Michael’s Pies & Pints is set to open in May at 304 N. Robinson St.
The Fan is getting another after-midnight dining option.
Michael Joseph is opening Michael’s Pies & Pints at 304 N. Robinson St. in the space once occupied by Racine, which closed three months ago after being locked out by its landlord.
Joseph said he hopes to have the restaurant open by late May and plans to offer New York-style pizza by the slice. He’ll also have a lineup of craft beers on tap.
Pies & Pints is going to cater to the night owls, he said.
“We’re going to be open until at least 3 a.m. on Friday and Saturday,” he said.
The 1,500-square-foot restaurant will seat 50, be open for lunch and dinner, and sell its slices starting at $2.25 for plain cheese.
Joseph is doing the construction work himself.
“I’ve got the bruises and cuts to prove it,” he said. “We’re putting a new hardwood floor in … it’s a complete facelift. It will be bright and inviting inside.”
Joseph declined to say how much he was spending.
Another late-night pizza joint recently opened: Popeye’s Pizza launched in March in Oregon Hill
Michael’s Pies & Pints is set to open in May at 304 N. Robinson St.
The Fan is getting another after-midnight dining option.
Michael Joseph is opening Michael’s Pies & Pints at 304 N. Robinson St. in the space once occupied by Racine, which closed three months ago after being locked out by its landlord.
Joseph said he hopes to have the restaurant open by late May and plans to offer New York-style pizza by the slice. He’ll also have a lineup of craft beers on tap.
Pies & Pints is going to cater to the night owls, he said.
“We’re going to be open until at least 3 a.m. on Friday and Saturday,” he said.
The 1,500-square-foot restaurant will seat 50, be open for lunch and dinner, and sell its slices starting at $2.25 for plain cheese.
Joseph is doing the construction work himself.
“I’ve got the bruises and cuts to prove it,” he said. “We’re putting a new hardwood floor in … it’s a complete facelift. It will be bright and inviting inside.”
Joseph declined to say how much he was spending.
Another late-night pizza joint recently opened: Popeye’s Pizza launched in March in Oregon Hill
They always say “New York style” pizza, but unless they are using New York City muncipal water, it’s not, but we’ll see. I suppose they mean very thin crust and a sprinkling of basil and oregano on top of the sauce. If they don’t do that, it’s not any kind of New York style.
The NYC water thing is a total myth. Bagels get the same story. There is nothing more than NY and ex-NYer hot air to support it. This comes from an ex-north jersey kid who is passionate about the science and art of perfect pizza crust and bagels, and visits NYC often…for 45 years now. There is great pizza and bagels almost everywhere, just more common in some places than others. The water myth is supported by the NYer, after saying ” we got da best (insert anything)” ….and then on the pizza or bagels ” I dunno, its something about… Read more »
Good luck Michael! We will be lined up for a slice for sure!
only thing I disagree with Mike Jasp on is his use of the word elitist… the water thing is a myth.
That said, calling a pizza new york style doesn’t make it that. Often pizzerias just use the name, then phone it in. Which propagates the myth.