I am drawn like moths to flame to wood-fired/brick-oven/wood-oven pizzas. My infatuation began nearly 30 years ago with my first visit to John’s Pizzeria in New York City and hasn’t ebbed since. If you build a wood-fired pizza oven, I will come.
That’s how I found myself in Syracuse last week, at Santa Monica Pizza & Pasta Co. (there’s also an Ogden location). I was drawn in by the words “wood fired” on their menu and Website. Along with wood-fired pizzas, Santa Monica P&P also specializes in pasta, calzones and “pastazones” (pasta stuffed into a calzone).
I thought it odd when the teenage gal who took my pizza order asked if it was OK if she charged me 75 cents for the extra onion topping, since it said right on the menu that additional toppings are 75 cents. “Uh, sure,” I said. Was I supposed to negotiate the topping price? One in our party ordered a small shrimp salad, advertised as being topped with “Parmesan, herbed croutons and pear tomatoes.” It came topped with zero croutons, shredded cheddar, and big wedges of unripe Roma tomatoes—not a pear tomato in sight. When we pointed out the discrepancy to the young manager, he responded, “Yeah, the chef likes to mix things up!”
The tough, burned crust from the 1,000-degree pizza oven was truly disappointing. So were the dense, bland meatballs in the calzone (also burned) I tried, which were badly in need of garlic and/ or onions and herbs. Most disappointing, though, is that there are zero wood-fired ovens at Santa Monica Pizza & Pasta Co. They use gas ovens. Wood never gets near them, making me wonder what’s “wood fired” about Santa Monica P&P’s pizzas? There’s a reason that Santa Monica isn’t exactly famous for its pizza.
SANTA MONICA PIZZA & PASTA CO.
2432 W. Antelope Drive
Syracuse
801-773-2777
MySantaMonicaPizza.com
santa monica pizza is by far the WORST restaurant i've ever been to. the food sucks, the service is awful, and the management are absolute pricks.
stay far away
As a former chef, I can validate the claim that wood ovens as opposed to hearth impart no flavor difference at all. As the Laytonian points out however, the difference between a wood grill as opposed to gas is clear.
I have eaten at Santa Monica for their lunch buffet and at dinner and I can say both times evrything was great. Their Cathedral Fire pizza is the best by far.
Could be Ted just went on an off night - every restaurant has them; even the ones we love to love!
This some of your comments seem to be the typical snob crittic approach. With that being said, the views are completely subjective. These newer restaurants go through this adjustment period of trying to figure out consistency and adjust recipes. True pizza lovers will understand that wood imparts no flavor to pizza - it is a sometimes economical and sometimes necassary fuel source.
I've been to the location in Syracuse becuase I was invited there for dinner by my son-in-law. I read your review prior to meeting them last night. Pizzas (Santa Monica and pepperoni) were delicious and cooked perfectly. Macaroni and cheese was excellent and the Greek salad was excellent. Portions were huge and family friendly. I would definitely go back.
I've enjoyed most of your reviews in the past, but I must completely disagree with you on this one. I've been to both locations several times. The service at times is a bit shaky as far as the younger help. However, the food we and our friends have enjoyed has been terrific.
The pizzas we have tried have been absoloutley delicious and cooked perfectly. There was one instance where our calzone was a little under-done but the owner came out and corrected it within minutes. The toppings our plentiful and the sauce was vibrant and zesty. We actually thought the pastazones were a pretty cool idea. Cooking is all about exploration and inginuity.
I can tell you with intimate knowledge that wood fired oven pizzas taste absoloutley no different than hearth fired pizzas. My family owned pizzarias in Baltimore that featured wood and coal fired pizzas. In the 80's we changed to all gas hearth ovens such as the ones at Santa Monica and there was no difference!
The poor waitress who asked if charging for the onions was "OK," is probably just trying to keep from being yelled at or put on the spot and horribly embarassed in front of a group of diners.
This is Utah. Just because there's a sign posted in the open or a message on a menu does not negate my ability to be "shocked...shocked and appalled!" that they would charge for onions.
These gastronomic hillbillies who share my air are the worst tippers in the country, the least-sophisticated pallets in the world and the most egregious jerk-offs in the universe when it come to their chow.
They want it cheap, they want XXXL portions and they behave like they are obscessive Medieval royalty by going out and gracing an eating establishment, any eating establishment.
The bland, spicing/herb thing is routine for this region, Ted, you should know that. This Is The Place where chefs are afraid of offending those lily-white taste buds. I frequent an authentic Thai diner in Murray and the owner says she has one common, safe speed for spicy/hot so that diners don't cause a scene when they realize that when you order "spicy," it means fucking SPICY!
If you want it hotter and spicier, you have to ask for it.