Urban Village, a neighborhood brick oven pizzeria and brewpub brought to life by owners Dave Goldman and Tom Revelli, opens its doors this week at Schmidt’s Commons. The concept, uncomplicated but never boring, will rely on quality ingredients with naturally fermented dough, freshly brewed craft beer combined with the unsurpassed level of service the established restaurateurs are known for. Bar hours of operation are every day 11 to 2 a.m. The kitchen will be open Sunday through Wednesday, 11 a.m. to midnight and Thursday through Saturday, 11 to 1 a.m.

Head brewer and owner, Dave Goldman, an avid home brewer and graduate of the University of the Sciences Brewing certificate program, has created a distinctive, seasonal and tasty array of craft beer styles in celebration of the launch. Signature, year-round options include a Rye IPA that’s the liquid equivalent of rye bread in a glass and a Citra Pale Ale, or C.P.A., that’s crisp, clean and extremely warm weather appropriate. Thirsty patrons will also be able to sample a one-of-a-kind Berliner Weiss, Beets by J, made with over 300 pounds of beets, and a sharp, refreshing and delicious witbier called Wildey Wheat. All craft beer is made on premise and prices will range from $2 to $6 and come in 4 oz., 8 oz., 12 oz. and 16 oz. pours. Branded 32 oz. crowlers will also be sold for $12 or $14 depending on the style, and Urban Villagers—otherwise known as the enthusiastic and helpful staff—will be happy to fill any growlers that patrons bring in for takeout. Other drink options include Pennsylvania wines by the glass ($10), cocktails made with local spirits such as Grist, made with Dad’s Hat Rye, fresh juices, maple syrup and pickled rhubarb ($12) plus non-alcoholic sodas, fresh teas and kombucha by regional suppliers.

General manager and owner, Tom Revelli, has been experimenting with and perfecting his fermentation and dough techniques for as long as he can remember. He is the passionate mastermind behind the artisanal, time consuming, temperamental, naturally-fermented levain that very few places take the time for, but the end result is worth it in the form of the most chewy, crunchy, mouth-watering pizza crust. The crust, although delicious enough to eat plain, will be adorned with a variety of toppings in ‘red’ or ‘white’ and sold for $9-$15. Offerings range from house made pepperoni, fresh ricotta and basil pesto (the Penelope); slow roasted octopus, house cured pancetta, tomato and romesco sauce (the Olivia); to vegan options featuring fennel pollen, olives, artichokes, roasted garlic and almond crème (the Fiona). 

Executive Chef Christopher Davis helms the kitchen and will create a variety of hyper-seasonal and therefore often rotating small plates (vegan beer battered pickles $7 or Jersey bluefish fritters $8); salads (shaved asparagus or Caesars for $10); sandwiches (pork belly $10); and mussels (spicy red or witbier white $12). When possible, items will showcase the levain in house-baked breads and pair perfectly with the fresh, craft brews.

“We’re thrilled to be bringing this concept to the neighborhood and to offer a place where people can be as adventurous or as easy-going as they want to be in terms of craft beer and delicious food,” says Dave Goldman, owner, Urban Village.

“Our hope is for people to love it here, feel comfortable enough to come a few times a week and make it a neighborhood place. If you’re not in the neighborhood we want people to feel confident that making the journey will lead to delicious, consistent beer, food and service, 100 percent of the time,” says Tom Revelli, owner, Urban Village.

Designed by Lighthouse Architecture, the 5,500 square foot restaurant has indoor and outdoor seating capacity of 155 and offers a sophisticated yet casual and comfortable vibe featuring large communal tables, banquets and contemporary lighting. An enormous wrap-around bar takes center stage while reclaimed wood lines the walls, adding a rustic contrast to the sleek interiors. The brewpub boasts a cozy al fresco lounge complete with fire pits. Additionally, brewpub diners can witness their craft beer or pizzas being created right before their eyes through a dramatic display of a 7-barrel pristine tank and production system, brewing up to 12 unique and seasonal styles of delicious craft beer offered through it’s rotating tap system. As for pizzas, the team made certain that not only is the dough extremely unique, so is the prep and process and wanted a way to showcase that in the form of a line of impressive looking brick ovens lining the back wall of the open kitchen area.

Industry News, NextGen Casual