Sure, Boston isn't known for its pizza... not like New York or Chicago. But, there are a few hidden gems around the city that, in my opinion, have a lot to offer. You will find that every food review in Boston presents the same duel: Santarpio's versus Pizzeria Regina. Santarpio's is in East Boston, while Pizzeria Regina's original location is in the North End (aka Little Italy). It has always been my opinion that Santarpio's wins hands-down! It remains a solo location (Regina has opened several locations.... it's become sort of commercialized), and it has retained its "charm", shall we say, with its dark interior, questionable health-code violations, and sticky tabletops.
My friend Nairi and I have been coming here for quite some time now, usually for lunch. Although they offer excellent grilled meats, including homemade sausage, we always opt to split a nice pizza. This time, we got a half cheese - half mushrooms and peppers.
The pizza is just smothered in cheesy goodness! I think it's the sauce that makes it distinct -- it's sweet, tomato-ey, and just delicious. The vegetable toppings are buried underneath the cheese.... and the cheese is browned so nicely!
Of course, in addition the sauce, the quality of the crust is very important. Santarpio's crust is thin, crispy, and sprinkled with crispy semolina. This particular pizza unfortunately had a soggy center, which does not happen every time, but the crust was generally delicious. It was simultaneously crispy and chewy. Yum!!!
Not to mention, the price is right! For a pizza with these toppings, and two sodas, the total came out to only $15.50. Yeah! A bargain!
If you're ever in Boston looking for an off-the-beaten-path, genuine Boston restaurant, definitely head over to Santarpio's. The pizza is delicious, the grilled sausage/lamb is delicious, and the service is so-so (but what do you expect, it's East Boston!). But, it is well worth it!!!
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Oh. my. god. That looks so much better than the pizza I saw tonight at this local Italian joint. Quite a bargain too!
ReplyDeleteYou know, I never thought Boston was known for pizza. But in Canada, there is a pizza chain called "boston pizza."
ReplyDeleteMmm, I love when there are bits of grittiness in the dough from the semolina. I like thin and crispy pizza crusts, too. can never understand the affinity for chicago deep-dish.
ReplyDeleteI am totally drooling, we don't have pizza like that in these parts!
ReplyDeleteyummmm!!! d'teem, i think i have noticed that the soggy center tends to happen when we order veggies like mushrooms that are kind of watery. but the sauce and the crust with the cornmeal on the bottom pull it all together. mmmmm i want more!
ReplyDeleteWow, yummy pizza for an awesome price cannot be beat.
ReplyDeleteI loooooooooove pizza.
ReplyDeleteOh my God--what a great idea, sharing pics of the crust! That part is soooo important, and the crust looks golden brown and lovely!
ReplyDeletei'll have to check this out next time I'm up there
ReplyDeleteYou are correct - Boston is not known for pizza. To begin with, Boston pizza can be categorized into _ different zones:
ReplyDelete1) Reinvention of the pizza (when in fact, they have not even mastered the basics). In this category we have Upper Crust - a gooey dough, baked in a gas fired, standard oven, with suauce that is not sauce at all - but crushed tomatoes. An absolutely balnd combination, whose popularity is "marketing and advsertising driven> Rating: Avoid. Don't be fooled. Don't drink the PC KoolAid.
2) Greek pizza. 'nuf said
3) Pizza to go.
4) Pizza slop. Santarpios and Regina fall in this category. Sure, they try, but when th ebase ingredients and baking technique are flawed, then the end result is eve worse
5) One-off real deals: Umbertos is the only one.
Boston pizza needs to learn the mastery of classic, neaopolitan pie: Pureed sauce, coal-fired oven (700-900 degrees), white, low moisture Mozzerella (stringey, chewey, smooth and sweet. Boston pizza uses yellow, high moisture, processed mozzarella, which creates a greasy pie). Chopped basil after the pie is baked. Narro-diameter, dry pepperoni. When it is cooked, the pepperoni curls up into a cup shape, and holds the oil that would otherwise spill over the pie - ala Santarpios and Regina: In fact, none of the pizzseries have mastered this. The dough: Chewey crust, holds it's shape when a slice is lifted by hand, crisp, slightly burnt edge, olive oil basted at the edge (sometimes: Gremaldi's does this).
There are no good pizzerias in Boston - period!