It's go time at Riko's Pizza in Dartmouth.

Housed in the former Buster's Sports Bar & Grill building on State Road, Riko's had a soft opening Tuesday, April 23. Manager Kayla Teixeira said she expects the place to be packed over the weekend for its official opening.

Riko's specialty is "hot oil" pizza.

"The oil itself is infused with stinger peppers," Teixeira said. "It leaves a spicy kick in your mouth. So, it's a spicy pizza, but it doesn't have initial spiciness. It hits after."

In the front of the house, Riko's looks almost exactly like Buster's. There appear to have been few renovations. The biggest change is that the Buster's backroom has been taken over by the kitchen, which has four pizza ovens.

Michael Rock/Townsquare Media
Michael Rock/Townsquare Media

Teixeira said Riko's will be known for pizza, wings (baked, not fried), salads and salad pizzas (put whatever salad you'd like on a pizza).

To give an idea of pricing, I built my own pizza with linguica and peppers for $16.46.

READ MORE: 25 of the Best Spots for Pizza on the SouthCoast

The former Buster's location has, for the most part, sat dormant since the pandemic hit four years ago. The building's owner, Mike Panagakos, waited patiently for the right tenant. Nearly three years ago he told Fun 107 that he had multiple offers of $2 million or more for the business, but declined them all.

Phil Devitt/Townsquare Media
Phil Devitt/Townsquare Media

Back in September, Fun 107 broke the news that a new chapter was about to begin at the Buster's location. Panagakos said he had signed a multi-year deal to bring in the hot oil pizza place chain. Panagakos said Riko's is a "very famous group with several locations in Miami, New York, and Connecticut."

Dartmouth is the first Massachusetts location and the first Riko's location to carry linguica.

The Best of South Shore Bar Pizza

There's pizza, and then there's South Shore Bar Pizza. Birthed in Brockton (and to this writer, perfected in Randolph – Lynwood Café is the true G.O.A.T.), it must meet certain qualifications to be considered "SSBP," which include: it's a 10-inch pie; it has a thin, cracker-like crust with minimal "flop;" the cheese is a blend that features more cheddar than mozzarella; and bonus points if you take it home between two carboard-type plates wrapped in flat brown paper bag. They also usually come with "laced" or "burnt" edges (terminology depends on where you are ordering), which is when the sauce and cheese are extended all the way to the edge of the pan, creating a crispy, flavorful coating to the crust. We reached out to the hugely popular South Shore Bar Pizza Social Club Facebook group to ask the experts to share the best of the best (in no particular order).

Gallery Credit: Tim Weisberg

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