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Nomad Pizza in pictures
It's been a slowandsteady go, but Tom Grim and Stalin Bedon are just about there with Nomad Pizza (611 S. Seventh St.), the Philly sister shop to their Jersey-based mobile oven and pizzeria operations. They're locked into next Friday, Feb. 10 to start blistering their much-admired pies off South.
Nomad Pizza in pictures
It's been a slowandsteady go, but Tom Grim and Stalin Bedon are just about there with Nomad Pizza (611 S. Seventh St.), the Philly sister shop to their Jersey-based mobile oven and pizzeria operations. They're locked into next Friday, Feb. 10 to start blistering their much-admired pies off South.
Buying the bricks off Horizons, the partners have overhauled the space considerably, introducing a bunch of pretty reclaimed wood (some salvaged from Princeton U.) and aluminum surfaces to both the ground floor, where their custom wood-fired oven lives, and the top story, which features bar and table seating and space for a movie projector. Communal tables are the centerpieces of each level. It's about three times the size of their OG Hopewell digs, and this one's got beer and wine, too (lots of Belgian bottles and American crafts, with a dozen on tap).
The Philly menu will be more expansive than Jersey's, tossing a selection of apps into the mix with pies and salads. But the focus remains intensely locked on pizza. True sticklers both, Grim and Bedon source everything organic, down to the parm and pepperoni, with a heavy local approach. (Dan Semko of Renaissance is providing the meat for their sausage pie.) They use Caputo brand 00 flour for their dough, which is left to ferment for as long as five days to develop flavor. (This is a vital and underpublicized step, as we learned when writing this piece a few years back.) Their oven, which is actually a dupe of the one they have on their REO Speedwagon, peaks at about 850 degrees Fahrenheit, a temp that will take a pizza from raw to ready in roughly 90 seconds. Bedon says he's reserved space on the menu for a pie special comprising 100 percent local ingredients, which should get plenty of play once spring hits.
Nomad plans on serving from 4 or 5 p.m. to 10 on weekdays, with hours extending to midnight or beyond on weekends.
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