"Co-owners Davide Labruno, who worked at his family’s pizza restaurant in Naples, and Vinny Gallagher take their craft seriously — these New York-style pies are sourdough fermented, wood-fired, and hit with high-quality toppings like burrata and spicy salami. Their Fitler Square location does slices and pies for takeout, while their newer East Passyunk spot is much larger, with space for big groups and a full bar. Both are excellent." - Maddy Sweitzer-Lamme, Ernest Owens, Eater Staff
