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Serious Eats weighs in on Tacconelli's
Slice heads up to Port Richmond for reserve-your-dough pizza.
Serious Eats weighs in on Tacconelli's
Over on Slice, Serious Eats' blog devoted to all things pizza-related Liz Bomze is up in Port Richmond checking out Tacconelli's (2604 E. Somerset St.) and has more than a few words of wisdom for the uninitiated. Her helpful guidance includes these vital Tacco-stats:
"It's strongly recommended that you call ahead to reserve your pizza dough. They make a limited amount each day, and they usually sell out over the phone. Call between Wednesday and Sunday after 10 a.m.
Pizza is the only item on the menu, though you're welcome to bring any accompaniments you might want, like olives or salad. You may also bring wine or beer—it's one of Philly's many BYO restaurants—and if you care about drinking either of those in something other than a plastic cup, bring glasses, too. (They serve soda.)
The hot peppers (75 cents for a small cup) are HOT.
They only serve dinner, but it's not a late-night pizza joint; last seating is at 9 p.m. on Friday and Saturday, and it's earlier on other nights. They're closed Monday and Tuesday.
Takeout: Yes. Credit cards: No.
It's casual, but it's not cheap: Pies run about $20 before extra toppings.
The restaurant sits in the middle of a crowded residential block in Port Richmond (which isn't a destination for anything other than Tacconelli's), and street parking can be tricky. Note the restaurant's parking lot one block away.
Don't confuse this location with the one in Maple Shade, N.J. Apparently, they're family, but they're not affiliated.
Even if you have a reservation, you'll usually wait quite a while for your pizza (that's what the olives and salad are for)."
Of course all of you Tacconelli's frequenters are probably well versed in how things go down at the iconic pizzeria. The real question, of course, is what did Bomze think of the reserve your dough pies. She was a big fan of the super thin, generously sauced pies and agreed with the disclaimer on the menu advertising a two topping limit. Big winners were the Margherita and the red and green white pie topped with tomatoes, spinach and a sprinkling of garlic powder. Reading Bomze's review is making us wonder if it's too late to reserve for this evening. Probably...
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