Joe Beddia's Fishtown shop is a serious pizza destination. The tiny seatless operation makes 40 pizzas a night, and people start lining up an hour before it opens to get their 16-inch pie. Beddia forgoes the wood-fired oven of many a Neapolitan pizzeria for a gas oven, which means the pies take longer to cook, but once you've waited in line for two hours, what's 10 more minutes? Note: Pizzeria Beddia is cash-only.
The gist: A famous pizzeria in Philly and beyond from Joe Beddia.
The food: Perfect hand-tossed pizza is the obvious star here, with a small menu of red and white pies (plus a vegan option) that you can personalize with sides of basil, extra olive oil, anchovies, oregano—you name it. This all comes with a carefully curated menu of wines by the bottle and local brews.