"The people over at Wild Child in the Alberta district are Detroit-style pizza masters who are mixing things up. The sourdough crust is leavened for longer than usual—a full 72 hours—which ups its natural tanginess, and the real-deal Wisconsin brick cheese that caramelizes better than mozzarella is strategically placed directly on the dough with marinara slathered on top. Yes, there’s pepperoni and supreme on the menu, but the more outre pizzas like the one with roasted butternut squash and melted leeks, plus rose harissa, is the dreamy meat-free combo you’ll be thinking about for days. Get the medium to eat yourself or gather a group and order a pesto chicken, with crumbled bacon and squiggles of ranch. It's delicious blasphemy to Italian and Detroit traditions." - Krista Garcia
