Joe Beddia came to national attention by doing the opposite of what most people do. He opened a tiny, chairless pizza shop in Fishtown, made about 40 pies a day by hand, didn’t take calls, didn’t do slices, and didn’t explain himself. That small room eventually grew into a larger home, still in Fishtown, with more pizza, thoughtful starters, soft serve, and a full bar anchored by a serious natural wine program. The reputation followed. Long lines, real acclaim, and a style defined by restraint, discipline, and taste. Great ingredients, minimal intervention, zero gimmicks.
But Joe has never seemed especially interested in being a “pizza guy.” He’s a former brewer, a self taught cook, a designer at heart, and someone who thinks deeply about work, place, and independence. Philadelphia matters to him, not as a brand, but as a city that lets people build real things without performing for an audience.
@pizzacamp
pizzeriabeddia.com
We asked Joe to share some of his favorite spots around Philly.
Tell us about a Philly spot you find yourself returning to over and over.
Pho Ga Thanh Thanh. It’s a small family run spot. We used to go for years up on Kensington Ave and now it’s in South Philly. Same soup, same family.
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