Santoro's

Author
Ljbrown
Junior Burger
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2007/06/24 01:53:12 (permalink)

Santoro's

Does anyone remember the Santoro's Subs chain in Massachusetts? I think there is one still in operation in Saugus, MA. We had one in Reading MA where I grew up and to this day no one makes a sub as good. Some come close, but not exact.

Brownie
#1

4 Replies Related Threads

    Stephen Rushmore Jr.
    Fire Safety Admin
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    RE: Santoro's 2007/06/24 05:50:32 (permalink)
    It's still there and very good. I believe the original is in Woburn, MA (so they claim).
    #2
    tiki
    Filet Mignon
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    RE: Santoro's 2007/06/28 06:12:48 (permalink)
    Those folks are relatives of my moms dad--he was Henry Santoro--or "Knocko"--they used to make a great sub-but i haven't been there is years--glad to hear they are still doing a good job!
    #3
    Jimeats
    Filet Mignon
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    RE: Santoro's 2007/06/28 09:25:14 (permalink)
    Actualy there are still quite a few scattered about the metro Boston area.
    It's not a chain perse, but individually owned and operated.

    When founded I belive it was a group of family and freinds that did this to increase their buying power. Their sandwichies were very consistant from location to location, but some of the shops offered other items not found thruout the group. I quess you could say it was somewhat the precursor of the modern day franchise system.

    The locations that I know of is Sub Villa in Saugus, Santoro's of Lowell and locations in Wakefield, Malden, Peabody, Medford, Everett. I'm sure there are others but how much longer they can survive is anyones guess.

    Chow Jim
    #4
    Ashphalt
    Double Chili Cheeseburger
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    RE: Santoro's 2007/06/28 09:31:04 (permalink)
    Neat! I thought they were all gone. There used to be a couple on the main drags north of Boston (I think one was in a long-gone shopping center in Saugus) where we'd stop sometimes on our trips to Maine. When they weren't there I guessed the chain was gone.

    It was 30 years ago, but they made one of the only eggplant parms I'd eat.
    #5
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