Comments on: 3:00 PM – Santarpio’s Pizza http://wanderingfoodie.com/2009/300-pm-santarpios-pizza/ Travels of a Culinary Adventurer Mon, 07 May 2012 00:24:12 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Grimaldi’s – Plate 17 — The Wandering Foodie http://wanderingfoodie.com/2009/300-pm-santarpios-pizza/#comment-319 Grimaldi’s – Plate 17 — The Wandering Foodie Thu, 07 Jan 2010 05:31:50 +0000 http://wanderingfoodie.com/?p=1813#comment-319 [...] better. Wait a second – It’s way better. It’s about two standard deviations better than the best pizza in Boston. Grimaldi’s slice may not only be better than better than any slice in Boston, it may be better [...] [WORDPRESS HASHCASH] The comment's actual post text did not contain your blog url (http://wanderingfoodie.com/2009/300-pm-santarpios-pizza) and so is spam. [...] better. Wait a second – It’s way better. It’s about two standard deviations better than the best pizza in Boston. Grimaldi’s slice may not only be better than better than any slice in Boston, it may be better [...]

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]]> By: Benny Tudino’s – Plate 2 — The Wandering Foodie http://wanderingfoodie.com/2009/300-pm-santarpios-pizza/#comment-244 Benny Tudino’s – Plate 2 — The Wandering Foodie Fri, 01 Jan 2010 22:22:49 +0000 http://wanderingfoodie.com/?p=1813#comment-244 [...] Troy, NY (home of my alma mater). I can’t really say I’ve had outstanding pizza since Santarpio’s in Boston. I’ve had about four slices of pizza since I arrived in NYC two weeks ago and this [...] [...] Troy, NY (home of my alma mater). I can’t really say I’ve had outstanding pizza since Santarpio’s in Boston. I’ve had about four slices of pizza since I arrived in NYC two weeks ago and this [...]

]]> By: 2:00 PM – Galleria Umberto | The Wandering Foodie http://wanderingfoodie.com/2009/300-pm-santarpios-pizza/#comment-124 2:00 PM – Galleria Umberto | The Wandering Foodie Tue, 13 Oct 2009 20:10:45 +0000 http://wanderingfoodie.com/?p=1813#comment-124 [...] Named one of the top 25 pizza places in the United States by Alan Richman, Umberto’s does not slack on flavor. We have the Arancini and the pizza. A Sicilian, Paul told me that his father (who opened the place) was wondering why no one made the rice balls in the US and started serving them himself. Bless his heart – these things are gorgeous. It’s a tennis-ball sized puff pastry the consistency as if the outside was made of french bread, filled with potatoes encasing a meat marinara center and tasted like a ritz cracker crumbled onto a beef-stew-based shepherd’s pie (from Wisconsin). The pizza is no slouch, crispy on the bottom with a tangy, sweet sauce and immaculately chewy cheese. It’s a neck and neck pizza race and let’s see what the 3:00 PM stop on 24 in 24: Boston has to say about that . . . [...] [...] Named one of the top 25 pizza places in the United States by Alan Richman, Umberto’s does not slack on flavor. We have the Arancini and the pizza. A Sicilian, Paul told me that his father (who opened the place) was wondering why no one made the rice balls in the US and started serving them himself. Bless his heart – these things are gorgeous. It’s a tennis-ball sized puff pastry the consistency as if the outside was made of french bread, filled with potatoes encasing a meat marinara center and tasted like a ritz cracker crumbled onto a beef-stew-based shepherd’s pie (from Wisconsin). The pizza is no slouch, crispy on the bottom with a tangy, sweet sauce and immaculately chewy cheese. It’s a neck and neck pizza race and let’s see what the 3:00 PM stop on 24 in 24: Boston has to say about that . . . [...]

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