Pizzeria Beddia
Pizza restaurant · Fishtown ·
Award-winning pizza, natural wine, and unique hoagie omakase experiences
Award-winning pizza, natural wine, and unique hoagie omakase experiences
"Pizzeria Beddia received a Bib Gourmand for its beloved pies. The Fishtown staple is owned by its namesake chef Joe Beddia." - Maddy Sweitzer-Lamme
"Joe Beddia’s Fishtown shop that helped kick off the city’s new‑wave pizza era, included on the Bib Gourmand list." - Melissa McCart
"Pizzeria Beddia is where we go for sit-down pizza and good wine in Fishtown. The space itself looks like a sleek industrial garage, with a smiling cloud lamp hanging over their u-shaped bar. Get the No. 2, which is topped with Calabrian cream, mozzarella, and Old Gold gouda. It sort of tastes like a gooey mac and cheese on top of expertly baked dough. Beddia also has a private "hoagie room" where, for $75 per person, you and five friends can get the omakase experience of every Philadelphian’s dream: stacked hoagies, pizza, and soft serve." - candis mclean, alison kessler
"Unlike a lot of the places on this guide, you go to Pizzeria Beddia in Fishtown to sit down, drink good wine, eat salads, and go bonkers over thin-crusted pies that bend and crisp when you pick them up. The space itself looks like a sleek and industrial garage, with a smiling cloud lamp hanging over their u-shaped bar. Get the No. 2, which is topped with Calabrian cream, mozzarella, and Old Gold gouda. It sort of tastes like a gooey mac and cheese on top of expertly baked dough." - candis mclean, alison kessler
"Pizzeria Beddia is one of the more fun places to eat in Philly (not to mention one of the best), and their outdoor setup is no different. During the summer, they open up the back patio—filled with long green picnic tables—so you can have incredible small plates, pizza, and natural wines while taking in the rays. Make a reservation or walk up and put your name on the waitlist, and do some Fishtown people watching between bites of a pie stacked with Calabrian cream, mozzarella, Grana Padano, and greens." - candis mclean, alison kessler
