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Sancho Pistola’s

  • Cuisine: ,
  • Alcohol: Full Bar
  • Meals Served: Dinner
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Monday to Friday 4 pm to 2 am; Saturday to Sunday 11 am - 2 am

Latest About Sancho Pistola’s

Jose Pistola’s Casey Parker on Hangovers and Corey Feldman

Photo by Claudia Gavin

Behind the Line is Foobooz’s weekly interview series with the people who make up Philadelphia’s dynamic bar and restaurant scene. Click here for the full archive.

In this special Best of Philly-edition of Behind the Line, we talk to Casey Parker, one of the owners of Jose Pistola’s, Sancho Pistola’s, and the soon-to-open South Philly outpost, Pistola’s Del Sur. Sancho Pistola’s just won Best of Philly thanks to chef Adán Trinidad’s awesome skills.

My full name is… Casey Wayne Parker. I was told the reason my name is Casey is that my parents wanted a name that would work whether I was a boy or a girl.

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Let’s Be Honest: Soft-Shell Crabs Are Better as Sandwiches

Photo provided by ITV’s Kyle McCormick

There are only two reasons why we get so giddy when soft-shell season comes around, two reasons why we like eating them at all:

  1. Eating soft-shell crabs is a no-fuss way of eating crabs (which is an otherwise very fussy experience with the shell on).
  2. It makes us feel alive.

Digging into them with a fork and knife — really, eating any animal whole like that — is a pretty primal experience in itself.

But let’s take it a step further, shall we? Let’s chomp into them without using any utensils at all. Let’s just stuff them between bread and rip into them like the beasts that we are. We’re at the top of this food chain, so we might as well act like it.

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