Nate’s Detroit Pizza

Nate’s Detroit Pizza (East Village) – @nates_detroit_pizza started as an Atlantic Avenue pop-up in Brooklyn in 2024 before expanding into multiple locations. We all know Detroit as a town full of guys named Nate with a certain upper Midwest swagger. This particular Nate claims to serve “the best Detroit pizza in New York City.” Their’s is a modern take on Detroit style with sourdough square pies baked in thick steel pans, with well-crisped bottoms, fresh tomato sauce, and fresh mozzarella (rather than the traditional Wisconsin brick cheese).

My first impression of Nate’s was overwhelmingly positive - they were playing Fela Kuti and Lou Reed over the speakers. (Conversely, can you imagine how bad the pizza is at a place blaring Hoobastank?)

The smallish Detroit square here is thicker and far more filling than it looks. The pepperoni dominates the flavor profile: thick-cut cups, curled, charred, and brimming with grease. Reminds of the pepperoni you see at @princestreetpizza or @villagesquarepizzeria.

I would describe the bake as aggressive - likely due to their thick pans. It was an exceptionally crunchy slice. The undercarriage is deeply browned - nearly black in stretches. As someone who enjoys char, this pushed the upper limit of what I like on a square. The edges of the crust were well flavored by the signature Detroit-style caramelized cheese.

The main flaw was that, while the bottom of the crust was well baked, there was a pronounced gum line where the upper crumb met the sauce and cheese. It kept the interior from feeling fully resolved and made the slice eat heavier than it should. As a result, the dough never quite achieved the airy, fermented character of the sourdough’s potential.

Overall, Nate’s produces a strong Detroit square with a ton of flavor - crisp, greasy, and memorable. I enjoyed it.