{"id":3285,"date":"2026-07-29T11:11:53","date_gmt":"2026-07-29T11:11:53","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=3285"},"modified":"2026-07-29T11:11:53","modified_gmt":"2026-07-29T11:11:53","slug":"this-pizzeria-has-craig-labans-stamp-of-approval-lets-eat","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=3285","title":{"rendered":"This pizzeria has Craig LaBan\u2019s stamp of approval | Let\u2019s Eat"},"content":{"rendered":"
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Craig LaBan has found a pizzeria he can take his whole family to.<\/p>\n

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Also in this edition<\/b>:<\/p>\n

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  1. \n

    Bakeries rising<\/b>: We check out interesting bakeries in Wayne, Washington Township, South Philly, and Kensington. <\/p>\n

    Read more A Craig LaBan pizza pick in Cherry Hill | Inquirer South Jersey<\/a><\/p>\n<\/li>\n

  2. \n

    \u201cOur\u201d cookbook: <\/b>We remember The Frog Commissary Cookbook<\/i>, a Philly icon. <\/p>\n<\/li>\n

  3. \n

    GLP-1s:<\/b> How Philly food businesses are adapting to these changing times. <\/p>\n<\/li>\n<\/ol>\n<\/div>\n

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    \u2014 <\/i>Mike Klein<\/i><\/p>\n

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    If someone forwarded you this email, sign up for free here.<\/p>\n

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    This pizzeria has Craig LaBan\u2019s stamp of approval<\/h2>\n<\/div>\n
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    Gluten-free pizzas are generally less than exciting, as Craig LaBan notes, with textures ranging between pressboard and Styrofoam. At Barclay Pies<\/b>, it\u2019s not like that at all. Even the mozz sticks and their conventional pizzas are well worth a stop.<\/p>\n

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    The bakery beat<\/h2>\n<\/div>\n
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    Wild Yeast Bakehouse<\/b>, Wayne\u2019s new sourdough bakery, has a living room vibe, writes Jenn Ladd. That makes sense, because the founder started baking out of his living room.<\/p>\n

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    Saif Manna<\/b> started baking during the pandemic in his Temple dorm room. He\u2019s opening a brick-and-mortar home for his Levantine and Palestinian pastries, and tomorrow is the first day.<\/p>\n

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    Ba Le Bakery<\/b> in South Philly is practically synonymous with the city\u2019s b\u00e1nh m\u00ec scene. Now, writes Kiki Aranita, a third generation is expanding the business dramatically.<\/p>\n

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    Two Sweet Boutique<\/b> has had an interesting problem in its new location in Washington Township, writes Sarah Nicell. It\u2019s selling out. Want that banana pudding? Get there early. <\/p>\n

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    Memories: The Frog Commissary Cookbook<\/h2>\n<\/div>\n
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    After four decades, The Frog Commissary Cookbook<\/i> remains a Philadelphia icon \u2014 \u201cour <\/i>book,\u201d says one acolyte. Contributor Devra Ferst takes a stroll down memory lane and winds up at the Commissary\u2019s original location, where the current restaurant occupant bakes its carrot cake. <\/p>\n

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    Omakase on a budget at Oroshi<\/h2>\n<\/div>\n
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    Oroshi<\/b>, a new omakase restaurant at Broad and Lombard Streets, is part of a minitrend of faster, less expensive omakase experiences. The lights are bright and the decor is spare, but Kiki Aranita walked away happy after 90 minutes. <\/p>\n

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    Getting with the GLP-1 program<\/h2>\n<\/div>\n
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    Here\u2019s a twist:<\/b> Local food brands such as Philly Pretzel Factory<\/b> are working to accommodate consumers who are eating less and \u201cprotein-maxxing,\u201d Olivia Prusky writes. <\/p>\n

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    The best thing Craig ate last week<\/h2>\n<\/div>\n
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    Craig visited an old fave \u2014 Porcini<\/b> in Rittenhouse \u2014 and found the pastas have not lost a beat even after three decades. And yes, it\u2019s still a BYOB.<\/p>\n

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    Scoops<\/h2>\n<\/div>\n
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    Chef Nic Macri<\/b> and restaurant-ops specialist Suzanne O\u2019Brien are proving you\u2019re never too old<\/del> experienced to open your first restaurant. They\u2019re partnering with Stephen Simons on a spot just off 13th and Sansom in Washington Square West, and Macri describes the menu as \u201cPhiladelphia cooking with an Italian accent.\u201d<\/p>\n

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    Anh Em<\/b>, a Vietnamese bar-restaurant and bar from husband-and-wife team Victor Nguyen and Anna Huynh, is aiming for an Aug. 8 grand opening at 1252 S. 21st St. in Point Breeze, the former Madira<\/b>. Nguyen, a longtime Philadelphia hospitality veteran who bartended at Mad Mex in the late 1990s, co-owned a Chinatown bubble tea shop in the early 2000s and later spent 15 years managing Tango, is realizing a longtime goal of opening his own place. The roughly 45-seater will pair Vietnamese comfort food (pho and b\u00e1nh x\u00e8o alongside home-style dishes) with a 20-seat bar pouring 24 local drafts and a small cocktail list.<\/p>\n

    Read more A budget-friendly omakase restaurant has opened on Broad Street<\/a><\/p>\n

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    Andorra Kitchen & Tap<\/b> will join Andorra Shopping Center\u2019s $32 million glow-up by Federal Realty, possibly in the fourth quarter. Spanning 6,900 square feet in the former Applebee\u2019s<\/b>, the restaurant is positioning as an all-day neighborhood gathering place serving breakfast\/brunch, lunch, and dinner, with a full bar and dedicated coffee area for the morning. Owner Emmanouil Lagoudakis says he was drawn to Andorra-Roxborough for its \u201cwonderful energy.\u201d<\/p>\n

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    Restaurant report<\/h2>\n<\/div>\n
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    333 Belrose<\/b>, one of the Main Line\u2019s old-guard restaurants, has reopened after a dramatic renovation that flipped the bar with a dining room, opening up the layout. The menu is still \u201cnothing too cerebral, nothing too crazy,\u201d as chef Ross Essner told me, adding that there\u2019s one dish he will never take off the menu.<\/p>\n

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    Toll Man Joe\u2019s<\/b>, whose South Philly run was abbreviated by the pandemic, will resurface at the former Mixto on Pine Street near 12th. The owners hope to get the sports bar open in just a few weeks.<\/p>\n

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    Pomelo Rooftop Terrace<\/b>, atop the new Brandywine hotel in Radnor and counterpoint to Merrick\u2019s Tavern<\/b> off the lobby, will grand-open Aug. 8. It\u2019ll be open year-round with indoor-outdoor seating. Weekend brunch begins Aug. 22.<\/p>\n

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    The region\u2019s last Brio Italian Grille<\/b>, in Cherry Hill\u2019s Towne Place at Garden State Park, closed abruptly Monday, two months after its Marlton location shuttered. The site 42Freeway joined the Facebook account A View From Evesham in first reporting that steakhouse Fogo de Chao<\/b> will occupy the Cherry Hill location, citing township permits. A rep from Fogo declined my request for comment.<\/p>\n

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    Briefly noted<\/h2>\n<\/div>\n
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    Flash back to 2023<\/b>, when chef Dionicio Jim\u00e9nez and Mariangeli Alicea Saez of Cantina la Martina<\/b>, La Baja<\/b>, and the Cantina on the Go<\/b> locations went to Mexico with Inquirer critic Craig LaBan and photographer Jessica Griffin for articles that won a James Beard Award in 2024. The restaurateurs are using part of that trip as inspiration for a five-day excursion to Oaxaca they\u2019re planning for Oct. 30\u2013Nov. 4. (LaBan and Griffin, who also met with Tequilas\u2019<\/b> David Suro for a lesson in mezcal and tequila production during that 2023 trip, will sit this one out.) Limited to eight guests, the experience will feature family celebrations, cultural traditions, home-cooked meals, a private mezcal tasting, artisan visits, and special dinners, including one from Jim\u00e9nez himself. It\u2019s $2,000pp plus airfare. Details via cantina@cantinaonthego.com.<\/p>\n

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    Nine Philadelphia bartenders <\/b>will throw down Patr\u00f3n Tequila-based cocktails in the Dirty Rocks Cocktail Competition from 3-7:30 p.m. Sunday at Fringe Bar <\/b>(140 N. Columbus Blvd.). Attendees will determine the winner among Matt Welch (R&D<\/b>), Kari Rosenfeld (Bourbon & Branch<\/b>), Kevin Castro (Soufiane at the Morris<\/b>), Roland Bui (Com.Unity Consulting), Damian Langarcia (Drams by Damian), Chris Harrop (Known Associates<\/b>), Tony Jimenez (Static<\/b>), Jackie Miller (Fringe Bar<\/b>), and defending champion Jessica Stark (Trestle Inn<\/b>). Also: a DJ, pizza truck, food and drink specials. Admission ($20) includes three tasting votes; VIP tickets are $45 and include a welcome cocktail, gift bag, and 10 votes. Cocktails: $5-$12. Tickets via DirtyRocks.com.<\/p>\n

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    2nd Street Festival<\/b> returns to Northern Liberties from noon-10 p.m. Sunday, transforming the stretch from Spring Garden to Girard Avenue into a festival with more than more than 50 restaurants and food trucks, 10 beer and cocktail gardens, two live music stages, and family activities.<\/p>\n

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    \u2753Pop quiz<\/h2>\n<\/div>\n
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    Name the brand that Wawa has partnered with on a hot-selling tote bag.<\/p>\n

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    A) Vera Bradley<\/p>\n

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    B) Coach<\/p>\n

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    C) Lands\u2019 End<\/p>\n

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    D) Louis Vuitton<\/p>\n

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    Find out if you know the answer.<\/p>\n

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    Ask Mike anything<\/h2>\n<\/div>\n
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    Any news on New York Bagels? \u2014 John C.<\/i><\/p>\n

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    Owner Rayyan Kayyali sounded discouraged but not defeated when we caught up yesterday, more than two months after a gas explosion destroyed his Overbrook Park bagel bakery on the very morning of its reopening following another<\/i> blast in March. He said he is waiting for a new burner pipe for the oven, and \u201cso far, I haven\u2019t seen a dime\u201d from the insurance company. Meanwhile, lords Jeffrey Gladstone and Andy Rubin of Herbert Yentis & Co. say they have not charged him rent since the first explosion. Kayyali vows to rebuild and reopen.<\/p>\n

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    \ud83d\udcee Have a question about food in Philly? Email your questions to me at mklein@inquirer.com for a chance to be featured in my newsletter.<\/p>\n

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    By submitting your written, visual, and\/or audio contributions, you agree to The Inquirer\u2019s <\/i>Terms of Use<\/i>, including the grant of rights in Section 10.<\/i><\/p>\n

    Read more U.S. military says it thwarted an Iranian missile attack on American troops<\/a><\/p>\n

    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Bakeries, bakeries everywhere; we remember a uniquely Philly cookbook; and food businesses are paying mind to GLP-1s.<\/p>\n","protected":false},"author":1,"featured_media":3284,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nThis pizzeria has Craig LaBan\u2019s stamp of approval | Let\u2019s Eat - Corporate Movers USA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/corporate-movers-usa.com\/?p=3285\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This pizzeria has Craig LaBan\u2019s stamp of approval | Let\u2019s Eat - Corporate Movers USA\" \/>\n<meta property=\"og:description\" content=\"Bakeries, bakeries everywhere; we remember a uniquely Philly cookbook; and food businesses are paying mind to GLP-1s.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/corporate-movers-usa.com\/?p=3285\" \/>\n<meta property=\"og:site_name\" content=\"Corporate Movers USA\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-29T11:11:53+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/#\\\/schema\\\/person\\\/e17225d0157cf1fa5c6e5e795cc26626\"},\"headline\":\"This pizzeria has Craig LaBan\u2019s stamp of approval | Let\u2019s Eat\",\"datePublished\":\"2026-07-29T11:11:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285\"},\"wordCount\":1340,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/corporate-movers-usa.com\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/3f852a574a4c5182527017a0c850f8cf.avif\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285\",\"url\":\"https:\\\/\\\/corporate-movers-usa.com\\\/?p=3285\",\"name\":\"This pizzeria has Craig LaBan\u2019s stamp of approval | Let\u2019s Eat - 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