Beyond Square Pizza: What’s Happening in Detroit Catering
By Priya Krishna
The Biggest Trends in Detroit Catering
Is Detroit on its way to becoming the next big dining hotspot? Take this recent Chicago Tribuneheadline, declaring: “Detroit restaurant scene is a foodie’s paradise.” Once known for its square pizzas and vast Middle Eastern cuisine, Detroit has greatly diversified its dining offerings in the past few years, offering everything from Mexican street food to contemporary Italian food. Here are three big trends happening in Detroit catering, plus a list of joints where you can taste the food.
Non-Square Pizza Styles
Everyone knows that Detroit is synonymous with square pizza. The distinctive pie is known for its deep, casserole-like nature and crisp, cheesy edges. But more styles of pizza are making their way into the city and earning loyal legions of followers. Two of the most popular pizza styles? The deep-dish pizza and the California-style pizza. Both very different, but with lots to love.
PizzaPapalis Catering (E. Jefferson Avenue, Detroit)
Chicago is only a short drive away from Detroit, so it makes sense that the Windy City’s famous deep-dish pizza has a cult following in Detroit’s catering scene. And since the ’80s Detroit’s deep-dish lovers have been heading to PizzaPapalis, a no-frills joint offering deep-dish pies with topping combos you’ve probably never thought of, like bacon cheeseburger, seafood combo, and V.I.P (with pepperoni, onions, mushrooms, and green peppers). You can count on PizzaPapalis to serve top-quality ingredients and a chunky, tangy tomato sauce that’s regularly praised by customers.
Brass Rail Pizza Bar Catering (W. Adams Avenue, Detroit)
Brass Rail Pizza Bar takes inspiration from the pies found on the West Coast. High-quality crust meets California cuisine and fresh produce. Don’t miss pizzas like the Chip off the Ole Block (bacon, mozzarella, arugula, lemon zest) or classic margherita (fresh mozzarella, tomatoes, basil). And for the non-pizza offerings: it’s worth checking out the truffle mac and cheese, the perfect, decadent counterpart to a breezy, California-style pie.
Greens
In Detroit’s catering scene, everyone seems to be getting in on the greens game. The trend has produced salad-focused restaurants and casual family spots offering healthier, green-centric options. Detroit residents — though fond of indulgences like pizza and barbecue — are prioritizing clean, fresh eating in a big way. “We’ve always believed that people have wanted and would embrace a healthier, high-quality food option,” says Jared Hoffman of Salads UP in Ann Arbor, just outside of Detroit. “Clean eating has been trending upward for a while and our customers care about what they put in their bodies.”
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