Fitzroy’s just scored a new slice shop dedicated to several styles of pie with origins tied to the US of A. It’s called Deep End, and there are certainly no prizes for guessing the menu heroes more than a few deep-dish style pizzas.
First up is the Detroit square pie. The first thing you’ll notice are those cheese-encrusted, well, crusts that cradle trad toppings like a punch-packing triple pepperoni right across to several more adventurous varieties—which include but aren’t limited to—a thyme-heacy pie along with brussel sprout and pine mushroom laden number.
Those who prefer a lighter touch can opt for a pie you’d usually find on a non-descript corner of LES in New York. Thin crusts, impeccable cheese-to-base ratio and just enough basil to balance out a classic that’ll quickly become a go-to for many.
The pièce de résistance is without a doubt Deep End’s 10” Chicago-style pies, a stuffed, deep-dish pizza that will more than likely propel Fitzroy’s latest slice shop into institution status. For these hefty pies, there are just three options: a cheese, a pepperoni, and a sausage and mushroom—it’s a don’t-mess-with-the-classics situation here, and you’ll know exactly why when you take that first bite.
Carbs in all their glory are undoubtedly a feature at Deep End, which you’ll see featuring in both the food and drinks list. Local and boutique beers take centre stage thanks to the owners’ pedigree (with one such being Kate Paterson of Good Beer Week), while a grip of local wines round out this considered offering.
You’ll find Deep End at 412A Brunswick Street, Fitzroy. They’re open for lunch and dinner Wednesday through Saturday, and if you get there after 8pm they’ll be slinging take-out Detroit-style slices.
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