We checked out Beddia Pizzeria last night, mostly for comparison purposes, but also bc the pie looked quite delectable when we passed the place a week ago.
It’s a spacious, modern, inviting place
fit for groups (a huge one wearing silly bday hats had taken over two large tables beneath that pretty star wall), with an open kitchen adjacent a semi-circle bar.
The wine list is interesting, with some neat choices like the Oregon Maloof, a skin contact Pinot Gris that was on draft — nicely effervescent, full-bodied, juicy.
The pies are on the pricier side, starting in the mid $20s, with additional toppings ranging from $3 for pickled long hots to $5 for sausage, anchovies, or pepperoni.
We were told to limit additional toppings to two at the most, so as to not overwhelm the crust. I rarely want more than 2-3 toppings on my pizza anyway, so that was fine with us. We ordered the basic pie with cremini, sausage, and pickled long hots — the latter of which were served on the side, bc… you know, that delicate crust n 'at 
While the sauce, cheese & toppings were very high quality, the crust was lacking. Too floppy in the middle (i.e. NY-style?) and not particularly flavorful. We finished it anyway 
, but Angelo’s def takes the cake-I-mean-pie for us. It’s also much larger for less cashola.
The more you know 
>cue rainbow<
