"Since opening in June 2019, Avenue kitchen + bar has become the place in the Boston area to satisfy an urge for increasingly popular Detroit-style pizza—deep-dish pies cooked in rectangular pans, with warm sauce ladled on top of the cheese after the whole thing comes out of the oven. Funnily enough, owner Kenny Schweizer isn’t from Detroit, or even Michigan, but growing up in Upstate New York, he always liked pizzas with burnt cheese on the side, another hallmark of the Detroit style. So when he found a space in Somerville’s Ball Square for his new neighborhood-y, casual venture (after cooking at the city’s Ward 8, Bodega Canal, and Nahita), and it turned out to already have a pizza oven, he knew what he wanted to do. A new stop on the Boston pizza tour was born." - Elizabeth Wellington, Andrew Sessa
