PIZZATA PIZZERIA

"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

"Head to Pizzata Pizzeria in Fitler Square for a classic, New York-style round pie or a slice. No matter if you go with a red or white pizza, they’ll all be naturally leavened and sprinkled with parmesan, basil, and a smooth drizzle of olive oil. The sourdough crust has balloon-like pockets of air, but it still has a deep crunch that sounds like a mini earthquake in your mouth. When the weather is nice, they usually put a couple of tables on their sidewalk, but this is really more of a takeout operation. And a great one at that. " - candis mclean, alison kessler

"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 rounds are sourdough fermented, wood-fired, and hit with high-quality toppings like burrata and spicy salami — but they approach the vibes of their Fitler Square pizzeria with a bit more levity: Pizzata translates roughly to “pizza party” in Italian. Order online for pickup or delivery during open hours." - Eater Staff, Dayna Evans, Sarah Maiellano

"Head to Pizzata Pizzeria in Fitler Square for a classic New York-style round pie. No matter if you go with a red or white pizza, they’ll all be sprinkled with parmesan, basil, and a smooth drizzle of olive oil. The wood-fired pies are a must-grab before game night or when you forgot to grab a cake for your co-worker’s 10-year anniversary and know this is an upgrade over a plaque. Either way, you should go for the Calabrese that melts pepperoni, long hots, mounds of burrata, and hot honey that creates a bite that’s cheesy and has peppery simmer. The crust has balloon-like pockets of air, but it still has a deep crunch that sounds like a mini earthquake in your mouth." - Candis R. McLean