Scrappie's Pizza Signed Lease for Beacon Hill Space

The popular pizza pop-up has secured a permanent location on Charles Street in Boston.

Updated on Oct. 6, 2026 in Dining Out

Bold vector editorial illustration of an artisanal pizza on a wooden peel against a brick wall, representing sustainable local dining. — Scrappie's Pizza, a sustainable concept using repurposed bread as dough, will transition from a pop-up to a storefront on Charles Street in October 2026. AI Illustration. Upload story photo >

Live Poll

Do you believe small independent restaurants can successfully compete and survive in your local area?

Founder Andrew Blau has signed a one-year lease to bring the Scrappie's pizza concept to 42 Charles St in Beacon Hill. The restaurant, which debuted as a pop-up in 2025, will open its first standalone location in October 2026.

Why it matters

The new venture aims to establish a neighborhood-focused dining destination that prioritizes sustainable sourcing by using repurposed bread as its primary dough ingredient. This transition marks a shift from intermittent pop-up events to a consistent presence in the local culinary market.

The new restaurant will occupy 42 Charles St, a space previously used by the restaurant Figs. Owner Andrew Blau, aged 29, plans to utilize existing kitchen equipment remaining at the site for the operation.

The players

Andrew Blau

Andrew Blau is the 29-year-old operator of Scrappie's who is expanding his pizza business into a permanent storefront.

Figs

Figs is the former restaurant tenant at 42 Charles St whose kitchen equipment will be utilized by the incoming pizza business.

The details

Scrappie's operates by collecting and repurposing bread scraps from various restaurants throughout Beacon Hill and Southie to create its signature dough. The business model prioritizes using pre-existing kitchen infrastructure to maintain a lean, community-centric establishment.

Scrappie's conducted its first pop-up pizza event in April 2025.
The restaurant is scheduled to open as a standalone space in October 2026.

Culture Shift

The expansion reflects the broader rise of the pop-up-to-brick-and-mortar restaurant pipeline seen in major cities. This transition highlights a trend where independent chefs test concepts in temporary spaces before committing to permanent local infrastructure.

Residents of Beacon Hill can expect a new dining option that focuses on repurposed ingredients at the former Figs location. The commitment to a one-year lease suggests a stable addition to the neighborhood's culinary offerings.

The takeaway

The move demonstrates how entrepreneurs are increasingly turning to creative supply chain models to reduce overhead in high-rent districts. By utilizing existing kitchen infrastructure and waste-stream sourcing, the project offers a blueprint for sustainable small-scale dining.