BIGA opened in May of 2016, and quickly got onto the radar of local foodies when legendary Philly food critic Craig Laban wrote a review seven months later. On a Wednesday night in October, I visited with three others to try four different kinds of their 12" personal size Neapolitans.
From the outside, BIGA looks like a place that has been around forever; flat gray walls on an old boxy building. The interior, which seats about 40, has a cozy brick and wood decor that makes you instantly feel welcomed.
Owner Sean Weinberg cites Brooklyn's Roberta's and DC's 2Amys as inspirations for both the pizza and the decor, and those are both superb destinations.
Weinberg has a high end restaurant Alba in Malvern (at the Western-most end of the Main Line). Here, according to Laban, "he and chef Steve Fulmer have put a lot of energy into refining their dough (a 48-hour process that fosters complexity of flavor), a bright raw tomato sauce just touched with basil, and a series of toppings that range from traditional ('Margherita') to unconventional."
BIGA offers a nice selection of draft beers and over 80 kinds of bottled beer (though I can't understand why anyone would choose a bottle over draft beer). The Saint Benjamin Belgian Wit I had paired nicely with our pies, but there are plenty of more serious IPA style beers too.
|Margherita with pepperoni|
- Margherita - tomato sauce, basil, fresh mozzarella, olive oil; topped with pepperoni
- Classic Cheese - tomato sauce, shredded mozzarella, Parmesan; topped with beer-braised onions
- Da Bomb - tomato sauce, fresh mozzarella, soppressata, basil, Calabrian chilies
- Daytripper - mushrooms, roasted garlic bechamel, fontina, pecorino, scallion
|The Classic Cheese|
|"Da Bomb" slice|
|Classic Cheese slice|
We chose the Classic Cheese because one member of our party prefers standard aged mozzarella to the fresh variety (I do too, on any non-Neapolitan pie). He was intrigued by the beer-braised onions and ordered those as a topping. This pizza - in my view - is offered as a compromise to those who want their pizza to look and taste like the ordinary pies they ate before the pizza renaissance.
It certainly looked conventional, with that pale orange melange of cheese and sauce. However, those unremarkable toppings riding on this fantastic crust, enhanced by the beer-braised onions, made for a very satisfying pizza. Despite a big cheese payload, that Neapolitan crust was not overwhelmed, and like the other pies, the Classic Cheese was an ideal balance of flavors and textures.
The pie that most surprised me was the Daytripper. This white pie was just a flavor explosion; I'm not sure what kind of mushrooms were used, but they were bursting with umami, and it was doubled by the cheese blend, the garlic bechamel, and the liberal application of diced scallion.
Four pies, four winners. The crust here is wonderful; perhaps not better than Vetri or Capofitto in Philly, but you can talk about them all in the same sentence. What elevates BIGA above other Neapolitan pizzerias is how thoughtfully-chosen and well-balanced these pies are. A lot of failed pizzas result from unartful pairings of toppings that are good or great but not ideal on that particular pie. Clearly, there is enough culinary skill here to avoid any such miscues.
|Ideal char underneath|
We arrived around 5:30 and the place was nearly full by the time we left, but it seems you can get your fix of first-rate pie here with a minimum of hassle; you can even park at the broken (hence: free) parking meters on the side of the building.
|Delicious mutant bubble|