Recently on a long layover in Philadelphia I was able to try some of the best vegan pizza I've ever had. Blackbird Pizzeria, which opened September 30th, offers a variety of classic and eclectic pizzas made with Daiya cheese, as well as sandwiches, salads, and sides.
The owner, Mark Mebus, has been cooking professionally since 2003 when he completed his studies at Natural Gourmet in Manhattan. He first worked at Candle 79 in New York City, before moving to Philadelphia to cook for Horizon’s. Of his time at Horizon’s Mark said it was where had really learned to hone his skills in relation to flavor and preparation. After working at Horizon’s for almost 3 years he became the chef at Cafe Blossom in New York City.
Mark says that he really wanted to own his own business, and that a vegan pizzeria in Philadelphia just made sense. “It's a great opportunity for me to have a place that upholds the ideals of myself and my peers.”
What sets Blackbird's pizza apart from the others? Marc says that a "slightly thicker and airier" crust and a bright sauce made with the best ingredients.
On the future of Blackbird Mark says “Over the next year I just want to really get the restaurant on a good track. I really just want to make good food for people and have a place that is enjoyable for anyone who comes in the door.”
For now Blackbird will have limited hours (3-10 PM) and be closed Mondays.