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Santarpio's Peabody

Cheffrank Sep 21, 2010 03:57 PM

Santarpios opened last Wednesday in a very subdued manner with little publicity. I was heading home mid afternoon today and stopped for a late lunch at the bar.The menu is exactly like the original place, lamb, sausage and pizza. I opted for a cheese pizza with garlic priced at a pretty reasonable 12 bucks or so. Service was pretty good; there were 3 people behind the bar.

They have a full bar, fair beer selection and house wines by the glass or carafe....cheap! The pizza came out in a reasonable time and was it ever garlicy! Great for me but others might be put off as it was strong. The crust was that quasi-New Haven type, a little charred but not as thin as Pepe's or Sally's. Good flavored sauce and fresh cheese. The folks working there were nice enough but seemed a bit stressed which I guess would be normal with a new opening.

Overall, I liked the pizza....again, it is NOT New Haven but nothing is. The only off putting thing I can think of is the amount of coarse corn meal that is on the pizza. It adds a bit of gritiness that can be a little daunting at first but you get used to it after the first slice. I fully intend to go back for some of that sausage and lamb; it looked fantastic as it was coming to others at the bar.

Check it out if you are on the north shore and have gone to the East Boston location. The pizza is very close to the original and I think you will like it.

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  1. Karl S RE: Cheffrank Sep 21, 2010 04:02 PM

    Is the crust flabby or somewhat soggy in the middle, like is often the case in Eastie?

    8 Replies
    1. re: Karl S
      Chris VR RE: Karl S Sep 21, 2010 09:01 PM

      Not on the pie I had last week. It was actually way too thick on one side- almost a half inch.

      1. re: Chris VR
        Cheffrank RE: Chris VR Sep 22, 2010 02:46 AM

        I agree with you. The crust was a bit eccentric, too thick i some spots, something they hopefully will work out in time. Some of the slices were almost perfect, some not. Good flavor, though. I am going to give them a week to iron out the wrinkles and give them another shot

        1. re: Cheffrank
          drudy RE: Cheffrank Sep 22, 2010 05:21 PM

          pizza at its best is imperfect. its like tryin to wait for it to cool, impossible for even jobe. what i like about santarps is the battle of flavors inside your mouth, sauce cheese corn meal all bold and ready to win the battle over tastebuds. havent tried pebidy yet hopefully wont have to.

          1. re: drudy
            bark RE: drudy Sep 26, 2010 08:37 AM

            has anyone tried anything beside the Pizza? heard the Lamb is not so great, kinda chewy. Haven't been to the old one in years, would like to try the new one

            1. re: bark
              Chris VR RE: bark Sep 26, 2010 09:51 AM

              I had the sausage. It's a sizeable link, with enough spiciness to it that my lielee one who loves sausage tok a pass. It had a very smoky charcoal grill flavor to it. Pretty much exactly how I remembered it from the original.

      2. re: Karl S
        almansa RE: Karl S Sep 26, 2010 08:57 AM

        The crust was soggy, the cheese/pepperoni pizza painfully salty (and for me this is quite an accomplishment), and the wait for our pie: 2 hours. I'll be back.

        1. re: almansa
          erwocky RE: almansa Sep 27, 2010 10:58 AM

          Was it really 2 hours from the time you ordered till the pizza arrived at the table? Or does that include waiting for a table?

          1. re: erwocky
            almansa RE: erwocky Sep 28, 2010 04:01 AM

            I meant to clarify: 2 hours after ordering, but the server was clearly mortified.

      3. b
        bostongal RE: Cheffrank Sep 26, 2010 08:03 PM

        Ate here tonight. We ordered a sausage pizza and one skewer of the BBQ lamb. Both were yummy. Lamb was juicy and medium rare and just enough crisp / char on outside...and loved their pizza. Sauce is so good, they put the sausage under the cheese and the crust is crispy...a bit thicker than I anticipated, but the cornmeal on the bottom keeps it crisp. Since I do not frequent Santarpio's in East Boston due to annoying parking situation, it was nice to finally get to try it in house (the only other time I ate their pizza was take out a long time ago and it really is much better eaten on site). My only complaint is they have a lot of young inexperienced servers...one young lad was carrying two pizzas to a table next to ours and he had the tins stacked on top of each other. I thought that seemed a bit gross to have the bottom of your tin pan touching the cheesy top of your second pizza. Seemed kind of not the most sanitary way to
        deliver to the table and unappetizing. But, I'll be back anyway since I loved the pizza.

        2 Replies
        1. re: bostongal
          Blumie RE: bostongal Sep 27, 2010 10:03 AM

          For what it's worth, I've never had a problem parking near the East Boston location!

          1. re: Blumie
            marilu RE: Blumie Sep 27, 2010 12:05 PM

            We had a cheese pizza (take-out) on Tuesday. I've had better and won't rush back there again.

        2. t
          treb RE: Cheffrank Oct 3, 2010 10:36 AM

          Went last night, it was mobbed with a wait of 45 minurtes, OK it's new, I don't have an issue with the wait. Our table ordered the lamb and sausage for starters, the lamb was dried out, definately been in the oven, keeping warm, for some time. It was grissley and had no char or grilled flavor, hey for a fiver not tragic. Next, the pizza, ordered a version with too many toppings, not my choice, center extremely soggy. However the dough was very flat tasting and appeared to be preped using a 'sheeter' to get the dough thin. The doness was another story, nothing like Eastie, not even close, I'm convinced that the old oven makes the product. Service was excellent and cordial, nothing like Eastie, which I enjoy. Not rushing back but, will give it another try when the dust settles.

          1. k
            kf2vv RE: Cheffrank Oct 4, 2010 01:31 PM

            Since I haven't seen this info anywhere at all (including either of the newspaper reviews, which seems quite lame on the part of the authors): their phone number is 978 535 1811, and they're open (at least for now) until 11pm nightly. Presumably that'll make it onto santarpiospizza.com eventually, but not yet.

            It's not totally straightforward to get to from 128/I-95 since the ramps onto US 1 north bypass Santarpio's, but if you take the left fork to Dearborn Rd. (partway down that ramp) you can turn left on Dearborn and then their parking lot will be on the right just before you get to 1.

            1 Reply
            1. re: kf2vv
              treb RE: kf2vv Oct 4, 2010 02:38 PM

              True, one challenge is dealing with rte1.

            2. b
              bewley RE: Cheffrank Nov 16, 2010 05:49 AM

              We finally made it to the new location. Had the grilled sausage and a pizza. Place wasn't that busy, just about half full, so there wasn't a wait. The sausage, bread, and cherry pepper is exactly the the same as the original location. The pizza was nearly exact as well. The crust was nicely burnt on the edges, bottom had the requisite cornmeal for bite, but the texture . . well . . it was the same pizza. I'm definitely happy they opened this second location as it's much more accessible for me. The service was prompt and good, but the waiter hovered a bit as he was looking to leave and we were the last table in his section (it was before 10). I hate being rushed when I still have food & drink in my hands.

              3 Replies
              1. re: bewley
                Cathleen02 RE: bewley Nov 16, 2010 07:28 AM

                What night of the week did you go and what time?

                1. re: bewley
                  powerfulpierre RE: bewley Nov 16, 2010 08:19 AM

                  That was my experience exactly. Got there (Wed, Thurs?) at about 6:30, sat at the bar and had the same sausage, lamb and sausage/garlic pizza. Food was right outta easta bost. Got pretty busy by about 7:30 but with the pleasant bartender there was no wait for a beer refill.

                  1. re: powerfulpierre
                    Chris B. RE: powerfulpierre Nov 18, 2010 04:31 AM

                    Good to hear. Sounds like they have worked out the new opening kinks.

                2. davis_sq_pro RE: Cheffrank Nov 18, 2010 08:21 AM

                  I tried it a couple of weeks ago. Sausage and lamb to start, both juicy and very tasty. Pizza arrived after a long wait, and upon putting it down the waitress realized that she'd screwed up the order somehow (wrong toppings - I don't recall). She told us the situation, left the the incorrect pizza so that we could snack on it, and immediately left to put in a ticket to get us another one per our original order. A nice touch, service-wise.

                  The pizza? Incredibly soggy in the middle, covered with gritty corn meal, and weighed down with far too much topping. But it has ... something ... that elevates it. I'll definitely return for more sometime soon.

                  4 Replies
                  1. re: davis_sq_pro
                    treb RE: davis_sq_pro Nov 18, 2010 08:59 AM

                    Not sure how you can elevate a soggy overloaded round of slop.

                    1. re: treb
                      davis_sq_pro RE: treb Nov 18, 2010 10:36 AM

                      Me neither, but I'm telling you, it certainly warrants further research :-)

                      1. re: davis_sq_pro
                        treb RE: davis_sq_pro Nov 18, 2010 10:54 AM

                        I went there about 6 weeks ago, wasn't impressed at all, just like you stated, soggy and overloaded. That said, I would go back, after the emotional thrill has worn off, to see if it's improved. Actually, it can't get much worse.

                        1. re: treb
                          bewley RE: treb Nov 18, 2010 01:01 PM

                          We just had a plain cheese pizza. We sometimes get either pepperoni or sausage (at the old location), but I will say my pizza this time was crisp in the middle. I think if you get the pizza loaded it may get soggy, but otherwise??

                  2. b
                    bewley RE: Cheffrank Nov 18, 2010 01:00 PM

                    We just had a plain cheese pizza. We sometimes get either pepperoni or sausage( at the old location), but I will say my pizza was crisp in the middle. I think if you get the pizza loaded it may get soggy, but otherwise??

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