bufad, neapolitan pizza to open on spring garden

**eldondre** · 12-16-2012, 09:57 AM

Blogs - philly.com

**Pitt** · 12-16-2012, 10:30 AM

Can't wait. It'll be first class if the people behind Cafe Lift and Prohibition are behind it. They don't cut corners.

**carloss** · 12-16-2012, 11:39 AM

You were one letter off: it's Bufad. But more awesome news for Spring Garden East.

**eldondre** · 01-18-2013, 07:17 PM

Bufad gets closer

**Tartan69** · 01-19-2013, 11:28 AM

What are the odds that they'll have delivery service?

**eldondre** · 01-19-2013, 12:03 PM

Originally Posted by Tartan69

What are the odds that they'll have delivery service?

dont know. The one in phoenixville has takeout...not sure about delivery.

**jettore** · 01-19-2013, 06:12 PM

I can't wait. I ride by everyday on my bike ride from work and am keeping an eye out for any sign of them being open. Takeout would be great.

**eldondre** · 01-25-2013, 03:17 PM

Bufad Will Quietly Begin Slinging Pizzas Tonight | Foobooz Philadelphia

**thoth** · 01-25-2013, 03:56 PM

going.

**BenDee** · 01-28-2013, 12:37 PM

The menu looks decent, but between the ‘substitutions are politely declined’, cash-only, and the wording in the menu makes it seem very customer-unfriendly.

I’m trying to think of the last time I saw a pizza place that didn’t allow substitutions.

**Hospitalitygirl** · 01-28-2013, 01:05 PM

Originally Posted by BenDee

The menu looks decent, but between the ‘substitutions are politely declined’, cash-only, and the wording in the menu makes it seem very customer-unfriendly.

I’m trying to think of the last time I saw a pizza place that didn’t allow substitutions.

This place in Naples.

**Tartan69** · 01-28-2013, 01:42 PM

My assumption is that they don't allow substitutions based on the enormous size of the rectangular pizzas that they cook. They are trying to maximize profit through what is essentially scaled-up production of pizza. Which of course means that a larger portion of some pies that are not immediately eaten will sit around for awhile under a heat lamp...

**eldondre** · 01-28-2013, 01:54 PM

Originally Posted by Tartan69

My assumption is that they don't allow substitutions based on the enormous size of the rectangular pizzas that they cook. They are trying to maximize profit through what is essentially scaled-up production of pizza. Which of course means that a larger portion of some pies that are not immediately eaten will sit around for awhile under a heat lamp...

they make traditional pies to order, the rectangular pies are for slices only AFAIK. I also don't think the cash only policy is permanent, just until things are up and running...of course, the most important thing is the pizza. it was good but probably a notch below zavino (which itself has gotten better over time so I suspect that will happen here). what I don't understand is why these pizzerias are so small. these hot ovens can handle tremendous volume.

**Tartan69** · 01-28-2013, 05:19 PM

Originally Posted by eldondre

they make traditional pies to order, the rectangular pies are for slices only AFAIK.

That doesn't really jive with their "Modifications and substitutions are politely declined" statement on the menu.

**eldondre** · 01-28-2013, 05:26 PM

Originally Posted by Tartan69

That doesn't really jive with their "Modifications and substitutions are politely declined" statement on the menu.

I only meant those pies are mode to order, not that substitutions are allowed. sorry if I wasn't clear.

**philly57** · 01-29-2013, 08:48 AM

I'm eager to try this place, but I'm wondering if the city has reached its saturation point for 10" upscale pies. We've definitely come a long way since Stella opened a few years ago, but our corner, non-gourmet pizzerias still suck.

What I'm dying for is good ol' NYC style pizza. In that respect, Philly has very limited choices. All the run of the mill pizza shops serve lousy pizza with thick, greasy crusts (Greek pizza?), cheap sauce, and a thick layer of flavorless cheese. I'm looking for a big, thin crust slices that snap when you fold them. It wouldn't hurt to have sausage slices instead of the crumbles.

**thoth** · 01-29-2013, 05:07 PM

Escarole pie was great, brussel sprouts were great, antipasti was a B+. Customer service was excessive because it was their first day and they were eager to please. A bit too much for my taste, honestly, but i'm sure it will normalize as they get kinks worked out. Def check it out, cash only is temporary because they just opened. Who ****s around with substitutions anyway?

**MM Partners** · 02-11-2013, 02:13 PM

Try Italian Express at 27th & Girard for a good NY style crust "corner" pizzeria. It's tasty although not earth shattering, but the crust is very NY style. Owned by the same people who own Mara's on Passyunk Ave.

**eldondre** · 02-11-2013, 02:47 PM

Originally Posted by thoth

Escarole pie was great, brussel sprouts were great, antipasti was a B+. Customer service was excessive because it was their first day and they were eager to please. A bit too much for my taste, honestly, but i'm sure it will normalize as they get kinks worked out. Def check it out, cash only is temporary because they just opened. Who ****s around with substitutions anyway?

tried it again last friday, noticeably improved, cards were being accepted

**thetalkingmule** · 02-11-2013, 09:41 PM

Amazing to me that we STILL cannot just get a decent NY style pizza joint around Spring Garden/No Libs. I gotta pay Trios $18 for their mediocre yet still best in the hood representation of NY style pizza. So annoying.