8 Best Restaurants in Pennsylvania, USA

If good roots can make a pizza place, then Pizza Shackamaxon has it made. Housed in the original location of the much-loved Pizzeria Beddia, Shackamaxon slings pizza by the slice and by the pie. They pride themselves on being a slice-first pizza shop in order to serve the most people possible. You can order whole pies to go, but in-person only (no online orders, and there's no phone for orders). Their staples are plain pizza, pepperoni, and the doughy tomato pie on focaccia.

The second iteration of Pizzeria, just blocks away from the original location, is a different world, with more than 100 seats, the ability to make reservations, and a larger menu that goes beyond pizza—think natural wines, flavorful salads, and creamier-than-you-can-ever-imagine soft serve. Pizza is still the focal point, though, with options like a classic red pie with pepperoni, a red-sauce-based anchovy pizza, and the white pie, made with local cream and topped with garlic and greens. When it first opened, it was tough to even get a reservation at Pizzeria Beddia, but these days things have calmed down significantly. For dining enthusiasts, the tucked-away private hoagie room is a fun group option that features off-the-menu hoagies.

Jules pizza combines the bounty from local farms and dairies with a killer thin crust. The menu comprises 28 interesting pizza varieties made with local organic ingredients plus a few seasonal additions. Meat #8 (buffalo chicken, spicy buffalo sauce, gorgonzola, chopped celery, arugula, and mozzarella) and veggie #1 (feta, kalamata olives, chopped tomato, red onion, romaine, and tomato sauce) reflect international inspiration, while veggie #4 (Brie, sliced pears, toasted almonds, and rosemary) must have sprung from the mind of founder John Ordway. The oblong pizzas are sold by the pie or the 3-inch-wide slice. Gluten-free crust is available.

"Love-Pizza-Joy" reads the logo of this 20-seat BYOB pizzeria owned by Kennett Square natives Ben and Samantha Tobin that has gained attention thanks to recognition the pizzaioli have earned at the International Pizza Challenge in Las Vegas, notably Ben placing third in the nontraditional division in 2025. The handcrafted wood-fired pies (no slices are sold) range from classics to the popular Unique New York, loaded with cheeses, sausage, and hot honey, and a Five Cheese white pizza. Beyond pizza, the menu lists a couple of salads and a cannoli flight for dessert. Takeout is an option to avoid waiting on line.  

It's rare for Philadelphians to take to outsiders, but Paulie Gee's, an import from New York, has been happily embraced. That's partly because it's one of the very few great pizza shops that offer slices, and partly because it stays open until 2 am on the weekends. There's a full bar, a pool table, and a playlist of '60s and '70s rock, which contributes to the nostalgic, social vibe. 

Restaurateur Stephen Starr logged countless hours researching how to make the very best pizza, laboring over the dough, oven type, ideal temperature, and every other conceivable variable. The resulting artisanal 12-inch rounds, with ingredients like black truffle, fresh prosciutto, and earthy chanterelles, keep this snug 80-seater overflowing with neighborhood duos and families; the no-reservations policy necessitates getting here early or late if you don’t want to wait. All tables are good tables—each has a view of the red-and-white-tiled Neapolitan pizza oven and Headhouse Square through plenty of tall café windows.

Naturally leavened sourdough pizza is the star of the show at Sally, where crisp crusts carry an ever-changing selection of toppings, from classic cheese to bacon and sunchoke. Start your meal with a couple of vegetable-forward starters, a platter of oysters, and a glass of natural wine; if you find a wine you like, visit the wine store to take a bottle home with you.

Italian music greets diners at chef-owners Joe and Angela Cicala's palate-enticing pizzeria in the Divine Lorraine building (their high-end Italian restaurant, Cicala, is also in the building), where exposed brick walls, colorful art, big windows, and white metal chairs and wood tables provide a relaxed setting for aperitivi and pizza master Joe's creative, fun, Neapolitan-style pies. Even a straightforward Margherita pizza, with its puffy-edged, char-spotted crust and San Marzano tomatoes, may inspire, and the seasonal menu offers inventions like the Bronte, with pistachio pesto, mortadella, and burrata, and the Porchetta e patate, with long hots and rosemary-roasted potatoes. Desserts like sorbet and gelato (with changing options like as lemon cannoli gelato) are worth saving room for—if you can.