Review: Pizzeria Beddia, Philadelphia PA
You’ve probably read a lot of hype about Pizzeria Beddia, the small and insanely popular pizza joint in the gentrifying section of Philly called Fishtown. From a hardscrabble blue collar neighborhood only a decade ago, Fishtown has become Philly’s answer to Williamsburg in Brooklyn.
It still has some rough edges, but it’s a foodie’s delight, with a branch of Philly’s best cheesesteaks (Joe’s Steak and Soda Shop), mid-to-upper tier restaurants like Fette Sau and Wm. Mulherin’s Sons, and of course standout pizza joints like Beddia and Pizza Brain.
Joe Beddia – who makes every pie – was already a bit of a local cult legend when his shop was featured in Bon Apetit Magazine in June of 2015. The article dubbed Beddia pizza as “the best in the world” and the lines got longer.
The pizzeria has two employees – Joe making pies and a pleasant fellow working the register. There are two tables, no chairs, no phones, no reservations, no slices. The shop is open from 5:30 until 10:30 on Wednesdays through Saturday. You get there, stand in line, place your order, and get notified of when your pie will be ready.
All of this might be OK for locals, but it’s tough to come in from the burbs. I employed my Very Best Pizza Tactic for those sought-after pies: go on a Thursday during Lent. Because so many people want pizza on Friday, fewer are competing for that hard-to-get pie on Thursday.
|Joe Beddia puts my pie into the deck oven|
With all of that, I stood in line just 15 minutes or so; I ordered my pizza at 5:40. I paid $27 with tax; John Walker, the friendly counter …read more
Source:: Pizza Quixote