For People Who Love Up North
Staff Picks: Traverse City and Petoskey Area Pizza
Traverse Magazine staff share their favorite pizzas from Traverse City, Petoskey, Glen Arbor and more.
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Paesano’s, Traverse City
I’m a fan of their Chicago style with ground beef and onion. The “sauce” is on top—diced tomatoes perfectly seasoned with Italian spices.
Kelly Nogoski, Art Associate
Roman Wheel, Suttons Bay
The people in my family are Roman Wheelers all the way. Their breadsticks are delicious.
Deb Fellows, Editor in Chief
I adore the crust bubbles, and Deb is right about the breadsticks. They come out round-ish, like a savory beignet, and are amazingly flavorful rather than being just a vehicle for the garlic and Parmesan.
Emily Tyra, Food and Wine Editor
Fast Break EZ Mart, Kingsley
Anyone who finds the average pizza’s “double cheese” option woefully inadequate will covet this one for its healthy(!) proportion of cheese.
Lynda Twardowski, Travel Editor
North Peak, Traverse City
The barbecue chicken pizza isn’t on the menu, but it’s in the computer, so you can special-request it. The chef makes a thin crust with their own pale ale and tops it with homemade cherry barbecue sauce, scallions, roasted red peppers, jalapeño peppers, chicken breast, mozzarella and pepper jack cheese! Fantastic!
Cyndi Vozza, Account Executive
Minerva's, Traverse City
Sometimes I get a craving that can only be calmed by their potato pizza.
Jill Hayes, Account Executive
Bear Paws, Glen Arbor
Any kind—the crust is out of this world.
Elizabeth Edwards, Managing Editor
That’sa Pizza, Acme and Traverse City
Small, quaint restaurant and perfect sauce-to-crust ratio—the sauce is a touch sweet but not too much.
Theresa Burau-Baehr, Production Director
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