Chefs enjoy when their food's the primary topic of discussion, but at Pizzeria Vetri, it's the oven that captures the conversation. Six feet across and four-plus tons on the scale, the Renato Riccio-made beast is definitely a looker, but it's the peculiar schematics—dual facing mouths, with counter on one end and kitchen on the other—that allows peel wielders to shout orders into the oven and have them float out the other side. Calling up a Caesar or checking in on a calzone? For best results, yell directly into the fire.
'Philadelphia' on Serious Eats
Fresh, interesting toppings make for an enjoyable pizza experience at Bufad; the summery Pomodori is a highlight of the season.
New to a largely industrial strip of Washington Avenue jammed with warehouses and construction wholesalers, Kermit's was opened by Adam Ritter, a Philly publican who runs the craft beer bars Sidecar and Kraftwork. Named after New Orleans jazz fixture Kermit Ruffins, the beautifully muraled space has an edgy-but-accessible commissary feel, with its buzzing-about-in-aprons staff, high-output equipment, and towering ceilings. We paid a visit to pizza chef Brian Lofink to chat about his pies.
The 5th annual Pizza Olympics in Philly was an amazing, overwhelming, gut-busting time. With strong showings by J&J Pizza, Cacia's Pizza Pizzaz, Chickie's and Pete's plain slice, and Paulie's sloppy joe pie, over 10 pizzerias offered up slices to satiate a wide variety of palates.
I envision myself on a day where everything goes wrong: where I have PMS and I lose my wallet and I slip and fall and get mud all over my jeans and have a huge fight with my bestie. On this day, 13th Street Gourmet Pizza's dessert pie is exactly what I would want.
A one-man pizza station is one thing; a pizzeria run by a solitary man is another. And ever since Joe Beddia opened the latter, he's had to address the unforeseen on his own. We take an early look at his eponymous pizzeria in Philadelphia's Fishtown.
There are a few things to know about Tacconelli's Pizzeria before you go, and it might sound like a lot of planning for a pizza joint, but the pies are worth it.
Pizza Brain, the World's First / Largest Pizza Museum and restaurant that opened last month here in Philadelphia, is kicking it up a notch with the "Frankford Avenue Taco" ($5) that consists of a slice of cheese pizza topped with a big scoop of pizza-flavored ice cream from the restaurant's conjoined Little Baby's Ice Cream counter.
One of the best things about living and eating in South Philly is not only having terrific hoagies and pizza every 2 blocks, but also delicious Mexican food from the new taquerias that seem to open up every 2 weeks. Even more amazing is watching the two meld at combination taqueria-pizzeria-cheesesteak shops.
Existing somewhere in the realm between stuffed pizza and stromboli, Sam's roast pork stuffed focaccia is the best "Philly sandwich ingredients stuffed into something else" you've never had.
Corropolese Bakery is widely considered to be one of the best in the Philadelphia area for room temperature tomato pie, but they also make an awesome veggie pie, delicious straight out of the box.
Cacia is a great introduction to what bakery pizza in Philadelphia is all about—super cheap, insanely consistent comforting slices from an unpretentious neighborhood spot that hasn't changed much in 50 years, and quite possibly the only tomato pie bakery in Philadelphia that's opened on Sunday and Monday.
The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg.
Whether you heat them up or eat them cold, Carangi Baking Company's square slices are a delicious piece of the Philadelphia bakery pizza puzzle. On a recent visit, Philly Slice correspondent Hawk Krall tried all their varieties—right out of the case and hot from the oven.
Pizza Brain, Philadelphia's combination art project, restaurant, and Guinness—certified largest collection of pizza memorabilia in the world that we first told you about last year is gearing up to open this summer. Renovations at Pizza Brain HQ in Fishtown—a big space with plenty of room for arcade games, seating, and even a back yard—are running smoothly and they're looking to open around June.
The rumor is that Tomato Pie got its starts as a means to use up leftover hoagie roll dough by piling it into a greased square sheet tray, topping it with a sweet, thick tomato sauce, baking it up, and serving it by the slice at room temperature. As a lover of both square pies and cold leftover pizza, this seemed like something right up my alley. The real question is: is it possible to create real Philadelphia-style Tomato Pie in a New York kitchen?
I've been on a little bit of a mission to put Philadelphia bakery-style tomato pie on the pizza map. And for me it all goes back to Sam's Italian Market, a bakery and Italian prepared foods spot close to where I grew up outside of Philadelphia.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Hawk Krall] Celebre's has quickly become my new favorite South Philly delivery spot. Caroline wrote about their Pizzaz a while back (supposedly they are the originators) and since then I've been ordering from them on a regular basis. Their sausage comes in awesome thin pork ribbons that crisp up on the edges like pepperoni. The decorative green peppers are also a nice touch....
To be clear on definitions right off the bat—the "Tomato Pie" we're talking about here is very different from Trenton Tomato Pie, or even the Northeast Philly version. In the Tomato Pie Belt that runs roughly from South Philly through the western suburbs of Manayunk , Conshocken and Norristown, it's a square pie that consists only of soft, foccocia-like dough, thick, slow-cooked sauce, herbs and a shake of parm or romano, and is ideally purchased at room temperature at a bakery, not a pizzeria.