Apertivo is an Italian tradition where bars and restaurants offer small free buffets while they sell drinks at full price. Apertivo at Bufad is how a Philadelphia BYOB makes the event work for them.
This sunday night, the 13th and Spring Garden pizzeria is offering a $10, all-you-can-eat buffet that includes antipasti (beets, carrots, pickled fennel, boiled eggs, roasted olives), chicken liver pate, Roman slices of pizza and roast pork. You bring the apertif of your choice and Bufad will provide the non-alcoholic mixers. The mixers will include grapefruit and mint, strawberry and basil, and lemon and tarragon.
Apertivo runs from 8 p.m. to close on Sunday, May 12th. Salute!
Bufad [Official Site]
Yesterday Bufad Pizzeria rolled out their spring menu. The pizzeria at 13th and Spring Garden has tweaked some menu items to coincide with what is seasonal for spring.For instance, the burrata is still on the menu but the winter brussels sprouts have been replaced with spring asparagus.
On the pizza side of the menu there are several new pizzas to consider. A southern Italian style Merguez (made down the street at Prohibition Taproom) with English peas and mint is now on the menu. And if you really want to go out there, Bufad is now offering a sweet and savory Mortadella pie, made with a bechamel and a rhubarb mostarda, finished with pistachios and arugula.
Bufad has been enjoying working with Greensgrow Farms in Fishtown to source local ingredients in order to make the menu Italian, seasonal and local.
More photos and the full menu »
City Paper’s Adam Erace reviews Bufad, the BYOB pizza joint a stone’s throw away from Prohibition Taproom. Erace apparently experienced a different Bufad than what we’ve encountered here at Foobooz. Here’s what he had to say:
I tried two of Bufad’s pies and, sad to say, the excellent crusts couldn’t rescue either one. The “porcini cream” spread across a nightly special was more like condensed mushroom soup that liquefied in the 860-degree oven. Greensgrow watercress was a smart idea, but the past-prime leaves lacked their token zip, and piled on the wet, brown surface, gave the pizza the look of a muddy freshwater swamp. I didn’t know whether to eat it or look for beavers.
Alas, the second pizza was worse, combining two ingredients that are a logistical juggernaut to cook simultaneously: potatoes and eggs. Buried under fontina and gobs of pushy prosciutto, the former, sliced into thin rounds, had no chance of turning creamy or crisp. Cracked on top, the latter emerged with a properly runny yolk surrounded by whites so raw they should have been called clears.
Crust Fallen [City Paper]
Bufad [Official Site]
Michael and Jeniphur Pasquarello already ran two outposts in Poplar—Cafe Lift and Prohibition Taproom. But when crowds at Prohibition became so thick that they were turning people away, it occurred to Michael that the vacant space on the corner of 13th and Spring Garden might be the perfect place to send them—with growlers in hand, of course. Here’s how the menu at his new Bufad Pizza came together.
Read more »
Show up at Bufad today and show the fine folk there that you are following the pizza spot on Facebook or Instagram and they will give you a piece of Roman pizza to celebrate the Ides of March. The promotion runs today till the dough runs out.
Bufad Pizza [Official Site]
Butcher Bryan Mayer and chef Jen Sherman have joined forces and are taking over Prohibition Taproom’s menu for a special night. Tomorrow, Thursday, February 28th the pair is preparing a special goose dinner paired with an exclusive selection of Goose Island beers, including the coveted Bourbon County Stout. Each item is available a la carte and no reservations are required or for that matter, accepted.
Check out the pairings »
Today serves as the grand opening of Bufad Pizza at the corner of 13th and Spring Garden. The pizzeria is owned by Mike and Jeniphur Pasquarello (the tandem behind Cafe Lift and Prohibition Taproom) and they are turning out Neapolitan-style pizzas that rival the best in the city.
Check out the drool-worthy photo gallery below. And if you go, stop off at Prohibition first and grab a growler.
Pizza pics and the menu »
Yes, today is 65 degrees out, and yes, it’s the end of January, but the thing is, it’s still January, and Spring is a little down the ways. So let’s enjoy it.
Tonight, from 7-11 p.m., The Trestle Inn will be hosting the Dr. ZhivaGo-Go Winter Party. Think dancing snow bunnies, $5 Svedka shots, a trunk and fashion show by Janell Wysock, Soviet-themed remixes, and an ice luge.
Tickets are free and can be bought here, For more details about the event, check out their facebook.
The Trestle Inn [Official Site]
Bufad Pizza at the corner of 13th and Spring Garden has just one more hurdle to clear before their planned 6pm soft opening tonight: a final health inspection scheduled for just 2 hours before they unlock the doors. And while owners Mike and Jeniphur Pasquarello (the team behind Cafe Lift and Prohibition Taproom) are ready, they’re also a little nervous.
“We’re going to be a little crazy until that’s done,” Mike told me when I got him on the phone this morning.
But nerves aside, he also told me a little bit about the 30-seat Neapolitan-style pizzeria that he and his wife are bringing to the neighborhood. He bragged a little about his oven (a traditional firebox that cooks at about 900 degrees and can blister a pie in mere seconds) and talked about how he’ll handle take-away slices at the eat-in joint the same way they do in Rome–by cooking up long, rectangular pizzas and cutting them to order with scissors. The sliceable pies will include everything from the potato and provolone, Pizza Rosa with hand-crushed San Marzano tomatoes and traditional olive-oil-and-rosemary Pizza Bianco pictured above, to odder combinations like butternut squash, sage, parmesan cheese and crushed amaretti cookies–which Mike swears is delicious.
You can check out the full eat-in menu after the jump.
Read more »
Bufad Pizza, from the team behind Cafe Lift and Prohibition Taproom have circled February 1st on the calendar as their opening date for their Spring Garden pizzeria. And with the facade coming along nicely (pictured above) and this recent photo of them testing out their pizza oven, it looks like they’re right on schedule.
Bufad Pizza [Facebook]