Today, chef Lee Kindell opens this pizzeria serving naturally fermented Detroit-style pies, made with a trusty 100-year-old sourdough starter. In additional to more traditional options like cheese and pepperoni, the menu features creative pizzas like the Mang(Mr) Pig, inspired by Kindell's Filipinx heritage and topped with lechon (pork belly), sausage, calamansi, chimichurri, garlic, onion, and Mang Tomas sauce, and a Pacific Northwest-inspired Dungeness crab pizza with butter, dill, thyme, lemon, and sea salt. Vegan options are also available, and gluten-free options are coming soon. For dessert, there's eight flavors of house-made soft service ice cream with hand-baked cones.