Pepe Z, Dave K open Grandma Bob's Pizza this week in Corktown

There're suddenly a lot of pizzerias in and around downtown Detroit, but the menu and concept at the city's newest addition — Grandma Bob's in Corktown — stands out.

The Free Press reports that the restaurant will offer atypical pies like the coney pizza (beef chili, chopped hot dog, white onion, giardiniera, “sprinkle of cheddar cheese and a squirt of mustard”) as well as taco pizza (chorizo, corn, jalapeno, white onion, radish and crushed blue corn chips) and another with fennel sausage, crushed pistachios, shaved red onion, mascarpone cheese and rosemary.

The first thing that came to mind when reading about Grandma Bob's menu was that it sounded a lot like the offerings served up by the creative pizzamakers over at Pie-Sci. As it turns out, there's a lot more than Grandma Bob's experimental pizza to get excited about. Most notably, restaurateur Dave Kwiatkowski recruited a pizza chef who is among Detroit's best — Matt Ziolkowski, who last ran Pepe Z's in El Club before leaving in late 2017.

Ziolkowski's dough will be made from a blend of all-purpose white King Arthur flour and Caputo 00 and will undergo a 72-hour fermentation before it’s cooked for 5 to 7 minutes at 650 degrees. Kwiatkowski's soon-to-open Gratiot Avenue Provisions will provide the sausage, chorizo, and pepperoni cut from heritage bred Michigan pigs by butcher Aramis Jones.

Behind the bar, former Bad Luck bartender Scott Poole will serve a range of beers and craft cocktails.

Among other spots, Kwiatkowski owns Wright & Co., Sugar House, Bad Luck Bar, and Mutiny Bar.

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