?
The dough is made fresh. That sounds like a marketing line, but you can taste the difference between a dough that has proofed properly and one that was pulled out of a freezer bag. At Pembroke House of Pizza, the edges of the crust have those tiny bubbles that pop and crunch when you bite into them.
The sauce is the secret. It’s a bit sweeter than what you’d find in the North End of Boston. It’s heavy on the dried herbs—oregano is the MVP here—and it provides a sturdy foundation for the cheese. They use a blend, usually a mix of mozzarella and white cheddar, which is the hallmark of the South Shore style. It gives you that characteristic "pull" but with a sharper, more complex flavor profile than just straight mozzarella.
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Beyond the Pepperoni: The Menu Depth
Most regulars have their "usual." You know the type. They walk in, the person behind the counter nods, and the order is already halfway through the oven. But if you’re just looking at the pizza, you’re missing half the story. Their subs—or grinders, depending on how old-school you want to be—are massive.
- The Steak and Cheese: This is the litmus test for any Massachusetts sub shop. It needs to be shaved thin, seasoned well, and the bread has to be toasted just enough so it doesn't fall apart under the weight of the grease.
- The Italian: It’s about the layers. Cold cuts, hots, and a splash of oil and vinegar.
- Chicken Finger Subs: A local staple that sounds basic but requires the right breading-to-meat ratio.
They do salads, too. Surprisingly good ones. The Greek salad, topped with a massive block of feta and those salty Kalamata olives, is a staple for the "I'm trying to be healthy but I still want to eat at a pizza place" crowd. The dressing is usually that house-made Greek vinaigrette that's heavy on the garlic and black pepper. It’s the kind of salad that actually fills you up.
Why Local Loyalty Matters in 2026
In a world where DoorDash and UberEats have turned every restaurant into a nameless commodity, Pembroke House of Pizza stays relevant because of the "third place" factor. It’s not home, it’s not work, it’s the place in between. You see the same families there every week. You see the coaches getting a stack of boxes for the team.
There’s a reliability here that’s hard to find. You know exactly what that slice is going to taste like. It’s the consistency that keeps the doors open while flashy new bistros come and go in the surrounding plazas. They haven't tried to "reinvent" themselves with gluten-free cauliflower crusts or vegan pepperoni—though they’ve adapted to some modern tastes, the core mission remains the same: feed the community honest food at a fair price.
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Dealing With the Rush
If you try to call in an order at 6:00 PM on a Friday, be prepared for a wait. That’s just the reality. The phone lines are constantly busy, and the small waiting area gets cramped. But that’s part of the charm. Watching the kitchen staff move is like watching a choreographed dance. One person on the dough, one on the toppings, one managing the ovens, and someone else constantly bagging orders and shouting out names. It’s chaotic, but it’s a controlled chaos that has been refined over years of service.
Surprising Facts About the "House of Pizza" Model
Did you know the "House of Pizza" name is largely a New England phenomenon? If you go to the Midwest or the West Coast, you won't find them. This specific business model was pioneered by Greek families who moved into the region in the mid-20th century. They realized that while they knew Greek food, the American public wanted pizza. So, they created a hybrid. They used their own techniques—the pan frying, the specific cheese blends—and applied them to the Italian-American pizza concept. Pembroke House of Pizza is a direct descendant of that culinary migration.
It’s also worth noting the sheer volume of food these places move. A typical busy night can see hundreds of pizzas go out the door. That requires an insane amount of prep work. Onions aren't sliced to order; they are prepped by the bucketful. The cheese is grated in-house because the pre-shredded stuff has cellulose (wood pulp) to keep it from sticking, which ruins the melt. These are the tiny details that separate the good spots from the mediocre ones.
Navigating the Menu Like a Pro
If you’re a first-timer or just looking to break out of your cheese-pizza rut, here is how you should actually order:
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- Get the Pizza Well-Done: If you like a bit of char and a sturdier bottom, ask for it well-done. It gives the cheese those beautiful brown spots and ensures the center isn't floppy.
- Try the Special: Usually named after the town or the shop itself, "The Pembroke Special" or its equivalent typically loaded with pepperoni, sausage, mushrooms, onions, and peppers. It’s a heavy lift, but it’s the best way to see what the kitchen can do.
- Don't Sleep on the Sides: The fries are standard crinkle-cut or straight-cut, but when they’re fresh out of the fryer and heavily salted, they’re the perfect accompaniment to a sub.
- Cash or Card?: While most places have fully caught up to the digital age, it’s always smart to have a few bucks for a tip. These workers grind.
The Small Town Feel
There's a specific kind of vibe in Pembroke. It’s a town that values its roots. When you walk into the House of Pizza, you see the community bulletin board. You see the flyers for the car wash at the church and the missing cat posters. It’s a hyper-local ecosystem. The staff often knows the regulars by name, and they definitely know their orders. That kind of social capital is something a chain like Domino's or Papa John's can never replicate, no matter how much they spend on advertising.
Final Verdict on the Experience
Is it five-star dining? No. Is it the healthiest meal you'll eat this week? Probably not. But Pembroke House of Pizza provides something more important than culinary innovation: it provides comfort. In an era where everything feels like it’s changing too fast, there is something deeply reassuring about a place that stays the same. The crust is still crunchy, the sauce is still tangy, and the people are still friendly.
Whether you're a lifelong resident or just a traveler looking for a "real" taste of the South Shore, this is the spot. It’s unapologetic about what it is. It’s a pizza shop. It’s a sub shop. It’s a community hub. And honestly, it’s exactly what a local business should be.
Next time you're in the area, skip the fast-food drive-thru. Pull into that lot on Church Street. Grab a large pepperoni, maybe a side of wings, and a cold soda from the fridge. Find a spot to sit, or take it down to the town green. You'll realize pretty quickly why this place has stood the test of time.
Actionable Steps for Your Next Visit:
- Check their current hours before heading out, as they can sometimes shift on holidays or during the off-season.
- Call ahead for pickup to avoid the 20-minute "standing in the lobby" wait during peak dinner hours.
- If you're ordering for a large group, ask about their party-size options or bulk deals which aren't always explicitly listed on the main wall menu.
- Take your food to go and head over to one of Pembroke's nearby ponds or parks for a quintessential local picnic experience.