January 24, 2013
Mike Giammarino, whose Lombardi's Pizza on 18th Street was displaced in 2005 for the construction of the 10 Rittenhouse condos, found a corner spot in South Philly for his month-old revival, Gennaro's Tomato Pie. Giammarino - whose Lombardi's in New York is acknowledged as the oldest pizzeria in the United States - puts out old-school, well-done New York-style pizza. The signature white pizza has a sturdy yet lightweight crust that holds generous portions of fresh mozzarella and ricotta salata, bubbling and brown.
August 7, 2015 |
The initial plan to move Gennaro's Tomato Pie from Jackson Street to a larger space beside East Passyunk's Singing Fountain was thwarted by a lack of juice. Owner Mike Giammarino simply couldn't bring enough electricity to his new address to fuel the high-tech ovens that give Gennaro's round pies their signature crispness. So Giammarino, who still spends half the week in Manhattan running the family's historic Lombardi's, decided to use old-school gas-deck ovens for a genuine ode to his nonna Grazia Carbone (the "Grace" in Grace & Pat's)
July 30, 1986 |
The Great Pizza Debate - thin crust vs. thick crust, white pizza vs. red, extra cheese vs. plain - is never ending. Into the fray steps a new pizza shop in Olde City that is offering gourmet pizza that is not only scrumptious, it's healthy, too. Chip Off the Old Block, at the corner of Third and Race, serves three kinds of pizza: Regular, with chunks of tomato; Veggie, with mushrooms, onions, green peppers and tomatoes; and Chips, vegetables, pepperoni...
June 11, 1987 |
GRIFE'S, 5 South 2nd St. (925-0590) 1/2 (5/29/87) $$$ Perhaps the recent arrival of a liquor license will increase business and help sharpen the skills of the kitchen and dining room staff. Recommended dishes: cabbage soup ($1.75), white pizza ($3.95), New York strip steak with bourbon-sauteed onions ($13.95), and carrot cake ($2.75). MARSHALTON INN, Route 162, West Chester (691-4367); 1/2 (6/15/87) $$$$ This no-frills, authentic-looking inn takes dining by candelight seriously.
March 6, 1987 |
Louie Linguini, an Italian offspring of Rib-It, has made his debut. The opening took place last week at 104 Chestnut St., and Louie is already demonstrating that he can offer "real" food at fast-food prices. Louie's surrogate father is Paul Rimmier, the originator of the Rib-It restaurants. Rimmier is something like the old-time medicine man, but even better. He gives you all the fun, trappings and humorous hype, but unlike the medicine man, he also gives you the remedy. At Louie Linguini - just as at Rib-It - the remedy is a cure for the high cost of dining out. Lunchtime specials are as low as $2.95 for lasagna.
January 16, 1987 |
The kids munched strombolis and Haagen-Dazs bars. Their parents filled out order sheets. And exhibitors in the balloon-filled room enjoyed the chance to bring their new products to the attention of Super Fresh store managers and other staff members. The occasion was Super Fresh's second annual Spring and Summer Sale, an event for chain employees that resembled a cross between a company picnic and a trade show, spread out in an exhibition hall of the Woodbine Inn in Pennsauken, N.J. Amid balloons and hamsters that raced each hour - courtesy of Hartz Mountain - there was serious business going on. "The vendors take orders here.
July 16, 1987 |
The road beneath I-95 is bumpy with potholes and railroad tracks. At night, the warehouses are empty, the parking lots deserted. Shirtless men sit atop metal garbage cans. Past the Aramingo exit, straight on Richmond Street, left on Somerset. Now the brick row houses of Port Richmond, with the porcelain Madonnas in the windows. And finally, the reason for the pilgrimage: a modest storefront with a neon sign. THIS IS TACCONELLI'S PIZZERIA Tacconelli's. Anyone who's been in Philly for more than a few hours has heard of the family-run restaurant with the garlic-smothered, no-tomato-sauce "white pizza.
February 27, 1987 |
Americans now prefer it to the hamburger. Government and industry calculations are that it is an $11 billion industry in the United States. And because it is available in such variety, meat eaters and vegetarians can enjoy it at the same table. It, of course, is pizza. By now, there probably isn't a burg in the United States that doesn't have at least one pizza parlor. In the cities, there are enough pizzerias to confound. And there are as many varieties of pizza as there are types of people who eat it. But where there is profusion, there is variation in quality.
August 8, 1997 |
To Frank Borda, music, like food, is something you need to keep alive. He remembers being a little kid and wanting to be an opera star someday. But then, almost suddenly, he was 36 years old - and no stardom. What he did have was 10 years of music studies under his belt. He sang and had a huge collection of opera records and Mario Lanza memorabilia - plus a pizza business in South Philadelphia. The business was really going great. So great that it was becoming a bit of a problem.
October 26, 1994 |
With the recent opening of Cafe Giuseppe in Roxborough, it's now possible to go downtown by heading northwest. Downtown as in South Philadelphia, that is. Cafe Giuseppe's menu, friendliness, big portions, modest prices and casual atmosphere will put you in mind of downtown. The restaurant's young owners grew up there, and its chef has worked his way through the kitchens of Felicia's and Frankie's Seafood Italiano, among others. A commendable eagerness to please helps smooth over the new-restaurant rough spots - such as the empty tray dropped on a customer sitting behind us, and the need to ask for refills of water and bread.