Santarpio's Pizza
Pizza restaurant · East Boston ·
Crispy NYC-style pizza & grilled meat skewers, family-run since 1903
Crispy NYC-style pizza & grilled meat skewers, family-run since 1903
"Often mentioned in lists about Eastie, Santarpio's is considered a landmark destination to visitors. Stop by if you've read those lists and want to check it off. It's cash only, and doesn't serve pizza by the slice (not even from the take-out side). The pizza is usually what's talked about, but the lamb skewers are better. If you go, check above the end of the bar furthest from the door for a photo of JFK campaigning outside the restaurant (the family lived in Eastie before their more famous house in Brookline)." - Nick DiStefano
"Price: $ Family-owned and operated since 1903 and serving pizza since 1933, Santarpio’s in East Boston is a time-tested landmark for pizza in Boston, and the few non-pizza items on the menu are must-tries, too. Insider tip: Get the lamb skewers, steak tips, and sausage made in-house, all served with hot cherry peppers and fresh bread as an unorthodox side for the main course pizza." - Erika Adams
"Santarpio’s slings one of the best pizzas in Boston and possibly one of the best pizzas in the country. This beloved pizzeria is on almost every best-of-Boston list — this publication proudly included — and anyone dining their way through Boston’s best is heading to Santarpios. Find your way there, even if it’s right after your flight gets in." - Tanya Edwards
"1903 marks the humble bakery beginnings of this popular restaurant. Family-owned since its inception, Santarpio’s features a menu consisting of pizza and barbecued meats, all served with a side of classic Boston attitude." - Katie Chudy
"Open since 1903, this Eastie classic may not look like much, but the pizza is near-perfect. Pull up a seat at the bar with a friend, get a pitcher of High Life, and bite into a slice that’s still scorching hot from the oven. Order the sausage that comes with a garlicky and sweet sauce, or branch out with the shrimp scampi pie. Once you crunch into that cornmeal-dusted crust with an impossibly great char, you’ll understand why we’d willingly stub our pinky toe for a single bite." - tanya edwards, catherine smart
