Charred Apizza

05/28/2026

This Sunday we’re hosting Chef Patrick Reyes for our 5th night!

We’ll be revisiting our best selling collaboration from our days at the Washburne…
Birria Detroit Style Pizza!
Chef will slow braise the beef till fall apart tender, bake it on our Detroit and serve it with some delectable consume for dipping.

Only available Sunday May 31st 3pm-sold out or 7pm whichever comes first!

05/23/2026

Did you know we make our own soda syrups using only 3 ingredients?
Just fruit, sugar and phosphate!

We have Lemon-Lime, Orange, Strawberry, Cherry, Tropical, Peach, Chocolate, Cream soda and starting today, Blueberry!
Come try our take on this soda classic. $4 regularly, $2 at happy hour 3-5 pm
Check out the wild color change when we add the phosphate… video in comments

05/22/2026

A lot of folks have asked how we make our Detroit crusts with such a great texture and flavor, so we thought we’d share a bit about our unique technique!

Terry makes our dough by hand using a series of coil folds and rests. This develops a strong gluten that doesn’t get broken into shorter strands like when using a mixer.

The result is laminated layers of gluten that capture all the gases coming off the yeast during overnight fermentation in the pan.

We then par bake the crust just before it collapses resulting in a light and airy crust so many of you enjoy!

Terry’s a serious dough wizard, our pizza wouldn’t be the same without his knowledgeable hands.

05/21/2026

We sell loafs of our sourdough, this week we made jalapeño cheddar!! $10 per loaf and one could be yours 😉

05/21/2026

Today we’re running a spicy one!
Genoa salami, jalapeño & radish slaw, burrata, pesto aioli and pea shoots on our house seeded hoagie.

You may need a little something to wash it down, so we brought in an awesome selection of Cold Fire’s Indie Batches!

05/20/2026

05/20/2026

One of the best things about living here, besides the people is the abundance of small local and organic farms!
At Charred we only stock our salad bar with the best we can find in season, with the help of some amazing farmers.
Currently featuring produce from
Little Wings Farm
Red Tail Organics
Camas Swale Farm

05/16/2026

A few years ago a couple dreamers set out to open a pizza place. One that could showcase different styles of pizzas… the differences in crust, technique and flavors.

Over a year ago we got the chance to start out as a pop up in the Washburne cafe slinging Detroit Style Pizza.

1 Month ago we finally opened our own spot and started serving New Haven style pizza along with our Detroit’s.

1 Week ago we started serving our epic sandwiches on seeded hoagies.

Thank you to all of our supporters that kept us moving forward.
Thank you to all the haters that push us to better ourselves
And special thanks to our families for unwavering support while we got this thing going!

🍸🍹
Cheers to the years to come!

05/15/2026

This evening we are running Eggplant in the style of Modugno! The eggplant is lightly fried in olive oil, stuffed with mozzarella, basil, pecorino and bread crumbs before being baked and served on a bed of fresh fettuccine with tomato sauce.

This recipe was pulled from the archives of Zenon Cafe! IYKYK
Available 5-sold out!

05/14/2026

Making pizza rangoons!
These are filled with EZZO pepperoni, spicy Italian sausage, mozzarella, ricotta, Calabrian chilies, herbs and spices.
Fried golden crisp and served with our red sauce.
Come get some!