Tacconelli's Pizza
Pizza restaurant · Richmond ·
Signature thin-crust tomato pie, brick-oven baked, BYOB, cash only
Signature thin-crust tomato pie, brick-oven baked, BYOB, cash only
"Tacconelli’s super-thin pies are an undisputed classic. The brick oven, revamped in the ’90s, has been roaring since the ’20s. Founder Giovanni Tacconelli originally built it for bread before turning to the tomato pie business. The Port Richmond pizzeria has over 100 seats, but they strongly recommend calling ahead to reserve your pie. Bring cash — and beer or wine." - Annemarie Dooling
"Pizza places in Philly are as common as random Eagles chants at public events, but for one of the oldest and best pizzas in town, head to the original Tacconell’s. The Port Richmond shop has been making their signature tomato pie and crispy, thin-crust pizza since 1946. While the place is decidedly casual—cash only, BYOB, and blue pleather booths—the ordering process is not. Call ahead to reserve your dough, choose your toppings upon arrival, and wait patiently for your charred pizza. It’s still a one-man, one-brick-oven operation." - alison kessler, candis mclean
"At the original Tacconelli’s in Port Richmond, it's better to reserve your dough ahead of time so they know exactly how much pizza to make for your group. If that seems ridiculous, then you’ve never had a slice of pizza here. If there’s an equation that determines the perfect ratio of cheese to sauce on a pizza, Tacconelli’s has it stashed away on a piece of paper in a vault somewhere. The crust is crispy and super thin, so don't add more than two toppings to your pizza unless you want half of them to end up on the plate. But you really want a plain pie here, anyway—each slice folds in half like it has a perforated edge right down the middle." - candis mclean, alison kessler
"Founded as a bread bakery in the 1920s, Port Richmond staple Tacconelli's didn't start using its oven for pizza until the end of WWII. That thin-crust pizza is now so beloved that people from all over the city still flock to this out-of-the-way BYOB despite a number of inconveniences, including the suggestion to call ahead to reserve dough." - Eater Staff, Sarah Maiellano
"Tacconelli's super-thin pies are an undisputed classic. The brick oven, revamped in the ’90s, has been roaring since the ’20s. Founder Giovanni Tacconelli originally built it for bread before turning to the tomato pie business. The Port Richmond pizzeria has over 100 seats but you should call ahead to reserve dough. Bring cash — and beer and wine." - Eater Staff, Dayna Evans, Sarah Maiellano