Nomad Pizza hits Philly

What came first, the pizza or the truck? Welcome to Nomad Pizza Philly. In case you havent experienced the tasty pies or met the soon-‐to-‐be-‐famous owners, Tom Grim and Stalin Bedon, here is a wee bit of backstory, brought to you in 140-‐character sound bites or less. First, a quick synopsis: Nomad Pizza is a joint venture between Grim and Bedon, longtime co-‐workers at Thomas Sweet Ice Cream in Princeton, New Jersey. (Grims partner at Thomas Sweet was Tom Block who opened Naked Chocolate Café.) The company launched in 2006 as a mobile catering business (hence the name "Nomad"), with the partners peddling pies at parties and public events. As word spread, demand grew for private events (well let the guys tell you about these). The pretty vintage truck was first spotted on the streets of Philly as part of The Food Trusts Night Market last spring (2011) and has already become a hit with Philly pizza eaters. (They also scored a coveted spot at this years Winter Classic.) The gorgeous cream-‐colored truck, a 1949 REO Speed Wagon, features a full wood-‐burning pizza oven, commercial refrigerator, sinks and ample storage. Despite the arrival of a second brick-‐and-‐mortar location, the old girl doesnt get much rest—and likely wont once a whole new audience sinks its teeth into these nearly 100% organic pies. The truck (er, we mean the pizza) was such a hit, Grim and Bedon felt the tug of "location, location, location," and subsequently landed a very lovely location in Hopewell, New Jersey in ‘09. The restaurant was a veritable overnight success, making Grim and Bedon two of the happiest pizza makers on earth. And for its pizza-‐eating counterparts, well, the story is pretty much the same. Once you taste a Nomad pizza, theres no turning back. Of course, well let you be the judge. Now the deets… • Owners: Tom Grim & Stalin Bedon (It’s true, they’re both obsessed with making the perfect pizza.) • Address: 611 S. 7th St. Philadelphia (former Horizons space); 215.238.0900; nomadpizza.com • Official opening day: 2/10/12 • Hours: Tues.-‐Th. 4-‐10 p.m.; Fri., Sat. 4 p.m.-‐12 a.m.; Sun. 3-‐8 p.m. • Pizza: Dough made daily, but aged for 4-‐5 days to allow the yeast to permeate throughout, delivering a more flavorful crust. (Enhanced by expert dough stretching!) • Oven: Wood-‐fired, reaching a maximum temperature of 850°F. Pizzas cook in 90 seconds! (The oven is a replica of what is on the truck.) • Menu: Almost 100% organic; bulk of ingredients come from regional farms/purveyors. The menu is close to that offered at Hopewell, with some additions/changes. • Libations: 12 beers on tap, plus a few selections in bottles/cans, along with red and white wine. • Space: There is seating both upstairs and down, and each dining area features a community table. The bar is located on the second floor, and there is a large movie screen for well, showing (and watching) movies. • Alfresco dining will be available during the warmer months. • You can follow Nomad Pizza on Facebook and Twitter.

Nomad Pizza hits Philly

by Dawn Elyse Warden-Reeder on Apr 04, 2012

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