Pizza & Cocktails

IRONCLAD PIZZA

Cast iron. 615 degrees. Toppings to the edge.

Every pie starts with dough we make fresh every morning with four ingredients: King Arthur flour, salt, water, and yeast. After cold fermenting for 36 hours it's pressed into a cast iron pan, then frequently (but not always) topped with our house pizza sauce made with Stanislaus 7/11 ground tomatoes and our special sauce blend. From there we add Wisconsin Brick Cheese--typical of Detroit-style pizza--all the way to the edge of the pan. Our toppings and sauces are either well-sourced (Calabrian peppers, Pepperoni, other cured meats) or house made (Italian sausage, ranch, pesto, hot honey, chili oil--basically everything).

Pizzas are baked at 615 degrees in deck ovens. The cheesy edges and cast iron pans create what is known as the Maillard reaction, a form of non-enzymatic browning where amino acids and reducing sugars in food react under high heat to create hundreds of new flavor compounds, aromas, and a rich golden-brown color. When you bring people in and they ask "Why is this so f*cking good?" You can tell them it's because of the Maillard reaction. Think of Ironclad / Betelgeuse-style pizza as the best part of Detroit style, but lighter: thinner than a Detroit pan pie, a liiiiittle thicker than a New York slice, built this way exactly on purpose because it's a sin to throw away pizza crust, and now you never have to.

We respect tradition but we aren't constrained by it. In general our attitude about pizza is "Why not?" because if we just made the exact same things all the time we'd never learn anything new. It's pizza. It's supposed to be fun. After all, your body isn't a temple, it's an amusement park--right?

THE  BAR

At this point in the cocktail world, you've seen it all before. "Everyone" uses good ingredients. Everyone knows what a Negroni Sbagliato is, or whatever. We're just here to have fun and make good drinks and it just so happens that we also use premium spirits, fresh and house-made ingredients, syrups we make ourselves, and half decent technique behind the bar. We occasionally make clarified sparkling things, and sometimes it's something brown, bitter, and stirred. Our drinks rotate basically when we feel like it with the exception of Christmas and Halloween, which have their own special menu whether we feel like it or not. (But we do feel like it, tbh.)

Past the cocktails, there's something for everyone. We have a ton of bourbon because we like bourbon. We have a ton of Mezcal because we like Mezcal. We have THC-based drinks, and zero-proof options because they're good too. We have local beers on tap, icehouse favorites in bottles and cans, and a wine list that's tasteful, affordable, and just as good alongside a pizza as it is on its own.