Review: Pica’s, Upper Darby PA
Some background for my visit to Pica’s Restaurant: Source:: Pizza Quixote
Beyond the conventional pizza varieties, there are thick-crusted rectangular Sicilians, thin and crisp bar pies, puffy and charred Neapolitans, thin squares of Grandma pizza, flatbread pizza, pan pizza, and endless topping varieties.
Adding even more pizza diversity are the countless regional styles. Detroit pizza, St. Louis style, New Haven apizza, Midwestern thin party-cut, Trenton tomato pie (my favorite), and the nearby but entirely different Philly tomato pie.
The Philly tomato pie (defined
Click on any pic for full size version
I remember 80s-vintage Philadelphia radio ads (on the Sundays with Sinatra show, hosted by Sid Mark) for Pica’s Italian Restaurant. It sounded like the kind of old-world place I would enjoy, and it’s been on my pizza radar for a while. I was finally prompted to visit Pica’s and sample their famous “upside down” rectangular pizza.
My dining companions, Kevin and Mary Ann
I met two colleagues for dinner there on a slow Monday evening in summer. Pica’s is indeed a big, old-school, red-gravy Italian restaurant. I plan to go back to sample the other fare, but this visit was all about the pizza.
Fresh from the oven
“Upside down” pizza is simply pizza where the sauce rides atop the cheese. It has the advantage of cooling quickly to avoid burning the roof of your mouth, but the distinct drawback (like a Chicago deep dish) in that the cheese never gets any delicious browning from exposure to oven air.
We ordered a pie with half pepperoni, and half mushrooms. The pie arrived quickly, and one glance confirmed its unique nature. While the mushroom side looked mostly like a Philly tomato pie, the pepperoni under the sauce was visible …read more
Source:: Pizza Quixote