The Pizza Shop Turning Boston’s Leftover Bread Into Dinner Is Moving Into a Piece of Boston Restaurant History

What happens when Boston restaurants' leftover bread becomes the dough for a sellout pizza? Scrappie’s founder Andrew Blau is bringing his inventive, sustainable pizza concept to 42 Charles Street on Beacon Hill, taking over the former Figs restaurant. It's a delicious new chapter in Boston restaurant history — and a story that brings the neighborhood's bread full circle.