North of Brooklyn |
vs. |
Descendant |
| Josh Spatz (pictured) and Alex Potter; 2012 | Owner(s); year established: |
Chris Getchell; 2015 |
| We are making Brooklyn-style pizza in the city of Toronto, which is literally north of Brooklyn. | What’s different about your pizza? | It’s a descendant of Sicilian pizza. After making my first one, I fell in love. |
| Our most popular topping is arugula. We also do great roasted garlic, mushrooms and bacon. | Most popular toppings? | Mike’s Hot Honey, which we sell here at the pizzeria. It’s the best condiment in the world. |
| Monday through Thursday, around 60. Friday through Sunday, about double that. | Number of pizzas served daily? | Sixty to 140 pizzas sold daily, depending on the day of the week. |
| Brendan Canning and Matt Bonner. | Have any local celebs come in? | I met Ben Dussault, he was the drummer of my favourite metal band, Throwdown. Small world! |
| Margherita with roasted garlic and bacon. | What’s your perfect pie? | Double pepperoni, extra sauce. |
| Using a rolling pin. It is a big no-no, especially in New York. It takes all the air (lightness and fluffiness) out of the dough/crust. | Biggest pizza no-no? | I’ve never made a pizza with chicken! I can’t bring myself to do it. I might one day, but for now, I just can’t do it. |
| 650.5 Queen St. W, 647-352-5700 | 1168 Queen St. E., 647-347-1168 |
