The night air of Philadelphia was brisk, but walking down South Street it felt unseasonably warm. Jacket unzipped, we were on a mission for pizza and cheese steaks. Approaching 4th Street, the smell emanating from the grease exhaust fans outside Jim’s Steaks was heavenly. Unfortunately the line was well out the door and almost into the street; my hosts estimated the wait to be 30-35 minutes. We had a party to get to, so we kept walking… just across the street, to Lorenzo and Sons.
The cost is $2.75 for a slice. No wait whatsoever. They ask you if paper plates are okay. I guess they’ll give you cardboard to place the slice on, if you think you need more support. Paper plates are fine, thanks. The slice is bigger than the paper plate. Bigger than my whole head. They’ve got to fold it over just so it fits.
Sprinkle with black pepper, garlic powder, and oregano. Take you slice into a dead-end room with mirrors on all sides. No chairs. Just a ledge to place your plate. You have to fold the slice, turning it into a not-so-miniature strombolli. There’s just no other way to do it. It tastes like a white pizza, but w/ tomato sauce. I don’t know how to explain that, but it’s delicious and hits the spot.