Redeemer Pizza
Pizza restaurant · Five Points ·
NY-style pizza, garlic knots, beer, wine, cocktails
NY-style pizza, garlic knots, beer, wine, cocktails
"They call their pizza style New York 2.0. We call it the only thing we want to be in a committed relationship with. Redeemer’s pies have the slight sass of a sourdough tang, and they’re available either by the slice from a to-go window in the alley, or as a 16-inch pizza in the bench- and stool-filled dining room. There are definitely some chichi ingredients here (soy pickled mushrooms and lemon pea cream sauce count as chichi, right?), but our favorite is the spicy-salty Diavolo with pepperoni, soppressata, and jalapenos. There’s not a ton of seating, so if you don’t get here early you might want to head around back to the slice window, where you can also grab to-go beer, wine, and canned cocktails." - allyson reedy
"They call their pizza style New York 2.0. We call it the only thing we want to be in a committed relationship with. Redeemer’s pies have the slight sass of a sourdough tang, and they’re available either by the slice from a to-go window in the alley, or as a 16-inch pizza in the bench- and stool-filled dining room. There are definitely some chichi ingredients here (soy pickled mushrooms and lemon pea cream sauce count as chichi, right?), but our favorite is the spicy-salty Diavolo with pepperoni, soppressata, and jalapenos. There’s not a ton of seating, so if you don’t get here early you might want to head around back to the slice window, where you can also grab to-go beer, wine, and canned cocktails." - allyson reedy, patricia kaowthumrong
"As the dynamic duo behind beloved pasta joint Dio Mio, Alex Figura and Spencer White know a thing or three about dough, and they’re proving it at this pizzeria down the block from their flagship in RiNo (complete with an alley window for service by the slice). Natural leavening and a 72-hour fermentation process yields just the right amount of crunch, give, and tang, while toppings like aged Gouda, soy-pickled mushrooms, and pink peppercorns add extra flash; imaginative weekly specials might involve both butter-poached white asparagus and roasted green asparagus, preserved lemon ricotta, and Green Goddess dressing or house-corned beef, Sichuan-spiced sauerkraut, Guinness beer cheese, and Fresno peppers." - Paul Albani-Burgio
"They call their pizza style New York 2.0. We call it the only thing we want to be in a committed relationship with. Redeemer’s pies have the slight sass of a sourdough tang, and they’re available either by the slice from a to-go window in the alley, or as a 16-inch pizza in the bench- and stool-filled dining room. There are definitely some chichi ingredients here (soy pickled mushrooms and lemon pea cream sauce count as chichi, right?), but our favorite is the spicy-salty Diavolo with pepperoni, soppressata, and jalapenos. There’s not a ton of seating, so if you don’t get here early you might want to head around back to the slice window, where you can also grab to-go beer, wine, and canned cocktails." - Allyson Reedy
"What its sibling Dio Mio (above) does for pasta, this savvy parlor does for pizza, turning out top-notch pies both simple and super-clever: Weekly specials might be topped with both roasted green and butter-poached white asparagus, preserved lemon ricotta, and green goddess dressing or butternut squash, toasted hazelnuts, sautéed spinach, and garlic cream. Including lunchtime sandwiches like the fried pork cutlet with parmesan, arugula, and peach mostarda on focaccia, the rest of the menu is a romp, from garlic knots to prickly pear ice cream to cheeky libations like the Sunny D Spritz." - Eater Staff, Ruth Tobias