PIZZA
S | L
(8×10) | (10×14)
PEPPERONI
Sauce, Cheese, Pepperoni, Sicilian Oregano, Basil
16 | 27
ADD EXTRA PEPPERONI
2 | 3
**GATT-DADDY
House made fennel sausage, Mama Lil’s Peppers
19 | 31
**It’s Not Good, It’s Grape
La Quercia Nduja, Red & Green grapes, Rosemary, Fennel herbed cream, Lemon dressed arugula
20 | 32
**Electric Avenue
Jerk chicken, Fresh Pineapple, Curried lime aioli, Green
onion, Mama Lil’s Peppers, Diablo’s Fuego hot sauce
20 | 32
TRUFF-GHI
Cheese Blend, Slow-Roasted Garlic Cremini Mushrooms, Double Smoked Bacon, Caramelized Onions, Lemon Zest, Fresh Thyme, Grana Padano, White Truffle Sauce
18 | 30
“JAFFNA” (v)
Kothu Roti, Mango Chutney, Cilantro Cream, Green Onion, Calabrian Chilis, Fresh Cilantro, Coconut Sambol
20 | 32
Soppressata Marmalade
Smoked cheese blend, Calabrian chilis, Basil, Mike’s Hot Honey
18 | 30
** NEW MENU ITEM / (v) Vegetarian
WHAT IS DETROIT STYLE PIZZA?
IT’S SQUARE
One of the first things pizza lovers notice is that Detroit-style pizza is square in shape. This is because in true Motor City fashion, authentic Detroit-style pizza is baked in square, blue steel automotive parts pans. Traditionally, deck ovens are used for baking.
IT’S UPSIDE DOWN
Detroit-style pizza is often referred to as upside-down pizza or red top pizza because the sauce is on top.
PRESS
CHECK OUT WHAT THEY ARE SAYING ABOUT DESCENDANT DETROIT STYLE PIZZA.
You may think you know pizza well. However, there are many different regional variations, proving that we all have a long way to go before we crown ourselves as pizza experts. If we’re stuck with the tough job of researching this cheesy endeavor, so be it. Toronto has gone bananas…
Descendant Pizza charts out unchartered territory as the city’s first Detroit-style pizzeria. A former chef atPizzeria Libretto and Danforth Pizza House, Christopher Getchell brought the concept to Toronto, which has already garnered an overwhelmingly positive response. Since the grand opening, pies have sold out almost daily. What is Detroit-style pizza?…
Last summer, I gave up on pizza. There was no single spark, no notably abominable experience. It was the sameness that got me: Everywhere, the same thin, blistered crusts, with the same artfully-placed basil leaves, the same San Marzano-based tomato sauce, the same dutifully authentic toppings. Sure, they were great,…
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