Pizza. It’s a food most people have eaten countless times. While sometimes you might think about ordering something different, when faced with a slice, it’s hard not to enjoy it. There’s a reason why pizza restaurants are so ubiquitous in the U.S. – people simply love it.
However, Pizza Cat Max in Detroit offers a pizza experience that’s a little different from the norm. Co-owner Andre Robinson has a unique perspective on the crust, considering it almost as “waste.” Instead of a thick, doughy edge, Pizza Cat Max pizzas feature a soft, remarkably thin base with toppings extending right to the very edge. This makes for a less carb-heavy slice, although it can be a bit more challenging to handle without a substantial crust to grip.
Some pizza purists prize the crust above all else, aligning with traditional Italian pizzaiolos who view toppings as mere additions. Pizza Cat Max boldly rejects this notion. They boast over a million possible topping combinations and a menu of 36 distinct pies, alongside options for various dietary needs, all under the banner of “Keep Pizza Weird.”
The entrance experience at Pizza Cat Max is also somewhat unconventional. On arrival, expect to have your ID scanned and potentially be patted down. The explanation offered is simply, “It’s downtown.” While some might find this level of security off-putting, others may feel reassured by this vigilance.
Located in the Globe Building, in the space formerly occupied by the Ready Player One arcade, Pizza Cat Max has a casual, basement-like ambiance. The decor features speckled concrete floors, the noise level is lively, and there are five TVs scattered around. Service is friendly and efficient, and during happy hour, from 3 to 9 p.m. Monday through Friday, cocktails are offered at a discounted price.
Two signature pizzas at Pizza Cat Max in Detroit: the Carolina Brisket pizza with sweet barbecue sauce and pineapple, and the Little Caligula pizza with spicy garlic butter and jalapeños. Pizza Cat Max is known for its unique and 'weird' pizza toppings and crusts.
While you have the option to create your own pizza, exploring Pizza Cat Max’s suggested combinations is highly recommended. Their menu features a playful and sometimes unexpected mix of ingredients. You might find a higher prevalence of pineapple and salami than on typical pizza menus. The menu is dynamic, with both a standard paper menu and an online version, as well as seasonal specials like the “Motown Shakedown” menu, featuring pies named after Motown legends. For meat lovers, some pies boast five different types of meat, but there are also ample vegetarian and vegan choices, including a vegan pie with a gluten-free hemp crust, and even keto-friendly pies with chicken crusts. In total, Pizza Cat Max offers five crust options, 23 sauces, and 32 toppings, although traditionalists should note the absence of fresh basil.
Are the ingredients truly “weird”? In today’s culinary landscape, the definition of a “weird” pizza topping is constantly evolving. Looking at the build-your-own list, nothing immediately jumps out as bizarre, unless you consider dairy-free cheese unconventional. Even sauces like ranch or Thousand Island, while perhaps debatable on pizza, are not unheard of. However, the suggested combinations introduce more adventurous elements like Flamin’ Hot Cheetos, Grippo’s potato chips, and sauerkraut, alongside unconventional crust options, justifying their claim to “weirdness.”
The pizzas sampled were generally well-received. All were generously topped, although the lack of a traditional crust edge does make the slices appear smaller. The Little Caligula was loaded with cheese and jalapeños, along with spicy garlic butter, chicken, and sausage, delivering a flavorful kick. The Carolina Brisket, true to its name, featured a very sweet barbecue sauce, complemented by pineapple for an extra layer of sweetness. The Smelly Cat lived up to its pungent moniker with garlic butter sauce, red onion, roasted garlic, salami, and sausage, with the salami flavor being particularly prominent. The Fetaterranean, while abundant with Kalamata and green olives, chicken, and feta, was less successful, with the feta not quite harmonizing with the other flavors – a matter of personal preference perhaps.
The keto crust, maintaining the signature thinness, is made from shredded chicken breast mixed with herbs and binders, pressed and pre-baked. Surprisingly, it was difficult to distinguish from the regular crusts, all of which are very thin. Paired with roasted garlic and artichokes, it was a tasty and slightly spicy option.
The hemp crust, vegan and gluten-free, is made with hemp seed and labeled “NOT HC.” One taster noted a faint resemblance to cannabis, but the general manager, Tay Henderson, dismissed this possibility. Regardless, any subtle flavor was overshadowed by the robust Carolina boom sauce, bacon, and sausages topping the pizza. A cauliflower gluten-free crust is also available.
Desserts, including brownies and cupcakes, are sourced from JessiBelles in Toledo, the original home of Pizza Cat.
Pizza Cat Max features a full bar, specializing in cocktails and shots. The Meow Mule, a tangy and not-too-sweet concoction, and the Paw Print, a pink and fruity mix of strawberries, lemon juice, and Triple Sec, were both enjoyable. For the more adventurous, there’s a RumChata and Fireball option with a Cinnamon Toast Crunch rim, a testament to their playful approach.
While pizza is the main draw, Pizza Cat Max also offers wings and bagels, though these are not their specialties. The “Monroe and Central steamed bagel sandwich,” filled high with brisket and a six-cheese blend, used a bagel that more closely resembled a bun – substantial and dense.
Be aware that a 3.25% credit card service fee and a 16% gratuity are automatically added to the bill.
Location Details
Pizza Cat Max
407 E. Fort St., Detroit
313-800-5995
pizzacat.com
