Our food menu is small because we believe in focusing on a few things and doing them well.  We do Detroit style pies.  Deep dish in a seasoned steel rectangular pan imported from Detroit.  Thick crusts, but airy and crisp after cold fermenting for 48 hours.  Mozzarella and brick cheese that go edge to edge, baking into a crispy cheese crown all the way around.

We can do most of our pies as vegetarian, vegan, or gluten-free as well - just ask!