Santarpio's started as Francisco Santarpio's bakery in 1903, became his son Joseph's café in 1933, and took the pizza sign in 1966 under grandson Frank; the thin crust dates from 1948, when Uncle Joe Timpone started rolling the dough thin. The pie is built in reverse: toppings and cheese go down first, and the thick homemade sauce goes on top. The menu has long been three things: pizza, lamb skewers and sausage.
Services & facilities
Dine-inTakeawayDelivery
Opening hours
- Mon–Sun 11:30–22:00
Photos
Reviews
4.4
Good
- 5 3,190
- 4 603
- 3 226
- 2 137
- 1 238
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JCup Gyll 6 months ago5.0
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Joshua Astor 2 weeks ago2.0
Completely subjective and just my opinion, but I wasnt a fan of it at all..It looked good so i spent 20 dollars (of course because Boston prices) and couldn't even eat 2 full slices.. was just too greasy and couldn't even pick up a slice folded without everything falling off.. called it in and the lady just seemed rude.
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Eli Moslemi 3 months ago4.0
Although we have heard good about Santarpio’s Pizza, I was surprised seeing pieces of garlic on our pizza! Even if it was in the sauce, they were pretty big and it’s not normal to have garlic in pizza!
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rob strechay 4 months ago5.0
Old school and easily one of the best pizzas in the city, bar pie style. But you have to get the lamb tips! Outstanding. And now have harpoon in addition to a couple other old school beers. Nice stop on the way in or out of the airport.
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Stephanie Brandao Carvalho 7 months ago3.0
This is an authentic, no frills neighborhood joint. The place was busy on a rainy Sunday with families and friends. There's something nostalgic about it.
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Joseph Lee 3 months ago5.0
The best and 2nd oldest pizzeria in Boston - famous for its rivalry with Regina's Pizzeria. The pizza comes well done and crispy. Try the garlic on pepperoni for extra flavor. Must try their bbq: steak or sausage - fired over a wood coal grill, it is absolutely delicious and served with spicy Italian peppers and a huge loaf of bread.
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Kevin Zhan 3 months ago4.0
Feels like Boston in here! A good rendition of the Massachusetts Greek-style pie. Good steak tips too. My advice: take it easy on the toppings. Too many and you get a wet mess. The anchovies are quite strong and salty as well.
