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Build your own pizzas at Birra, opening in late May
"If you want sliced porchetta and broccoli on rabe on a pizza, sure I'll do that," says Dinerman. OK we will eat that.
Build your own pizzas at Birra, opening in late May
Touched base with Gordon Dinerman, a vet of Buddakan, Barclay Prime and most recently City Tap House, to get the particulars on Birra, the craft brew/pizza joint he's working on at 1700 E. Passyunk Avenue.
Up for late May, the 85-seater (inside and out) is taking over what was Doggie Style's pooch daycare. As you might've gathered from the name, Dinerman is set on making this a beer-drinker's destination, and is building a list of both American (many locals) and Euro crafts to populate his list (at least six on tap). There'll also be bottled beer and growlers to go, in addition to small wine and cocktail selections.
"The pairing is a no-brainer for me," says Dinerman of the relationship between his booze approach and his food, which will be cooked entirely in a series of brick-lined gas-burning deck ovens (Birra will not have a stove). "High heat, high temperature — I think that's the best way to eat a lot of food," he says. Pizza is his main focus; he's using bread flour to create Neapolitan-style pies with a "thin, light, crisp crust. Hold the slice up and it'll stand."
As far as toppings go: Dinerman is putting together a list of suggested pies, but guests will have the opportunity to build their own, using literally any element found on Birra's menu. They'll offer starters, pressed sandwiches, salads and more; if you want to throw any aspect of any non-pizza dish on top of a pie, just ask. "If you want sliced porchetta and broccoli on rabe on a pizza, sure I'll do that," says Dinerman. OK we will eat that. Prices ranges will hover around $6-$10 for apps, $10-$20 for pizzas and $6-$20 for shareable "plates."
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