10 East Broad St, Hopewell
Hours: Wed–Sat, 5–10 pm.
Style: The blue tile wood-fired brick oven imported from Italy takes center stage at this small eatery in the middle of historic Hopewell. With about a dozen tables inside (and more on the patio), Nomad Pizza is homey. Its organic pizzas use fresh ingredients from local farmers, as well as basil and herbs from its own community garden outside the restaurant.
Don’t Miss: The one sheet menu changes each week, but always features six varieties of pizza and two salads. The blue cheese salad has organic greens, blue cheese, caramelized pecans, local organic cherry tomatoes, and fresh garlic tossed in a balsamic vinaigrette ($10). For pizza, you can’t go wrong with the classic margherita de Bufala, made with San Marzano tomatoes and buffalo mozzarella imported from Italy ($14). The shitake mushroom pizza is delicious, with local mushrooms, sweet caramelized onions, Italian fontina cheese, and cloves of roasted garlic ($14). The pesto pizza is also a crowd favorite, made with fresh basil, roasted garlic, pignolia nuts, organic cherry tomatoes, and aged parmesan ($15). Each pie is baked in the brick oven (in two minutes or less) and topped with fresh organic basil from the garden, organic olive oil, and sea salt.
Heads Up: Although Tom Grim, co-founder of Princeton’s Thomas Sweet Ice Cream & Chocolate, mans the oven here, there is no dessert menu. But pieces of Thomas Sweet chocolate do arrive with your bill (only cash or personal checks accepted)—a sweet ending to a savory meal.
The Scoop: The Nomad Pizza Company started as a pizza truck (a restored 1949 REO Speedwagon to be exact) catering to local private parties. But when Grim and business partner Stalin Bedon realized how much folks enjoyed the pies, they opened the pizzeria in August and have drawn a crowd ever since.