Chicken Riggies $20
Rigatoni tossed with sweet peppers, spicy cherry peppers, chicken, marinara, parmesan and a touch of cream. Utica by way of Penfield.
Why the edges matter
It starts in the pan.
Detroit-style isn't deep dish. The dough is slack and wet, and it proofs in a seasoned steel pan until it's more air than flour. That's where the crumb comes from — light enough that a thick square doesn't sit heavy.
Then we push cheese all the way to the wall of the pan. It hits the hot steel, fries, and turns into a crackling caramelized rail around every slice. Sauce, basil oil and parmesan go on under the house mozzarella blend — every square gets the full build, right to the corner.
The pasta comes from The Pasta Shoppe — spaghetti, canestri, ricotta gnocchi and ravioli, all cut fresh. The meatballs, cutlets, pesto and dressings are ours, made here.
- 10 × 14"Every pan pizza
- Counter serviceOrder up front, eat in or take out
- Cheesy Eddie'sCarrot cake & cheesecake
