Tostimo’s Pizza Kitchen

05/28/2026

05/26/2026

The pressure to put out a quality beef every single order is definitely real — but Chef Jon doesn’t seem to sweat it one bit 😂

You NSB people are a tough crowd… rowdy as hell, very opinionated, and extremely serious about your beefs. And we wouldn’t have it any other way 🤪

05/22/2026

Meet Garlic Breath🧄💋

Roast beef piled onto a garlic butter grilled onion roll with provolone, our new house-made Tostimo’s Sauce — a James River roasted garlic aioli — topped with crispy onion rings. Zero restraint. Zero concern for your plans after dinner.

Available for the next 9 days only as our Beef of the Month before it disappears at the end of May.

BUT… the good news? Tostimo’s Sauce officially earned a permanent spot on the new menu launching next month 👀

05/17/2026

Alarm went off way too early today — we opened the shop at 5AM to get 300 pizzas out the door for the Margaritas Road Race hosted by .events

A lot of coffee, a lot of pizzas, and somehow we pulled it off. 😂 Huge congrats to all the runners today, and shoutout to our crew for absolutely crushing it before most people were even awake.

05/04/2026

1.8K followers 🤯 what?? appreciate every one of you.

If you’re new here—hi. We’re Arielle + Jon, the ones behind Tostimos (Seabrook + Portsmouth).

Jon’s a classically trained chef, North Shore raised—aka he doesn’t mess around when it comes to quality. Everything’s scratch, no shortcuts.

We’re a small family-run spot, so if we’re not slinging pies, we’re chasing our two kids around (the real bosses).

Big on community > competition, good food, and actually getting to know the people who come through.

Glad you’re here. Let’s have some fun 🤪

05/01/2026

said it, so you know it’s good🤤

04/30/2026

You’d pay to hear this convo… just saying.

Collab with dropping soon 👀
If you haven’t had their food yet, fix that 🔥