Truly putting the ‘pie’ in pizza pie, the stuffed deep dish style originated in Chicago in the early 1970’s. It is the deepest, cheesiest version there is. It has a rich, tender bottom crust and a very thin top crust. Cheese and toppings are loaded up inside, and sauce goes on top. These are built to order and need 30 minutes in the oven, so be sure to wear loose clothing.

This 1946 Detroit-style pizza was invented at Buddy's Rendezvous speakeasy. "The Motor City's" iconic pizzas were originally baked in rectangular steel trays designed for use as automotive drip pans as they were readily available. This square pie has a fluffy focaccia-like base and crispy rim of caramelized cheese. Its light but sturdy for heavier toppings and a great canvas for fun new flavors.

Our NY Style pizza is an homage to our favorite higher-end shops across the US. Ours is thin, crispy, with a light and open crumb. Carefully topped without overloading the crust we've crafted with hard work and love.

We also offer the option of NY pizza's thinner, crispierm and more charred cousin from New Haven. This 18" heritage recipe is from Chef Paul's home state of Connecticut USA. Note the New Haven Style is available for Dine In guests only.

Available anytime we are Open! For lunch and Dinner!

We serve a great selection of local beers, wines and fun cocktails. Fully licensed venue with no BYO.