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Santarpio's Pizza

111 Chelsea St. (at Porter St.), East Boston, MA - (617) 567-9871
Posted By Michael Stern on 4/18/2014 5:57:00 AM
Bostonians know Santarpio’s as the city’s premier pizza place. We concur. Arriving on battered metal trays carried by a staff of take-no-prisoners waitresses (who are as efficient as they are brusque), this kitchen’s thin-crusted pies are a joy to eat. The outer rim of the pizza is a balance of bready crunch and chew, featuring an occasional blistered-black spot from the oven; and while the inside of the circle tends to soften and become unwieldy under a lot of toppings – leading to the heartbreak of cheese slippage – even the flexible part of the crust has a taste that makes you want to keep on eating, then ordering more. Curiously, the most powerhouse toppings (garlic, onions, anchovies) do not seem to pack a really wicked flavor wallop on Santarpio’s pizzas; these are tomato and cheese pies with plenty of soul, but with a mild, creamy disposition. In our experience, one pie, ranging from simple cheese or cheese and garlic (the latter with a hale of oregano on top) to a deluxe combos of sausage, mushrooms, etc., is just about enough to satisfy one normal appetite.

But your appetite is like ours – bigger than normal – than you need to know about Santarpio’s bar-b-q. For if this establishment’s reputation rides on pizza, it is bar-b-q that will lure us back again and again. Bar-b-q in Boston? you ask. In this case, “bar-b-q” is not the southern ritual of slow-cooked meat in a metal pit. It refers to meat cooked on a grate over charcoal – lengths of homemade Italian sausage and skewered hunks of lamb, or what Italians know as spiedini. That sausage is spectacular – a long, taut tube with the flavor of the charcoal fire insinuating its succulent, high-spiced insides. Many folks get it as a pre-pizza hors d’oeuvre – one long char-crusted sausage on a plate with hot cherry peppers and some crusty Italian bread. The bar-b-q lamb has a vivid flavor – for lamb-lovers only – and it ranges from a pleasant chew to a serious chaw. Plates of sausage and lamb, with peppers and bread, are the ONLY thing other than pizza on Santarpio’s menu.

The bar-b-q adds immeasurably to Santarpio’s atmosphere. Literally. The meat is cooked on a grill that is just inside the front door, and its wonderful aroma harmonizes with the smell of tomato sauce, cheese, and crust from the pizza ovens in back to make this place the most appetizing bar we’ve ever found. And make no mistake, it is a bar: smoky, raucous, a little unkempt, with boxing posters on the wall and 1960s Motown tunes setting a sassy beat.

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Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
bar-b-q sausage
Sausage Pizza
Garlic and Sausage Pizza
Grilled lamb
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Santarpio's superb Neapolitan crust, teetering on burnt at its edges, is crisp enough to audibly crunch when bitten.
"Santarpio's superb Neapolitan crust, teetering on burnt at its edges, is crisp enough to audibly crunch when bitten."
Michael Stern





A bar-b-q combo plate: pork sausage and lamb chunks with hot cherry peppers and a length of Italian bread. Beer is not included in the price, but is highly recommended.
"A bar-b-q combo plate: pork sausage and lamb chunks with hot cherry peppers and a length of Italian bread. Beer is not included in the price, but is highly recommended."
Michael Stern


This cheese, sausage and garlic pizza has a nice little kick to it.
"This cheese, sausage and garlic pizza has a nice little kick to it."
Cliff Strutz


Skewered lamb cooks over coals at the front of the bar room.
"Skewered lamb cooks over coals at the front of the bar room."
Michael Stern


A rare scene....get here around 3pm to have the bar to yourself and avoid the post 5pm lines.
"A rare scene....get here around 3pm to have the bar to yourself and avoid the post 5pm lines."
bill eaton


This huge billboard on top of Santarpio's is easily visible to motorists on the highway and presumably, pilots landing at nearby Logan airport.
"This huge billboard on top of Santarpio's is easily visible to motorists on the highway and presumably, pilots landing at nearby Logan airport."
Cliff Strutz



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