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A South Philly stalwart started a new chapter last week as Maglio Sausage Co. opened up a deli-style destination dubbed The Market at Maglio’s at its warehouse location on 3632 S. Third Street. Founded in 1947, in South Philly the Maglio name is synonymous with one thing, Italian sausage, and even though its products reach all corners of the tri-state area the next big move is fittingly right at home.
“The Maglio Family is proud to expand our 67-year legacy while bringing jobs and foot traffic back to South Philly,” Anthony Maglio Jr., president of the company, said.
"We’re looking forward to bringing new traditions, combined with our old family values, to the greater Philadelphia community,” COO Jerry McNelis III added.
At a spacious 1,500 square feet, the market has an old-world design that feels at home amid the rows of warehouses in deep South Philly, but there is a notable modern shine in the spotless black and white tile that stands as the backdrop to the deli counter. At the center, a display of fresh sausage, grated cheese and hunks of provolone catch the eye. Around the perimeter sits an olive bar, frozen food display and many rows of Cento products.
Though the sausage may be the star, the real standout is the sharp provolone. As good as any in Philadelphia, it possesses a distinctive bite that holds up on any cheese platter or cheesesteak. Housemade, it is extensively aged, giving it a dense texture that is sturdy and the exact opposite of processed provolone from the supermarket. A full deli counter slices the provolone, along with a full slate of Dietz & Watson meats and cheeses. The bread of choice is Cacia’s, which all add up to a great sandwich menu.
The Market special consists of pulled roast pork, broccoli rabe and sharp provolone. The South Philly combines sharp provolone, Genoa salami, ham capicola and prosciutto. Little Ant is a meatball, gravy and provolone offering. The 3rd Street Special blends oven roasted roast beef and pepper cheese.
Prices appear to be on par or lower with what one could expect in a supermarket, particularly when it comes to Maglio’s own products. McNelis notes wholesale type prices are an extension of their “direct from warehouse” approach that customers can expect. As the establishment is located close to Lincoln Financial Field, 1020 Pattison Ave., The Market at Maglio’s will be opened early before Eagles home games to give fans another tailgating option.
Another new addition
Lower Moyamensing now has an entry into South Philly’s rapidly developing neighborhood bar scene. SouthHouse, a New American pub food concept, has opened its doors in the former Quattro’s space on 2535 S. 13th St. and will bring a much needed sit-down food option to the area.
“From a food perspective, I was looking to put together something high-end, and when I say high-end I don’t mean that price wise but from a flavor and quality perspective,” owner Thom Sueta said.
Beer offerings will be a combination of domestic classics together with a rotation of drafts that will change with customer preference. Sueta notes that the wine program will work off that as well.
“When you look across the board we’ll be able to compliment what we have as far as beer offerings with wines you probably won’t be able to find anywhere else,” he said.
The first rendition of the menu centers on sandwiches and burgers, with taco options, salads and fries available as well. Brunch will be available at the outset with an entrée program to follow come January. The SouthHouse Burger, made up of roasted red pepper, portobello, smoked machego and rocket pesto, provides great insight into the direction of the overall menu; it combines classic dish titles with modern and creative approaches. At $12 with fries or a salad, the price point is very reasonable.
Inside, the scenery is a far cry from Quattro’s in all the right ways. Sueta refers to the vibe as “rustic-industrial.” It is a paradoxical explanation that makes perfect sense, as the classic, ornate details in the ceiling and exposed ductwork play off the new infusion of wood table tops and flooring.
“My goal is for this to be a combination of a South Philly neighborhood place and some place you’d consider a destination,” Sueta, who resides nearby, said. “We want people to walk in the door and feel like they’ve been coming here forever.”
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