OG Pizza — Restaurant in Philadelphia

I’ve been eating here since I was 12 years old at the original location on Front Street they were name originally Four Sons.. After college I moved and years have gone by that I move back to the neighborhood and I just thought that they were not a business day closed because it happened at least 15 years have gone by or more. To about a year ago after my boyfriend mentioned a pizzeria call OG and I was googling them and I realize that they were the original four Sons I was so happy and proud of so many memories of my childhood and the delicious Pizza said that they have I never ever had a problem with any other food. My boyfriend grew up with this pizza so it’s something that we share together.. It made me so happy to go and get my slice and realized it still taste the same when I was 12 now that I am 42.. now they’re at a better location on Frankford Avenue it’s still the original staff still makes the pizza now there are different other flavors. of course the pizza cost a little bit more but is worth the price especially if you want a pizza that looks good that is baked in a brick oven. And the pizza is bigger than a regular slice.. The pizza is delicious!!! it just gives that back that day old school Italian pizza. The sauce is amazing!! The shop is very clean they’re very professional you can see your food being made they were gloves when they are serving your pizza....

TL;DR; Just get &pizza or any other pizza place..

I honestly have never been angry about giving a restaurant my money before. Since moving to Philly last summer, it hadn't happened, but when I ordered a pizza with cheese, pepperoni, Italian sausage, and pineapple, garlic knots, and mozzarella sticks, that all changed.

The pizza crust was flimsy and soggy as if the pineapple juice hadn't been drained before putting it on the pizza. The toppings were clustered towards one side of the pizza, not exactly all on a half but really not evenly distributed. The flimsy crust made it difficult to hold the pizza slice. I ended up only eating one slice. I love pizza, so this was very disappointing.

The garlic knots were the quality of a processed freezer brand that had been baked, and then a bunch of oil, a bit of grated parmasean, and garlic had been tossed on top and passed off as something they'd made :fresh." Disappointing.

When I got to the mozzarella sticks, they were pretty big, so I had high hopes; however, in the time the delivery took they had gotten cold and when reheated they tasted pretty meh, even with the sauce provided (also meh, no real seasoning, and it tasted eerily similar to Ragu or Prego).

All in all, it was a pretty lackluster experience. I'd avoid it if possible. Not...

The doors swing open. The air is thick with the intoxicating aroma of melted cheese, tangy tomato sauce, and a hint of something special—something legendary. A figure stands behind the counter, eyes sharp, like he’s seen men like this before.

“You here for the usual?” the pizzaiolo asks, a knowing smirk on his face.

The hero nods, his pulse quickening. “Make it large. Extra crispy.”

The pizzaiolo disappears into the shadows, working fast. Dough spins mid-air like a well-rehearsed trick shot. Flames dance inside the oven, licking the crust into golden perfection. Every movement is precise, every ingredient a secret weapon.

Seconds feel like hours. Then—it’s ready.

A box slides across the counter. The hero lifts the lid slowly, almost reverently. The crust? Charred in just the right places. The cheese? Bubbling, stretching like a thriller’s climax. The toppings? Placed with the precision of a mastermind at work.

One bite. A pause. Eyes close. A slow exhale.

“This… this is it,” he whispers.

He leaves a generous tip—some say it was too much, but he knew the truth: perfection has a price.

As he steps back into the night, the neon sign flickers again, like a coded message. OG Pizza wasn’t just a place. It was an experience. A...