Phil's Pizza
Pizza restaurant · Bridgeport ·
Crispy thin-crust tavern-style pizza loaded with sausage
Crispy thin-crust tavern-style pizza loaded with sausage
"Just a few blocks away from Guaranteed Rate Field is this cash-only, counter-service pizzeria. Cubs and Sox fans might have their differences on the diamond but even they can both agree that the renowned thin crust pie (get it with sausage) here is an all-star." - Ashok Selvam
"Phil’s is cash-only, counter-service, opened in 1960, and has a retro interior complete with a tin ceiling. It’s got a classic pizzeria look, and the incredible, beautifully greasy thin-crust pies here are equally timeless. They’re generously topped with thick sauce and a blanket of cheese, and are one of the more substantial tavern-style’s in town. Our go-to order here is sausage with giardiniera, which adds a fantastic layer of tartness and heat." - adrian kane, john ringor, nick allen
"Phil’s in Bridgeport is cash-only, counter-service, opened in 1960, and has a retro interior complete with a tin ceiling. Their thin crust pies are beautifully greasy, and generously topped with thick sauce and a blanket of cheese. It’s one of the more substantial tavern-style’s you’ll find in town. Our go-to order here is sausage with giardiniera, which adds a delightful amount of heat." - adrian kane, john ringor
"Rarely does tavern-style pizza get put together with the care displayed at Phil’s, located near Sox Park in Bridgeport. For fans of sausage and Italian beef on their pie, Phil’s is unmatched inside a small dining room. The pie keeps well, too — don’t worry about reheating it at home after a long drive." - Ashok Selvam
"Phil’s in Bridgeport opened in 1960, and is still cash-only, so make sure you have some on hand to pay the delivery person. Their thin-crust pies are beautifully greasy, and generously topped with thick sauce and a blanket of cheese. It’s one of the more substantial tavern-style’s you’ll find in town. Our go-to order here is sausage with giardiniera, which adds a delightful amount of heat." - adrian kane
