Philadelphia’s vibrant vegan scene has a delicious new addition: 20th Street Pizza. From the visionary behind the beloved Blackbird Pizzeria, Mark Mebus, this new eatery is set to become a must-visit destination for pizza aficionados and plant-based eaters alike. Located in the heart of Rittenhouse Square, 20th Street Pizza brings a fresh, innovative approach to vegan pizza, emphasizing local, seasonal ingredients and artisanal dough.
Philadelphia’s culinary landscape has dramatically evolved since 2010, when Mark Mebus first launched Blackbird Pizzeria. Back then, vegan dining options were scarce. Philadelphia, famously a city of cheesesteaks – a dish practically defined by meat and cheese – seemed an unlikely place for a vegan restaurant to thrive. Yet, Mebus recognized the city’s open-minded spirit. “The main thing that a lot of people don’t seem to really take into account is that people here are pretty open-minded,” Mebus observed, noting Philadelphians’ willingness to try new and exciting foods. His intuition proved correct. Blackbird Pizzeria not only survived but flourished, becoming a celebrated name even among non-vegans, contributing significantly to the now-booming vegan food scene in Philadelphia. This thriving environment provides the perfect backdrop for Mebus’ latest venture.
Exterior view of 20th Street Pizza in Rittenhouse Square, Philadelphia, a new vegan pizzeria from the owner of Blackbird Pizzeria, showcasing its street presence.
20th Street Pizza, which opened its doors on March 20th in Rittenhouse Square, is a focused passion project. Unlike Blackbird Pizzeria’s diverse menu, 20th Street Pizza hones in on what it does best: pizza. This intimate 18-seat restaurant offers a curated menu exclusively featuring square pies. Forget calzones, sandwiches, or salads – at least for now. The menu at 20th Street Pizza is a dynamic collection of six or seven unique pizzas, rotating weekly based on Mebus’ culinary inspiration and the availability of peak-season produce. This means you might encounter a stunning slice topped with ricotta-style cauliflower and tofu, brightened with pistachio gremolata and lemon zest one week, only to find a completely new and equally inventive creation the next. Perhaps a pizza featuring savory smoked mushroom meatballs or a sophisticated combination of kalettes and maitake mushrooms, roasted to perfection as the pizza bakes.
The driving philosophy behind 20th Street Pizza is a commitment to locally sourced, seasonal vegetables. But Mebus’ passion extends beyond the toppings. He is equally enthusiastic about the foundation of any great pizza: the crust. “I really love bread, and I think pizza is the best bread product,” Mebus states. “It’s the ultimate bread.” This isn’t just any bread; 20th Street Pizza uses spelt and rye flour delivered weekly from Lost Bread Co. in Olde Kensington, emphasizing quality and local partnerships. “I’m putting a lot of time into the dough,” Mebus explains. Focusing solely on pizza allows for an unparalleled dedication to perfecting the dough-making process, a luxury not as easily afforded at Blackbird Pizzeria with its broader menu.
Currently operating four days a week, 20th Street Pizza has ambitious plans for expansion. Mebus aims to extend to a seven-day schedule and launch the restaurant’s website soon. Pizza lovers can anticipate an even wider selection, potentially growing to eight or nine unique pizzas on the menu. Future additions might include garlic knots, vegetable side dishes, and perhaps even salads, further enriching the 20th Street Pizza experience. “The idea is to have it be a constantly evolving thing,” Mebus shares, embracing change and innovation. Philadelphia, a city that has demonstrably embraced culinary evolution, is undoubtedly ready for the exciting and delicious journey that 20th Street Pizza promises.
