dtown pizzeria
Pizza restaurant · Crescent ·
Detroit-style pizza, gluten-free options, beer, wings
Detroit-style pizza, gluten-free options, beer, wings
"For a full-on Detroit pie experience, Dtown Pizzeria is a must. Made by native Michigander Ryan Ososky, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want. Dtown’s West Hollywood shop does the classic pepperoni and sauce version to a tee, but creativity abounds here, including an award-winning shaved A5 wagyu tenderloin pizza with caviar, black truffle oil, and pickled red onions for $99. A Hawaiian luau-themed vegan pizza featured charred pineapple and barbecue sauce for something so far off from the original Detroit style that it might appropriate be called “California square pizza.” Those who want a gluten-free crust will find that option on every pizza for an additional $5, and those who want a pre-pizza snack will find that the dry-rub smoked wings and honey lemon pepper wings are a cut above the average slice shop." - Matthew Kang
"Three-course prix fixe for lunch or dinner Lunch is fine, but the dinner deal with a full 8"-by-10" pizza sounds great" - sylvio martins, garrett snyder
"A pizza-maker vendor that joined a Chinatown collective to prepare and deliver hundreds of free pizzas for first responders and community members in need." - Mona Holmes
"Described as having one of the most convincing gluten-free pizzas in the city, of any style, making it a regular at one contributor's house this year." - Eater Staff
"Of all the food trends that have taken hold of LA this year, no one could’ve seen the proliferation of Detroit-style pizza coming. Plain and simple, it’s all over town right now. And that’s a good thing - Detroit-style pizza is f*cking delicious, a fact I learned during my four years at school in Ann Arbor (Go Blue!). Here’s another fact: Dtown Pizzeria might just be the best of the bunch. Operating inside Phorage in West Hollywood, this pop-up is run by Detroit native Ryan Ososky, who is cranking out the kind of real-deal, Detroit-style pizza I haven’t eaten since college. Think Buddy’s or Jet’s, for any Detroit natives reading this. The crust is perfectly golden and crispy with a light, airy center that makes taking down a whole pie by yourself a very doable option. The 1946, which comes topped with a red stripe (not the beer, in Detroit that means a thick ribbon of marinara) and oregano, and The Goomba (pepperoni and fennel pollen) are standouts. - BC" - the infatuation los angeles crew
