Angelo’s Pizzeria Expands to South Philadelphia
Angelo’s Pizzeria is expanding in South Philadelphia beyond its Ninth Street flagship location. The Philadelphia Inquirer reported that the pizzeria will convert Federal Donuts & Chicken’s Wolf Street South Philadelphia location…

Angelo's Pizzeria is expanding in South Philadelphia beyond its Ninth Street flagship location.
The Philadelphia Inquirer reported that the pizzeria will convert Federal Donuts & Chicken's Wolf Street South Philadelphia location into a production hub for delivery, takeout, and limited on-site seating. The Federal Donuts location at Wolf and Swanson streets, which opened in March 2024, closed on Saturday, Feb. 28. Its six employees have been offered jobs elsewhere in the company, co-founder Steve Cook said.
Angelo's owner, Danny DiGiampietro, told The Inquirer that opening a South Philadelphia location would address several issues for the MICHELIN-honored pizza and sandwich business. Its house-baked rolls helped boost the popularity of Angelo's Pizzeria from its opening in 2019 after a move from Haddonfield.
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First, DiGiampietro said the South Philadelphia opening will alleviate long lines at its Ninth Street storefront. Second, the opening would allow Angelo's to relocate its third-party delivery out of North Philadelphia, where it started a ghost kitchen in October 2024.
Third, with the new South Philadelphia kitchen eclipsing the size available on Ninth Street, “this will bring us back to doing what we used to do,” DiGiampietro said. “We made our bones with specialty sandwiches, like sausage scaloppine and 50 kinds of cutlets. When cheesesteaks and pizza took over, we had to take them off [the full-time menu]. Not knocking the cheesesteaks, but they're boring. I want to get loose again.”
DiGiampietro told The Inquirer that the South Philadelphia building had been of interest to him several years ago, before Federal Donuts moved in, but the timing wasn't right. “At the time, the buildout cost and the timeline — more than a year — just didn't work for us,” he said. “The cloud kitchen was faster. But when this came back around, we moved on it fast.”




