Eating And Drinking In Detroit, Part 4

People often give Chicago and New York City all the credit for baking perfect pizza pies, whether it's a doughy crust in the Windy City or a foldable, gooey one in Manhattan. But there are two new pizza joints in the Detroit area that you definitely have to check out.

Pizzeria Biga opened late last year on a busy street in Southfield that's littered with strip malls, but keep driving — it's worth the hunt. Chef/owner Luciano DelSignore is a firm believer in eating local and good-for-you foods. That includes pizza. Each pie (ranging from a "simple" Peseto Genovese with grape tomatoes and pine nuts to Duck Prosciutto) is baked in a wood-burning oven at 900 degrees before being topped with hormone-free mozzarella (and natural or nitrate-free meats, if you so choose). Housemade gelato contains locally sourced hormone-free dairy from Guernsey, a Michigan dairy. This isn't your average pizza parlor. Close out the meal with Remy Martin 1738 Cognac or eight single-malt scotches, as well as three kinds of Grappa. Oh yeah, there's meatballs too. Pizzeria Biga, 29110 Franklin Rd., Southfield, MI, 248-750-2500

If you're near the Eastern Market on a Saturday, drop into Supino Pizzeria, which is as close as any pizzeria can get to nailing New York Style pies without a 212 or 718 area code. Sausage and speck from local Porktown Sausage tops many of the pizzas. But get there early, as this cozy place with just a few tables fills up for lunch — fast. Open only since 2008, Supino has quickly become a locals' favorite. In addition to DIY-style pies, where you pick the toppings, owner Dave Mancini has devised 11 signature pizzas to choose from, including Supino (roasted garlic, black olives, chili oil, ricotta, red sauce and mozzarella). While waiting for your pizza, look up at the walls, where vintage pizza-making supplies are artfully on display inside wooden trays hung on the wall, a reminder that pizza parlors are timeless. Supino Pizzeria, 2457 Russell Street, Detroit, MI, 313-567-7879