The Menu
Two styles of pizza, a tight list of sides, a few good drinks. Everything’s made in-house — the dough, the sauce, the meatballs, the ranch. Yes, the ranch.
Tavern-style pizzas
Cracker-thin, hand-rolled, party-cut into squares. 10″ for one, 14″ for two-and-a-half. Want the full deep-dive? Read about tavern-style →
The Margherita
Crushed San Marzano, fresh mozzarella, basil, finishing olive oil.
Wisco-Roni
Cup-and-char pepperoni, low-moisture mozz, oregano-touched red sauce.
The Italian BeefSPICY
Slow-braised beef, giardiniera, provolone, hot-pepper relish — a love letter to Chicago.
Hot Honey SausageSPICY
Fennel sausage, Wisconsin mozz, hot honey, Mike’s chili flakes.
Brisket BBQ
Slow-smoked brisket, red onion, jalapeño, scallion, house BBQ.
White PieVEG
Garlic-ricotta base, fresh mozz, fresh basil, lemon zest, no red sauce.
Mushroom & TruffleVEG
Crimini, shiitake, oyster, mozz, truffle pecorino, parsley.
The SonoranSPICY
Pinto-bean base, queso Oaxaca, charred poblano, cotija, lime crema. A Phoenix nod.
Baked in seasoned blue-steel pans. Wisconsin brick to the edges. Sauce stripes on top. One size — 8×10″, serves 2–3. Read about Detroit-style →
Classic SquareVEG
Wisconsin brick cheese to the edges, three stripes of crushed tomato on top.
Pepperoni Frico
Cup-and-char pepperoni baked into the cheese crown, sauce stripes on top.
The Coney SquareSPICY
Coney chili, yellow mustard pop, white onion, snap-skin hot dog crumble. A Detroit homage.
Brick & BasilVEG
Brick cheese, fresh basil pesto, blistered cherry tomatoes.
Hot ItalianSPICY
Soppressata, Calabrian chili, hot honey, brick cheese, basil.
Pesto Pep
Pepperoni cups, brick cheese, dollops of basil pesto and goat ricotta.
The GreenhouseVEG
Burrata, roasted broccolini, lemon, basil, brick. Sauce-free.
Build-Your-Own Square
Start with the classic. Add anything off the menu.
Italian sodas, glass-bottle classics, a few cold beers from Phoenix breweries, and a small but mighty wine list.
Italian Soda Float
Bubbles + cream + your choice of cherry, lemon, or basil syrup.
Saguaro Sparkler
Hibiscus, prickly-pear, lime, sparkling water. Phoenix on a hot day.
Boylan Black Cherry
Glass bottle, real sugar.
Topo Chico
Glass bottle, no excuses.
Stiegl Radler
Austrian lager + grapefruit. Better than it sounds.
Local IPA — Wren House
Phoenix-brewed, rotating tap.
House Red
Sangiovese blend from Sonoma.
House White
Crisp Italian Vermentino.
Salads, knots, meatballs, fries — all made here. The cannoli are from Mariella’s in Milwaukee. Yes, we fly them in.
Caesar SaladVEG
Romaine hearts, garlic crouton, anchovy, lemon, parmesan.
Chopped Italian
Romaine, salami, provolone, pepperoncini, red wine vin.
Garlic KnotsVEG
Six knots, butter, parm, parsley. Side of marinara.
Meatballs & Bread
Three house meatballs, San Marzano gravy, garlic bread.
Wedge FriesVEG
Hand-cut, dusted in pizza seasoning, side of ranch.
Cannoli
From Mariella’s, the same family who taught Joe how to bake.
Chocolate Chip Cookie PizzaVEG
Skillet-baked, with vanilla gelato. Serves 2.
Allergies & preferences? Just ask.
We make everything to order. Gluten-free crusts are available on tavern-style pies. Vegan brick-cheese available on Detroit squares. Call ahead if you have a serious allergy — we want to feed you, and feed you right.
Get in touch →