Ryan Baddeley is a Toronto-based chef and restaurateur behind Pizzeria Badiali, the neighbourhood slice shop he co-founded after years working across the city’s restaurant scene. Since opening in 2021, Badiali has become both a staple of the Ossington community and one of the city’s most renowned slice shops—known for its steady lineups, New York-style slices, and the role it plays in the daily rhythm of the neighbourhood. Rooted in technique but shaped by consistency and connection, the shop reflects the character of the west end and the people who pass through it. That same ethos continues to grow, with a second location set to open in the Annex as part of the Mirvish Village development.
We recently caught up with Ryan to ask about starting Badiali, his connection to the neighbourhood, and what’s coming next.
Read the full interview below.
Can you introduce yourself and what you do?
Hey, I’m Ryan Baddeley. I’m the chef and owner of Pizzeria Badiali, a slice shop in Toronto’s Queen West neighbourhood.
How did you first get into cooking? And what drew you to pizza specifically?
I first got into cooking after dropping out of university and realizing that the kitchen was where I wanted to spend my time. I worked mostly in casual fine dining restaurants in Toronto and have gradually, over my career, made a shift to cooking the food that I just want to eat all the time. And like a lot of people, that drew me to pizza. It’s just delicious.
What’s your go-to pizza when you’re cooking for yourself?
I’m a classics kind of guy, but a cheese pizza with sausage is hard to beat.
What do you enjoy most about running the shop?
I enjoy the energy of it. Walking into the shop as the slice rush hits, the busy staff in the open kitchen, and people posted up or on the patio for a quick break eating a couple of slices. It’s a pretty cool vibe, and you don’t see that same feeling with a traditional restaurant.
Do you prioritize consistency, or are you driven to experiment?
A lot of both, I would say. We, of course, strive to be as consistent as we can, but as we grow, we also need to, you know, streamline tasks or figure out more efficient ways of operating. So there’s a lot of experimentation always happening, whether it’s with the recipes or with the methods and equipment. But I would say we’ve done a pretty good job of our pizza being the same and as good since day one.
Your shop has a strong neighbourhood feel. How did you maintain that while creating the space?
We tried to build the pizza shop like it had been there for 30 years already. Vintage sports memorabilia, exposed brick, and old walls and windows help the charm, which is helpful when you are working on a small budget like we were. I think its charm, and the space being on the corner of the residential neighbourhood, is something that locals were initially attracted to, making it feel like it had already been part of the community.
How has the local community shaped what Badiali is today?
I mean, it’s an amazing neighbourhood. I lived on that block for the better part of a decade and saw Ossington go from an industry hotspot to what it has become today, drawing visitors and people from outside the city for its shopping and restaurants. So it’s been awesome to watch Badiali be a part of that over the last five years, and I think stopping in for a slice has become as essential as grabbing some new shoes at gravitypope.
What makes a great local pizza shop, beyond the pizza itself?
Location is key for sure, but more importantly, I think identity, for me, is always something I appreciate. More and more these days, I think it’s important to create your own style within a style. A shop that has either been there for a long time and hasn’t changed its roots, or someone that is new like us but is doing something a little different.
What made Mirvish Village the right choice for your second location?
It’s an exciting development there. They’ve kept Markham Street, the shopping district, as it was, but gave the street an amazing facelift, and all the old Victorian buildings look beautiful. The area has so much going for it. We love the Annex, and we sit on the edge of Koreatown as well. The high schools, Harbour Village, U of T students—it’s also just a little more accessible with the Bathurst subway right there.
The new space offers a different experience — how do you want it to feel compared to the original?
Honestly, I don’t want them to feel too different of an experience. I think this location just feels like the new Badialis if our original location had opened 30 years ago. So we were inspired in design by vintage Italy or New York nostalgia, and with our location on the corner facing the Harbord neighbourhood, it still feels like our old location and on brand for us.
Where are some of your favourite places to eat in Toronto?
These days, I’ve been really enjoying some spots like newly opened NLGinzburg and Linnys. Also, some classics like Sakai Bar, Rol San, and Allen’s on the Danforth are favourites for me.
Which Clarks Originals are you wearing, and what do you like about them?
I’m wearing the classic Maple Wallabee. They’re just a great option for an everyday fit. They make sense for whether it’s a workday at the shop, walking around Ossington, or for a nice dinner out.
