Like an edible geometry textbook, Lil Paul's Pizza treats patrons to delectable squares and circles of hand-tossed pizza. A choice of 15 fresh ingredients festoon the pies along with crusts flavored with butter, cajun, garlic, and parmesan. For other handheld delights, the pizzeria stacks subs that include such classic staples as meatball and Italian, or a chicken variety that stays true to the shop's routes with a layer of marinara sauce. Salads such as the garden or greek give guests veggie options or mingle leafy greens with salami and pepperoncini.
This family-oriented, neighborhood restaurant deliciously adorns its tables with specialty pizzas and traditional Italian recipes, all inside the historic Britz building. Head-chef Jason Hartland serves up a scrumptious menu highlighted by pizzas such as the classic margherita ($9.99 small, $11.99 large) and the arrabbiata, featuring a meaty portion of italian sausage buttressed by the sweet bite of caramelized onion ($11.99 small, $15.99 large). Grille customers clamor for the calamari enlivened with the tang of cohabiting tomatoes and lemon ($11.99), and Jason’s garlic-and-white-wine sautéed mussels, which are whipped up using his own wine-doused muscles ($10.99). Bellies also fill with Italian comfort food such as the homemade lasagna ($13.99), filet mignon soaking in a bath of mushroom cream sauce ($23.99), and breaded Lake Michigan perch ($14.99). Additionally, Pepperoni Grille clinks ice to glass behind a full bar and serves a variety of wines available per glass ($6–$8) and bottle ($22–$49).
That's Amore Pizza's dough-rollers craft three varieties of pie, sprinkling toppings on deep-dish, thin-and-crispy, and gourmet square crusts to fit individual cravings. The thin lasagna pizza disassembles the traditional dish and layers a circular crust with ground beef, an eight-cheese ricotta blend, and italian sausage topped off with tomatoes and basil. Cap deep-dish 'zas with one of 18 toppings, and request that crusts be seasoned with a wash of butter, sesame seeds, or any of seven complimentary crust toppings. Plunge fangs into an oven-baked sub, served hot or cold, or devour chicken wings doused with regular, hot, or barbecue sauce. Cooks keep the oven burning until 11 p.m. Monday–Thursday, until midnight on Saturday, and until the cows come home on any day the cows have left home. While not included in today's Groupon, delivery is available for an extra fee.
Before Shawn Randazzo even opened his own pizzeria, he was already an internationally recognized pizza maker. In 2012, Shawn entered the International Pizza Challenge at the International Pizza Expo, a renowned industry trade show that brings together the world's best pizza artisans. There, he was awarded with two honors: Pizza Maker of the Year and Best American-Pan Pizza.
It's not surprising that he claimed the country's best pan pizza considering the meticulous preparation involved. His square steel pans—synonymous with Detroit-style pies—have the same design as the ones mechanics use to catch small parts or the tears of busted carburetors while working on cars. It takes three hours to prepare each pan, as they go through several cycles of being coated in seasoning and then heated in the oven until the flavor is quite literally baked in. The steel construction ensures even heat distribution, leaving the deep-dish crust perfectly baked each time.
It was coming off his Pizza Expo victory that Shawn was inspired to open Detroit Style Pizza Company. Here, he uses the same award-winning recipes and high-quality pans to prepare specialty pies such as the Motor City meatball pizza with mushrooms and red onions. The specific recipe that won Shawn his pan-pizza title was the chicken Caesar, which is topped with white-meat chicken, Applewood-smoked bacon, a two-cheese blend, and Caesar dressing, which caramelizes the onions as the pie bakes.
Cuisine Type: American, pub style
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Deep-dish pizza and salads
Alcohol: Full bar
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
G Willies Bar & Grill's most popular offerings may be its deep-dish pizzas, which arrive tableside loaded with toppings such as shrimp, crab meat, and alfredo sauce, or covered with BLT ingredients and mayo. But according to Owner Barry Ludvigson, patrons would be remiss to overlook the soups and chili. The chef whips up housemade soups from scratch every day along with a Hog Wild bourbon chili that has won awards in local contests and from the chef's best friend. The kitchen staff also fries tortilla chips and pairs them with a spinach-cheddar-jalapeño dip and flame-grills thin-crust pizzas.
Guests nosh on the creative bar food during trivia nights, euchre tournaments, and karaoke sessions. Occasionally, G Willies hosts tap takeovers, when different craft breweries fill the pub's kegs with their signature brews.
The cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.