You would think that with all the pizza joints out there they would be the last thing anyone sought out, but Midtown’s Jolly Pumpkin Pizzeria and Brewery draws in the crowds.
The unique attributes that gathers customers to the new Midtown location include, sour, oak-aged beer and 10 signature pizzas made with local ingredients … and it doesn’t hurt that there are unusual toppings to get attention.
The pizzas run from the artisan to the uncommon and bizarre. The styles include Korean Short Rib, which is topped with black sesame and scallions, and the South Pacific with honeyed bacon, jalapeno and candied pineapple. The Meatball pizza is topped with tiny, handmade meatballs, caramelized onions, basil and more.
The pizza dough is hand-crafted onsite, and uses yeast produced at the Ann Arbor location by Chef Maggie Long.
Pizza isn’t all that is on the menu. There are also salads and sandwiches. The salads have shaved Brussels sprouts, pickled beets or Faro as a main ingredient. Those who crave something between bread can have a JP Burger topped with cambozola cheese, smoked bacon, cremini mushrooms and tomato, the HBLT with honeyed bacon and chili flakes, or the Zucchini Parmesan with hand-breaded zucchini, charred tomato sauce, hand-pulled mozzarella, lemon-basil goat cheese and arugula on a hoagie roll. Each sandwich comes with a zucchini pickle. There is also truffle fries with rosemary aioli or a seasonal hummus.
“Using local ingredients is just one example of the way we’re working closely with our neighbors here in Midtown and across the mitten,” said General Manager David Horchem. “We’re thrilled to be part of the thriving Midtown community and to have been given such a warm welcome. The spring and summer months are an ideal time to explore the area, stop in for a pizza or sandwich and a beer.”
This month the restaurant will begin offering two new Jolly Pumpkin Artisan Ales … La Roja Du Kriek, a sour amber ale with tart Michigan cherry juice, and Rojzilla, an oak-aged sour complex new blend of La Roja.
In the world of Detroit food it seems even the most everyday menu can get a new spin.