Oof. Here’s How Many Calories Are in Those Wawa Pizzas

If you live in Philly and not under a rock, you probably heard that Wawa is selling pizza now. In the few days since its debut, the convenience store’s focaccia pizzas have gotten mixed reviews. The folks over at Philly.com got their hands on three of the five available pies—there are plain, pepperoni, buffalo chicken, veggie and bacon-jalapeño in all—and were generally unimpressed. But over on Twitter, people seem to be digging it—or at least digging the concept.

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Wawa Is Selling Pizza Now

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On Monday, Wawa rolled out a new menu item to its touch-screen menu ordering: Pizza. That’s right: You can now get pizza at your local Wawa. It’s even on the menu!

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This is not just a test rollout in the area, either: Wawa ’za is for sale at all the chain’s locations. It comes in five varieties: cheese, veggie, pepperoni, buffalo chicken, and bacon jalapeño popper. Oregano and parmesan cheese are the available toppings.

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Where We’re Eating: Forno Antico

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’BURBS
Suburban restaurants are often doomed by the difficulties they have to overcome: lack of foot traffic, low customer counts, competition with the big-box chains that spring up on every major corner. But the one thing they have going for them? Their neighbors. Because when a great restaurant comes to a place previously served only by the mediocre and the lame, it can become the center of a community the way no urban restaurant ever can. Forno Antico is one of those places — a sprawling BYO that opened in a terrible location behind a jewelry store a few months back, but that’s been working hard to win over every single customer who comes through the doors. The pizzas come out of a traditional Neapolitan oven brought over from Italy (the name means “antique oven”), the alfredo tastes nothing like what you’ll get at the Olive Garden (meaning it’s wonderful and rich and buttery and creamy in the way that only a scratch-made sauce is), and the meatballs are huge, perfectly textured and delicious, even when, like me, you just ask for two orders to go so you can eat one in the parking lot before driving home.

Forno Antico [Foobooz]

Originally published in the September 2014 issue of Philadelphia magazine

City Tap House Adds Seasonal Pizzas

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Sweet Corn Pizza from City Tap House

City Tap House is rolling out a new seasonal pizza menu and they’re making a big deal about it. In fact, they sent over three pizzas today and we thought, seems like an odd time to be trumpeting what looked like ordinary pizza. But hey, pizza is pizza and we dug in. That’s when we realized there was more going on than we imagined. The salumi pizza was topped with pepperoni made with Cantimpaolo chorizo. The second pizza appeared to be the standard ham and arugula but instead it was Benton’s Farm ham with fresh peaches. Peaches on a pizza? It worked. The third pizza featured Jersey corn, roasted and pureed with a little cream and then topped with raclette, cilantro pesto and spicy pickled fresnos.

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Tacconelli’s Has a New Location

tacconellis-maple-shade-400… in New Jersey. But except for making the trip, there isn’t much else you need to do to get a pie. That’s right, the new Tacconelli’s location in Maple Shade, which opened Thursday, won’t be making guests call ahead to reserve their dough. All you have to do is show up and feast. In fact, it’s first come, first served, no call-aheads accepted.

The new Tacconelli’s location will be at 27 W Main Street in Maple Shade.

Tacconelli’s [Facebook]

Brigantessa Gets Its Oven

joe-cicala-oven-brigantessa-400We’re happy to see Joe Cicala standing next to just delivered wood-fired oven. The video that Cicala posted of the delivery guys attempting to get the behemoth into the open wall at Brigantessa didn’t exactly inspire confidence.

The wood-burning oven will be at the heart of Cicala’s new East Passyunk restaurant that will focus on Southern Italian cooking and pizzas. The oven was manufactured to order in Italy for Briganessa and is hand-made from volcanic ash. Brigantessa is aiming to open this August.

Watch the video » 

Bufad’s World Cup Deal: Two Pies For The Price Of One

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Throw on your favorite team’s jersey from the World Cup and head over to Bufad for the buy one Neapolitan pie and get the second for free deal. All you have to do is place your order, show up representing your team and you’ll walk out with two pies for the price of one. This special offer will be available Sunday through Thursday from 11 a.m. to 7 p.m. until the final game on July 13th. So that means if you want to eat pizza in the comfort of your own home while watching the USA versus Germany on Thursday, this is an option.

Bufad  [Foobooz]

Burnt Pizza at Stella Rossa

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Some people hate burnt pizza. Some people love burnt pizza. The latter group should know that Dave Magrogan’s Stella Rossa restaurants are now offering a “charred” option for all of their pies. The burnt pizzas get an extra 45 seconds in the 900-degree Forno Bravo brick oven. Read more »

Free Burrata Pizza at SliCE Today

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SliCE and Di Bruno Bros. have teamed up to create a special Margherita di Burrata Pizza topped with cherry tomatoes, extra virgin olive oil, Di Bruno’s handmade burrata and finished with fresh basil and sea salt. The pizza is available all month long and today only, free samples will be available from noon to 7 p.m. at all three SliCE locations (1740 Sansom St; 1180 S 10th St; 137 Egg Harbor Rd, Washnington Twp, NJ).

In addition to the burrata pizza, SliCE is also offering a burrata caprese salad for $10.95.

SliCE [Official]

Philadelphia Restaurant Review: Pizzeria Beddia

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Photo by Courtney Apple

Joe Beddia would’ve flunked out of Wharton for sure.

Consider the pizzaiolo’s business plan. He offers three pies, whole only, in a Fishtown storefront that’s legally prohibited from seating customers. There are no logos on his takeout boxes and no takeaway menus on the counter, and the restaurant has no phone.

And a year after he opened, Beddia is a veritable pizza superstar.

At first it was just the neighbors coming — which was all he really envisioned. But then people started schlepping in from Center City to line up outside his door. And then from Delaware and D.C. And soon, Bon Appétit “Foodist” Andrew Knowlton was horning in on the action.

So how does this happen to a place that is open four evenings a week, routinely reaches hour-plus waits less than three minutes after unlocking the door, and requires takeout orders to be placed in person?

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