I've never reviewed Philly's? Oops.
When I first discovered this place years ago, it was just a ramshackle bar in front of a sketchy motel. But it was a ramshackle bar with a kitchen that was importing rolls from Philadelphia for its cheesesteaks. So I had to go.
Cheesesteaks hold a special place in my heart, because I went to college in Philadelphia, and over those four years I became very familiar with these sandwiches. Cheesesteak shops typically take one of two forms, places where you want to get whiz, and places where you want to get provolone. On that maiden voyage to Philly's I tried both and learned that this is definitely more of a whiz kind of joint.
Flash forward a few years and Philly's opens up a huge front patio.
Flash forward a few more years and the whole place has been transformed into a coal fired pizza place, brewpub, and disco. Actually, I don't think they call 'em discos these days. Dancehall? I dunno. It has a DJ booth, lights, and a dance floor.
But when it's time for dinner service, there are chairs and tables in the new space so you can eat somewhere other than the old bar area. Which, by the way, is still there. Although you may want to sit in the bar area, because the new dining room is a little cold and sterile. Actually, the night we were there it was literally cold, as someone had cranked the A/C to the point where the patrons behind me were complaining.
Our hope was to sit outside, but the rain had other plans. And Philly's outside patio is not protected from the elements.
On my latest visit I was really most curious to try the pizzas. The only other time I've had coal fired pizza was in New Haven at Pepe's. And this is not that. But I wasn't expecting it to be either. Actually, my expectations were fairly low.
All three pizzas came out at different levels of doneness. The key is looking at the bottom crust. Of the meat lovers, mushroom pie, and sausage with broccoli rabe pies, I would only get the sausage one again. It was made with Andy's sausage, and it was delicious.
I would absolutely return to try a few other pies, but I would also make sure to ask for the pizza well done. I'd also lean toward a sauced pie versus a white one, and stay away from the pepperoni.
The traditional medium-hot buffalo wings were excellent. The mozzarella with melba was a little less traditional, but also very good. The light and crisp panko topping was well seasoned, and there was a great balance of sweet and salty going on there.
For a bar that touts its craft beer list, the taps don't quite match up with the marketing. There were a couple of good ones, but the draft lines were mostly held by large national breweries that are available everywhere. And oddly, when our pitcher was brought to the table, it was accompanied by plastic cups.
I'm told the brewery part of the new expanded operation will open later this year.
Service was pleasant, especially since by the time we were done at 9pm there was only one other table in the dining room. Philly's on Thursday was packed just after work. I mean packed. But the place seemed to empty out pretty fast.
Before we left though, we had to get at least a bite of Philly's famous cheesesteaks. And our waitress was able to convince the kitchen to make us one cut into six pieces.
It was a real treat just to get a few bites, which is really all I need. It does seem that Philly's may have upgraded from whiz to a house-made cheese sauce, which even if untraditional, is mighty cool. I do wish that the cheese had a chance to mingle more with the beef, onions, and beef fat on the grill, so it could really get into all the nooks and crannies. That would be amazing.
There's a lot going on at Philly's. And a lot of it is quite good. Part of me feels as if there was less going on, the establishment could really focus on a few things and knock them out of the park. But as it is now, there seems to be something for everyone. Based on the parking lot at 6:30 on a Thursday, I'd say that is working out for them quite nicely.
N.B. There is additional parking around the back by the motel, which is still there. read more