Angelo’s Is Crossing the Bridge, and South Jersey Should Be Ready to Wait in Line

For years, the deal has gone like this: if you wanted a tomato pie or a cheesesteak from Angelo’s, you got in the car, you crossed the Walt Whitman, you found parking somewhere near 9th and Fitzwater, and then you stood on the sidewalk in South Philly and you waited. Cash only. No shortcuts. That was the price of admission to what a lot of people — and I am not going to argue with them — consider the best pizza and the best cheesesteak in the region. Now the line is moving to our side of the river.

Angelo’s Pizzeria is opening a full second location at 310 Black Horse Pike in West Collingswood Heights, in the former Di’Nic’s Roast Pork & Beef space — a short hop off the Black Horse Pike and not far from the bridge that so many of us have been driving across to get our fix. Owner Danny DiGiampietro, who has said for years that he wanted to bring Angelo’s back to South Jersey, moved on the property after it became available in 2025. Construction has been underway through this summer, and the goal is to open by the end of the season.

Not a scaled-down satellite

Here is the part that matters to anyone who has made the pilgrimage: this is not a scaled-down satellite. According to the reporting out of Philadelphia, the West Collingswood Heights location is planned to carry the same full menu as the 9th and Fitzwater original — and, crucially for those of us who have eaten a hoagie standing up against a parked car more times than we’d admit, it will have dine-in seating. Actual tables. Under an actual roof.

I grew up in Audubon, a few minutes from this stretch of the Pike, and I can tell you exactly what this corner has meant to the neighborhood. Di’Nic’s roast pork was its own institution, and there is a real tenderness in watching one beloved shop hand its space to another rather than to a bank branch or a vape store. That is how a food town keeps its soul: the address stays about food.

What I’ll be watching for

When the doors open: whether the tomato pie — that thick, square, sauce-on-top Sicilian style that made Angelo’s a name — travels well to a bigger kitchen, and whether the cheesesteak still gets that char. Great pizza is stubborn about its ovens. Reputations built on one tiny corner shop don’t always survive the jump to more square footage. But if anyone has earned the benefit of the doubt, it’s this crew.

An opening date hasn’t been locked in, so consider this your early notice, not your dinner reservation. Keep an eye on the Pike.Sophia Marino

When the sign goes up and the ovens fire, South Jersey is going to form a line of its own, and for once, we won’t have to cross a bridge to stand in it. I’ll be near the front. Save me a corner slice.

Based on reporting from CBS News Philadelphia, The Philadelphia Inquirer, PhillyVoice, NBC10 Philadelphia, and 42 Freeway.