So this past Saturday me and the Mrs. were out and about looking to get ourselves a taste of some the finer pizza around the Scranton and Wilkes-Barre area. The task ahead: five parlors, five slices, five hours. The bad news – NEPA just has a ton of variety in pizzas so we had a tough time plotting our course. And our stomachs, well they weren’t too forgiving.
Now that the pleasantries are out of the way, let’s get down to business. Our pizza itinerary broke down like this:
- Armetta’s, of Clarks Summit
- Basillico’s, of Dickson City
- Pizza by Pappa’s, of Scranton
- Revollo’s, of Old Forge
- Pizza Perfect, of Trucksville
A decent sampling of NEPA’s finest pies, though we proved to be quite the novices on this our very first pizza escapade. Note to my fellow amateur adventure seekers – start at the furthest place and work your way back home. As consumption increases, your proximity to home base MUST COME DOWN.
First Stop: Armetta’s Pizza in Clarks Summit
The festivities got underway at Armetta’s, located smack in the heart of Clarks Summit. I will confess –I’ve been there a few times before, and wanted to start out with a gimme. As native Long Islanders, we appreciate what Armetta’s brings to the table: a bit of NY flavor. It has a nice size dining area with plenty of room to sit down, relax and enjoy the slices.
We both grabbed a couple of slices of the classic Neapolitan. This is about as close to NYC pizza as you can get around these parts. The crust is perfect – it’s easy to fold without any cracking (a must), but both crisp and thin enough to deliver that crunch you are looking for.
The only caution is – if you planning on ordering takeout on the weekend – be prepared to WAIT. Obviously, we didn’t have this problem dining in on a Saturday afternoon, but plan to phone at least an hour ahead during prime time (Fri-Sat nights).
Next up: Basillico’s in Dickson City
Basicilico’s is located in Dickson City, cramped tightly between Dick’s Sporting Goods and the since-closed Circuit City. I wasn’t expecting much seeing as its been my experience that most pizzerias in strip malls usually leave more to be desired, but we’ve heard good things so it made its way on to THE LIST. And man, were we happy we checked it out.
What a selection! Staring over the counter at about 10 different specialty pies left my mouth watering as we waited to order. I have to say here is where I began straying from the original strategy of sticking with only “plain cheese pizza” (rooted partly in concerns for economics, part to spare the digestive system). Mmm chicken, bacon and honey mustard pizza (slobber). The Mrs. went with the more traditional TOM & MOZZ or ‘Margherita’ slice – two fresh slices of Mozzarella cheese with two slices of tomato.
The joint itself has a decent size dining area, with a more “formal” seating section in the back and a small sit-down area in the front for those ordering from the counter. We decided to sit out front, in their small patio area to take in some of the fine, way overdue weather. This, again, is a more “NY” style pizzeria, with Neapolitan the favorite choice.
They really have perfected the different varieties in its offerings – each offers unique flavors that combine to form a great eating experience. The crust, for me, was a bit crunchier than I’d prefer, but its tough to complain when each slice has a full chicken breast and multiple slices of bacon to complement it. Brick ovens are a major plus, really giving each slice that perfect crisp we’ve all come to know and love.
Batting third: Pizza by Pappa’s in Scranton
Not going to lie. At this point, we were starting to feel it. Figured it couldn’t hurt to scurry off for a quick excursion around Scranton to walk off some of that chicken breast before moseying on down to Pappa’s. It’s located at 303 N Washington Ave, pretty much smack dab in the center of Scranton, so it makes for a very business and tourist-friendly spot.
Walking in, you place your order, get a number, then take a seat while your food is being cooked. No individual slices, you order by the pie – in this case, a personal 10” of the round variety. They also have a wide selection of sandwiches and subs. **I noticed a sign indicating they were given the distinction of owning the “Best Philly Cheesesteak” in Lackawanna County, but for the sake of this trip (and trust me it was not an easy decision) I had to resist temptation and stick to the pan.
Keep an eye out for the train they have circling the dining area. Pretty neat, adds to the ambiance - not quite the candy aisle at Wegman’s, but definitely garners some points for distracting us while we awaited our grub.
The pizza, well, it’s big. I’d guesstimate it’s about 3 slices of “regular” pizza-big. It’s a pan-style pizza, so the crust is a bit thicker than Neapolitan, and it’s got a unique flavor that I haven’t
really ever come across in this area. It’s definitely different than what I came in expecting, but still delicious in all regards.
In the cleanup spot: Revello’s in Old Forge
We got to Revello’s around 3:30 or so – their dining room area didn’t seem to be open, so we headed to the takeout area. We got a half tray of their red pizza (works out to around 6 slices of ‘old forge’ pizza). For those unfamiliar, “Old Forge” style pizza looks similar to Sicilian, but tastes much different.
The sauce at Revello’s isn’t your mama’s pizza sauce. It is hard to describe actually, but I would say that it’s more tomato-rich, and has less spices (similar to tomato paste you find at grocery stores). The cheese also tastes much sweeter than I have grown accustomed to, again, hard to describe, but tasty none the less.
I’ve only had Old Forge style pizza a handful of times, so I’m no expert, but Revello’s definitely knows what they’re doing in the kitchen. My only regret is that we didn’t get some cuts of white pie from there as well, but we’ll try again soon.
Final Call: Pizza Perfect in Trucksville.
Our last stop on this oh-so filling Saturday afternoon was Pizza Perfect, in Trucksville. I’d first like to thank @SignWorks and @paconservtv for the recommendation – it’s about 20 minutes away from Revello’s (and a 45 minute drive to Clarks Summit), but well worth the trip! Once again, when eating more pizza than can be justified, remember to start at the furthest point and WORK YOUR WAY BACK HOME.
The stomachs are a bit on edge, but we won’t let that distract us from getting to the finish. Pizza Perfect has a great atmosphere to spend a weekend afternoon. The walls are stacked with old photos displaying the many landmarks and rich history of NEPA - not to mention a 15-car
train running around the room. Yep – counted the entire train…twice. When you are this full, it’s good to keep the mind occupied.
On to the food - unfortunately, the Mrs. couldn’t stomach the thought of another slice, so she opted for some waffle fries. I got a couple of slices of their Sicilian style pizza (you’ll notice that was the second reference to a ‘couple slices’. So we went over our 5 Slice agenda - it was well worth it, believe me). One tasty surprise was the inclusion of onions in the sauce (I’ve seen this in some old forge variations, but not all too often). It adds some much-welcomed pizazz to the slice and goes quite well with the soft Sicilian crust. Overall, Pizza Perfect was just that: the “perfect” way to end our tour de force of Northeast Pennsylvania pizza.
The Last Bite.
NEPA offers up a great mix when it comes to pizza, one which we encourage everyone to explore to find their personal favorite slices (probably not a good idea to rush it all in 1 day though - trust me. Especially not with a 45-minute drive staring you right in the stomach!).
One detail we left out in each review you’ll notice was the price. Overall, we wound up spending about $10 at each stop, and for feeding 2 people a couple slices of pizza, it’s a pretty decent deal.
So what did we learn? Well, we still love our NYC slices, but the variety and quality of NEPA pizza has proved more than enough to quiet the metropolitan pizza snob in all of us.
We’ll keep scouring the area for more NEPA pizza, you keep letting us know where you’ve been eating.
