"We each started with a slice, which arrived quickly and hot—just how it should be. After our first bites, we exchanged approving nods. Unlike many other pizza places in Philadelphia and its suburbs that tend to overdo the cheese, leading to it sliding off with a single bite, that isn’t the case at Bruno's!
Another highlight is the pizza sauce—it’s robust, sweet, and hints at herbs and spices, just as good pizza sauce should be. Overall, the pizza strikes the perfect balance of cheese, sauce, and a crust that’s both crispy and chewy—truly pizza perfection.
Next, we tried their cheesesteak with American cheese and onions. They use fresh rolls that are soft yet remarkably hold all the meat and cheese together, making for a fantastic cheesesteak. What sets Bruno's cheesesteak apart is that they season their meat, offering a flavor profile that’s much richer than the typical, dry meat and cheese you find at many other places. The combination of the seasoned meat, onions, and cheese in that soft roll makes this one of the best cheesesteaks I’ve ever had in Philadelphia. I’ve been to all the popular spots: Steve's Prince of Steaks, Geno's, Pat's, Jim's on South St., and Dalessandro's Steaks, and I can confidently say you need to try a cheesesteak from Bruno's to understand what I mean.
To finish our meal, we ordered chicken wings. They are breaded and fried in the style that many of us Philadelphians grew up enjoying from local seafood places and pizzerias. The wings were cooked perfectly, and that first bite into the crispy breading had me hooked. I read some reviews claiming the chicken was undercooked, but I would have to disagree. It’s possible for properly cooked chicken to look red or even bleed at the thigh bone due to pigments from the bone marrow seeping through the thin bones of these young birds, causing a slight tint.
I recommend enjoying a slice while waiting for your pizza to be ready. If you’re in the area, this is the place to visit! Pro tip: reheat your pizza on the stove to regain that fresh-from-the-oven taste and texture. Avoid microwaving your leftovers—don’t be an amateur!"
