November 8, 2011
Birra, the long-awaited latest addition to East Passyunk Avenue, is officially open.
Located at the crossroads of Passyunk Avenue, 12th Street and Morris Street, Birra is a casual 85-seat brick oven pizza and craft beer joint serving an eclectic menu courtesy of consulting chef Shola Olunloyo.
Owner Gordon Dinerman, previously at City Tap House, Buddakan and Barclay Prime, has established an innovative approach to topping Birra’s thin-crust pizzas. Everything on the menu is available as a pizza topping.
That means you can take the meatballs from the meatball gratin appetizer, and pair them with, say, wild mushrooms. Or else match up locally cured salumis with roasted peppers. It all is served atop sweet, home-made sauce and mozzarella cheese. Bonus: Dinerman is sourcing locally grown and seasonal ingredients for his farm-to-table menu.
The signature dish will be the Birra Bowl, an open-faced calzone baked in a bowl and flipped upside down. It’s basically a pizza pot-pie. Just like the pizzas, you can stuff the Birra Bowl with anything on the menu. Click here to watch Dinerman and his team creating it.
Other food standouts include brisket, porchetta, lamb, goat and Bakala. Sandwiches will be served on garlic bread or pressed panini-style. And a half-dozen salads will be served atop flatbreads.
Birra’s beer list will include at least 50 local and international craft beers (six on draft), along with rotating locally brewed cask ales. There will also be an assortment of artisanal wines by the glass, and cocktails. Single bottles of beer and growlers will be available to go.
Check out the full menus, below.
1700 E. Passyunk Avenue