Bomb Bomb Bar has anchored a corner in deep South Philly for close to a hundred years, picking up its name after a jealous rival bombed the place twice sometime after 1936. Chef and owner Joey Baldino reopened it, taking over from third-generation owners Frank and Deb Barbato, who had run the bar for 74 years.
The front room functions as a neighborhood bar — TVs on for games, a stop-in-anytime feel. A separate entrance on the side of the building leads to the back dining room, decorated much as it always was: nautical-themed Italian artwork, red-and-white checkered tablecloths, and original lighting pendants.
The kitchen serves Italian seafood built on family recipes, moving through a shared, multi-course menu of seafood and pasta — Clams Casino, Lobster Francese, Shrimp Oreganata, Mussels Fra Diavolo, Fried Calamari & Cherry Peppers, Mom's Stuffed Calamari, Lobster & Shells, and the Black Ink Carbonara among the staples. Max Hachey, previously sous chef at Friday, Saturday, Sunday, runs the kitchen as chef de cuisine, while the drink menu comes from Jorgen Ericksen, long-time manager at Baldino's Palizzi Social Club.
Bomb Bomb Bar was included on The New York Times' Restaurant List in 2026. Regulars describe old-school Italian American seafood, attentive service, and a cozy dive-bar atmosphere that keeps people coming back.
The front room functions as a neighborhood bar — TVs on for games, a stop-in-anytime feel. A separate entrance on the side of the building leads to the back dining room, decorated much as it always was: nautical-themed Italian artwork, red-and-white checkered tablecloths, and original lighting pendants.
The kitchen serves Italian seafood built on family recipes, moving through a shared, multi-course menu of seafood and pasta — Clams Casino, Lobster Francese, Shrimp Oreganata, Mussels Fra Diavolo, Fried Calamari & Cherry Peppers, Mom's Stuffed Calamari, Lobster & Shells, and the Black Ink Carbonara among the staples. Max Hachey, previously sous chef at Friday, Saturday, Sunday, runs the kitchen as chef de cuisine, while the drink menu comes from Jorgen Ericksen, long-time manager at Baldino's Palizzi Social Club.
Bomb Bomb Bar was included on The New York Times' Restaurant List in 2026. Regulars describe old-school Italian American seafood, attentive service, and a cozy dive-bar atmosphere that keeps people coming back.