Here’s what to order from the Spring Street Pizza menu

Lunch at Spring Street Pizza in Borough feels like a sensible way to test a place that comes with a lot of buzz. We’re hungry and curious, but not ready to commit to a long, expensive meal. Pizza, in that sense, is perfect. You can learn a lot about a restaurant from a couple of pies.

So we order two whole pizzas from the Spring Street Pizza menu. One Margherita. One anchovy and stracciatella. Simple choices and familiar flavours, or so we think.

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A little background on Spring Street Pizza before the first bite

Spring Street Pizza in London takes inspiration from classic New York pizza, both in style and restraint. The menu is short, and the focus is on dough, balance, and quality ingredients rather than overload.

The restaurant is founded by chef Tom Kemble, whose background includes Michelin-starred kitchens and an interest in American-Italian food culture. That pedigree shows in the discipline of the menu, which reads very well.

That said, intention and execution are not always the same thing.

The setting and the mood at Spring Street Pizza

The Spring Street Pizza restaurant feels relaxed and unfussy, and far enough from Borough market to be quiet. It works well for lunch, because it feels more like a neighbourhood spot rather than a destination restaurant.

Because of that, expectations shift slightly. I’m not looking for fireworks. Instead, I want something I would happily eat again.

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The Margherita pizza delivers

We start with the Margherita, partly because it feels like the fairest benchmark, and partly because it’s mostly for our fussy three year old. Luckily, it works for everyone at the table.

I rate the Margherita 8/10.

The cheese is thick and generous, blistered just enough to give you those browned, savoury patches that make a pizza feel indulgent. It melts well and sits confidently on top of the tomato base. Fresh basil keeps the flavour bright and fragrant without wilting under the heat.

Most importantly, the cheese and crust work together. The base is thin, crisp at the edges, and lightly chewy through the middle. It supports the topping rather than competing with it. Each slice folds without cracking, and each bite feels balanced.

This is the sort of pizza you could order again without thinking too hard. It’s reliable, comforting and easy to enjoy.

Expectations vs reality with the anchovy pizza

Then we move on to the anchovy and stracciatella pizza. This is where things shift.

Based on the menu description, we are expecting something closer to the Margherita. A normal pizza with cheese (mozzarella) across the whole base, anchovies woven through, and stracciatella added on top for richness.

That is not what arrives.

Instead, this pizza is much closer to a marinara. It has a tomato base, anchovies, and then blobs of cold stracciatella scattered across the surface. There is no melted cheese layer tying everything together. And the lack of it makes a big difference to overall enjoyment.

I rate this pizza 4/10, and the disappointment is immediate.

Why it doesn’t work

Individually, the components are fine. There is a decent amount of stracciatella, the anchovies are assertive, and the tomato base tastes clean. But together, they never quite come into harmony.

The stracciatella sits coldly in blobs, rather than melting into the pizza. The anchovies dominate instead of complementing. Meanwhile, the crust, which worked so well on the Margherita, feels exposed here. In this pizza, it’s altogether too crisp, too austere and almost spartan.

Instead of carrying the toppings, the base feels like it is standing alone.

More than anything, this just isn’t the kind of pizza you (I) crave again. It doesn’t invite a second visit and it doesn’t linger in the memory in a good way. It feels like an idea that hasn’t quite been finished.

The importance of balance on the Spring Street Pizza menu

What this lunch really highlights is how dependent the Spring Street Pizza menu is on balance. When the elements align, as they do on the Margherita, the pizza sings. When they don’t… well it’s just not a pizza you would eat again.

This style of pizza leaves nowhere to hide as there are no heavy toppings to mask imbalance, or thick crust to soften sharp edges. Everything needs to work together.

Spring Street Pizza vs the London competition

London is not short on pizza, especially not in Borough. To stand out, a pizza needs to be either deeply comforting or quietly exceptional.

Spring Street Pizza clearly has the foundations – we that with the Margherita. The dough is well made, and the ingredients are thoughtful. The chef’s background shows in the restraint. But restraint can tip into underwhelming if the flavours don’t quite meet in the middle.

As a Spring Street Pizza review, this lunch feels mixed. There is a very good Margherita here, one I would happily order again. But there is also a pizza that feels like a missed opportunity.

Final thoughts the Spring Street Kitchen menu

Testing the Spring Street Pizza menu gives a clear picture of what this restaurant does well and where it struggles. The Margherita is strong, balanced, and enjoyable, and it delivers exactly what you want from a classic pizza.

The anchovy and stracciatella, however, disappoints. Not because of poor ingredients, but because the elements don’t work in unison. It feels austere, spartan, and ultimately forgettable.

Would I go back? Yes. But I would stick to the classics. When Spring Street Pizza gets it right, it really does. It just doesn’t do so consistently across the menu.

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What to order from the Spring Street Kitchen menu
Address – Arch 32, The Lowline, Southwark, London, SE1 1TE
Nearest Tube – London Bridge