Angelo’s Pizzeria to expand into Federal Donuts & Chicken’s South Philadelphia location
“This is about taking pressure off and giving us room to grow,” said Angelo’s founder Danny DiGiampietro, adding: “Ninth Street isn’t going anywhere.” Federal Donuts says it didn’t need the space.
Angelo’s Pizzeria, bursting at the seams at its flagship shop on Ninth Street near the Italian Market, will take over the South Philadelphia location of Federal Donuts & Chicken, converting the chain’s largest outpost into a production hub with delivery, takeout, and limited seating.
The Federal Donuts location at Wolf and Swanson Streets, which opened in March 2024, closed Saturday. Its six employees have been offered jobs elsewhere in the company, cofounder Steve Cook said.
Angelo’s owner Danny DiGiampietro told The Inquirer that the new location would solve key issues for the Michelin-honored pizza and sandwich business, whose house-baked rolls helped propel its popularity from its opening in 2019 after a move from Haddonfield.
First, it will take the pressure off of the takeout-only Ninth Street storefront, which draws long lines — as well as neighbor complaints. “Ninth Street isn’t going anywhere — we’re not touching that,” he said.
Second, it will allow Angelo’s to move its third-party delivery out of North Philadelphia, where it launched in a ghost kitchen in October 2024. “We like working with them and it helped prove the concept,” he said of the kitchen, on Girard Avenue near 13th Street.
Third, with a new kitchen five times the size of Ninth Street’s, “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.”
Not knocking the cheesesteaks, but they’re boring. I want to get loose again.
He said Wolf Street would also serve as a commissary and operate seven days from early in the morning (with house-baked bagels) to late at night.
DiGiampietro said the new building had been on his radar several years ago, before Federal Donuts signed on. “At the time, the build-out 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.”
Asked how many people will be employed at the new location, DiGiampietro replied: “I have no idea. I just come up with the ideas.” Jared Braunstein, his longtime business partner, added: “We’re reactionary here. We just figure it out.”
For Federal Donuts, the Wolf Street closure reflects a broader shift in its operating model. Cook, fellow chef Michael Solomonov, and several friends launched the fried chicken/doughnuts/coffee brand in 2011 as a complement to CookNSolo’s award-winning restaurant, Zahav.
After taking on outside investment in 2022, Federal Donuts began franchising and moving away from a centralized commissary approach.
Wolf Street’s kitchen, at 5,000 square feet, was designed for high-volume production. But by the time it opened, that strategy had already evolved, Cook said. “We liked the retail opportunity there. We liked the development story there. But we’re still early on the retail side, and without the commissary to underwrite some of the overhead, it just didn’t really make sense.”
The move fits into Angelo’s broader expansion pipeline.
DiGiampietro, with partners, opened Uncle Gus’ Steaks in late 2024 inside Reading Terminal Market. He and the owners of the Wilmington restaurant Bardea opened Angelo’s cheesesteak stand last year in Wilmington’s DE.CO food hall. Actor Bradley Cooper, who walked into Ninth Street anonymously several years ago and bought a sandwich, is DiGiampietro’s business partner in a cheesesteak shop called Danny & Coop’s in Manhattan’s East Village.
A long-delayed bakery project in Conshohocken is nearing completion. DiGiampietro said progress has been slowed by the need to bring the older building — formerly Conshohocken Italian Bakery — up to current code.
He said he hopes to open that retail bakery within a month.
DiGiampietro said a South Jersey location, planned for the former Di’Nics in West Collingswood Heights, is at least six months from opening. Work is expected to begin soon.
For now, DiGiampietro’s focus is on South Philadelphia, where the industrial-scale Wolf Street building offers room to grow without the constraints of a dense residential block.
“It’s [in an] industrial [area], it makes sense operationally, and it gives us room to grow without bothering anyone nearby,” DiGiampietro said. “For us, it was a no-brainer.”
The surrounding corridor — long defined by warehouses and light industry, as well as big-box stores along Columbus Boulevard and the landmark John’s Roast Pork — is also in flux. Across Wolf Street, Isgro’s Pastries is planning a second location — a large-scale bakery and cafe — to open this summer. Just north on Swanson Street, the six-acre former Inolex Chemical Co. site has been cleared for a retail development whose prospective tenants include Shake Shack, Raising Cane’s, and Lidl.