Adam Erace visits Mt. Airy’s new “village green,” Earth Bread + Brewery. Erace is impressed with EB+B’s environmental awareness but less so with its pizzas.

Earth’s pizzaoilas use King Arthur flour for the flatbread dough, which imparts a wholesome aroma and flavor, but what’s on top brought them down: squash and eggplant roasted to mush, bland cubes of potato that added little to a pesto-dressed pie. The black bean-and-corn-studded Mexican was the exception, deceptively spicy from its jalapeño-and-smoked- paprika-spiked marinara.

Slice of Strife [Philadelphia Weekly]
Earth Bread + Brewery [Official Site]

Trey Popp has been eagerly waiting for the arrival of Earth Bread + Brewery for a year now. And unlike most things with such a build-up, the beers and pizza deliver.

My favorite one [pizza] bore another simple name: Seed. Sesame seeds, pine nuts and pepitas studded a crust that had been painted with garlic-infused olive oil and topped with cheese. The smell alone had me salivating like one of Pavlov’s dogs trapped in a bell factory, and the sourdough crust was just perfect between the teeth.

A pungent pesto topped the crust of another flatbread, garlicking up a cargo of cubed potatoes that would send one of Atkins’ acolytes running for the nearest mound of meat. I loved the double dose of carbs. It reminded me of a pie topped with fettuccini Alfredo that still colors my memory of Key West 15 years after the fact.

Hearth of Gold [City Paper]
Earth Bread + Brewery [Official Site]

Craig LaBan puts Jake’s casual sibling, Cooper’s Brick Oven Wine Bar through its paces

There are the pizzas, of course, which are excellent, their heat-blistered crusts (more crackery flatbread than stretchy pizza dough) laden with well-parsed toppings. The margherita was a fine version of the minimalist classic, its basil-tinged tomato brightness spotted with milky clouds of Claudio’s mozzarella. The “spicy meatball” dialed the zestiness up a notch, with a twinge of chile-flake heat beneath tender veal meatballs and creamy Mancuso ricotta.

Two Bells - Very Good

Cooper’s Brick Oven Wine Bar [Philadelphia Inquirer]
Jake’s Restaurant [Official Site]

Tonight, head up to Mt. Airy and Earth Bread + Brewery where it is a “Keep the Pint” night with Victory Brewing Co.

We’ve dropped some love EB+B’s way and have to re-emphasize: get there and enjoy the pizza. Especially the Seed, a white pizza topped with garlic olive oil, pine nuts, roasted pumpkin and sesame seeds finished with herbs and Grana Padana cheese.

This past weekend we checked out Mt. Airy’s Earth Bread + Brewery for some flatbread and beer. It so inspired us, we felt compelled to write another review in Haiku.

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The Tiedhouse isn’t the only beer-centric spot opening tonight. Mt. Airy will see the debut of Earth Bread + Brewery.

Earlier this week we detailed the EB+B beers that will be on tap and today Beer Radar has the other 8 craft beers. No crap on tap.

• Allagash White
• High & Mighty St. Hubbins Abbey
• One Guy Brewing Oktoberfest
• PBC Rowhouse Red
• PBC Wheat Wine
• Sly Fox O’Reilly’s Stout
• Victory Baltic Thunder
• Victory Moonglow Weizenbock

Joe Sixpack also points out the more than fair pricing, $3.75 for 13 ounces, 20 ounces for just $5.

Philly’s newest brewpub [Beer Radar]
Earth Bread + Brewery [Official Site]

The web site West Chester Dish amazes us with the amount of content they produce for such a small borough.

If you know West Chester, you know ordering pizza is a way of life. Trash night could be renamed pizza box removal day. West Chester Dish seeks to find which of the 15 or so pizzerias has the best in the following categories:

• Scrumptious Crusts
• Savoriest Sauce
• Luscious Cheese
• Kid’s Pick
• The Yummiest

We’ll give away the ending here, West Chester Dish chose Culinary Deliveries number one.

No Mess. No Stress. Who’s got the Best? [West Chester Dish]
Culinary Deliveries [Official Site]

Cooper’s Brick Oven Wine Bar is opening in early August next to owner Bruce Cooper’s Jake’s in Manayunk. The 65-seat Cooper’s will feature seasonal pizzas, artisinal cheeses and small plates prepared in a brick oven. 30 wines by the glass and 24 craft and European beers will highlight the drinks list. Lunch and dinner will be served daily with breakfast added on the weekends.

Cooper’s arrival also means changes for Jake’s as the bar is being removed and more seating will be added in the front.

Menus after the jump.

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Pizza news is popping up all over our new dual monitor setup today. Drew Lazor has the scoop on G-Ho’s Lazaro’s expansion next door where there will be seating for 24. [The Clog]

And Phoodie.info provides the info on Fishtown/New Kensington legend, the Pizza Truck. [Phoodie.info]

The rapidly rising costs of flour, gasoline and just about everything else are really starting to hit where it hurts: the pizza department.From the Inquirer:

The price of wheat has surged in the last month because of constraints on global supply and swelling demand from places such as China. The price of cheese has been rising during the last year, in part because of lower-than-normal production and higher demand.

Mavroudis said the price of flour had risen from $8.50 for a 25-pound bag to $24.95 in three weeks. In three months, Spina has gone from paying $18 for a 50-pound bag to $36. He uses 25 to 30 bags a week.

We’re already used to paying through the nose for Osteria’s pizza, which is the best in town, but this is grim news indeed.

As costs rise, pizzerias are hiking prices [philly.com]