Detroit Pizza Pub blends Detroit’s signature pizza style with inventive Italian-inspired dishes at 207 North Main, a relatively new addition to downtown.
Formerly, both business floors were called Havana, which focused on Caribbean fare and was doubled as a cigar lounge. When Detroit Pizza was launched, the lower level was converted to a speakeasy and cigar lounge with an improved air system. Havana now refers only to the lower-level speakeasy with a hidden phone booth entrance, which adds to the hideaway feel.
Detroit Pizza Pub specializes in classic Detroit-style pizza and a carefully curated list of about 60 craft draft beers. However, the current chef, Carols Aquino, has worked hard to “create some inventive and delicious pastas, appetizers and sandwiches to complement the pizza offerings,” said Ian Gray, who provides media services for Detroit Pizza Pub.
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We recently tried their Margherita pizza, pistachio pesto penne, calamari, garlic knots and a couple of drinks.
The Margherita pizza stayed true to its Detroit-style roots — rectangular, deep-dish, fresh mozzarella, basil and irresistibly browned at the edges and underneath. But this chef adds a fresh twist with tomato slices, crisped basil, balsamic, and vibrant marinara sauce dollops.
The pesto penne was full of flavor and distinguished the pesto nicely with the pistachios over the traditional pine nuts. The calamari was lightly battered like Japanese tempura.We also enjoyed a canned Guinness stout and an “Italian Margarita” called a Model T, which included amaretto. The creamy richness of the pistachio pesto penne paired perfectly with the nutty undertones of a Guinness stout.
Detroit Pizza Pub Chef Carlos Aquino is reportedly highly rated and puts his twist on many Italian flavors.
“We wouldn’t position the menu as adhering to ‘authentic Italian’ dishes; there are plenty of other spots in the area doing that well,” Gray said. “Chef Carlos is an inventive chef, so while there are Italian underpinnings to what he creates, he focuses on ‘approachable inventiveness.’”
Gray said the favorite dishes at Detroit Pizza Pub are the old school pepperoni, the pistachio pesto, the chicken wings and the polenta.
“Detroit Pizza Pub is VERY family friendly because, well…pizza, right?” said Gray. “But there are also great offerings for the whole family, with an inventive selection of pasta, sandwiches, and appetizers. The main floor bar at Detroit Pizza Pub serves beer, wine and cocktails but more as a complement to the food offerings. It currently is not a big “drinkers’ destination”. Havana Speakeasy downstairs fulfills that role, with a huge selection of small-batch spirits and even a cigar license.”
The owners of Detroit Pizza Pub, the Kouza family, have an interesting background.
“The Kouzas first came to Ann Arbor to do business by acquiring Main Party in 1989,” Gray said. “Their equal treatment of the diverse crowd that shops there — everyone from lawyers and city workers to students, professionals, and the unhomed — changed that store from a shady destination to a successful store offering a larger selection of beer, top-notch wines, and premium spirits than almost any store in Ann Arbor.”
The Kouza family owns and manages several establishments, including the Main Street Party Store and Heidelberg and Chapala Mexican Restaurant restaurants. They previously operated Siris.
One of the stars of the production is the hardworking general manager of several businesses on the block.
“Maxx Emerick is the current GM of Heidelberg, Chapala and Detroit Pizza. She originally started with the Kouzas when the original managing partner of Chapala departed. She stepped up and kept the place humming very successfully. When the previous GM of Heidelberg and Detroit Pizza departed abruptly for a new opportunity in January 2024, Maxx was asked if she thought she could apply her same hard work and sharp thinking to adding Detroit Pizza and Heidelberg to her responsibilities,” said Gray.
Whether you’re upstairs craving a slice, a pint, a sports bar, or an exclusive speakeasy experience downstairs, Detroit Pizza Pub offers a treat for every person.
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
