Pizzeria Biga | Royal Oak, MI
Posted on July 2, 2013 by Tim Tolbert
With the impending Ann Arbor arrival of a new Biga outpost later this summer, I felt compelled to research Biga’s claim to fame during a weekend jaunt to Royal Oak. Chef Luciano Del Signore’s upscale/casual Pizzeria employs wild yeast in their dough which contributes to a wonderfully blistered and charred crust in the finished product. The char is a good thing and is accomplished by cooking the pies in a 900 degree wood fired oven. Like it says on the T-Shirt, let’s burn one!
Housed in an old Detroit Edison Electric building, the Royal Oak interior has been tastefully updated with hip mid century modern seating, a soaring loft ceiling, exposed brick and reclaimed wood siding.
I tried the Bacco Sausage Pizza which included house made sausage, roasted onions and peppers and fresh mozzarella. This was a seriously good pie with the crust living up to its billing as something transcendent; the blistered crust giving way to a chewy interior with the toppings packing a boost of flavor. Paired with an ice cold Bell’s Third Coast draft, I couldn’t think of a better late lunch on a Saturday afternoon.
Pizzas are divided into two categories: red tomato sauced options or white pizzas for true aficionados. House made charcuteries and cheeses are available as well as several nice small plates and salads as a preamble to the main course.
Biga Royal Oak also offers brunch on the weekends with an innovative savory breakfast menu which hopefully will also make its way to Ann Arbor. Housed in an old Edison Electric building, the Royal Oak interior has been tastefully glammed up with hip mid century modern seating, a soaring loft, exposed brick and reclaimed wood siding.
With their signature pies, attentive service and casual chic vibe, look for Biga to liven up the Ann Arbor dining scene this fall.
Details: Website [Link]
711 S. Main Street
Royal Oak, MI 48067
29110 Franklin Road
Southfield, MI 48034