The owner of one of the Philly suburbs' quirkiest pizza parlors has branched out with sandwiches.
Two years ago, Speer Madanat threw open the door of a white-tiled former bakery at 136 E. Market St. in downtown West Chester and started selling pizza. No phone or email. His website redirects to a “coming soon” banner. The sign outside says only “pizza.”last weekend, Madanat expanded his empire five blocks away on the outskirts of town with a shop simply called Steaks West Chester, a former caterer’s kitchen at 698 E. Market St.
As he does with his pizza, Madanat is paying close attention to ingredients. The fries are made from hand-cut Chipperbecs, a starchy, low-moisture, low-sugar potato. He slices down ribeye and adds coarse-cut Cooper sharp American and rough-chopped onion for texture, and griddles in olive oil.— to make him one. Andiario and head baker Scott Weymiller developed a sesame-coated roll that gives you a crunch while keeping the ingredients together.
Madanat’s workers Ludwin Zavaleta and Javier Cordero runs the show, while Madanat handles pizza duties at Pizza. The system at Steaks West Chester is more customer-friendly. It has regular hours , and orders are taken by phone but not online. It also takes credit cards and cash.
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