Eda's Pizzeria

Not bad at all, probably best pizza in NW rn - not much competition. The pie was really flavorful and crispy, obviously not New Haven perfection, but leagues better than any pizza place in the Northwest. I'll have to try it again to see if it gets better or worse!

Best pizza I have had in NW Philly, maybe the best I've had in Philly. I'm from Connecticut and New Haven style apizza is my favorite, and I have not found anywhere here that compares. This is not exactly New Haven style (they acknowledge that and call it "New Haven inspired") but I think all that is missing is a coal-fired oven. One of the key things about New Haven pizza is that it's designed to be eaten without mozzarella (mozz is an optional topping, although at Eda's only the specialty "New Haven" style pizza comes with parm rather than mozz) - that means you have to have a really delicious, well seasoned but fresh tomato-forward sauce. It also needs to be well done to the point where it is burned in spots, crispy but still a bit chewy. A slice should be able to pretty well hold its shape unsupported. Eda's accomplishes all that with really tasty sauce and crust. It's not the cheapest pizza around but it's reasonable and a great deal compared to other places of similar quality. This will definitely become my regular pizza spot.

My one request is that they offer a few more toppings, especially some kind of hot pepper!

I finally had a chance to check out Eda's Pizzeria last night and it did not disappoint!

First, Eda's is one of many new places tucked into the Lucky's Roadside site. It has limited hours, at least at this point, so be prepared to plan a bit ahead if you are hoping to grab a pie. They have options to buy a pie with toppings or a few of what I'd call signature pies. I went with the Garlic and Bacon. It was a red pie with a decent amount of bacon and an overload of garlic (which was exactly what I was looking for).

Prices are reasonable for the size and quality. They did seem to slice the pie into smaller pieces than I'd expected, but that might be helpful for those sharing with tons of people. Since they are inside shared space, there is not much room to eat-in, however, they have a few tables if you do not feel like carrying everything out.

Overall, an endorsement for Eda's from me!

I wanted to like Eda’s more than I did. I truly did. I tried while my family was in town and ordered 3 pies.

- [ ] New Haven tomato - because we had to try it
- [ ] One pep
- [ ] One sausage

They have heart and are trying to make a New Haven pie. It is just not there. There were some dark spots, but it was so limp and had a slight crispiness to it we all felt disappointed. And it was missing that distinctive char.

They don’t have coal-fired ovens, a prerequisite for a NH pie.

The next day, I heated it on 550 pizza steel, and it crisped up nicely. Maybe they rushed to get the pies out on a busy Friday night.

I wish they had a clam pie to try, and the guy said they are hoping to get one. There’s something about the original Frank Pepe’s ovens that can’t be replicated here in Philly.

Don’t get me wrong, it was a solid pie but maybe call it “New Haven” with the quotes to warn those who know what New Haven pizza is so they go in better armed.

For the area, I would go to a few other places first, Paulie Gees and Pizzeria Vetri, to name a few.