The story
Dal Rossi’s, an American restaurant on North 4th Street in Philadelphia, has earned a Michelin recommendation and a strong 4.6-star rating. YouTuber Only Scrans recently featured it in a food tour, declaring both the cheesesteak and the pizza “among the best I’ve ever had.” He praised the kitchen’s “meticulous attention to detail” and the 36-hour fermented sourdough base that elevates the pizza. Both dishes received his emphatic thumbs-up.
With a modern, trendy atmosphere and Italian-American roots, Dal Rossi’s clearly operates on a different level. The creator’s enthusiasm—calling out specific techniques and the Michelin nod—suggests a kitchen that respects tradition while pushing craft forward. For anyone seeking exceptional versions of Philadelphia’s signature sandwiches and pies, this spot warrants a serious look.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the pizza at Dal Rossi's, calling it a warm, satisfying staple. The overall vibe is cozy and unpretentious, perfect for a relaxed meal.
“There is no flop on this pizza at all. It looks crazy. It doesn't feel too heavy, feels quite light. Oh man, that's an outrageous piece of pizza. I might have to say this is my favorite pizza I've ever had. Safely a top five pizza of all time. Even on this bit, we've got aeration, little air pockets that make it so crispy. It's because of the 36-hour fermentation process.”
What creators say
1 creator has covered Dal Rossi's. Most active: Only Scrans
Dal Rossi's, now on the Michelin guide, serves a cheesesteak and a pizza that are among the best I've ever had, with a 36-hour fermented sourdough base and meticulous attention to detail.
Dishes mentioned
Cheesesteak
That is a special cheesesteak. I think cheesesteaks are my new favorite food. The long hot pepper on there makes so much difference to the flavor. I've been here for 14-15 hours and I've had a lot of cheesesteaks, but this is a very good one.
Pizza
There is no flop on this pizza at all. It looks crazy. It doesn't feel too heavy, feels quite light. Oh man, that's an outrageous piece of pizza. I might have to say this is my favorite pizza I've ever had. Safely a top five pizza of all time. Even on this bit, we've got aeration, little air pockets that make it so crispy. It's because of the 36-hour fermentation process.
