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The "new" Bertucci's in Montgomeryville

c
cgarner Dec 6, 2010 09:07 AM

Preface: I knew that Bertucci's was a chain, but had heard some very good comments about Bertucci's from a friend of mine, whose opinon I tend to trust.
I wasn't looking for a gourmet meal, just a place to grab a nice dinner

First Impression: Smells amazing when you walk in. One of many hostesses seated us after a brief wait, and our waitress was quick to come to the table. Ilike the decor, modern, but rich jewel tones, low light, but not so much that you can't see what's going on... LOVE the big open view to the kitchen and I was impressed that our wait was very short on a Saturday night at 8:00 considering they hadn't been open long and the place was pretty busy.

Our waitress took our drink orders and we decided to get the "three cheese focaccia" as an appetizer and share a carafe of the brick oven Sangiovese

We only received a HALF carafe, whis was just fine with me by then because the wine was warm and by the time we got the focaccia, that was cold. I think I would have liked it if the cheese had been warm and melty as I had anticipated, but I couldn't tell... oh and the sauce was ICE cold on the side... go figure

Sometime in between the wine delivery and the appetizer delivery (and the thrid time I asked the waitress for a glass of water, just so I could have ONE cube to drop into our wine) we ordered and I was still intoxicated by the heavy perfume of garlic, wood fired oven and tomato sauce and I threw caution to the wind and get Spaghetti and Meatballs, with marinara sauce

if you know me even just a little, you'd look at me like my husband did, "Why on earth did you do that!?!?!"

My husband ordered Chicken Marsala with mushrooms, asked if he could have garlic and oil on the side of pasta instead of sauce...they never heard of such a thing!
the waitress came back and asked again if he meant to have the flavored olive oil over the pasta, he explained, toast garlic in the olive oil then toss the pasta in the oil/garlic mixture.... can you ask whoever is in charge of the pasta if they can do that.

well, according to our waitress the "substitution" caused confusion in the kitchen, because it then took another 20 minutes for our dinner to arrive... luke warm ... before the Mister's salad came.

*sigh, take a deep breath, just enjoy the food...

Despite being cold and dried out around the edges because the waitress forgot to deliver it to us and then acted as if it were the kitchen's fault; pasta was good, a little over cooked but I really do like their marinara sauce. it's pretty good... meatballs... not to my taste. they're overly seasoned in my opinion, and taste of processed frozen meatballs that you get on a wa-wa shortie... (please don't disregard this review for the fact that I've eaten a wa-wa meatball shortie on a few occasions, hey we all have to eat)

the mister's chicken dish, however was such a disappointment
We literally think they forgot the marsala wine in making it and there was the equivalent of one button mushroom sautee'd in along with some non-descript flavorless beige sauce. The "wilted spinach" was raw with raw pieces of garlic and also had no seasoning, his whole dish was also cold, colder than mine.

when his cesar salad finally arrived it looked as if it too had been sitting around for a while, dressing tends to wilt lettuces pretty quickly...

So, I wanted to say to the waitress>>" dont' tell me that it's the kitchen's fault when you bring me cold food... I'm not that stupid" but I refrained

so as if all this was not bad enough... there was a waiter there, tall slender guy with black rimmed glasses who apparently enjoyed leaning over and asking us if everything was OK... at first my husband thought he was a manager, but his interest, we learned, was not really in how well we were doing, it was how far he could look down my blouse

the mister overheard him using some low-level language and then told our waitress that he wanted to bring the leftovers to our table, so he could "get a another look"

we paid, left exactly 15% tip I've left them a comment on their website and I will never, ever return there again!

  1. b
    Bigley9 Dec 6, 2010 09:14 AM

    wow - that is really unacceptable. Please let us know if they respond to your website comment

    1. g
      givemecarbs Dec 6, 2010 11:16 AM

      Whoa thanks for the heads up cgarner! I usually end up going on a marathon Christmas shopping trip in a week or so and if not for you and your review, my group may well have ended up at Bertucci's. One year we ended up across the street at Marconi's Grille and another time we landed at Pumpernik's shortly before closing on a holiday evening. That did not end well. The bleach! The bleach! Sounds like you took a bullet for us all!!!!!!!!!

      -----
      Bertuccis
      625 Cross Keys Rd, Sicklerville, NJ 08081

      2 Replies
      1. re: givemecarbs
        p
        phillyjazz Dec 6, 2010 11:18 AM

        We have a Betucci's in Bryn Mawr. I have never had a problem sticking to the Mergherita Pizza (which is all we order there.)

        1. re: phillyjazz
          m
          mmgth Dec 8, 2010 05:07 PM

          I agree. Stick to the Margherita pizza at Bertucci's.

      2. gaffk Dec 6, 2010 11:44 AM

        Sorry you had such a bad experience there, cg.

        I went early Friday evening with mom. We were amused at the number of staff at the door, in the dining room and in the kitchen. But after we were greeted by our young and obviously inexperienced waitress (the tip off--she couldn't pronounce merlot ;), a man fits the description of your "other waiter" came over, introduced himself as a training rep and indicated he'd be observing. We then realized 1/2 the "staff" had red "Bertucci's Training Team" logos on their shirts. We think they were sent by the mother ship to coach and noticed they were correcting the servers and bussers as they went along their business.

        Anyway, for the important part--the food. We ordered an onion bisque soup that was cold (not just not piping hot, but chilly). However, we both thought the entrees were very good. I had a steak that was nicely seasoned and perfectly cooked. I know, a steak at an Italian chain restaurant? But it was good, and put me in a happy place for the mall crowds. Mom had the seafood di mare which was steaming hot and she said was also very good. The waitress forgot to bring an extra plate for the mussel shells, but before we could even ask, one of the "trainers" provided it.

        Friday was their third day open, so we expected some kinks. I guess wild swings in the quality of cooking is one of those kinks--Friday's cooks had learned the Bertucci's menu, Saturday's hadn't? Saturday at 8:00 is more crowded than Friday at 5:00 and they have not yet learned to handle the rush?

        4 Replies
        1. re: gaffk
          c
          cgarner Dec 6, 2010 01:05 PM

          hard to say, gaffk... I am an extremely patient person for new resto's and the wait staff too...warm wine, we mentioned it to the waitress but I don't think that got back to the bar... they obviously have the Bottles sitting somewhere they shouldn’t be (like next to the sink full of hot water that washes glasses behind the bar maybe?)
          I worked in a few restaurants in my day and I’ve seen wine bottles being stored like that… but it’s something they should take note of and correct. I’m hoping (for their sake) that either a smart bartender figures it out or enough customers complain about the warm wine that move it

          We noticed a few trainers, too… one of them delivered the wilted salad.

          So if it’s Bertucci’s in the future, it’s the one on Trooper Road (closer to where I work) or it’s the one in Plymouth Meeting… otherwise I guess it’s back to LaCampagnola in Lansdale for any Italian that I’m not making at home

          -----
          Bertuccis
          625 Cross Keys Rd, Sicklerville, NJ 08081

          1. re: cgarner
            g
            givemecarbs Dec 6, 2010 10:33 PM

            I like to make my Italian at home too cgarner. John and I had a nice time once at Ariana's and long before that I went there with a friend for lunch on Christmas Eve and Santa and his helpers were dining there too! It wasn't busy that time and I think Santa was appreciating the peace and quiet. John and I made it to LaCampagnola once too. It was a very early friday evening dinner and we had the place to ourselves. It was an interesting experience. Either place has got to be better than Berucci's unless they really get their act together soon.

            1. re: givemecarbs
              gaffk Dec 7, 2010 02:31 PM

              Yes, La Campagnola is always an "interesting" experience. Good food, but always way too much of it; and an intersting family dynamic in the staff. Haven't been there in years, even though it's just down the road from work.

            2. re: cgarner
              gaffk Dec 7, 2010 02:26 PM

              Our merlot was the proper temp so maybe it was a mistake of pouring it into a carafe that was straight out of the dishwasher (which would definitely piss me off to the point of a complaint at the moment of drinking).

              I had lunch today with a colleague that had lunch with her mom Saturday at the new Bertucci's (what's with mom's and Bertucci's?). They, too, had a good experience. She wanted something that was no longer on the menu, and they made it for her; so at least they are not a chain that serves pre-made dishes at a central location and then just reheat.

              That said, I understand your aversion to returning. There has been more than one restaurant where, after one bad experience, I never returned. And if the first experience is bad, the likelihood of no return visit increases significantly.

          2. g
            george2 Dec 7, 2010 04:55 AM

            As a former front-of-house and back-of-house restaurant worker who is usually forgiving of mistakes and generous with tips I think your 15% tip was way too much. The Philly area folks are bigger tippers than i the rest of the country (avg. 20% here) so it seemed like you were telegraphing your dissatisfaction. You weren't.

            A 5% tip would've gotten their attention and perhaps gotten a manager to come over. Maybe you're uncomfortable with that type of discussion or confrontation so you commented on the website and posted here. Both good moves, but perhaps less effective.

            Telling the manager about the warm wine, cold food, inattentive waitress and ogling training waiter was appropriate on all levels. They need to know about the problems ASAP and you deserved acknowledgment and perhaps some type of comp.

            JMHO, but the 15% sends the message you were satisfied customers.

            1. t
              truffles2 Dec 7, 2010 05:40 AM

              Two comments: Not sure what you mean by warm wine? Sangiovese is a red, and not supposed to be served chilled. You may prefer it that way, and have every right to, but that's not a mistake on the restaurant's part.

              Secondly, and more importantly: "get another look?" WHAT? And you left any tip at all? That is grounds for calling the Manager over immediately for some feedback. Totally unacceptable, even offensive.

              15 Replies
              1. re: invinotheresverde
                c
                cgarner Dec 7, 2010 06:11 AM

                I rarely if ever put an ice cube in any wine, let alone a red like Sangiovese. It wasn’t just a personal preference of having the wine at a cooler temperature, I meant that the wine was actually warm… possibly the carafe and/or glasses just came out of the dishwasher, or as I said, the wine bottles were being stored near something hot.

                The tip that we left was for the harried, inexperienced waitress that was serving us, not for the masher who was ogling me.

                Maybe because I worked as a waitress and have been in that first week opening circumstance where you always seem to get that one table where Murphy’s law is the rule of the day for those diners and everything that could possibly go wrong, does… it stinks and sometimes it’s the servers fault and sometimes it’s the kitchens fault and in this case (with the exception of the creep) it was a mixture of both. I can’t fault the server for the warm wine or the bland food, I can fault her for not delivering the food to us in a timely manner, which resulted in the food being cold and the salad being late and wilted.

                If the person ogling me had been serving us, there would have been no tip. Both my husband and I were so flustered, me to near the point of tears, husband to the point that had he said something it would have gotten “ugly” and we’re not the types to make a scene. So I called the restaurant, got the guy’s name and reported the whole scene on their comments section of their website.
                (I still have not had a response)

                1. re: cgarner
                  invinotheresverde Dec 7, 2010 08:38 AM

                  I'm agreeing with you, dude. ;)

                  1. re: invinotheresverde
                    c
                    cgarner Dec 7, 2010 08:42 AM

                    I know, and thank you.

                    I wanted to clarify for truffles2 question of the wine being 'warm' and answer to the subject of my leaving a 15% tip

                    1. re: cgarner
                      Bacchus101 Dec 8, 2010 04:23 AM

                      My experiences at Bertucci's have always met expectations: which are low. The few times I have had takeout there I have always chided myself afterwards saying " Now why did I spend the bucks on that stuff? I do have friends who like their BertuccI's, oh well.

                      It has been a few years since I have been salaciously starred at, or in fact starred at flurtaiously; the last time it was because of the red sauce on my face. I complement you for your non-conforntational approach while still calling the situation to the attention of management via their web site. Which may prevent this from happening to another. I am sure IF he was confronted about this his response would be " who me" no I did not ,she is imaging things. Unfortunately without coaboration it is a difficult situation for management to resolve. By noting this the next time this occurs it would be a level of verification of the initial charge and warrant some management action.

                  2. re: cgarner
                    g
                    givemecarbs Dec 7, 2010 01:58 PM

                    No response yet huh? Sounds like nobody's minding the store. I very rarely complain at all if I had a bad experience. The way I see it I'm out for relaxation and a good time. If I just leave and put the experience behind me, maybe even laugh later, I don't feel so bad about it. Complaining to the manager, confrontations, only make me feel worse and seem to make the whole disaster even bigger in my own mind. Who needs more negative feelings? I don't want to work hard for my fun, and going back for a comped meal would just make me uncomfortable.
                    Our party did ask to be moved away from the kitchen area that time at Pumperniks because the stench from the bleach they were using was like an assault on our senses. I've been back to Pumperniks plenty of times but never near closing.
                    I used to work as a waitress too. Studies have shown that people in those types of jobs are the best tippers, way better than doctors and lawyers. I think we have more empathy. It takes a lot to piss me off but your experience was way over the top cgarner. Again thanks for the warning.

                    1. re: givemecarbs
                      c
                      cgarner Dec 8, 2010 12:05 PM

                      I received a phone call from the Guest Relations Manager. she says she's the one and only guest relations manager, and is also the employee relations manager. The thanked me for my passion regarding food and my input regarding the 'kinks' that needed to be worked out with the location.

                      she also apologized to me for the 'unfortunate' experience I had and wanted to show me that Bertucc's cared enough to comp another dinner for my husband and I at another time.

                      I thanked her very much for calling, noting that was a very decent thing for them to do and graciously accepted her offer for a gift card for another meal...

                      carbs I'm with you I don't want to work hard at having fun either... I don't know that I'll use the card at all let alone go back to that location, but I'm glad I've got that past me...

                      now, where to eat tonight?

                      1. re: cgarner
                        g
                        givemecarbs Dec 8, 2010 01:00 PM

                        Awesome! Thanks for coming back and giving us fellow hounds some closure. A long time ago I was mailed a gift certificate from olive garden comping me for an unfortunate experience at the montgomeryville place. My friends and I drove all the way to the willow grove location to use it.
                        You could always give the card to someone you don't like. :) May your dining adventures in the future be most excellent. As for me, I can't seem to get that baked brie en brioche I snagged at Costco off my mind. Must resist!

                        1. re: givemecarbs
                          crazyspice Dec 8, 2010 01:09 PM

                          My daughter likes Olive Garden. I can't stand it. The M-Ville location has to be the absolute worst.

                          Baked brie en brioche? As much as I try to avoid Costco at Christmas, I may have to force myself to head over there!

                          1. re: crazyspice
                            g
                            givemecarbs Dec 8, 2010 02:19 PM

                            It is addicting be warned. I found it in a little refrigerated tub somewhat off by itself containing the brioches, gingerbread cheesecakes and cannoli cakes, kind of behind the pizzas and adjacent to the fish. They still had plenty o' wreaths for 14.99 each on monday when I went.

                            1. re: givemecarbs
                              crazyspice Dec 8, 2010 02:33 PM

                              I got my wreath last week. I also picked up their rack of pork. I roasted it on the grill and OMG! Just amazing!! I guess I am starting a shopping list.

                  3. re: truffles2
                    invinotheresverde Dec 9, 2010 05:41 AM

                    "Two comments: Not sure what you mean by warm wine? Sangiovese is a red, and not supposed to be served chilled. You may prefer it that way, and have every right to, but that's not a mistake on the restaurant's part"

                    Since the mods deleted my first post, I suppose I'll try again.

                    OP, I understand your frustration with warm wine. Too many restaurants simply leave their reds sitting out anywhere, thinking that the average North American "room temp" (70ish degrees) is an acceptable serving temperature. Reds should be served around 60 degrees, meaning that even under a restaurant's best intentions (not near the dishwasher/sink/etc. the wine is served way too warm.

                    Wine served too warm causes the alcohol flavors and scents to become more pronounced, while subtleties and nuances are lost. It's really a shame that many places either don't know any better or don't care.

                    Cool that the restaurant contacted you. Did they mention anything about the wine temp?

                    1. re: invinotheresverde
                      c
                      cgarner Dec 9, 2010 06:05 AM

                      "OP, I understand your frustration with warm wine. Too many restaurants simply leave their reds sitting out anywhere, thinking that the average North American "room temp" (70ish degrees) is an acceptable serving temperature. Reds should be served around 60 degrees, meaning that even under a restaurant's best intentions (not near the dishwasher/sink/etc. the wine is served way too warm. "

                      Don't know why they would have removed that post...things that make you go hmmm!

                      The woman glossed over the food/wine end of the complaint, with compliments to me like "I can tell by the descriptive quality of your letter to us that you're as passionat about good food and a great dining experience as we are"
                      (yeh... ok) so no, she didn't directly address any of those issues, except to ask for our patience as it is a new location with new employees.

                      1. re: invinotheresverde
                        d
                        Dave_in_PA Dec 14, 2010 06:51 AM

                        I have a favorite restuarant that does everything perfect except serve their red wines too warm (room temp in a warm room) and their whites too cold (straight from a fridge at food temp - maybe 40 degrees).

                        I try to explain to everyone that the rule about red wines at room temp was made 300 years ago in English castles. Definitely NOT 70+ degrees. At another restaurant I had a waitress argue with me when I asked for a ice bucket to cool a bottle of red.

                        1. re: Dave_in_PA
                          bucksguy14 Dec 14, 2010 07:35 AM

                          Wow, I've never had anyone argue about an ice bucket for a warm bottle of red. I also happen to like to drink champagne from a white wine glass, not a flute. I think it opens up the taste, whereas the flute gives it a more "citrusy" flavor. I've gotten some "looks", but I've never been argued with when I asked to have the flutes replaced with white wine glasses.

                          1. re: Dave_in_PA
                            invinotheresverde Dec 14, 2010 08:18 AM

                            It's downright annoying, isn't it?

                      2. z
                        zklipa Dec 10, 2010 09:36 AM

                        I am a bit confused about your comments related to a “marinara sauce”. Bertucci’s does not prepare or serve a marinara sauce, but does, however, offer a Pomodoro sauce, which perhaps is what you ordered with your spaghetti and meatballs. Also, the sauce served with your appetizer was a tomato sauce infused with balsamic vinegar, and is traditionally served chilled, thus it was “ICE cold” when brought to your table.

                        -----
                        Bertuccis
                        625 Cross Keys Rd, Sicklerville, NJ 08081

                        Pomodoro Restaurant
                        729 N Union St, Wilmington, DE 19805

                        30 Replies
                        1. re: zklipa
                          b
                          barryg Dec 10, 2010 09:49 AM

                          What does it mean to "infuse" tomato sauce?

                          1. re: barryg
                            z
                            zklipa Dec 10, 2010 10:12 AM

                            The continuous slow introduction of a solution. (balsamic vinegar to tomato sauce)

                            1. re: zklipa
                              c
                              cgarner Dec 10, 2010 10:27 AM

                              zklipa, can you explain to me what's the culinary benefit of "infusing" balsamic vinegar to a pomodoro sauce as you have described it to us? I consider myself to be an accomplished cook and I'm wondering if I'm missing out on something here

                              1. re: cgarner
                                z
                                zklipa Dec 10, 2010 12:02 PM

                                You would have to contact Bertucci's and whoever created their recipes for that answer. The Sauce you had with your appetizer is a simple tomato sauce infused with balsamic vinegar, different from the sauce you had with your spaghetti and meatballs, which was a Pomodoro sauce.

                                -----
                                Bertuccis
                                625 Cross Keys Rd, Sicklerville, NJ 08081

                                Pomodoro Restaurant
                                729 N Union St, Wilmington, DE 19805

                                1. re: zklipa
                                  Bacchus101 Dec 10, 2010 12:52 PM

                                  zklipa, Thanks for your comments which are obviously formulated from a knowledge of the sauces at Bertucci's either from the inside or as a consumer. However it is you have project yourself here as one who is obviously "accomplished": even if you have not stated so yourself.

                          2. re: zklipa
                            c
                            cgarner Dec 10, 2010 10:25 AM

                            zklipa, a "pomodoro" sauce is by definition a tomato sauce, plain and simple, tomato
                            sauce
                            Marinara would be a more descriptive way of describing the sauce I ordered, a tomato sauce with garlic and spices... THEY call it Pomodoro, I call it Marinara...

                            you say Tomaytoh I say Tomahtoh
                            have a nice day!

                            -----
                            Pomodoro Restaurant
                            729 N Union St, Wilmington, DE 19805

                            1. re: cgarner
                              b
                              barryg Dec 10, 2010 10:29 AM

                              I think you mean it was infused with garlic and spices.

                              1. re: cgarner
                                b
                                Bob Loblaw Dec 10, 2010 05:47 PM

                                Everybody says Tomaytoh!

                                1. re: Bob Loblaw
                                  j
                                  john237 Dec 12, 2010 05:44 PM

                                  So I tried Bertuccis. Why? I asked myself the same thing, if I want good Italian or good pizza, there's plenty of local places to get it.

                                  I'll sum it up, chain food, chain quality, and the staff over the top chain employees. I get it, the trainers give you a script, you parrot it. I had the same server "MER LOT". This restaurant doesn't make any sense to me.

                                  One more cookie cutter, it a bag of cookies (Montgomeryville)

                                  So as you're getting visually assaulted, where's any one of the 4 or 5 Managers (Kitchen, Front of House, Bar, Host or GM) at during this? Either clueless, complacent or complicit....

                                  I shall never step foot in that establishment.

                                  -----
                                  Bertuccis
                                  625 Cross Keys Rd, Sicklerville, NJ 08081

                                  1. re: john237
                                    bucksguy14 Dec 13, 2010 07:53 AM

                                    john237 - I moved to Montco over 2 years ago and I still have not found a good pizza place! Bertucci's Margherita is better than anything I've found in the Blue Bell, E/W Norriton, West Point and Lansdale area. If you know where good pizza is, please share it with us.

                                    -----
                                    Bertuccis
                                    625 Cross Keys Rd, Sicklerville, NJ 08081

                                    1. re: bucksguy14
                                      crazyspice Dec 13, 2010 04:15 PM

                                      bucksguy, have you tried the Margherita at il giardino in Springhouse?

                                      1. re: crazyspice
                                        bucksguy14 Dec 14, 2010 03:46 AM

                                        I have not - but I will now that you've pointed it out to me. Thanks !

                                      2. re: bucksguy14
                                        j
                                        john237 Dec 13, 2010 06:55 PM

                                        I have two "go to" pizza places.

                                        #1 Nino's Rt 63 Lansdale across from Big Lots. The best sicilian pizza, period.

                                        #2 Vinny's Cowpath & Orvilla Road Hatfield. Good pizza and decent cheesesteaks.

                                        1. re: john237
                                          bucksguy14 Dec 14, 2010 03:46 AM

                                          Two more spots to try - thanks, john237

                                          1. re: john237
                                            g
                                            givemecarbs Dec 14, 2010 09:44 AM

                                            john you like Vinny's better than Guiseppe's? I haven't been to Vinny's in ages but maybe I should try them again.

                                            1. re: givemecarbs
                                              bucksguy14 Dec 14, 2010 09:50 AM

                                              Just recalled having been to Vinny's and not liking it. Where is Guiseppe's, Carbs?

                                              1. re: bucksguy14
                                                j
                                                john237 Dec 14, 2010 10:31 AM

                                                Guiseppe's is almost at the corner of Rt 463 and Broad Street Lansdale. It's right next door to the train station, Fortuna I think is that stop.

                                                You know who else has ok Pizza? Can't think of the name of the place but it's in the shopping center that Lansdale Meats is in. Spatola's, that's it.

                                                Yes, I'm a fan of Nino's pizza, grew up eating it. It's the only place I get Sicilian from.

                                                1. re: bucksguy14
                                                  g
                                                  givemecarbs Dec 14, 2010 01:58 PM

                                                  What John said. Still miss montello's, used to be across the street from Guiseppe's where they built some sort of mini business strip instead. The nice thing about Guiseppe's is that they are open fairly late and they deliver too.I like their pies but am planning a run to DeLorenzo's in Trenton and the TJ's in Princeton. I want to try TJ's wine and beer. After DeLorenzo's I won't be able to eat local pies for at least a month.

                                                  1. re: givemecarbs
                                                    c
                                                    cgarner Dec 17, 2010 06:08 AM

                                                    Carbs, I miss Montella's like you dont' know, they had the BEST Italian Hoagie I've ever had there... I'm not a huge fan of Guiseppe's pizza though, their sauce is a little sweet and even when I ask for pizza "well done" it comes a little loose for me, maybe too much sauce, I'm not sure.

                                                    they do have a very good stracciateli soup and some decent pasta dishes on the menu for sit down dinners though.
                                                    (they're a nice family too!)

                                                    1. re: cgarner
                                                      g
                                                      givemecarbs Dec 17, 2010 11:28 AM

                                                      I remember buying Montella's Italian rolls still warm, and Mama overseeing the baking operation. Also there was a certain day she would make her red sauce and people would come in early because they would sell out of containers of it. Loved those hoagies too! Could use one right now.
                                                      I do have to make that Trenton run. I remember when the Italian People's Bakery was open 24/7 and the best time to go was two am when the rolls were hot and fresh. They made so many that the smell of fresh rolls when I walked in was enough to make me swoon. I can still get a hoagie there, and rolls and profirio's ravioli and manicotti and then a very short hop to DeLornenzo's. They really need to move Trenton closer to Lansdale.

                                            2. re: bucksguy14
                                              d
                                              Dave_in_PA Dec 14, 2010 06:55 AM

                                              I like the variety of pizzas at Sophies... currently on Souderton pike just south of souderton, but they're moving north into Telford in January.

                                              1. re: Dave_in_PA
                                                t
                                                truffles2 Dec 14, 2010 12:26 PM

                                                If you are looking for consistenly good, non-chain Pizza, I recommend Tony's in North Wales. Crust nicely done, quality ingredients, and family friendly service. They do both eat in and take out.

                                                1. re: truffles2
                                                  bucksguy14 Jan 2, 2011 05:42 PM

                                                  truffles2 - We did a take-out from Tony's during the game tonight and the general opinion was "it's not bad - better than anything else we've tried around here". Need to get a few other tastings before we pick "the one". Picky kids were all OK with this one however.

                                              2. re: bucksguy14
                                                gaffk Dec 14, 2010 03:20 PM

                                                I'd also recommend Arpeggio's pizza in Springhouse (the shopping center at the intersection of Bethlehem Pike and Sumneytown).

                                                1. re: gaffk
                                                  bucksguy14 Dec 14, 2010 05:31 PM

                                                  I have had, and like, Arpeggio's pizza. What I'm looking for is a pizza joint that has a good pizza for when the grandkids are over and we order 3-4 large. Arpeggio is a little "too" for them!

                                                  1. re: bucksguy14
                                                    gaffk Dec 14, 2010 06:04 PM

                                                    Then try Main Street Pizza. Eat in, Take out or Delivery. Very mainstream and pretty good. Kids love it.

                                                    Boston Pizza is also good--basic Greek-style pizza.(crispy crust, lots of mozz)

                                                    1. re: bucksguy14
                                                      AmblerGirl Dec 14, 2010 06:26 PM

                                                      Maple Glen Pizza has the best regular pizza joint type pizza in the area. Love it!

                                                      1. re: AmblerGirl
                                                        PattiCakes Dec 16, 2010 09:30 AM

                                                        AND they will sell you rounds of their delicious dough if you just want to make your own pie/stromboli at home.

                                                        1. re: AmblerGirl
                                                          c
                                                          cgarner Dec 17, 2010 06:04 AM

                                                          our FAVORITE "regular" pizza comes from Mystic Pizza over on stump road behid the Village Tavern
                                                          we get one large plain and one small white with "chorizo" (NEARLY every Friday)
                                                          they're a Portugese family and it's not the Spanish or Mexican chorizo, it's a little less spicy, but oh so delicious, dried sausage they slice kinda thin like pepperoni and scatter around the pizza
                                                          great crust at Mystic too!
                                                          (ask for your pies "well done" they taste best with a little extra brown on them if you know what I mean)

                                                          1. re: AmblerGirl
                                                            c
                                                            cgarner Dec 17, 2010 06:06 AM

                                                            I went to school with the Maple Glenn Pizza family... for the life of me I can't remember their last name... Dominic... it'll come to me!

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