A dependable place for the city’s pizza-philes to score excellent Roman and Neapolitan pizzas without having to chase a truck all over town. En savoir plus .
Pizzeria Vetri, with its wood-fired Renato oven, goes all out. Count on homemade fennel sausage, Sicilian tuna and prosciutto crudo to adorn the Neopolitan crust. En savoir plus .
Pizzeria Stella serves delicious signature wood-fired pizzas that are a cross between classic Neapolitan and New York style pizza in a comfortable and relaxed atmosphere.
The Diavalo will change your life. So many crazy cocktails (try the Miti Blue if you like em dirty) and delicious wine (staff is all knowing, just ask!). Call ahead and they'll text you when ready!
Though there are some wacky pies on the menu, you can’t go wrong with well-done classics like the Forbes Waggensense or the Leonard Bookman.
They have a great $5 tomato pie deal here. Haven't bothered to get anything else.
The perfect night out in the neighborhood? A growler from Prohibition Taproom right down the block, walked up to Bufad and plunked down alongside a plate of scamorza and an idealized margherita pizza. En savoir plus .
The ultimates at this unique vegan pizzeria include the Nacho (avocado, caramelized onions, jalapeños, and cheddar) and the Fungi (mushrooms, thyme, garlic butter, truffle oil, and mozzarella).
A mobile wood-fired oven bakes the eggplant, sausage and radicchio pies at Pitruco Pizza, which splits its time between Love Park and Drexel’s campus.
Stop at the ATM and prepare for square as there are no wedge-shaped slices at Santucci’s Pizza. En savoir plus .
Their pizzas are headbangingly-unique and include the delicious cippolini w/ pancetta/ goat cheese/ Brussels sprouts. It works, trust us. En savoir plus .
Meatball pizza. I get it cooked crispy. But all of them are good. They sell slices too.
Garces Trading Co. puts its own spin on pizza, delivering a deep-dish, iron skillet pie with two types of mushrooms — royal trumpets and maitakes — plus Taleggio cheese and black truffles. En savoir plus .
