Restaurant review

Down North Pizza – Restaurant Review | Condé Nast Traveler

What were your first impressions when you arrived? On the surface, Down North Pizza is an unpretentious pizza place. The walls are decorated with artwork by artists from Philly, and there are only a handful of stools and tables inside. But, there’s a lot more going on here than Detroit-style pizza. Founder / Owner Muhammad Abdul-Hadi, Executive Chef Michael Carter and the team have made it their mission: to hire formerly incarcerated people who are paid $ 15 an hour and are offered culinary training and an apartment in- above the store, rent free, if they need it as they move into the community.
How is the crowd? Down North Pizza has received a healthy dose of media attention and has stellar collaborations with chefs like Zahav’s Michael Solomonov, so expect people from across town and across state borders. If you are unsure of getting your pie, pre-order it from the store’s website.
What should we drink? Lemonade is a surprisingly excellent sheet for a rich pizza and wings. Go for a glass of classic mint, strawberry, blueberry or cucumber. For dessert there is a handful of shakes to choose from.
Main event: the food. Give us the truth, especially what shouldn’t be missed. Mission, community and food are at the heart of Down North Pizza. The Detroit-style pies, which have a thick crust, are perfectly executed and are named after the musicians of Philly and their songs. For something simple, order No Betta Love with four cheeses and a homemade “norf sauce”. For veg lovers there is the Uptown Vibes Pie with kale, mushrooms, red peppers and red onions and omnivores can opt for What We Do with pepperoni and beef sausage, kale, banana peppers and chipotle honey. You will notice that there is no pork here, and that is on purpose. All the red meat here is halal.
What’s the real-real about why we come here? Come for the community, stay for the pizza.

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