This Michigan Pizza Spot Has Such A Following, Locals Swear By It
Eastern Market hums outside with the industrial-meets-artisanal energy that has defined Detroit for generations, but step inside this red-sauce sanctuary at 2457 Russell St., and the soundtrack shifts.
The chaotic street noise of the market fades, replaced by the low thrum of slow jazz, the clatter of deck ovens, and that singular, heavy hush that follows a perfect first bite. In a city world-famous for its thick, square, blue-steel-pan “Detroit-style” pizza, this shop is a glorious outlier.
It is a bastion of the thin, East Coast-style pie, refined through a Neapolitan lens and served with a directness that locals have worshipped since it first opened in 2008.
After a devastating fire forced a year-long closure, its recent reopening and 2026 expansion into the suburbs have only cemented its legendary status as a pillar of Michigan’s culinary landscape.
This legendary market outpost serves up a thin-crust defiance to the city’s square-pizza status quo, offering a slice of East Coast soul in the heart of Detroit. This guide distills what to order, how to navigate the market rhythm, and the small, intentional details that make a simple meal here feel like a small ceremony.
I’ve identified the “don’t-miss” specialty pies, from the egg-topped classics to the white pizzas featuring local honey, to ensure you eat like a true market regular.
Time Your Visit With The Market Rhythm
Saturdays in Eastern Market are electric, bordering on the overwhelming. It is one of the oldest and largest year-round market districts in the United States, and that energy spills directly into Supino. On Market days, the restaurant operates with the precision of a clockwork engine.
The slice window becomes a focal point for the city. The line may look daunting, but it moves with a practiced speed born of decades of experience.
If you are looking for a quieter, more contemplative meal, the weekday afternoon sweet spot is your best bet. Between 2:00 PM and 4:30 PM on a Tuesday or Wednesday, the dining room feels calm and generous.
You can snag a seat by the large windows, watch the trucks unload across the street, and appreciate the vintage charm of the space. It was renovated after the fire to keep its soul intact while modernizing the kitchen.
Strategy Tip: Check the hours carefully. In 2026, the Eastern Market flagship remains closed on Mondays. Saturdays see an earlier opening (10:00 AM) to accommodate the early-morning market crowd.
If you’re coming for dinner on a Friday or Saturday night, expect a wait. Luckily, the neighborhood is full of galleries and shops to wander while you wait for that “Your table is ready” text.
Order The Margherita First
To understand the ethos of Supino, you must start with the Margherita. In many pizzerias, this is the “default” option, at Supino, it is a statement of intent.
The crust lands light and crisp, boasting a charred, leopard-spotted perimeter and a tender center that practically begs for the “New York fold.” There are no gimmicks here, just a balanced, bright tomato sauce, milky fresh mozzarella, and aromatic basil.
It is a clean, focused bite that highlights the quality of the raw ingredients. Supino has built its reputation on this kind of restraint.
While other spots try to win you over with mounds of toppings or stuffed crusts, Mancini’s kitchen trusts the fermentation of the dough and the heat of the oven to do the heavy lifting.
Strategy Tip: If you are dining with a group, share a whole 18-inch Margherita as your “anchor” pie. It serves as a palate cleanser and a benchmark.
From there, you can branch out into the more adventurous daily specials without losing sight of the restaurant’s core identity.
Say Yes To The Funghi
For mushroom lovers, the Funghi is not just an option, it is a requirement. This “white” pie (no tomato sauce) layers tender baby portabella mushrooms over a base of fresh mozzarella and smoked gouda.
The addition of flat-leaf parsley and a hint of garlic creates an earthy depth that is surprisingly sophisticated for a casual pizzeria. The smoke from the gouda provides a perfect counterpoint to the umami of the mushrooms.
The heat of the oven coaxes a perfume from the fungi that announces the pizza’s arrival long before it hits the table. It is one of the most consistently praised items on the menu, and for good reason.
It’s rich without being heavy, and the crust maintains its structural integrity even under the weight of the toppings.
Personal Tip: Request a table by the window if possible. The earthy, savory notes of the Funghi pie paired with a view of the historic market sheds creates a quintessentially “Detroit” sensory experience.
Try A Slice Before Committing
One of the most democratic features of Supino is its robust slice culture. In a city where many sit-down restaurants have abandoned the single slice, Supino embraces it.
The specials board frequently features experimental combinations, like the “Farmer’s Special” with pickled hot pepper relish and chèvre. They might feel like a risk for a whole pie but are perfect for a single-slice exploration.
The “reheat” at Supino is a minor miracle. Even when ordered by the slice, the crust stays snappy and dry on the bottom rather than turning soggy.
This approach fits the “grazing” nature of Eastern Market perfectly. You can grab a slice, walk the market sheds, and come back later for a full sit-down dinner.
Strategy Tip: If the line for a table is an hour long, don’t walk away. Head to the slice counter.
It’s a lower-commitment way to experience the quality, and it allows you to test the balance of the sauce and cheese before you decide which whole pie to order on your next visit.
Respect The Crust
The dough at Supino is a cross between the thin-crust traditions of New York and the artisanal soul of Neapolitan pizza. It walks a narrow line.
Thin enough to be delicate, crisp at the perimeter to give you that satisfying “snap,” and pliant enough to handle a generous amount of cheese.
This is the result of long fermentation and a high-temperature bake. It creates a “cornicione” (the outer edge) with real character, airy, blistered, and full of flavor.
Reviews of the restaurant consistently point to the dough as the secret weapon. It isn’t just a vehicle for toppings, it is a fermented, seasoned component that stands on its own.
Personal Tip: Avoid the temptation to “overload” your custom pizza. The Supino crust performs best when it isn’t buried.
Stick to two or three carefully chosen toppings. This keeps the center of the pie from getting “soupy” and ensures that every bite has that perfect ratio of crunch to chew.
Do Not Skip The Rucola Salad
It seems strange to rave about a salad in a pizza joint, but the Rucola Salad at Supino has earned its own cult following. It consists of peppery arugula, shaved Parmigiano-Reggiano, and toasted almonds.
All of it is tossed in a bright, lemony labne dressing. It is a masterclass in balance.
The acidity of the lemon and the bitterness of the arugula act as a “reset button” for your palate. After a few slices of rich, cheesy pizza, a forkful of the Rucola salad cuts through the fat.
It prepares you for the next round. Regulars know that the salad is just as much a part of the Supino experience as the red sauce.
Strategy Tip: Share one salad for every two people. If you prefer a sharper, more citrus-forward profile, ask for the lemon citronette on the side.
It’s a thoughtful, repeatable side dish that proves Supino’s kitchen values every element of the menu, not just the oven-baked items.
Balance White Pies And Red Pies
When ordering whole pies for a table, there is a satisfying logic in the “One Red, One White” rule. A tomato-based pie like the San Gennaro (sausage, roasted peppers, onions) provides a bright, acidic edge.
In contrast, a white pie like the Smokey (smoked ham, garlic, parsley, ricotta, and gouda) offers a creamy, rounded, and mellow profile.
Alternating between the two keeps your taste buds engaged and prevents “palate fatigue.” You’ll notice how the cheese blend, a mix of fresh and aged mozzarella, interacts differently when the acidity of the tomato sauce is removed.
It’s a lesson in flavor profiles that makes the meal feel more like a tasting event than just a quick dinner.
Strategy Tip: If you are a group of four, order two large 18-inch pies, one red and one white. Ask the server to “stagger” them if the kitchen isn’t too backed up.
Having the second pie arrive hot just as the first one is being finished keeps the momentum of the meal alive.
Mind The Hours And Lines
As of 2026, the Supino landscape has changed slightly. While the Eastern Market location at 2457 Russell remains the spiritual home, there are now outposts in New Center and the newly opened suburban location in Beverly Hills.
This expansion has helped ease the crush at the original location, but the “Flagship” still draws the biggest crowds. The staff at the Russell Street location are notoriously upbeat, even when the printer is spitting out orders faster than they can toss the dough.
The room is intentionally designed without fuss. White walls, large windows, and an open kitchen where you can watch the “pizza ballet” in real-time.
Strategy Tip: Arrive ten minutes before a rush, usually right at 11:00 AM or 5:00 PM, to significantly change your experience. If you are timing your visit around a market trip, check their Instagram or website for any holiday-specific closures.
Planning ahead ensures you can relax into the jazz and the aroma of baking dough without feeling rushed.
Keep Toppings Focused
The Supino menu makes it easy to add on, but the kitchen’s best work usually involves a short, intentional list of toppings. Whether it’s the Bismarck (prosciutto and a cooked-to-order egg) or the City Wing Thing (smoked chicken and banana peppers), the pies are designed to highlight specific textures and heats.
Some diners find the topping prices to be on the higher end, which is a fair reminder to choose with intention. When every element, from the house-made sausage to the roasted garlic, is of high quality, you don’t need eight different items on a single pizza.
You want to taste the individual ingredients and how they marry with the char of the crust.
Personal Tip: If you’re overwhelmed by the choices, ask the staff for the “Topping Combo of the Week.” They see every order that goes through the kitchen and have an intuitive sense of what ingredients are peaking.
They also know what unusual pairing is currently winning over the regulars.
Finish With Cannoli If You Can
If you have even an inch of room left, the Cannoli is the only way to end the meal. With pistachio-dusted edges and a cool, lightly sweet ricotta filling, it provides a perfect textural contrast to the salty, blistered pizza crust you’ve just enjoyed.
It is a small, elegant flourish that frames the meal. In a world of over-the-top desserts, the Supino cannoli is a return to basics, a crispy shell and a fresh filling.
You might think you are too full to finish it, but the first crackle of that shell usually proves otherwise. It is the final, sweet note in a symphony of salt, yeast, and fire.
Strategy Tip: Share one at the table. A couple of forkfuls split among friends is usually enough to satisfy the sweet tooth without feeling overextended.