This summer Urban Village Brewing Company, a Philadelphia-based brewpub opened in Schmidt’s Commons in Northern Liberties. Founded by Landmark Americana’s Dave Goldman and Tom Revelli this one-off concept offers tank-to-table craft beers brewed on site and brick-oven fired pizzas and artisan bread specialties prepared with natural, yeast leavened dough. Inspiration for the menu items is based on a simple philosophy of pairing good fresh food with freshly brewed beer. Executive Chef Christopher Davis uses naturally leavened dough in the form of a fresh, finished pizza sourced with local ingredients and intended to be enjoyed and paired with a craft beer brewed on site in the company of great friends.
Some of their most popular beers included the Rye Bread which is a rye ipa and drinks just as you would imagine drinking rye bread would be. Flavor from hops, rye malt and caraway come together perfectly in this unique and delicious ipa. The Huntingdon Drive IPA has a blend of simcoe, citra and amarillo hops with significant late additions make this beer flavor and aroma forward without being overly bitter. The C.P.A.
pale ale is being distributed to all 4 Landmark Americana locations, as well as South Philly Taproom. This popular pale ale is single hopped with citra hops. Guests have the option of 4 oz., 8 oz., 12 oz. and 16 oz. pours. Branded 32 oz. crowlers are also sold and Urban Villagers – otherwise known as the enthusiastic and helpful staff – will be happy to fill any growlers that patrons bring in for takeout.
“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% of the time,” said Tom Revelli.
As part of their overall mission to give the neighborhood and their customers what they want, the team at Urban Village serves brunch, lunch, dinner and provides a kids menu, as well as gluten free options. Besides beer, Urban Village has become known for their artisanal, 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, is adorned with a variety of toppings in ‘red’ or ‘white’.
The biggest sellers are the Rita Pizza with tomato sauce, house made mozzarella and basil; as well as the Penelope Pizza with house made pepperoni, fresh house ricotta and basil pesto. We enjoyed the Samantha Pizza with spicy fennel sausage, golden fennel, tomato sauce and ricotta salata. Urban Village’s new brunch menu naturally includes brunch-focused pizzas like the Val Pizza topped with over easy eggs, Canadian bacon, tomato and hollandaise and the Raven Pizza with scrambled eggs, green onion and house kimchi join eight of the classic red and white offerings all available during brunch hours.
For brunch they’re also making homemade everything bagels for the Salmon Lox platter with cream cheese, pickled egg, caper and onion. Cream Chip Beef, is upgraded with house made pastrami for those chilly winter days when you’re just craving comfort food. We tried the French Toast with whipped ricotta and apple preserves perfect for those looking for something sweet. Additionally, two inventive new brunch cocktails grace the menu: Bloody Mary made with fresh horseradish and aquavit and a Beermosa made from any of Urban Village’s 12 tank to tap to table beers and freshly squeezed OJ. Brunch will be served Saturday and Sunday from 11 a.m. – 3 p.m. Not matter when you stop by, you can start off your meal with the Urban Village Fries piled high like a mountain of gluttony with braised brisket, chili relish and manchego beer cheese sauce. This dish will surely be your best friend if you wish to sample most of the beers from behind the bar. They also serve Smoked Wings which are free range chicken wings tossed with spicy buffalo or Moroccan chili sauce served with bleu cheese dressing.
New small plates include Fried Cauliflower with sundried tomatoes, golden raisins, Parmesan and mint in the small plates section. The Connie Pizza, chock full of garlic goodness, boasts little-neck clams, spicy tomato sauce and smoked pancetta. The vegan Celeste Pizza has roasted corn puree, cherry tomatoes and shishito peppers. New sandwiches include a Brick Chicken sandwich made with chicken breast, smoked bacon, garlic mayo, lettuce and tomato.
The brewery highlights gluten-free options in the form of the Shaved Salad with golden fennel, ricotta salata, garden vegetables, almonds and basil vinaigrette; Handcut Fries, Whipped Ricotta with seasonal vegetables, and vin cotto (without a side of toasted sourdough bread), and Spicy Red Mussels with house fennel sausage, capers with a roasted tomato and herb broth.
The kids’ menu at a restaurant that excels in pizza, is straightforward to please the often-picky pint-sized 10 and under crowd. Menu highlights include cheese pizza, pepperoni pizza or sausage pizza, also available is a grilled cheese served with fries or fresh fruit. Kid drinks including Boylan’s craft bottled soda, milk, chocolate milk and juice.
Bar hours of operation are every day 11:00 am to 2:00 am. The kitchen will be open Sunday through Wednesday, 11:00 am to 12:00 am and Thursday through Saturday, 11:00 am to 1:00 am.
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