The Beer Temple in Avondale has expanded its menu to include Detroit-style pizza, using a unique sourdough developed in collaboration with Middle Brow. Co-owner Chris Quinn highlights the exceptional flavor of the crust, made with Midwest-grown wheat and Middle Brow's sourdough starter. This venture aligns with the bar's evolution from a popular bottle shop to a renowned beer bar, showing an innovative approach to food pairings. Their offerings distinguish themselves from Middle Brow's traditional Neapolitan-style pies, enhancing the local culinary landscape.
We're kind of taking the building blocks that Bungalow's dough is made from and use them to make a Detroit dough. The end result is the crust is just so so flavorful, and it really is the star of the show.
The Beer Temple has grown from a venerable bottle shop to one of the city's top beer bars. The tavern began slinging square pizzas last week, offering beer connoisseurs a unique take on the iconic square pizza with Motor City roots.
While the Bungalow at Middle Brow can already lay claim to its line of Neapolitan-style pies that come topped with seasonal ingredients... the Detroit-style pies at the Beer Temple aren't available anywhere else.
Since Quinn and Middle Brow co-owner Pete Ternes are both heavyweights in the brewing scene, they were already on friendly terms about five years ago when the conversation got started about switching the Beer Temple's food offerings up.
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