'philadelphia' on Serious Eats

First Look: Pizzeria Vetri Opens Doors in Philadelphia, PA

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. More

First Look: Simple Pies at Kermit's Bake Shoppe, Philadelphia

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. More

Top This: The Lombarda (à la Osteria)

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. More

Philadelphia: Details on Pizza Brain Museum Opening

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. More

The Pizza Lab: Homemade Philadelphia Tomato Pie

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? More

Daily Slice: Sausage Slice from Celebre's, 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.... More

Daily Slice: Corropolese Bakery, Norristown PA

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. More

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