Where the Locals Eat rating
Best Pizza
Top 100 Restaurant, Philadelphia
"In 1918 Giovanni Tacconelli came to Philadelphia from Italy. After a few years working as a laborer, he decided to do what he had done in his native Italy. "Bake Bread". The best and only way, he said, was to bake it in a brick oven. So along with a few of his friends he built his 20' by 20' brick oven. ... Thanks to your loyal patronage The Tacconelli family, now in its 5th generation, is still baking tomato pies the Giovanni Tacconelli way. Please keep in mind we are a one-man, one-oven operation. Waiting time may vary. Please be assured each pie is made fresh and to order."
– From the restaurant's website
Cash only. BYOB. Serving Serving dinner Wed–Sun. Closed Mon–Tue.
"These garlicky, thin-crusted pies are on the mark."
—Philadelphia magazine
"The dining room is modest... Pizzas are served with paper plates and napkins. And the only items on their menu are toppings. Still, their pizzas are in such high demand that they advise reserving pies at least a day in advance."
—City Paper
"Tacconelli's pizza is simply consistently heartbreakingly delicious. Go there and enjoy."
—34th Street Magazine
"In some circles, Tacconelli's is considered the best pizza place in Philly."
—Philadelphia Inquirer
How others rate Tacconelli's Pizzeria
Zagat 2009
25 food rating (very good to excellent)
GQ magazine
No. 9 on Top 50 Pizzas in the U.S.A. list, 2009