The brick-oven pizza place has drawn praise from critics and customers alike since it opened this summer.
“In a world that rewards multitasking, Frank Nattle is single-minded. And his quest—for the perfect Neapolitan pizza—may well be the best reason to visit Phoenixville I've found in a while.” So began Craig LaBan’s adulatory December 12 review of Bridge Street’s Vecchia Pizza—the brick-oven, Neapolitan-style parlor Nattle opened over the summer and the borough has since fallen for. Praising its spare menu, LaBan invited eaters to “savor the roasty chew of the crust, the creamy cheese and bright fresh sauce in one bite.” You can read Phoenixville Patch’s June 20 profile of Vecchia here, or stop by yourself to try the place out. We recommend the latter.
Frank Nattle opened the brick oven pizza shop on June 15.
Frank Nattle is interested in authenticity. “My family’s from Naples. And the flour I use, my tomatoes, my cheese, it’s all from Naples,” the restaurateur explained while he gingerly kneaded dough from behind the counter of Vecchia, the eagerly anticipated brick oven pizza shop he opened at 249 Bridge Street on June 15. Nattle‘s commitment to authenticity is such that, when decided to leave the now-shuttered Brick Oven and Cheese Shoppe–where he won a Main Line Today award for Best Margherita Pizza during his stint as its pizza chef–to strike out on his own, he imported not just a brick oven from Naples, but a pair of Neapolitans to construct it. “There’s only a couple ovens like this in America," he said proudly. "This brick and this …
Vecchia is coming to 249 Bridge Street.