Square Pie traces back to chef Gene Giuffi, a Brooklyn transplant who came to Philadelphia to run his uncle's pizza shop before going to culinary school and opening the French BYOB spot Cochon in 2007. Years later, he returned to his roots with Square Pie, built around the thick-crust, square-cut Sicilian-style pizza of his Brooklyn days — topped with gourmet touches like house-cured sausages and Berkshire pork.
The dough is small-batch and goes through a long fermentation process, the foundation for pies that regulars single out for their quality. Beyond the pizza, the menu also runs appetizers and daily specials.
In fall 2023, Giuffi handed the kitchen over to Guiliano Lozzi, a South Philly native who learned under him before moving into restaurant management. Square Pie operates as a BYOB dine-in spot in Queen Village, and has built a reputation as a neighborhood gem, with regulars noting warm, personable service and ingredients treated with evident care.
The dough is small-batch and goes through a long fermentation process, the foundation for pies that regulars single out for their quality. Beyond the pizza, the menu also runs appetizers and daily specials.
In fall 2023, Giuffi handed the kitchen over to Guiliano Lozzi, a South Philly native who learned under him before moving into restaurant management. Square Pie operates as a BYOB dine-in spot in Queen Village, and has built a reputation as a neighborhood gem, with regulars noting warm, personable service and ingredients treated with evident care.