Best of Philly: The Best Pizza Choices You Can Make

Photo by Jason Varney | View full size

Philadelphia magazine’s 40th anniversary Best of Philly issue is hitting newsstands right now. Philadelphia magazine’s is tweeting out some winners now and we are sharing these best pizza winners with you on Foobooz. 

For all the winners, pick up a copy of Philadelphia magazine at  your local bookstore or newsstand now. 

Any way you slice it, Best of Philly Pizza Choices »

4th Annual Pizza Olympics

On Friday, July 27th London kicks off its Olympics. Eight days earlier in South Philadelphia, we have the Pizza Olympics. From 6 to 9 p.m. on Thursday, July 19th, South Philly Review is holding its fourth annual Pizza Olympics down at Penns Landing Caterers at 1301 S. Columbus Blvd. A reasonable $10 gets you admission to the event and free samples from 15 local pizza joints.

There will be music, raffles, giveaways and DJs. You must be 18 to attend and tickets are available online or at the door (in limited quantity).

Participating eateries include »

Brunch Without the Wait: Santucci’s

We all know about Santucci’s square pizzas and some of us also know about their excellent their sandwiches, especially the garlic bread cheesesteak. But today we’re here to talk to you about Santucci’s for brunch. The sausage and biscuits are other-wordly, the eggs benedict with prosciutto is as good as you could hope for and the goat cheese frittata has been heaped with praise, and best of all, no wait.

And to make it even easier, brunch is now being offered on Saturdays and Sundays, from 10 a.m. to 3 p.m.

Santucci’s [Official Site]

Six Pack: Non-Traditional Cheesesteaks in Philadelphia

 Cheesesteak Egg Rolls

Ahh, the cheesesteak. The most defining symbol of Philadelphia’s food scene, whether we like it or not. It’s sometimes tacky, xenophobic, touristy and lackluster, and that’s just 9th and Passyunk. But it is uniquely Philadelphia, and we do it better than anyone else.

Here are six spots making non-traditional cheesesteaks, hold the wiz.

Read more »

Quick Bites: Chefs Moving, Chestnut Hill Brewing

Monica Glass: Photo by HughEDillon

10 Arts pastry chef Monica Glass is moving on. Unlike Jennifer Carroll, we know where Glass is landing (though we hear Carroll’s been spotted snooping around Old City spaces). Glass will be the pastry chef at Mike Stollenwerk’s new Fish. [Philly Post]

Matt Moon is consulting at Bishop’s Collar in Fairmount. The former top guy at Talula’s Table will then head over to Michael Schulson’s Sampan as a sous chef this January. We have to wonder if that’s not temporary too, Schulson and Rob Wasserman are opening St. James Place in Ardmore this spring. Could Moon be moving into that head chef position? [The Insider]

The brewing equipment has been delivered and installed at Iron Hill Chestnut Hill. Brewing should begin next week. [@IronHillChief]

European Republic is opening a second location of its fries spot at 602 South Street. [Naked Philly]

Santucci’s is now offering Sunday brunch. We echo Molly Eichel’s hope that the pancakes are square. [Meal Ticket]

More Than Just Pizza at Santucci’s

Brian Freedman reviews Santucci’s at 10th and Christian. Unsurprisingly he digs the pizza and finds that the menu is deeper than just the square pie. But it’s his description of the garlic bread cheesesteak that has us salivating.

It’s such an obvious, spectacular combination. Cook up a few petals of rib-eye, fold in some sweet-soft onion, anoint it with a house-made provolone sauce, and cosset it all between the garlic confit-slicked insides of a perfectly toasted roll. Genius.

It’s Hip to be Square [Philadelphia Weekly]
Santucci’s [Official Site]

More Than Just Pizza at Santucci’s

Brian Freedman reviews Santucci’s at 10th and Christian. Unsurprisingly he digs the pizza and finds that the menu is deeper than just the square pie. But it’s his description of the garlic bread cheesesteak that has us salivating.

It’s such an obvious, spectacular combination. Cook up a few petals of rib-eye, fold in some sweet-soft onion, anoint it with a house-made provolone sauce, and cosset it all between the garlic confit-slicked insides of a perfectly toasted roll. Genius.

It’s Hip to be Square [Philadelphia Weekly]
Santucci’s [Official Site]

More Than Just Pizza at Santucci’s, But It’s Still About the Pizza

Steaming pizza pie from Santucci’s

We agree with Adam Erace that the rest of the menu at Santucci’s deserves investigation and praise. But it still comes down to the pizza.

[T]he best pizza I’ve had in months, a 9-by-9-inch “personal” pie with a mottled brown bottom and tall crusty corners, melty aged mozzarella underlay and liberally spiced tomato-sauce top striped with roasted long hots. It’s magnificent.The magic is in the pans, heavy cast-iron bastards that are black with seasoning built up over countless oven firings. They’re never washed with soap, only water, after each pie is lifted out and then re-oiled for the next dough. So each new pizza, in a way, contains some DNA of all the pizzas that have come before it, like sourdough made from a starter passed down through the generations.

Square Biz [City Paper]
Santucci’s [Official Site]

Around the Web: New Spots

We’re going to try and make our Around the Web feature a more reliable feature that will run every Friday. Today we focus on some newer spots around town.

Santucci’s has recently opened at 10th and Christian and the early reports are good. Foodzings is quite impressed with the zesty sauce, just right crust and gigantic meatballs. [Foodzings]

The Beer Lass also checks out the meatballs and pizza with similar praise. The Beer Lass’ beau remarked that the pizza is exceptional. [Beer Lass]

Penn Appétit checks out the recent Thai-Mexican food truck, Cucina Zapata and finds some “delectable bargains.” [Penn Appetit]

Madame Fromage has us wanting to check out Wedge and Fig. Just look at the size of that cheese. [Madame Fromage]

Midtown Lunch finds the naan and lunch dishes are much more inspired than the name at Indian Restaurant. [Midtown Lunch]

Living on the Vedge wishes Sawatdee had dialed up the spice a bit but will be back to further explore the menu. [Living on the Vedge]

Quick Bites

Hop Angel Brauhaus has settled on a logo. Hop Angel should softly open in a couple of weeks. [Hop Angel Brauhaus]

Union Tavern will be the name of the concept replacing Roy’s Hawaiian at 15th and Sansom. Look for wood-burning ovens and rotisserie meats in the Spring of 2011. [Meal Ticket]

Susanna Foo’s dumpling stand is now open in the Wayne farmers’ market. [The Insider]

The O! Deli at 18th and Ludlow is reconceptualizing as b.b.go, a Korean rice restaurant. [Brownstoner]

It’s official, Santucci’s is coming to South Philadelphia. [Meal Ticket]

Salt & Pepper is looking to move to East Passyunk from its 6th and Fitzwater home. [Meal Ticket]

Berry Sweet has brought the fro-yo craze to the corner of 9th and South. [Meal Ticket]

Shundeez has closed in Chestnut Hill but will sell out of the Chestnut Hill Farmers’ Market. [The Insider]

« Older Posts