Kopié nan kòlè
The ingredients are simple, the space is minimalist and the menu is succinct at Fishtown’s lauded Pizzeria Beddia: four varieties of pizza, a few small plates and soft serve to top it off.
Located in a nondescript spot accessible only from a small neighborhood ally, the reincarnation of one the city’s (and the nation’s) top pizza spots has been serving pies since spring 2019 after owner Joe Beddia closed up shop at the original location a few blocks away.
Reservations are recommended for those who want to avoid a wait, but Pizzeria Beddia leaves half its tables open for walk-in customers.
Didn’t book in advance? The traditional 16-inch pizzas with a crispy crust are worth the wait, and the bar offers cocktails, beer and wine.
Because of the care and quality of its handmade dough and hand-picked ingredients, Pizzeria Beddia was granted the distinction of having the “Best Pizza in America” by Bòn apeti magazine.
Toppings are fresh and delicious at Pizzeria Beddia, and include Calabrian chili and dandelion greens.
Less adventurous types can steer toward the tomato and mozzarella pie, with optional toppings like crimini mushrooms, pepperoni and roasted onions.
— Foto pa J. Fusco pou Visit Philadelphia
In addition to the crispy pies Beddia has been known for since its 2015 debut, the new location also has the Hoagie Room, named for the iconic Philly submarine-style sandwich. At $75 per person, the two-hour tasting menu experience includes a variety of pizza and hoagies, as well as soft-serve ice cream.
Check out the fantastic video from Bòn apeti chronicling the behind-the-scenes process at Pizzeria Beddia, in the restaurant’s original location.
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