For the first food post here on this blog, there’s no better way to start than one of my favorite foods: pizza.
Let me tell you about Tacconelli’s Pizzeria in Port Richmond, Philadelphia. It’s a local neighborhood place, it’s quaint and it’s so damn good. In operation and breaking bread since about 1920, it’s been churning out extraordinary pizza since 1946.
The first thing you have to know is that you have to call ahead and reserve your “dough.” Tacconelli’s only prepares enough pies for each night. Then, on the menu, you have your choice of tomato pie, regular pie, white pie and “margerita” (the way they spell it) pie along with toppings. Because of the varieties Tacconelli’s has, it is essential to come here with a big group and order as many varieties as possible. Either that or order extra pies to take home.
The house specialty is a white pie with spinach and tomatoes. It’s a beautiful masterpiece and tastes as good as it looks. The main things that stand out, at least for me, are the garlic and great crust. The crust is chewy and has the right texture. Toppings are fresh.
Other pizzas our group of eight had included a regular plain pie, a margerita, a regular pepperoni and a regular prosciutto and basil. Everyone had their own favorites, which works out with a big group. Five pizzas works great for eight people, so everyone can try one slice of each.
Yeah, it’s got its little quirks and limitations. Because you have to call ahead to reserve your “dough” so you’re not able to just walk in or even decide you’re hungry and want more food. You’ve got pizza on the menu, beverages and that’s pretty much it. And you have to bring in your own wine and beer (though that’s not necessarily a big negative). But it’s what a pizza parlor should be. After three visits, I’m sure it’s among the top 5 pizza experiences I’ve ever had. I would go here again and again.
- Tacconelli’s Pizzera
- 2604 East Somerset Street, Philadelphia
- In a nutshell: Old time, neighborhood parlor serving heavenly brick oven pizza with amazing garlic and crust. Among the best in the country. But call ahead for your dough.