A server who gets her customers laughing has them right where she wants them, but the bartender at Zavino had an unfair advantage on a recent Monday afternoon.
“Would you like a table?” she asked as I strolled in.
“Maybe I’ll just sit at the bar,” I said.
“Okay,” she replied brightly, filling a water glass as I parked my backside. “There’s just one thing you should know. Our pizza oven isn’t working. So everything from here down”—she held her hand across the middle of the menu—“isn’t available at the moment.”
“You had me at isn’t working,” I answered—or would have, if my wit were quicker. As it’s not, I chuckled, took in an explanation about weird wiring that occasionally knocks the za out of Zavino, and ordered what I’d come for in the first place. Because truth be told, the pizza at Zavino doesn’t really work for me no matter how hot the oven is—but the pasta is another story entirely.
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Just this month we’ve had Bufad officially open, plus the announcement of Pizzeria Vetri and Kermit’s Bake Shop. Then we discovered that Tria was getting into pizza with Tria Taproom on Walnut Street.
Yesterday Michael Klein reported that part of Kings Oak has been carved off and turned into Pizza Bar. Today, the news is that Zavino is going into the Chestnut Square complex at 3200 Chestnut Street right along side Shake Shack, Zama and Joe Coffee.
Up next should be Joe Beddia’s Pizzeria Beddia on East Girard Avenue in Fishtown which was aiming for late February last time we checked. It might be time for a new pizza package.
Zavino has rolled out their new fall menu. It’s good to see the 13th and Sansom wine bar and pizzeria is rolling with the seasons. Of particular note is the wild boar garganelli small plate and the green apple pizza. But the pizza we want most right this very second, the delicious sounding Diavalo with spicy pepperoni, fior di latte, crushed tomato chili flakes, oregano and parmigiano reggiano. The heat just appeals to us right now.
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