District 611, a popular Riverton brick oven pizza place, will be closing its doors. In the closing announcement the District 611 team said that its concept “is simply no longer sustainable in its current set up.” The restaurant also cited customer traffic and its inability to obtain a liquor license as reasons for the closing. There is some good news for fans of District 611. The owners are planning to re-conceptualize the restaurant space by scaling back the square footage and shifting the focus solely towards brick oven pizzas.
And if you liked the District 611 concept you are in luck because the owners are currently searching for a location elsewhere in the Greater Philadelphia region that will better serve the District 611 concept.
A note from the D611 team [District 611]
The latest town to be graced by a custom-made wood-fired pizza oven, fed by oak and birch, is Riverton, NJ, where three owners (two of whom are Stephen Starr vets) have opened District 611, a Neapolitan-style pizzeria and New American BYOB. The pizzas emerge from the 900-degree oven after just a minute of baking, loaded liberally with pepperoni and mozzarella (made fresh at the restaurant). Dollops of ricotta add to the visual appeal, and a peek at the bottom of the pie reveals promising spotting. The dough has that crisp-but-chewy texture you look for in good Neapolitan. The pie, however, sags a bit in the middle—the sole demerit given to an otherwise solid effort. Besides pizzas, the restaurant has a whole second kitchen that offers plates like steak and crabcakes. The banh mi spring rolls are a winner, filled with shredded Berkshire pork and pickled veggies and served with a cilantro sauce. It’s a dish that seems lifted right from the Starr cookbook, sure, but it works. If only ours hadn’t arrived at the exact same moment as the pizzas. For a BYOB, the drink menu is creative, with eight varieties of New Hope fountain sodas available, as well as La Colombe’s Pure Black and Philadelphia classic Black Cherry Wishniak.
710 Broad Street, Riverton, NJ
Yes. Thank goodness, the weekend is finally here. It’s just starting to get chilly, but we’re already over this cold. While we’re strong proponents of curling up in front of a fire and drinking hot chocolate, we think you should bundle up and face the icy temperature for some of the fun events this weekend has to offer. Whether this means sampling top Philly chef’s best dishes in support of healthy babies, taking shots for Sandy relief, or trying out three Stephen Starr alum’s brick-oven pizza spot, we think its going to be worth it.
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First flame in District 611′s wood burning oven
Three Stephen Starr alums have created a brick-oven pizza/ nouveau American BYO in Riverton, NJ, and it’ll be opening on November 17th.
Brian Baglin (former GM at Pod), Catherine Piotrowski (former GM at Continental Old City) and executive chef David Perini (Continental Old City) are providing Riverton with a BYO farm-to-table bistro. A huge, wood burning oven will be the center of the restaurant. Repurposed barn-wood lines the walls and will hold fresh herbs and spices.
The community driven restaurant hopes to deliver a seen-and-be-seen atmosphere as well as philanthropic initiatives such as free-meals for uniformed officers and sponsorships for local youth organizations.
Chef Perini’s menu will feature neapolitan-style pizza but also promises a mix of classic and new age flavors from all over including Bahn Mi Spring Rolls, Steak Frites, and Breakfast Potato Skins.
More details on District 611 »