Como's
Pizza restaurant · Ferndale ·
Detroit-style pizza, patio bar, and tasting room
Detroit-style pizza, patio bar, and tasting room
"Como’s, a longtime Italian restaurant at the corner of Nine Mile and Woodward Avenue, underwent major renovations, returning in 2019 with trendy Detroit-style pizza. Chef Zack Sklar’s version of the square pan pizza uses a sourdough starter that’s fermented for three days to give it a light, spongy, flavorful crust that’s complemented by toppings such as hand-cut pepperonis and Grana Padano cheese. This spot has vegan and gluten-free options on the menu, too." - Serena Maria Daniels
"The Como’s Restaurant returned this spring under new ownership with trendy versions of Detroit-style pizza including an extremely satisfying version made with imported gluten-free flour. The crust achieves a similar fluffiness to its more traditional focaccia-style counterpart with a nicely crisp exterior." - Eater Staff
"I returned to Como’s Restaurant in Ferndale, which has reopened under new ownership with an updated menu devoted to the square slice; the crust is naturally leavened for three days and there’s a pleasing gluten-free crust option." - Erin Perkins
"After a complete gut renovation, the longtime Italian spot at the corner of Nine Mile Road and Woodward Avenue in Ferndale has been reborn under Peas & Carrots Hospitality, whose team includes chef Zack Sklar, Jim Bellinson, and Josh Humphrey. The restaurant—whose reputation was tarnished after repeated health-inspection failures under the Grego family, which had operated it since the 1960s and eventually sold the building—retains little of the original beyond its signage and terracotta arabica tile floor, but now features a 100-seat dining room with wood paneling, mid-century style ceiling tiles, a Douglas fir bar with five custom banker’s-chair stools, pops of vibrant blue, book-lined walls, abundant plants, and an expansive patio getting an ’80s Miami Beach makeover. The updated menu centers on Zack Sklar’s take on square Detroit-style pizza: a focaccia-like crust made with a sourdough starter fermented for three days, a special gluten-free crust built from an Italian flour blend that yields a crispy yet flavorful base, a house red sauce made from Californian and Italian tomatoes, hand-cut pepperoni, and a crumble of Grana Padano that sweats rather than melts; the whole crispy-cornered pie is served on a metal tray with a cooling rack. Other offerings include brick chicken, baked spaghetti, Indian-spiced spinach dip, meatballs, and desserts such as soft serve, key lime pie, and several flavors of Italian budino custard, and Sklar calls the location “phenomenal,” noting it as perhaps the best location in Ferndale with one of the greatest patios in Oakland County." - Brenna Houck
"After closing permanently in December 2017 following a series of serious health code violations, I'm reassured that Como’s Restaurant at the corner of Woodward Avenue and Nine Mile has undergone a full gut renovation under Peas & Carrots Hospitality and is scheduled to reopen Saturday, May 4. Under partners and chefs Zack Sklar, Jim Bellinson, and Josh Humphrey, and with architecture firm McIntosh Poris handling the revamp, the project preserves the iconic name while updating the facade, creating an Art Deco–inspired dining room and a refreshed ’80s-style “Miami throwback” patio, and subdividing the space to accommodate a Traverse City Whiskey Co. tasting room. I’m particularly interested in chef Zack Sklar’s trendy Detroit-style square pizza, made with a naturally fermented sourdough starter fermented for three days (rather than commercial yeast) for a light, spongy, flavorful crust, and topped with ingredients like housemade sausage, hand-cut pepperoni and imported cheeses such as Grana Padano; gluten-free and vegan versions will also be available. The menu will also include pasta, sandwiches, and build-your-own salads. The public opening will feature a silent auction benefiting the Ruth Ellis Center and Ferndale Pride; reservations can be made at 248-929-2921 or rsaruna@peasandcarrotshospitality.com." - Brenna Houck