LOUD FLAVORS.
ZERO BULLSHIT.
20-inch New York pies. Steel-pan Detroit. Giant slices, long fermentation, high heat and ingredients we actually give a damn about.
JUST GET
A SLICE.
Not ready to make things official with an entire pizza? We get it. Grab one giant New York slice and keep your options open.
The slice case changes throughout service as pies sell through and new ones hit the oven. The classics stick around. The weird shit comes and goes.
FINISH IT
YOUR WAY.
Finishers aren't just side sauces. They're another layer of the pizza. Drizzle one across the top, swipe your slice through it, hit the crust or grab a couple and change the flavor as you eat.
CHAMPAGNE CHILI HONEY
Sweet heat with enough acid to wake the whole slice up.
CALABRIAN RICOTTA
Cool creamy ricotta with Calabrian chile. Killer against pepperoni, sausage and crispy crust.
ROTATING FINISHER
Whatever we're currently playing with. Ask what's on deck.
BUILD YOUR
OWN.
Pick New York or Detroit. Pick your cheese. Pick your sauce. Load it up. Finish it. Your running total stays with you through the whole build.
FINISH THE
DAMN SLICE.
Build it. Dip it. Drizzle it. Swipe it. Pizza doesn't have to taste the same from the first bite to the crust.
GO EAT
SOME PIZZA.