ABOUT US

What about us? Who the hell are we?

Quarantino’s started as a pop-up in 2020 during the height of the COVID pandemic by the owners of Earlybird and Littlebird. It was at a time when restaurants were closed for dine-in service, and the future seemed uncertain. While Quarantino’s was never meant to last post-pandemic, our customers decided otherwise. With the great support and love received, we went from take-out only pop-up to a neighborhood pizzeria and bar.

Vegan / Gluten Free (GF)

One of our most asked questions seems to be, Vegan version?

Yeah, we have that. Check out our vegan menu of pizzas, salads, and yes, ranch.

We provide a round 12” gluten-free cauliflower-based thin crust at a nominal addition. They arrive protected from wheat contamination and we will provide our strictest measures for any order for celiac guests when indicated.

Where did this all Detroit-style start?

The history of Detroit-style pizza starts with Gus Guerra at Buddy’s Rendezvous, which was located at Six Mile and Conant Street in Detroit. He wanted to add food to the bar menu, and legend has it he got a batch of pans (used to hold spare parts) from a friend who worked at a nearby factory. All great pizza needs a great dough recipe so his wife, Anna’s Sicilian mother, provided hers and the rest is history.

So what the hey is it?

What makes it Detroit style? There are a few key characteristics. The first is the square (though actually rectangular) pans. Unlike Chicago deep dish (which is some kind of casserole), Detroit-style is light, like focaccia dough that adds Wisconsin brick cheese, along with mozzarella to create a crispy cheese frico edge (you will fight for the corners).The pizza is sauced last on top sometimes before it goes in the oven, and sometimes after it comes out (we sauce it after it comes out).