Pellegrini’s
Call to order
The mouth of our wood-fired deck oven at service, flames curling along the back wall.
Est. 1978 · South 9th Street

Three generations, one deck oven, six nights a week.

Wood-fired pizza and the Sunday sauce our grandmother started in a row-house kitchen on Christian Street. BYOB. Walk-ins and call-aheads.

Call to order — (215) 555-0128See the menuor delivery on Slice →

Chalked up Tuesday · gone by Sunday

WEEKLY SPECIALS

  • № 01

    Stuffed Squash Blossoms

    Ricotta, lemon zest, fried light. Until they're gone.

  • № 02

    Pappardelle al Cinghiale

    Wild boar ragù, juniper, red wine. Thursday through Sunday.

  • № 03

    Cannoli Siciliani

    Filled to order. Pistachio from Bronte, candied orange.

— the board changes on Tuesday.

On the menu

Pizze, paste, and a few things from the oven.

A Margherita DOP pie with leopard-spotted crust, basil, and fior di latte.

Pizze

№ 01

00 flour, 72-hour cold ferment, deck-oven char.

  • Margherita DOP$18
  • Marinara$15
  • Diavola$21
A bowl of rigatoni with Sunday sauce, Parmigiano grated on top.

Paste

№ 02

Sunday sauce on the stove since morning. Family-style on request.

  • Rigatoni alla Sunday Sauce$22
  • Spaghetti alle Vongole$26
  • Cacio e Pepe$19
A whole roasted chicken with crisp golden skin, rustic Italian style.

Secondi

№ 03

Whole fish from the deck oven, chicken under a brick, braciole.

  • Pollo alla Griglia$26
  • Branzino al Forno$32
  • Braciole della Domenica$28
See the full menu →or just call us.
A framed family photograph on the wall of the dining room.

Lucia & Vincenzo — 1978

Our story

The sauce is my grandmother’s. The dough is ours.

Lucia Pellegrini opened this room in 1978 with a deck oven her husband Vincenzo hauled up from a bakery on Washington Avenue. Her sauce — pork neck, beef, meatballs, six hours on a back burner — still goes on the stove every Saturday morning, and we still argue about whether it’s better on Sunday or Monday.

Her son Sal runs the oven now. His son Nico rolls the gnocchi on Tuesday mornings. The cannoli shells come from the same supplier we had in ’82. We change a little. We don’t change much.

— Sal Pellegrini

Read the rest of the story →

From the kitchen

Polaroids from a Tuesday night.

  • Hands stretching a round of dough on a floured bench.

    Nico, Tuesday morning — 72 hrs cold.

  • A Margherita pie with leopard-spotted crust fresh from the oven.

    Margherita DOP, 90 seconds, 850°F.

  • Rigatoni with Sunday sauce, Parmigiano grated on top.

    Rigatoni alla Sunday Sauce.

  • A red-and-white checked tablecloth set with a bottle of wine.

    BYOB — the wine shop two doors down.

Come see us

Walk-ins, call-aheads, family tables.

We don’t take reservations — but call ahead for parties of six or more and we’ll set the long table in the back. BYOB; the wine shop two doors down knows us.

Call (215) 555-0128
BYOB · since ’78
Address
1214 South 9th Street
Philadelphia, PA 19147
Hours
  • MondayClosed
  • Tuesday5:00pm – 9:30pm
  • Wednesday5:00pm – 9:30pm
  • Thursday5:00pm – 10:00pm
  • Friday5:00pm – 10:30pm
  • Saturday4:00pm – 10:30pm
  • Sunday4:00pm – 9:00pm

— pinned to the fridge.