This Pizza Parlor In Grand Rapids Is What Locals Say Is The Best In Michigan

I’ve witnessed friendships nearly dissolve in Grand Rapids over where to find the “perfect” slice, but mention Leonard Street and the room usually goes quiet in a sort of respectful, flour-dusted truce. Stepping into Licari’s is a sensory wake-up call; the air is a sharp, beautiful conflict between the acidic brightness of simmering San Marzano tomatoes and the deep, nutty char of a stone oven working overtime.

Michigan’s most coveted Sicilian secret hides behind a modest storefront where the edges are always caramelized and the family recipes are treated like sacred texts.

The move here is to respect the “crisp edge” philosophy; these slices have enough structural integrity to hold up a mountain of toppings without doing the dreaded fold. Don’t just grab a pepperoni and run, aim for the stuff that nods to their Sicilian roots, bring a friend who doesn’t mind sharing the last corner piece, and let the oven do the talking.

Start With The Bruschetta

Tomatoes arrive bright and chopped, glistening with olive oil, basil, and just enough salt to wake everything up. The toast lands with a delicate crackle, not roof-scraping, carrying garlic warmth rather than brute force. It reads simple on the menu, yet the balance makes it a quiet statement about restraint.

Licari’s keeps the vibe relaxed and quick-moving, even on busy nights. A server might steer you toward an extra napkin, which you will need. The kitchen clearly values texture control, and it shows here.

Order it first so your table can acclimate to the menu’s Sicilian rhythm. Share the plate, then save one slice for the person who was late. They will thank you, and you will look magnanimous.

Sfinciuni, The Sicilian Classic

Thick but buoyant, the Sfinciuni carries a cloudlike crumb with browned edges that snap with every bite. The tomato sauce leans toward the savory-sweet side, lifted by onions and a traditional dusting of cheese and breadcrumbs that create a fragrant, textured top crust.

Each bite is structured and never soggy, with the olive oil shining in the dough rather than pooling on top.

The Sicilian origins of this dish give it a proud, square identity that stands apart from your standard round pie. Licari’s respects that lineage without turning “nostalgic” into something heavy or greasy; the result feels both traditional and light on its feet.

If texture contrast thrills you, specifically ask for a corner slice. You will get the caramelized intensity along the perimeter and a soft, airy middle that cushions the fork. Pair it with a fresh side salad to refresh the palate between those deeply sauced, satisfying squares.

Schiacciata Stuffed Pizze

The Schiacciata arrives looking like a golden, toasted pillow, sliced to reveal a treasure trove of ricotta, savory meats, and sauce tucked between airy layers of dough.

The exterior is lightly crisp and dusted with herbs and parmesan, while the steam that escapes upon the first cut smells of oregano and sun-ripened tomato. It is indulgent yet remarkably tidy, the kind of sandwich-pizza hybrid that eats neatly despite its generous filling.

While the name leans toward a Tuscan history, here it becomes a house signature with undeniable Sicilian character.

That ricotta gives the interior a wonderful lift rather than a heavy heft, and the flavor balance feels entirely deliberate. You can practically taste the years of testing and iteration in the details of the dough.

Share one for the table if you plan on exploring multiple courses, and request a side of marinara if you are the type who likes a little extra dipping restraint.

Arancini And Ricotta Balls

You can hear the shell before you taste it, a hush of crisp crumbs breaking away to reveal soft, steaming centers. The Arancini arrive hot, with a risotto that keeps its individual grain and a mozzarella core that pulls into gentle, rewarding threads.

The Ricotta Balls taste even lighter, almost cloudlike in consistency, with a touch of black pepper and parmesan nudging the richness forward.

The room often hums with the energy of families and post-game groups, and these bite-sized starters fit that communal mood perfectly.

They serve as an edible pause, letting you survey the room and the pizzas on nearby tables without committing to a full entree too quickly. The staff often recommends them for a reason; they are a quintessential part of the Licari’s experience.

Let them cool for a minute to avoid a scalded tongue and to let the flavors really bloom. Dip sparingly in the provided marinara, then try a plain bite to appreciate the seasoning of the rice and cheese.

Quattro Gusti, Four Ways

The Quattro Gusti plays the role of mediator for tables with mixed cravings, offering a single pie divided into four distinct topping expressions.

One quadrant might lean toward earthy mushrooms and herbs, another towards savory meats, a third remains bright with garden vegetables, and the fourth stays anchored by a blend of cheeses.

The crust is consistent throughout the experience: thin enough to flex but sturdy enough to hold its weight. There is a long history in this format, a practical Italian solution to the universal problem of decision paralysis. Licari’s uses it to showcase the range of their pantry without cluttering the palate. It is essentially a tasting flight disguised as dinner.

Order it when your crowd cannot agree on a single direction, then simply rotate the plates clockwise every slice.

It’s a great way to keep notes on your favorites for a more focused return visit. You will leave feeling like you sampled the best of the menu without the regret of over-ordering.

Michelangelo For The Classics Lover

This is the dependable choice that rewards attention. The Michelangelo balances sauce brightness with cheese savor and a curated topping set that complements rather than competes. Crust bubbles pockmark the rim, giving that gentle blister and chew many people chase.

Its name nods to mastery, but the craft shows in restraint. Nothing shouts, yet everything lands where it should. On busy nights, the kitchen turns these out with consistent timing.

Ask for a well-done finish if you like a deeper crunch on the edge. Fold a slice to feel the center flex without dripping. Add a side salad for a clean, peppery reset between bites.

Buffalo Burrata Cheese Ball

First bite delivers a gentle heat, then the burrata’s cool center rushes in, taming the spice. The shell holds just long enough to crack, sending cream across the plate in slow motion. It is playful, a little dramatic, and smart about richness.

Licari’s serves it with enough texture nearby to reset the palate. House chips and crisp edges do the work. You can see why regulars mention it to friends.

Split it promptly so the interior stays lush rather than tightening. Dip with a light hand to keep balance. If your table includes spice skeptics, place this near the brave friend who smiles first and gestures everyone forward.

Forte Salad For Freshness

Greens arrive lively, edges unwilted, glossed in a dressing measured by someone who cares about proportion. The Forte salad layers textures so each forkful changes slightly, alternating crunch, salt, and citrus lift. It is the quiet backbone for a pizza-heavy table.

House salads can feel obligatory; this one feels edited. Reviewers call it out for a reason. The kitchen tosses to order, not drown.

Share a large bowl if you are committing to heavier pies. Ask for extra lemon on the side if brightness is your thing. Between slices, a couple of bites of this will clear the deck and make the next crust taste even better.

Roasted Red Pepper Dip With Chips

The roasted red pepper dip leans sweet-savory with a smoky edge, and the house chips arrive warm, audibly crisp. Salt is confident but not brash, and the dip’s silkiness clings without feeling heavy. It is a snack that keeps hands busy while pizzas bake.

Regulars mention it as a reason to return, which tracks with its comfort-factor. The kitchen clearly fries chips in small batches. You can taste the freshness in the quiet crackle.

Order two if you are more than four people. Park the ramekin in the middle and rotate the bowl so everyone gets warm chips. It pairs well with salads, giving a crunchy counterpoint between greens and slices.

Save Room For Cannoli

The shells of the Cannoli are impressively crisp and light, dusted with powdered sugar and snapping cleanly without shattering all over the table. The filling tastes unmistakably house-made, sweet but not cloying, with a subtle citrus note that keeps the flavor profile lively rather than flat.

The dusting of pistachio at the ends adds a nice fragrance and a soft, nutty crunch to the finish.

There is a practical history to this dessert: simple, high-quality ingredients elevated by precision and timing. Licari’s honors that Sicilian tradition by keeping their technique tidy and the portions sane. You end the meal feeling satisfied and sweet rather than weighted down.

Order a set for the table and pass them around like party favors. If you prefer a gentler close to your evening, pair a cannoli with a hot coffee and linger for a bit.

The room stays friendly and welcoming right up to closing time, and dessert always tastes best when nobody is rushing you toward the exit.