All right Frankie, pizza review time. I’m feeling like the guy from barstool sports with how many pizza reviews I’ve done during quarantine, but what’s a better takeout/delivery food other than the Za? Here we have the blackened chicken pizza available in Detroit style. Quick brief on Detroit style - thicker square slices, and not quite deep dish, but more closer to Sicilian. I’d say a tad bit thinner than Sicilian, but it also varies depending on the pizzeria. We’ll say somewhere in the middle between Chicago style and Buffalo style lies Detroit style. The crust’s edges are crispy and the sauce is the last ingredient to go on the pizza. The jalapeños add a significant kick in taste, but it’s not too spicy so don’t get intimidated. I’m not sure why, but this pie had me sweating while eating and I never have that happen to me. My guess, those jalapeños, even though they weren’t spicy at all. I once saw my uncle sweating profusely dripping down from his forehead eating some hot Korean chili peppers, so I’m going with it. The seasonings were sensational along with the blackened chicken on top of this fluffy breaded crust. A good crust on pizza is everything.
This was my first place ever trying Detroit style pizza. I got the classic pepperoni and I was thrilled and became an instant fan. Their special is half price pizza Wednesday‘s so I’m dominating midweeks. Although, they do have this weird rule where it’s only valid when you dine-in now. That rule wasn’t there during mid-corona season, for obvious reasons, and R&B needs to do without the dine-in only rule. The newest addition to the menu is the chicken Alfredo pizza and boy does that thing have a motor. It’s a V8 to be exact. The fluffy crust is buttered up and when the Alfredo sauce sinks down with each bite, you’re in for a ride. I love the choice of spinach to accompany it all and add that extra Popeye’s power to the gas pedal. Huge fan of Room and Board’s Detroit style pizzas.