221 E. Girard Ave.
Oh hey! How was your summer? Yeah, mine was awesome too. Thank you for asking!
Now that we got that outa the way, let’s dive right into the review. I know you’re probably already thinking “yeah, like Fishtown really needs another trendy pizzeria.” And as much as I’d like to agree with you, I can’t. If they can compete with the rest, they can stay. But with the Fishtown pizza community churning out some impressive pies, Pizza Hub certainly had a lot to prove.
Being only a block away from Beddia, Pizza Hub is also in the general vicinity of Pizza Brain and Trios as well. As far as ambiance goes, this place was my favorite of the group. Sure, Pizza Brain has all that memorabilia inside. But I sometimes feel as if it’s a bit gimmicky. The inside of Beddia is nothing to write home about, and Trios is pretty average. This place looked cool on the outside and had decent music playing inside. (I believe they were spinning Frank Sinatra records if my memory serves me correct.) We watched as our pizza was built and cooked within about 10 minutes, which was already impressive enough. Just by the saucy look alone, I knew I’d like it. Sweet and abundant, I could’ve sworn that they picked and crushed a bushel of tomatoes right before we entered. The drizzled olive oil over the fresh basil really complimented the sauce, giving it a really authentic Italian taste. Could there have been more cheese? Maybe. But regardless, their pizza was awesome just the way it was. Pizza Hub has passed the taste test, so stop in and welcome them to the club.
Guess who’s back in the muh’fuckin house, with a brand new review for your sweater and your blouse. So, the boys of dough decided to take the summer off from gorging our faceholes with pizza in an attempt to get back into shape. (You’d be surprised at what consuming over 1100 slices in a single year can do to the human body.) But we’re back, and yet again we’ve ventured back into the gates of Fishtown to savor a fairly new establishment which opened their doors a little over 4 months ago. I’m talking about Pizza Hub. That’s Hub, not Hut. Get it right, sucka.
Pizza Hub is just a stones throw away from some of the best pizza joints that I’ve ever had the opportunity to review. Rustica, Beddia, Trios, Pizza Brain. They’ve all offered something new to the Philly pizza pallet. Naturally, Pizza Hub needed to bring the noise if they’re gonna sling pies in the Town of Fish with the rest of them. The owner Scott, who is just about the nicest person you’ll ever meet in your life, summed up what Pizza Hub is really about in a single paragraph. “Were not here to be pompous, bourgeois assholes. We’re not here to compete with all these other pizza places around here. We’re here do our own thing. We make boardwalk style pizza that won’t break your wallet.” I can dig it. He then proceeds to throw on a “Sonny Stitt” jazz record on his record player and begins to fix me a batch of his finest slices. Have you ever listened to some 50’s smooth jazz saxophone while watching someone make your lunch? It’s very relaxing.
What Pizza Hub brings to the table is a truly original, wafer thin crust on their pies. A sheet of razor thin pizza dough is brushed with some olive oil and a layer of mozzarella/provolone mix is generously layered on top. It’s then tossed into their 600 degree conveyor oven which melts the cheese down and crisps up the crust. This ensures that the toppings and sauce do not penetrate the dough, and ultimately turn your pie into a soggy pile of garbage. Brilliant engineering I must say. Next were some zig zags squirts of sweet sauce made from only the best crushed Jersey tomatoes. Top it all off with a handful of their spicy fennel sausage, guaranteed to open up your sinuses. Finally, a block of pecorino romano cheese (which is imported from the old country) is meticulously shaved on top. The shavings softly rained down like a heavenly dairy snowstorm from the Italian gods. Perfection to say the least. My second slice, “The Daffy”, is topped with duck confit, carmelized onions, baby arugula and some balsamic vinaigrette (also fresh off the boat from Italy). I’m not sure if you’re aware of this, but duck confit are hand pulled shreddings of seasoned duck, cooked slow and low for about 6 hours in it’s own fat. This recipe was passed down to him from Scott’s father. It was fantastic. The tender duck and the sweet onion went extremely well with the bitterness from the balsamic dressing. By the time I was finished, my hands were super sticky; like a 6 year old kid after he’s done eating a peanut butter and jelly sandwich. I couldn’t help but lick my fingers clean.
You ever heard the saying “less is more”? Well Pizza Hub definitely took that phrase to heart. The simplicity of this place is what makes it so wonderful. They can go slice to slice against any of the big boys in the area, or in the entire city at that. I had 3 giant slices, slathered from edge to edge in some of the best toppings you can possibly ask for, for only a few bucks. Pizza hub, I think I speak for us all when I say welcome to the family. Salud.