Philadelphia Restaurant Review: Pizzeria Beddia

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Photo by Courtney Apple

Joe Beddia would’ve flunked out of Wharton for sure.

Consider the pizzaiolo’s business plan. He offers three pies, whole only, in a Fishtown storefront that’s legally prohibited from seating customers. There are no logos on his takeout boxes and no takeaway menus on the counter, and the restaurant has no phone.

And a year after he opened, Beddia is a veritable pizza superstar.

At first it was just the neighbors coming — which was all he really envisioned. But then people started schlepping in from Center City to line up outside his door. And then from Delaware and D.C. And soon, Bon Appétit “Foodist” Andrew Knowlton was horning in on the action.

So how does this happen to a place that is open four evenings a week, routinely reaches hour-plus waits less than three minutes after unlocking the door, and requires takeout orders to be placed in person?

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Joe Beddia Opening His Pizzeria in Fishtown

Joe Beddia who previously tried to open a pizzeria in Northern Liberties has won zoning approval from the neighborhood to open Pizzeria Beddia at 115 E Girard Avenue in Fishtown.

Beddia is a familiar face around town having worked at South Philadelphia Taproom, Tria, Osteria and Zavino to name a few.

Michael Klein reports that Beddia’s brick-lined Montague deck will be turning out pizzas in early 2013.

Old-fashioned pizza for Fishtown [The Insider]