Mazzorella, Chicken Breast, Applewood-smoked Bacon, Ranch Dressing, Cherry Tomatoes, Green Onion (No Tomato Sauce)
Friday
BBQ CHICKEN
Mozzarella, Fresh Pineapple, Red Onion, Chicken Breast, Bacon, BBQ, Cilantro (No Tomato Sauce)
Saturday
HOT HONEY
Tomato Sauce, Mozzarella, Thick & Thin Pepperoni, Italian Sausage, House-made Hot Local Honey
Sunday
COMBO AMERICANO
Tomato Sauce, Mozzarella, Salami, Applewood-smoked Bacon, Pepperoni, Italian Sausage, Linquica, Mushroom, Bell Pepper, Onions, Black Olives, Cherry Tomato, Green Onion
DETROIT
Monday
DRUNKEN ITALIAN
White Cheddar, Brick Cheese, Mozzarella, Vodka Cream Sauce, Applewood-smoked Bacon, Parsley, Salt & Pepper
Tuesday
TONY JACK
White Cheddar, Brick Cheese, Mozzarella, Applewood-smoked Bacon, Green Onion, Peppadew, Peppers, Ranch, Honey (No Tomato Sauce)
Wednesday
HAWAIIAN HIT MAN
White Cheddar, Brick Cheese, Mozzarella, Fresh Pineapple, Smoked Ham
Thursday
RED TOP
White Cheddar, Brick Cheese, Mozzarella, Tomato Sauce
Friday
LITTLE ITALY
White Cheddar, Brick Cheese, Mozzarella, Mushroom, Red Onion, Pepperoni, Roasted Red Pepper, Italian Sausage, Tomato Sauce
All Pizzas Finished w/ Garlic, Olive Oil, Oregano and Romano Cheese
More Than Pizza
Antipasti & Specialties
Salads
Fresh Pasta
Desserts
Antipasti & Specialties
Salads
Fresh Pasta
Desserts
Meet Chef Tony Gemignani
From Fremont, California beginnings to pizza perfection, Tony Gemignani's passion has ignited an empire. Not your average pizzaiolo, this culinary innovator is driven by a love for flame, flavor, and creating something truly special. Slice by slice, he's built legacy restaurants across California and Nevada, each one a testament to his dedication to the craft and his unwavering quest to elevate pizza to an art form.
From Fremont, California beginnings to pizza perfection, Tony Gemignani's passion has ignited an empire. Not your average pizzaiolo, this culinary innovator is driven by a love for flame, flavor, and creating something truly special. Slice by slice, he's built legacy restaurants across California and Nevada, each one a testament to his dedication to the craft and his unwavering quest to elevate pizza to an art form.
