Square Pie City
Food and beverage consultant · Midtown ·
Detroit-style pizza with crispy cheese edges & thick crust
Detroit-style pizza with crispy cheese edges & thick crust
"Chef Jeremiah Bullfrog’s pizza restaurant abruptly closed the first week of January; an Instagram post stated, “We received some surprising news that the venue we were attached to has been terminated.” The post added that a search to relocate was underway." - Laine Doss
"Editor's note: Square Pie City is operating out of a temporary space in Wynwood after a fire at their original location. Check their Instagram for the latest information. And because there's room for two Detroit-style pizzas in town, meet Square Pie City. In a casual dining room across from the Design District, Square Pie is serving fluffy square slices with really good toppings and edges that have a satisfying crunch. Our favorite pie here is the veg supreme with chopped broccoli rabe, mushrooms, and baby roasted peppers. But you should also know that this place is pretty much the only spot in town doing a stellar tavern-style pie with cracker-thin crust." - ryan pfeffer, virginia otazo
"Popular Detriot pizza spot by chef Jeremiah Bullfrog found a new home inside the Freehold Miami. The pizzeria is renowned for its Detroit-style square pizzas, with crispy, caramelized cheese edges and a thick crust. The menu boasts decadent choices such as the “All White Everything” with mozzarella, ricotta, and parmesan; “Ill Pepperoni,”; “Meat Lovahs,” and “Veg Supreme.”" - Olee Fowler
"I mix this into my regular list of spots to grab a slice; it's part of my repeat rotation." - Olee Fowler
"Pepperoni Pie This former Detroit-style pizza pop-up now has a home in South Beach’s Time Out Market, and I picked up a few pies this week to see if the thick and crispy slices were as good as I remember from when they were located behind Boxelder. Turns out, they are. However, one important thing to know is that there is an option to order the pizza “well done.” Do it. It ensures the crust is going to be a little more on the crispy side, which is an objectively good thing." - ryan pfeffer, carlos c olaechea
