Ever had a vesuvio pizza? How about cannolo, or vongole (shown above)? Chefs Joe and Angela Cicala want to formally introduce you to these uncommon styles of pizza from Brigantessa’s secret menu.
Chestnut Street in Midtown Village is heating up. Last week, we announced that beer and BBQ hall Tradesman’s would be opening late this year on the 1300 block. And nearby at 12th and Market, construction on the East Market project continues apace.
Now, the Asbury Park-based creative collective and restaurant group Smith will be opening two restaurants on the 1200 block of Chestnut. Neapolitan pizzeria Porta and comfort food and craft beer-focused Brickwall Tavern will set up outposts at 1214 and 1216 Chestnut Street, respectively.
Philly is no stranger to the square pie. I mean, we literally have an award-winning restaurant in Queen Village called Square Pie that specializes in four-cornered pan pizzas, not to mention a storied history with Sicilian pies and hybrid-types like La Rosa and, more recently, Pizza Gutt. But for a city so comfortable with straight-edges, Roman-style al taglio — the Italian king of rectangular pizza — stays put right under the radar. Few restaurants have tried it out in Philly, and even fewer were successful when they did.
But pizza al taglio is the hot, new thing in the States, what with Roman-style shops opening in big food cities like New York, Chicago, San Fransisco, and Portland. Philly is joining the movement with a new shop called Rione opening at 102 South 21st Street in just a few short months.
Big changes are imminent on Washington Avenue, and husband and wife team Philip and Gina Narducci are joining in with a new gastropub and pizza shop called Chick’s.
The logo may have been inspired by the Narducci family dog, an Argentine mastiff they like to dress up as a biker for Halloween, but the name comes from Frank “Chickie” Narducci Sr., Philip’s father and a purported capo in the South Philly mafia who had his life cut short in a 1982 mob hit. Read more »
“This area is about to blow up. All of the chefs are going to be coming down here, just like on East Passyunk Avenue,” said Mariano Mattei, chef and owner of Point Breeze Avenue’s freshly-opened pizzeria Mattei Family Pizza.
But how does Mariano plan on coaxing Philly’s hungry diners across Broad Street? With pizza, of course. “Molise-style” pizza.
Yesterday I checked out Harp & Crown for the first time. I thoroughly enjoyed the beautiful space. Drank what felt like an especially timely cocktail titled “Dying Declaration” – bourbon, cinnamon tincture, bitters and tried the Spicy Soppressata pizza. Chef Karen Nicholas is the latest to add a deliberately spicy pizza to her pizza list.
At Harp & Crown, the spicy soppressata pizza is made hotter with sliced shishito peppers. Balance is brought to the dish with a drizzle of honey. It got us thinking about some of our other favorite spicy pizzas in Philadelphia.
We’ve been waiting quite a while for Jose Garces and his team to open 24–the new “Wood Fired Fare” restaurant set beneath his new headquarters at 2401 Walnut Street. First rumored like a year ago, we’ve been walking by and peeking in the windows since February, theorizing about what his team would be doing with the dedicated R&D test kitchen attached to the space, and wondering how he would utilize those big ovens.
So now, finally, we know. Dinner service (and happy hour) starts on Tuesday, November 8th–the official opening. Breakfast, lunch and coffee service will roll out on Saturday, November 12. We’ve got copies of the lunch, dinner and cocktail menus for you to take a look at in the meantime.
Couple other cool things? They’re going to be running a happy hour called “Aperitivo Time” daily from 4:30-6:30. There’ll be drink specials, snacks and complimentary small plates. Dinner service runs until 11pm on the weekends. And there’s going to be a kid’s menu at dinner, too, which, for a certain segment of the audience, is very good news.
And as for that test kitchen? It has actually been up and running for months now, with Garces’s team using it to test out everything from pizza dough to pasta sauces. There was early talk of it being opened (at least occasionally) to the public as a kind of peek behind the curtain as new recipes and designs are tested for concepts throughout the Garces empire, and it looks like that plan might actually happen. According to the press release, Estudio (which is what they’re calling it) will be “introducing public tasting events, cooking classes and other events” to be held in the attached, 20-seat dining room. The space is also available for private events.
SliCE Pizza which already has locations in South Philadelphia, Rittenhouse and Washington Township, New Jersey is opening a Fishtown shop on Friday, October 28th. And the shop is opening by giving out free pizza.
Marlo and Jason Dilks who own SliCE as well as East Passyunk’s P’unk Burger will have many of their longtime favorites on the menu but in a twist, the Fishtown location will be dedicated to serving organic, natural and hormone free ingredients. The pizzeria, which specializes in Trenton-style pizza will also offer an expanded selection of vegan and gluten-free options for its Fishtown guests. Look for the other SliCE locations to go organic by next year.
Fishtown’s hot and swanky Wm. Mulherin’s Sons has added weekend brunch. The restaurant with Chris Painter in the kitchen is rolling out several interesting dishes for its brunch including:
- Eggs on a Volcano (Mulherin’s take on the Shakshuka)
- Donut Sandwich -fried ham, fontina and egg
- Steak and Eggs For the Table – 24-ounce porterhouse with potatoes and choice of eggs
- Speck & Egg Pizza – caramelized onion, egg, speck, garlic cream