505 Haddon Avenue
Open: Lunch & dinner daily.
Price: $ BYO
Style: Stella Pizza serves whole pies as well as slices, calzones, strombolis, wraps, sandwiches, salads and pasta platters. It does so in a modern, free-standing space that is brighter and more colorful than neighborhood pizza joints of old.
The Scoop: Owner John Duca worked the pizza circuit in New York City before opening Stella’s first location across the street in 2003. Eighteen months ago, he converted an old barbecue spot into the counter-service restaurant that is Stella today.
The Menu: Duca says he makes his sauces, doughs and meatballs from scratch using fresh ingredients. His pizzas have properly firm, thin crusts and are available with all the familiar toppings. We had one of the specialty white pies: chopped broccoli, tomatoes and ricotta (left). Stella is consistent and reliable, but don’t look to it for creativity. Its most exotic pie is Buffalo chicken with blue cheese. For dessert, cakes and pies are brought in from a commercial distributor.
Heads Up: Patio tables for warm weather seat up to 24, and two lots provide ample free parking.Click here to leave a comment
What's a Quick Bite? Short takes on casual, affordable dining.
Ambience:Stella Pizza serves whole pies as well as slices, calzones, strombolis, wraps, sandwiches, salads and pasta platters.