New pizzas, new logos.
Things are changing at Pizzeria Vetri.
Most importantly, their new seasonal specials have appeared for the summer. At the Rittenhouse location you can score the new Mais e Funghi pizza a Neapolitan pie with a corn crema base topped with charred corn and maitake mushrooms tossed in sherry vinegar, mozzarella and parmesan cheese, then finished with fresh herbs.. And at the Fairmount location you will find the Pomodoro with baby heirloom tomatoes, burrata, and basil. Get them while they’re hot, both locations will release new specials when fall rolls around.
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Kanella’s old location on Spruce Street will soon be Kanella Grill | Photo by Frances Olson
It has been a just over a year since Kanella closed its doors at its original location and set its sights on Queen Village. It came as a bit of a surprise when Konstantinos Pitsillides closed the super popular BYOB in favor of a bigger and better location but he continues to receive good reviews and the added revenue of a bar.
But what of the original location »
Pizza oven at Capofitto | Photo via Facebook
What better way to celebrate hump day (we’re almost halfway through the work week!) than with a pizza party? But this Wednesday night, instead of ordering from a pizza joint that will make your skin feel like it is oozing grease post-slice, head over to Old City’s Capofitto Pizza + Gelato where they’re joining forces with Sip-N-Glo Juicery and Miss Rachel’s Pantry to put on an epic vegan pizza night that so beats delivery. Read more »
A classic plain pie from Panzone’s on Long Beach Island | Photograph by Jason Varney
There’s no point in getting between a Jersey Shore-goer and their favorite slice, which is why we asked you to help pick the best pizzeria at the Shore. Here, the results from last summer’s online poll (where over 10,000 votes were cast!). In the first round, you picked your favorite winners in each town, then you voted once again to pick the top pie-tossing shop. Read more »
Hummus with wood-fired pita bread
Starting this Friday, La Colombe’s Fishtown flagship is kicking off a night menu of pizzas, hummus and a selection of desserts. The menu takes full advantage of the cafe’s baking operation and wood-fired oven. The pita, made by head baker John McGrath is finished in the wood-fired oven and makes a perfect vehicle for scooping up the hummus and accompanying pickled vegetables.
There is no such thing as too many good pizza options and on weekends, La Colombe will now offer its own Neapolitan pizzas. In addition to a 10″ Margherita pizza, there will be rotating red and white pies.
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Potentially edging Charlie Was A Sinner out for most esoteric restaurant name in town is Fishtown newcomer, Wm. Mulherin’s Sons. The restaurant takes its name from the facade of the building itself, a 1890’s whiskey blending and bottling facility just across from the El Bar and the Good Spoon Soupery at Front and Master.
Together, the three businesses are, in fact, dead-on examples of how Fishtown is changing. The El Bar is a long-established stalwart–a proper dive bar with karaoke, live music and cheap beer. Good Spoon Soupery arrived a few years ago, a seasonally-focused food business looking to set up in an area where local entrepreneurs had begun to migrate. Now, Wm. Mulherin’s Sons represents something new; the Fishtown of fresh new condos, glossy live/work spaces, and that particular Mumford & Sons aesthetic of a perfectly worn-in vintage leather jacket. It’s an ethos that matches the old and industrial with the fresh and new already on display in La Colombe’s distillery and cafe and in the very bones of what Kensington Quarters does. Fishtown is so hot with development that it’s only fitting that someone add a wood-fired pizza oven.
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Owner Teddy Sourias in what will become Cinder, a tart beer and cider bar on Locust Street.
Tart fans will have a new home base when Teddy Sourias’ (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden) new bar, Cinder opens at 1500 Locust Street this summer. The bar will capitalize on the exploding popularity of sours, goses, wild ales and ciders. A wood-fired oven will turn out rustic pizzas in what Sourias is calling his most food-focused concept to date.
The 2,400 square foot bar takes over the space that formerly was home to Wolf Market, just up the street from Fado and across the street from Misconduct Tavern. If all goes well, the bar, complete with custom copper piped beer system and custom-built wood-fired oven will open in late June or early July. The bar will have capacity for 65-75 people with additional seating on Locust Street. The bar will be situated to the right of the entrance with high-top tables along the front windows. The dining area will be in the center of the room and the open kitchen will be to the left. The space will also have a smaller dining area available for a chef’s table or private dining.
More on Cinder »
Wm. Mulherin’s Sons – Chris Painter brings Italian, pizza and a whole lot more to Fishtown | Photo by Michael Persico
Wm. Mulherin’s Sons is set to officially open this Thursday, March 31st. The 101-seat Italian restaurant and four-room hotel (opening in June) is situated under the El in Fishtown, at the corner of Front and Master Streets. Named for the family-owned 19th century whiskey blending and bottling factory that occupied the building, it has been impressively redeveloped preserving the original character and decor. The restored elements include the terra-cotta exterior signs, wood-framed arched windows, the original vestibule and even the company’s safe, repurposed as a coat room and closet. Local craftsman have admirably filled in the gaps, creating a brand new restaurant that feels like it has been there forever.
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Photo by Emily Teel
The thing that matters most about Clarkville is where it lives. It’s a pizza restaurant with good beer, a single solid pasta, and a short, tight menu of things that aren’t pizza—things that aren’t always great, but feel like pleasant surprises anyway when you stumble across them on the menu. But that’s just what it does. In some places, the restaurants make the neighborhood—Manayunk, Fishtown, Walnut Street during Le Bec Fin’s first youth. In others, the neighborhood shapes the restaurants. Clarkville? Absolutely the latter.
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When my mom was a kid, the waitresses at Tony’s Place would elbow you in the head.
Not always, and with good cause. If you were in their way — if your feet were sticking out of the booths, for example — they would elbow you. It worked: Once you got your head bashed in once, you wouldn’t get in a waitress’ way again.
By the time I started going to Tony’s, the waitresses weren’t elbowing people. The waitstaff at Tony’s is quite nice! But they still have a certain attitude — gruff with a heart of gold — that’s reminiscent of great dive bar waitresses across the city.
There’s a lot to like about Tony’s Place. The pizza — “tomato pies” in Northeast Philly parlance — is probably the best in the city. It’s certainly my favorite pizza place in the city. The beer selection is now pretty solid. The thick steak fries are mouthwatering. I’ve never ordered anything but pizza there, but I’ve been told the other food is good. Mostly, though, Tony’s feels the same as it did when I was a little kid. I might have a beer instead of a soda when I visit, but a meal at Tony’s at 33 is pretty much the same experience I had when I was three.
The news earlier this week that Tony’s Place would be sold to three Bucks County regulars came not entirely as a surprise. A little over a year ago, Northeast Philly scuttlebutt was that Tony’s might close outright. The last day for owner Joe Mallamaci is Sunday. The new owners report there will be renovations, but the menu and staff will largely be the same. Still, I can’t help but be a little sad. Read more »