Every pizza spot we vouch for, across every town we cover. Cross a town line for the good ones. That's the whole point.
Edge Hill Road pizzeria with a menu that keeps going: K&J Famous Pizza on dough made fresh daily, stuffed and Sicilian pies, cheesesteaks, gyros, and Fat sandwiches that pack fries and mozzarella sticks into the roll.
Family-run Neapolitan pizzeria on Richboro Road, working an oven imported straight from Naples. The pies are the specialty, but the menu runs on through antipasti, pasta, and wood-fired entrees.
Pizza shop on South High where the specialty pies run from a ricotta-base Holiday pizza to a sausage-and-peppers Brooklyn, with gluten-free crust on offer. The rest goes straight Philly, down to a South Philly steak with whiz on a seeded roll.
The casual West Chester arm of chef Alessandro Fiorello's three-restaurant group; he ran his father's Fiorello's Café in town before opening his own. Wayne and Bryn Mawr get the dressed-up rooms; Boot Road gets the pizzeria, with delivery inside five miles.
Pizza on East Gay Street with a menu that runs well past the plain slice, from strombolis to cheesesteaks. The website's somuchmorethanpizza.com, and they mean it.
Thirty years of pies on South High Street, with a menu that wanders well past pizza — burgers, wings, even a seared tuna bowl. Friday and Saturday it runs until 2 a.m. during the WCU school year, which tells you exactly who's in line.
Pizza and red-sauce Italian on West King Street in Malvern. The kind of neighborhood place you call for a Friday pie or a plate of eggplant parm.
Pizzeria on East South Street holding a 4.8, which pizza places almost never manage. Pies, strombolis, and the red-sauce lineup, mostly built for takeout.
Pizza on Rittenhouse Place since 1973, still doing pickup and delivery seven days. The menu runs well past pizza: strombolis, hoagies, cheesesteaks, buffalo wings by the fifty, and an upside-down pie with the sauce on top.
Pizza and Italian cooking from a storefront at 1465 W. Broad, eat-in or take-out. No website to speak of — you call, you pick up.
Neighborhood red-sauce Italian at the north end of Main Street, built on thin-crust pies, calzones, and a Sugarosa sauce good enough that dishes get named after it. Order 'The Original' Old World pie and don't overthink it.
Takeout steaks-and-pizza shop on Route 340 across from Layton Park, where the Bada Bing Beast turns the house Italian sub into a pizza. Weekday lunch brings a slice deal, and there's a carryout happy hour on pizza from 4 to 6.
A restaurant on East Elm doing pizza, plates, and a proper cocktail list under one roof. Easy enough for a weeknight, dressed up enough for a date.
The North 5th Street pizza shop, renovated under new owners out to win over the Pennridge area. The Wednesday deal is a large pie, a dozen wings, and a 2-liter for $32.95; delivery runs through Slice.
Vito and Maria Cilluffo bought this Lancaster Avenue pizza shop in 1982 and have been making New York style pies in the Sicilian tradition ever since. Beer and wine on hand for dine in or takeout.
South Broad pizza shop where the Lansdale Cheese Steak sandwich comes topped with french fries, fried onions, and cheddar sauce — restraint is not the house style. The best-selling upside-down pie flips the formula: sauce on top, cheese underneath.
Pizza and red-sauce Italian on Old York Road. Pies plus the full menu you order from on a weeknight.
West Chester's first pizza parlor by its own telling, hand-tossing dough over homemade sauce since 1959. Closed Tuesdays, the way the classics tend to be.
BYOB pizzeria in the Banbury Shops making its own dough and sauce, with a menu that drifts from pepperoni rolls out to shrimp scampi. Bring the wine; they'll handle the arugula-and-prosciutto pie.
The grandma pie is the reason to order here: thin, square-cut, crispy at the edges. Put the order in online Monday through Thursday and 15% comes off the total.
Red-sauce Italian and pizza on West Broad, with a menu that runs long. Souderton's go-to for a family table or a pie to carry home.
Italian restaurant on Horsham Road running red-sauce classics, baked pastas, and pizza. The neighborhood standby you hit for a weeknight dinner and again for somebody's birthday.
Neighborhood Italian from the same family as Trattoria Carina, the name meaning darling sister. Homemade pastas and pizzas, a full bar, weekend brunch until 2:30 and happy hour 4 to 6 on weekdays.
Family-run since 1976, with the Grandma pizza — thin crispy crust, tangy sauce, cut into squares — as the thing to order on South Main. Gluten-free crust and plant-based options if you need them, and house-made gelato and espresso to close it out.
The Main Street pizzeria that feeds Sellersville's weeknights, three-hundred-plus reviews deep. Pies, plates, no drama.
Over 18 years of bar-and-grill duty on South State Street, with takeout and delivery running until 10. The bar itself pours until 2 a.m., seven nights a week — the late shift, by borough standards.
Bakery, Neapolitan pizzeria, and Italian grocery under one roof, locally owned since 1994. The breads and rolls come from scratch on-site every morning, and the shelves carry imported meats, cheeses, and olives for the ride home.
Pizza and a rotating tap list on Pennsylvania Ave. Drop in for a pie and a local draft.
Compare's works the pizza-and-hoagie counter at 657 Lincoln Highway East. Newer to the block, and set up for a box on the way home.
Family-run since 1982 and named for the year Italy lifted the World Cup, this Lincoln Highway dining room has spent four decades on old-world Italian. By their own telling, the order is chicken parm, mussels, and the pizza.
A first-generation Sicilian family runs this kitchen and bar out on Route 202, rolling house-made pastas and pizzas alongside the Italian-American standards. The bar holds up its half of the 'italian kitchen & bar' name.
West Kings Highway deli counter for sandwiches and salads, with pizza on the board too.
Pizza and classic Italian on West Broad since 1977. Raid the Grab n' Go fridge on the way out — their own salads and sauces, packed to take home.
Pizza and Italian plates on Market Street, with craft cocktails and beers alongside. Two to know: the slow-smoked brisket cheesesteak and the pesto cheesy loaf.
Family-run red-sauce spot on Wilmington Pike running the full Italian-American canon: dinners, pizza, hoagies, cheesesteaks. The regulars they quote argue for the chicken parm and the penne alla vodka, and we see no reason to argue back.
Pizza on West Lancaster Avenue, run as a takeout counter with a handful of seats. The house special stacks spinach, fresh tomato and garlic on a thin crust.
Pizzeria on East Gay with a full trattoria menu behind it — the pies run from a garlicky focaccia tomato pie to a frutti di mare piled with shrimp, clams and mussels. Order any pasta and it lands with a garden salad, Italian bread and focaccia on the side.
An Italian BYOB on Baltimore Pike that opens every day as a breakfast spot — until noon on weekdays, 1 p.m. on weekends — before swinging to pasta and pizza at dinner. Gluten-free bread, pasta, and crust are all on the menu too.
Pizza and grill on North Pottstown Pike, where the pies are only half the story. Behind them runs a full Italian-American grill menu.
Yardley sits a bridge away from Trenton, home of the tomato pie, and this Main Street spot runs the tradition with the sauce ladled on top of the cheese. Go for the stuffed pizza, two layers of dough packed with veggies or meat, or a Sicilian square.
Family-owned pizza and Italian on Second Street, with a menu that wanders from calzones and wings to gyros and pasta. Open until 10 most nights and 11 on Fridays and Saturdays.
A pizza shop whose specialty-pie list wanders well off the map — taco pizza, tortellini-alfredo pizza — alongside the usual pasta, salads, and cheesesteaks. Takeout and delivery, open until 10 on Friday and Saturday nights.
Gaby's Pizza is a pizza shop on the east end of Lincoln Highway. Slices and pies to go.
The Exton half of a two-shop pizza-and-steaks operation; the other Gentili's is down in Springfield. There's a Gentili Family Rewards program for anyone whose pizza night is a standing appointment.
American-Italian at scale: 14,000 square feet on East Cypress holding a dining room, a sports bar, and a takeout counter that sells six-packs. Trivia lands Tuesdays at 7, and happy hour runs weekdays 4 to 6.
Slices, pies, and cheesesteaks on State Street, with the kitchen going until 3 a.m. on Fridays and Saturdays. This is where a Doylestown night out ends.
A Hatfield-Lansdale pizza landmark going on four decades, with 'voted best in the North Penn community' wins to show for it. Order online all you like; the tab still settles up in cash.
Greek style pan pizza, baked in oiled pans for a crisp bottom and an airy middle, from a family that has run the shop in Keswick Village since 2001. Cheesesteaks come on Liscio's rolls.
Small pizzeria on South Main turning out pies a short walk from the Colonial's marquee. Pre-show slice logic.
A neighborhood pizzeria on County Line Road that wears the name of the colonial estate up the road. Open until 10 Fridays and Saturdays; Mondays it goes dark.
A longtime counter spot on Haverford Ave doing Greek plates, hoagies, and pizza. Order a gyro and eat it on the walk home.
Coal-fired pies with proper char at the south end of Main Street. The oven runs hot enough to blister a crust in minutes, which is the whole argument for coal.
Horsham Pizza is the neighborhood pizzeria on Horsham Road, running pies and the full Italian-American takeout menu. The kind of counter you already know the phone number to.
The east side's counter for pizza, cheesesteaks, and pastas, with a Caesar salad the shop itself calls a house favorite. Order online and there's a loyalty program for the once-a-week crowd.
Pizza on East Lancaster Avenue, with a menu that runs past pies into strombolis, wings, and hoagies. One of Downingtown's steady order-out spots, busy come Friday night.
A pizza-steak-hoagie-and-wing counter that's held down a corner of N. Main Street since 1992. Cash lunch specials run 10 to 2, and the kitchen stays open till 10 on Friday and Saturday nights.
Brooklyn-style pizza on the Main Line: square pies built on hand-crushed plum tomato sauce and pecorino, plus hand-tossed thin-crust rounds. The cheesesteak comes on a seeded long roll, and the 20-inch Monster size carries better than a pound of ribeye.
Organic thin crust, crisp on the bottom with a little chew, from dough and sauces made in house every day. Seasonal pies wander as far as butternut squash with mascarpone and honey, and the gluten-free crust is no afterthought.
Pizza shop on Waterview Road doing dine-in, pickup, and delivery, with ordering straight through its own site. Open until 10 most nights — worth knowing for when everything else has closed up.
Ambler's first tavern, open since 1999, exposed brick and a full bar that's been the default post-movie dinner for two decades. Pizza and wings are the move; the pasta salad has its own fan club.
The Bryn Mawr barbecue arm of La Cabra Brewing, with its own beer list beside the pit. Brisket and baby back ribs come off the smoker, the signature mac and cheese runs four ways, and Wednesdays from 3pm bring 36-hour fermented sourdough pizza.
Dinner-only BYOB Italian two miles west of Lake Nockamixon, run on the house motto che mange bene, vive bene: those who eat well, live well. Last seating is 8 p.m., so don't dawdle.
Family-owned since 1974, rolling fresh dough daily for NYC-style rounds and a proper grandma pie in the Gay Street Plaza. Sfogliatelle for after; WCU students get $2.50 off with an ID, just never on Friday.
A decade-plus of pies for the West Chester–Kennett Square corridor, and a deeper bench of vegan, dairy-free, and gluten-free pizzas than most out here, vegan mozzarella included.
The Nutt Road pizza-and-everything shop that feeds half the borough's weeknights. Big menu, no lectures.
A no-fuss neighborhood pizzeria at the south end of Main, with dough made fresh daily and a sauce recipe they keep to themselves. Two dollars buys the garlic knots, which is the correct way to wait for a Sicilian.
Pizza-and-pasta shop out on the east end of Lincoln Highway, where the sauces are homemade and the specials change daily. The homepage lists three phone numbers; any of them gets you a pie.
A big Italian restaurant on North Walnut Street that packs the dining room most nights. Wood-fired pizzas and pastas, with a bar that stays busy.
Lincoln Pizza & Pasta runs the pizza-and-pasta menu at 657 Lincoln Highway East. Slices up front, dinner plates if you sit down.
Downingtown pizza-and-red-sauce spot on Wallace Ave with a bar attached. Slices, strombolis, and the full Italian-American lineup.
One of three family-run pizza shops — this is the 1837 East Lincoln Highway location, with a sibling at the Sadsbury end of the same road. Pizza, strombolis, hoagies, and wings, open to 11 on Fridays and Saturdays.
Pizzeria on South Chester Road where the specialty pies carry house names — the Madone, the Lo Piccolo, Nino's Bambino — plus a pepperoni-and-hot-honey pie and homemade cannoli. Weeknights it closes at 7:30, so don't dawdle.
The South Street pizza family, now on High Street — pies the site just calls huge, nominated for the country's best 101 pizzas more than once. Open until 3 a.m. Friday and Saturday, which tells you exactly who those hours are for.
Cheesesteaks, hoagies, and pizza at the east end of Market Street, with sibling shops in Manayunk and Southampton. Despite the name it's a separate operation from Lorenzo and Sons over on High — this one bills itself as the 'Big MEAT on Market Street.'
A pizza-and-stromboli shop where the cheesesteak quietly outdraws the pies. Order the Grandma Burrata anyway, and file away the second location in Newtown.
The Newtown half of Lucatelli's two-shop pizzeria (Doylestown has the other), with Grandma burrata pies and pepperoni stromboli on the board. Dessert scales to a thirty-count tray of mini cannoli when the occasion demands it.
A pizzeria that pours its own beer, from a West Coast IPA to a Golden Lager brewed in the same building. Order the Main Street Pie — steak, pepperoni, fried onions, and garlic — and drink something that didn't travel more than fifty feet to reach you.
A veteran-owned pizzeria whose menu takes a detour most pie shops don't: a paneer tikka masala pizza, fresh paneer and all. Monday through Wednesday brings a two-large-cheese-pies deal.
Malvern Pizza is the slice shop on East King Street, doing pies, strombolis, and the usual pizzeria lineup. Counter service, quick, and easy to grab on the way through town.
Pizza and Italian plates at the same East County Line Road address since 1946, dine-in or carryout. There's a room set aside for private parties, and specials run Monday through Thursday.
A longtime Collegeville pizzeria on East Main turning out pies, hoagies, and red-sauce plates for the neighborhood. The sort of family pizza shop you end up ordering from on autopilot.
Pizza restaurant on South Mill Road, just off the downtown grid. Pies plus the rest of the Italian lineup.
The Airport Road pizzeria working the full Italian-American canon: hand-tossed Neapolitan rounds, thick square Sicilians, and a menu that runs from a no-cheese Naples tomato pie to the pepperoni-sausage-prosciutto Tre Carni. Pasta dinners arrive with a small tossed salad and bread.
A takeout pizza counter on Marchwood Road, open 11 to 9 every day including Sunday. The kind of no-drama weeknight order you don’t have to check the hours for first.
'Expect the Unexpected' is the tagline, and the menu takes it seriously, running from pizza and flatbreads through pasta, soups, and shareables. West Cypress storefront, open daily until 10, with its own online ordering for pickup and delivery.
Pizza and cheesesteaks on Montgomery Ave, the standby for a pie or a hoagie. Nothing fussy, just the neighborhood order.
The borough's pizza elder, hand-tossing pies on West State Street since 1976. Bassett's ice cream and Via Veneto Italian ice at the counter mean dessert is already decided.
Greek-style pizza from the same family since 1970 — by its own banner, West Chester's home for the style. The beer list runs past 82 domestic and imported picks, drink in or take out.
A North Main pizza shop with the full corner spread: slices, strombolis, cheesesteaks, and hoagies. Quick counter service for nights you don't want to think about dinner.
Family-owned pizzeria and Italian kitchen on South Broad, where the menu runs past pies into chicken, veal, and seafood dinners. The house's own tip: start with the Greek-style pizza.
On Haverford Road since 1970, three generations on from the family's first Philly restaurant in 1947. Pizza, hoagies, cheesesteaks and gyros, with the Down Under Special the one they lead with. Closed Sundays.
A proper State Street pub: 24 rotating drafts, fifty-odd whiskeys, and a brick oven turning out thin-crust pizza. The patio is heated in winter, which tells you how they feel about you leaving.
An independent bowling center on Lancaster Avenue: automatic scoring, a video arcade, a full-service pro shop, and fresh-made pizza at the snack bar. Leagues take their share of lane time, so call ahead to reserve.
Pizza on South Broad since 1974, with a Mediterranean stretch of the menu that runs to falafel, hummus, and baba ganoush. The burgers are LaFrieda Black Angus, in case pizza loses the table vote.
Family-run pizza on Nutt Road, Sicilian and Grandma pies alongside a Taco Pizza that has its own following. Gluten-free crust is available, and delivery runs through the usual apps.
Paoli Pike pizzeria where the pull is the pre-made slices at the counter and a drink case that runs to Boylan specialty sodas. Regulars vouch for the gluten-free crust and the gyro.
A pizza-and-pasta corner that's been feeding West Market Street for close to twenty years, with a menu that runs well past the pie into stuffed shells, eggplant rollatini, and chicken ala Rosa. The pepperoni calzone and the cheesesteak are what regulars actually reach for.
Second location of the Delco institution Frank Pica Sr. started at 62nd and Race in 1941, famous ever since for its square pizza. Now resettled on West Chester Pike with a full Italian menu built around the pie.
Pizza 316 keeps the menu to pies and a few sides at 316 East Gay Street, which is where the name comes from. High marks from the east-end regulars.
Ambler's corner pizza shop on Butler Pike. Pies, boxes, done — the name wrote the business plan.
Pizza Plaza is the other pizzeria on this stretch of Horsham Road, a couple doors from Horsham Pizza. Two shops on one block, so pick your loyalty.
An independent West Broad pizza shop covering the classics — pies, baked specialties, hoagies, wings. They run their own online ordering and a loyalty program that pays regulars back in points.
A no-frills pizza counter in the 222 East Main plaza, the kind you call for a Friday pie and a couple of strombolis. Slices, wings, the usual, done without ceremony.
Pizza Villa has been slinging pies and grill plates on Skippack Pike for years. It's the kind of pizzeria you call for a large pie and a stromboli on a weeknight and never think twice about.
The neighborhood pizza-and-cheesesteak shop on East Street, working off Nonna-honed recipes since 2016. Order the Hot Boii, and note the 9:50 Saturday close, which is exactly the specificity you want in a pizza guy.
Newish pizza shop on East Market, downtown. Doors open at 11:09 on the dot — their quirk, not our typo — and close by 7:30.
Brick-oven pizza and Italian plates on York Road, from the pies to the pastas. Casual, quick, and easy to grab on the way home.
Italian kitchen on Chestnut St with pizza, pasta, and the red-sauce classics. Sit-down dinners and takeout both.
Neapolitan pies in Perkasie, where the Margherita lands with fresh mozzarella, basil, and Parmigiano for around $20. The mozzarella sticks have their own following, whether or not you came for pizza.
The Valley Forge Road pizzeria that people who grew up here still detour back to for the cheesesteak. Closed Mondays; weekends get busy enough that regulars plan around it.
Corner pizza shop on N Narberth Ave doing slices, pies, and the standard red-sauce lineup. The reliable call when you don't feel like cooking.
Riggtown Oven takes its name from the South Side neighborhood around it, baking pizza on South Matlack Street. Pies and sides, mostly built for takeout.
Brick-oven pies and red-sauce Italian on 2nd Avenue. The go-to when you want pizza that came out of an actual oven, not a conveyor belt.
Pizzeria and restaurant on North Pottstown Pike, doing pies, catering, and online ordering without much fuss. The website is little more than a phone number and an order button, which tells you where the effort goes.
Ron opened his first restaurant in 1982 and still works at least six days a week; the desserts are made from scratch daily. Live music takes the bar Wednesdays, Fridays, and Saturdays, and you can grab to-go beer from the takeout area on the way out.
Old-world pizza and generous Italian plates at Eagleview, with soups, cheesesteaks, and salads rounding out the menu. One regular has been coming since age 5 and plans to keep going 'as long as it's open.'
Sal Marsala and his family have owned this West End pizzeria since 2002, doing pies and old-school Italian entrées. The Family Feast — chicken marsala, parmigiana, or cacciatore with pasta, salad, and bread for four — settles dinner arguments fast.
Pizza up front, ice cream on the way out, from the shop that used to answer to Skippack Pizza. The pitch is Italian-American food at a reasonable price, and the ovens run until 10 on Fridays and Saturdays.
Family-run brick oven pizzeria at County Line Road, with a full bar, an Italian menu that runs well past the pizza, and a second-floor hall for parties. Open until 2am seven nights.
Sly Fox's taphouse at The Grove, pouring since January 2020 with beer arriving fresh from the brewery and a pizza oven handling the food. Tuesdays do double duty — trivia from 6:30 to 8:30 and $9 select growlers.
Pizzeria and pasta shop on East Broad Street with the weeknight essentials: pies, pasta, and wings they're plainly proud of. Order online and it remembers your usual — the mark of a proper standby.
Neighborhood pizzeria on West Uwchlan Avenue with an Italian menu that runs past the pies into the specialties. Eat in with your own bottle or carry it home.
BYOB pizza and red-sauce Italian on North Broad, at it for more than 20 years and open every day, 10 to 10. The Royal pie and the garlic knots have their loyalists, and cash orders over $75 quietly earn a 10 percent discount.
Long-running budget pizzeria on Makefield Road, Italian standards on the side. Zero frills, which is exactly what a Tuesday-night pie calls for.
Thin-crust pies with real wood-oven char, ordered at the counter at 22 S Main. The oven takes Sundays and Mondays off; plan accordingly.
James and Jeremiah, a team since Jeremiah joined him at Orion's at 15, opened this counter in The Market at Liberty Place on July 11, 2013. Pizza and cheesesteaks built on local vendors where they can get them, with the rest of the market a few steps away.
A pizzeria and caterer on Lancaster Ave with a long gourmet list, including a cheeseless Main Line pie of broccoli, zucchini, carrots and squash, and a gluten-free version of nearly every pizza on it. Cheesesteaks, hoagies and pasta round it out.
The Nutt Road pizzeria six-hundred-plus reviews of Phoenixville have kept in business for a reason. Pies and strombolis, no reinvention required.
Salads and pizza on West Gay Street, built to order and heavy on the produce. The counter to hit when half the table wants a slice and the other half wants greens.
Salads, pizza, and health-minded plates on Harry Street, with gluten-free options across the menu. A quick, made-to-order stop when you want lunch that isn't heavy.
A family-run Lincoln Court pizzeria going since April 2014, rolling house-made pasta and baking a 30-inch pizza that needs its own table. BYOB with no corking fee, so grab a bottle on the way over.
A Fayette Street pizzeria doing red-sauce Italian and pies by the slice or the tray. Family-run, built for delivery, dinner, and a Friday-night box on the counter.
Main Street pizza counter running the classic plain-slice-and-stromboli playbook. Grab a couple at lunch or take a whole pie home for the game.
Brooklyn style pizza and fresh pasta from Joe Burke Jr., who cooks alongside his father Joe Sr. Family run for more than 15 years, BYOB, and a short walk from the Keswick.
The namesake tomato pie is a square thin crust with light mozzarella and chunky tomato sauce. The rest of the menu runs long: round and Sicilian pies, cutlet sandwiches, salads by the half tray. BYOB, with delivery.
Southern Italian and brick-oven pizza on Skippack Pike. Grab a pie at the bar or settle in for a full ristorante dinner; it does both.
New York-style pizza in the Lower Makefield Shopping Center since 1992. The standing deal is real: order online Monday through Wednesday with code 20 and 20 percent comes off the entire menu.
West-end pizzeria doing pies, pasta, and the cheesesteaks at least one out-of-state family plans its PA trips around. Ordering runs through its online menu site.
Neapolitan thin pies, a no-cheese tomato pie, and 18-inch stuffed specialty pizzas that eat like a project. Pasta runs on a weekly schedule — gnocchi Tuesdays, baked ziti Wednesdays, stuffed shells Fridays.
Takeout pizza shop on the east end of Lincoln Highway, with burgers and pasta filling out the menu. Order through the apps and it's still the shop's own staff at your door.
New York-style pies with San Marzano tomatoes since 1968, and, per Men in Blazers, the tenth-best soccer bar in America. Wednesday means dollar wings and an $8 margherita.
Family-owned Italian since 1986, and the slice at least one Yardley native still measures every other pizza against. Their pick: the white garlic pie with arugula and balsamic glaze.
The pizza list runs long, but the one to order is the upside-down pie, cheese buried under the sauce so it never turns soggy. Regulars stick to the vodka rigatoni and the Grandma Sicilian, and on Yardley's walkable Main Street it's the slice to know.
A pizzeria built around what they bill as Bucks County's first self-serve tap wall: you pour your own beer, cider, or wine. Order the PAG — pear, gorgonzola, fresh arugula, white truffle oil.
Pizza, wings, fresh salads, and the rest of the Italian-American menu from the shop out on Route 113. They would really like you to use the online ordering — 'try it once & you'll be hooked,' by their own account.
A new pizza and steaks counter on South Easton Road, running on family recipes. The Drunken Chicken Cutlet is the one that gets posted: crispy cutlets, house vodka sauce, mozzarella, baked until melty. Smashburgers too.
VR Pizzaria is a takeout pizza shop on Lincoln Highway in Coatesville. Order a pie, grab it, and go.
BYOB pizzeria whose patio runs straight through winter under a big heated tent, with locally delivered Richman's ice cream waiting for after. They don't deliver, so bring your own wine and stay a while.
One Walnut Street kitchen covering Spanish food, pizza, pasta, tacos, burritos, and seafood off a single menu. The portions have a reputation for running hearty.
The Main Street shop changed hands in mid-2026, and the new crew turned out thin, blistered crust with real char. Order the Brooklyn pie or the quattro formaggi.
Thin-crust flatbread, built to order, out of the stalls at 116 East Broad. Order it, wait for it, take it with you.
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