For one very short week, Pizza Beddia opened up in Bondi and my amazing other half lined up 4.30pm to nab on of the final tables on a Wednesday night.
For those who don’t know the legend, Joe Beddia is the man behind Pizza Beddia in Philadelphia and it was named the best pizza in America by Bon Appetit. It’s a small, hole in the wall place and Beddia has arguably made every pizza that has been served in the place. At the moment, Pizza Beddia is closed (expanding to service more of its cult followers) and Joe Beddia came to Sydney for one week and set up Bondi Beach Public Bar.
We tried to call up and get a reservation but (of course) it was all booked out. They did have some limited walk in spots but were probably going to all be gone by 5pm. My amazing other half decided to work from home and get there are 4.30pm. There was already a line and he queued, getting the last table for the night at 6pm. In case you’re wondering, this is part of the reason why I love him.
Bondi Beach Public Bar is run by the same team who run the Dolphin Hotel and walking in, you can tell. It’s got the same styling and a similarly awesome wine list, including quite a few natural and biodynamic wines, put together by James Hird.
There’s a temporary wooden wall that’s been put up at the back of the room around the back bar that serves as Pizza Beddia and pretty much as soon as I get there, it’s time to go in.
The menu is similar to his Philadelphia home. Four pizzas with very traditional style pizzas with minimum toppings. They had also added a selection of antipasto to make it more of a dining experience and, of course, an amazing wine list.
I kept the menu as well for a momento – you’ll see this hanging on my wall some time soon.
The pop up is no frills, in keeping with the spirit of the restaurant back in Philadelphia, and our natural wine is airated into a beer jug 🙂
We fancy! Wine in a beer jug…
We started with some antipasto. The boy can’t go past njuda.
Njuda is a spicy spreadable salami paste from Calabria. The chilli in this njuda was probably right at my limit (I had to keep having a little bit of the lemon and oil coated parsley and fennel salad with it to cool my mouth) but it was simply delicious. The only thing I wanted was another bit of bread or two to mop it up as the small bit of bread disappeared far to quickly.
Next, a rather simple antipasto of radishes.
This was a really simple dish but probably Italian food at it’s best. Beautiful fresh radishes, in season, a little bit sweet but a little bit peppery, coated in good quality olive oil and chives. Nothing fancy but so good!
But here comes the main event. The pizza. Since I went to Pizza Beddia, people have asked what was so good about the pizza and the simplest answer is that it is PERFECT. The crust is big enough that you can grip it but not so big that you end up only with a big bit of dough at the end of the slice. The centre of the pizza is cooked and crunchy, not sloppy so it can’t hold the topping, but it’s not brunt to a crisp on the outside. It is absolutely delicious.
The first pizza to arrive was mine. A super simple mozzarella and mushrooms.
It was amazing. The mushrooms were beautifully soft and a little bit meaty. The pizza was covered in cheese and with a little extra oil and seasoning (which had oregano but some other fabulous herbs in it as well). It was absolutely perfect.
The boy ordered the arrabbiata, which for a change I actually liked.
It was covered in a spicy salami. It wasn’t too hot that it blew your mouth off but gave it a nice warmth. It was topped with the pickled chillis – which I loved! It was fresh chillis is a sweet and slightly sour sauce. I really enjoyed it.
The best bit was that what we didn’t finish, they gave us a box for to take home so I got to have pizza the next morning for breakfast as well.
Full, happy and with pizza box in hand, we toddled off back to Darlinghurst very full and very, very happy that the boy lined up at 4.30pm.
180 Campbell Parade