OTTAVA VIA

1400 Michigan Ave, 48216
313.962.5500


       

 
 

Pizza night has become something of a smash-and-grab job. Greasy pies are cranked out mechanically with little imagination these days. But Corktown’s Ottava Via is spearheading the return of artisan pizzas and leading the charge to save pizza night.

 

David Steinke and Tim Springstead (of Mercury Burger Bar and Nemo’s, respectively) teamed up to forge this rustic Italian eatery, which comes with a few twists. Housed in the former Dime Savings Bank, the dining room still hearkens back to the original interior, but the high ceilings and globe lights give it a modern look. A patio and bocce ball court out back add the finishing Italian touches.

 

Michigan Ave.’s new kid on the block joins the ranks of other noted foodie destinations like Slow’s and Mercury Burger Bar. Lead by chef Ariel Millan (also of Mercury Burger), the kitchen serves up classic, old world Italian dishes with a few fresh, modern interpretations peppered throughout the menu.

 

Start out with Italian sausage over polenta, a caprese salad (with house-made mozzarella), or a beet and asparagus salad. Plates are rustic but elegant. An antipasto charcuterie board, for example, is served on a simple wooden slab piled with deliciously flavorful sliced meats and pungent cheeses, complemented by fruit and nuts.

 

For your main course, pizza is strongly encouraged, but there’s no need to limit yourself to one. Our advice is to order a few pies for the table and share them.

 

Detroiters are known for our love of deep dish, Detroit-style pizza but the neapolitan style pizzas at Ottava Via will draw quite a few converts. The crispy, thin crust pies are fired in a traditional brick oven. Expect to see a few bits of char on the bottom of your crust. It’s not overcooked; it’s all part of the Italian pizza experience.

 

The Salsiccia pizza is quickly becoming a crowd-pleasing favorite. Topped with house-made sausage, peperonata, smoked provolone, onions and a splash of sweet vinegar, it boasts a perfect blend of spicy and subtly sweet flavors.

 

We’re fans of the pizza rustica, topped with fingerling potatoes, pancetta, baby arugula, fresh rosemary and oregano. And we nearly lost our minds sampling the funghi pizza - so good it was almost hallucination-inducing - topped crimini, portobello and shiitake mushrooms, and aged provolone.

 

You can’t go wrong with the classic Margherita pizza, topped with house-made mozzarella, basil, and San Marzano tomatoes flown in from Italy (they grow on the volcanic plains south of Mount Vesuvius). The simple ingredients pack a big flavor punch.

 

One dish that is already developing a devout following of fans is Ottava’s boneless, rolled Berkshire pork roast. The roast is sous-vide, a decidedly non-traditional method that yields a mouth-watering flavor which falls somewhere between pulled pork and bacon, and a texture so tender you could eat it with a spoon. The dish is served with a fennel and arugula salad, and pork cracklings. Entree prices top out at $16, making this an affordable spot for date night or dinner with friends.

 

Save a little room for dessert, even if it means packing up some pizza to go. Ottava makes a sinfully good Nutella panini with mascarpone cheese and raspberry sauce. We know, we had you at “Nutella.”

 

And Ottava Via, you had us at “bongiorno!”

 

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HOURS

Mon 11AM - 10PM

Tues 11AM - 10PM

Wed 11AM - 10PM

Thurs 11AM - 10PM

Fri 11AM - 11PM

Sat 11AM - 11PM

Sun 11AM - 9PM