Friday, October 22, 2010

Santora's Pizza serves up a serious slice

Posted By on Fri, Oct 22, 2010 at 9:00 AM

Pizza doesn't have to be complicated to be good.
  • Pizza doesn't have to be complicated to be good.

Start spreading the news. Santora's Pizza (3834 Main Street) has brought a little bit of New York City to midtown. Not the Jeter-jersey-wearing, incessantly talking hordes that can suck the joy out of a ballgame at Kauffman Stadium; I'm talking the crackly, thin-crust slice that will help start your night at 5 p.m. or end it at 3 a.m.      

click to enlarge Santora's Pizza recently started serving lunch.
  • Santora's Pizza recently started serving lunch.

The crust is key, and this slice has the proper balance of substance and crunch. There's also not too much cheese, which means that the homemade marinara, a family recipe from Anthony Santora (the ricotta is also Santora's own), has a chance to shine. A slice with one topping is $3 (or two slices for $5).


Still in its first year, the shop has expanded its menu a little bit each month. The newest addition is a meatball sub made with Scimeca's meatballs -- the pizza joint also feature's Scimeca's Italian sausage.

Santora opened the restaurant with partner Joe Carignan in March and began serving lunch (11 a.m. Monday through Friday) in September. There are two small tables for dining in. Call 816-756-1616 for pick up or delivery.

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