WeChat ID: mikespizzakitchen
Open Tuesday - Sunday
Just look for the Big, Blue "M"
I want pizza so bad right now. The good kind of pizza though not the bad kind. The good kind is so much better than the bad.
Aaron Paul on Twitter
|Toppings||9in Reg||12in Thin||12in Reg||Calzone||STUFFED!|
|Add Basic Topping||3||4||6||4||10|
|Add Premium Topping||6||8||12||8||20|
|Add Deluxe Topping||9||12||18||12||30|
|Name||9in Reg||12in Thin||12in Reg||STUFFED!|
|John McClane||78||88||98||188||Garlic Butter, Extra Pepperoni, Aged Irish Cheddar.|
|Br’er Rabbit||72||82||90||168||Extra Cheese, Spicy Angus Chuck, Onions, Mushrooms, Jalapenos.|
|Papa Bear||68||78||88||160||Pepperoni, Ground Angus Chuck, Mushrooms, Onions, Green Peppers, Black Olives.|
|Mama Bear||62||68||78||140||Mushrooms, Green Peppers, Broccoli, Onions, Tomatoes, Black Olives.|
|Goldilocks||72||82||90||170||Ham, Pineapple, Bacon.|
|Red Riding Hood||75||85||95||178||Sausage, Pepperoni, Red Pepper and Sun-Dried Tomatoes.|
|The Big Bad Wolf||72||82||90||178||Pepperoni, Ground Angus Chuck, Sausage, Ham and Bacon.|
|The Frog Prince||68||78||88||150||Sautéed Spinach, Mushrooms, Bleu Cheese and Garlic.|
|Pinnochio||108||N/A||128||218||Sliced Mozzarella, Salami, Pistachios, Eggplant, Artichokes and Parmesan|
|Rumpelstiltskin||108||N/A||128||218||Sliced Mozzarella, Zucchini, Meatballs, and Parmesan|
|The Ogre||N/A||80||N/A||N/A||Onions, Garlic, Anchovies, Capers, Green Olives and Parmesan on a Super Thin Crust.|
|Name||9in Reg||12in Thin||12in Reg||STUFFED!|
|The King||70||80||88||165||Barbecue Sauce, Chicken, Red Onions and Bacon.|
|Zhu Bajie||98||108||118||198||BBQ Sauce and Pulled Pork, Smothered in Mozz, then topped with Coleslaw all from our friends at Iron Pig BBQ.|
|Name||9in Reg||12in Thin||12in Reg||STUFFED!|
|Aegir||128||N/A||168||N/A||Whole Wheat Crust shmeared with American Cream Cheese, Covered with Freshly Dressed Spinach, Norwegian Smoked Salmon and Capers.|
|Mad Buffalo||88||98||108||198||Cream Cheese, Ranch, Frank’s Red Hot, Chicken, Bleu Cheese|
|Thumbelina||128||148||158||268||Cream Cheese, Artichokes, Spinach, Mozzarella, Parmesan, Aged Irish Cheddar.|
|The Hermit||98||115||138||228||Durian, Cream Cheese, Mozz, Shredded Coconut, Pineapple.|
|Name||9in Reg||12in Thin||12in Reg||STUFFED!|
|Snow White||75||85||98||180||White Sauce, Mozza Cheese, Goat Cheese, Bleu Cheese and Grated Parmesan.|
|The Seven Dwarves||118||135||148||268||White Sauce, Mozza Cheese, Truffle Buffalo Mozzarella, 7 Different Kinds of Roasted Mushrooms, Grated Parmesan.|
|The Little Mermaid||118||135||148||268||Pesto, Spinach, Salmon, Artichoke, Pine Nuts, Lemon, Mozzarella, Parmesan|
|Tinkerbell||95||N/A||118||N/A||Pistachio Pesto, Parmesan, Pistachios, Arugula, Prosciutto|
|Breadsticks||35||Our delicious breadsticks, seasoned with olive oil and herbs with pizza sauce for dipping.|
|Garlic Knots||35||Knots of our tasty bread covered in an herb and garlic butter.|
|Buffalo Knots||40||Knots of our tasty bread covered in Frank's Red Hot and garlic butter, served with a side of Ranch.|
|Buffalo Wings||45||Chicken wings with Buffalo Style Hot-Sauce.|
|BBQ Wings||45||Chicken wings with BBQ Sauce.|
|Honey Mustard Wings||45||Chicken wings with Honey Mustard Sauce.|
|Garden Salad||30||Blend of seasonal veggies.|
|Ceasar Salad||38||Romaine Lettuce, Ceasar Dressing, Bacon, and Parmesan Cheese.|
|Mixed Green Salad||48||Fresh Lettuce, Spinach, Arugula, Parmesan Cheese, Artichokes, and Prosciutto tossed in a Lemon Vinaigrette with Mediterranean Sea Salt and Fresh Ground Pepper.|
|Chicken Bacon Ranch Salad||48||Fresh Lettuce, Chicken, Bacon, Tomatoes, Croutons, Aged Irish Cheddar tossed in our in-house Ranch Dressing.|
|Smoked Salmon Salad||78||Fresh Lettuce and Spinach tossed in White Wine Vinaigrette, Smoked Norwegian Salmon, Goat Cheese, Capers and Toasted Pine Nuts.|
|Tomato Cream||40||Made with our Italian Tomatoes with fresh Basil and Cheese Toast.|
|Cream of Truffle and Mushroom Soup||48||A creamy soup with a medley of fresh roasted mushrooms|
|Chocolate Chip Cookie||40||A 9 inch cookie that we bake fresh when you order it.|
|Monkey Knots||48||Delicious Cinnamon Knots with Cream Cheese Frosting.|
|Cheesecake||38 to 48||Currently available in Regular, with Raspberry, Strawberry or Passionfruit toppings.|
|Beer of the Month||25||It might last longer than a month, but we will always have a 25 yuan beer. Sometimes it's BeerLao, sometimes it's Corona, sometimes it's Budvar, sometimes it's Super Bock, sometimes it's a mystery.|
|Hoegaarden||30||The original wheat beer is the oldest and most famous of Hoegaarden’s range. When poured, it forms a soft, white creamy head and leaves a generous lacing on the glass. Its naturally cloudy, pale hue shimmers when viewed through the glass.|
|Brooklyn Lager||40||In the late 1800’s when Brooklyn was one of the largest brewing centers in the country, lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is a direct descendant of the Vienna style, displaying an amber-gold color and a firm malt center supported by refreshing bitterness and a floral hop aroma that give way to smooth caramel malts in the finish. The aromatic qualities of the beer are enhanced by dry hopping, the addition of fresh hops as the beer undergoes its long, cold maturation. The result is a wonderfully flavorful beer: smooth, refreshing and very versatile with food. This wedding of British-inspired dry hopping and Viennese-style lager brewing results in a true American original. Whether it was your first craft beer or about to be your hundredth, you’ll find Brooklyn Lager as robust and inviting as ever.|
|Duvel||35||Duvel is indeed a devilish beer, full of contrasts and surprising discoveries. Its golden-coloured appearance, delicate sparkle and refined, silky taste with complex aromas hides an 8,5% alcohol content. Lush aromas include citrus, apple, hops and yeast. Flavours of pale malt appear throughout, with strong yeast, hops and alcohol notes. The 8,5 ABV kicks in mid-palate, warming to the end. Thanks to the balance between its fine aroma sublte bitterness, Duvel occupies a unique position in the rich Belgian Beer tradition.|
|Santa Alvara||128||Santa Alvara Sauvignon Blanc and Santa Alvara Cabernet Sauvignon.|
|Acqua Panna||30||Still, Natural Mineral Water from Tuscany.|
|San Pellegrino||30||Sparkling, Natural Mineral Water from San Pellegrino Terme.|
You better cut the pizza in four pieces, because I'm not hungry enough to eat six.
Well, okay...yes. I guess I am. You got me. Depending on the day you'll hear any number of responses to that question, including:
No, she's Mike.
Only on Tuesdays.
Not according to my mother. (There are no Archangels named, "Mike.")
Mike is ten feet tall, he can toss pizzas with both hands and feet simultaneously, and if he were here, he'd bake all these pies instantly with fireballs from his eyes, and bolts of lightning from his arse.
We are often at capacity during peak hours, it's really a good idea to call ahead and let us know you're coming so we can save a seat for you.
Just about everywhere in Chengdu. We will either deliver it ourselves, arrange a Dada (scooter delivery) or put it in a Didi (car).
If we have to send the delivery with Dada or Didi you have to cover that cost. If we can deliver ourselves there is no charge.
With the recent influx of food delivery companies we have found a workaround that has allowed us to extend our delivery range to areas that were previously unreachable in our current situation.
The way this works is you will call us and place the order, and then we will try to find an outside delivery service that will accept your order. They will charge a delivery fee and that fee will vary according to how far away you are and whether or not it's raining. There is no guarantee that we will find a delivery company to take your order, but results so far have been promising. We can also not guarantee the condition that your food arrives in, since these are not our employees, so we really need your honest feedback about the quality of these delivery companies so we know which ones to continue using in the future.
And of course, you can always hop in a cab and come visit us to pick up a pie.
Yes, just call us or contact us on WeChat.
I really don't know how to answer that question. If you're looking for a general classification, you could say that what I make is loosely based on a hand-tossed New York style, with both West Coast and Neapolitan influences.
Pinnochio, Rumplestiltskin, or Pepperoni, Sausage and Mushrooms.
However, I am a fickle creature, and my favourite pizza is always the new one that I am working on right now, so it's not even on the menu yet. Or it's the one that I just added to the menu, so if you look at the most recent addition, that will be my current favourite.
We operate at one speed, and that is the fastest speed that my ovens can handle. When we give you a time estimate it is always based on the number of pizzas in front of your order. If you ask uys to go faster you are either asking us to put your order in front of other human beings who ordered before you and are already waiting patiently for their pizza, or you are asking me to use some sort of wizardry that would allow me to break or bypass the laws of the physical realm in which we live. Both of these options are impossible, but the latter would be kind of awesome.
This is partly a cultural thing. I remember one of my first class dinners with 王老师, where she ordered our dishes and then asked the server if they could make them a bit faster. She then turned to us and explained that in China, it's okay to ask the restaurant to make your dishes faster.
It's not okay.
All orders will be made in the order that they are received.
Sorry, force of habit. I kind of had a streak going there and I didn't want to break it.
I was born in Calgary. When I was 12 my family moved to Las Vegas, which is where they are now.
It was in Las Vegas that I worked for two Pizza Guys (The Pizza Guy and The Other Pizza Guy) from New York and started on my pizza path.
And to those of you who tip, thank you so much. One of the amazing things that I have witnessed here is the amount of excitement generated by this alien concept of actually being rewarded for doing your job well. None of the people we hire go into this job with any idea of what it's really going to entail. They have to brave the elements on those little bikes or electric scooters, if it's hot they sweat, if it's cold they shiver and if it's raining they get wet. It's not like pizza delivery in the States where the guy gets to sit in a nice air-conditioned vehicle. They also have to be able to figure out addresses that are often wrong and communicate with customers in a language not their own.
A lot of the people we hire decide after a short time that this whole idea of "working" for money isn't all it's cracked up to be, but the ones that stick it out certainly deserve our respect and appreciation.
And speaking of generosity, whenever one of our employees feels like they have been extra lucky in the tip department, at the end of the night they go next door to HuHui and buy everyone ice cream. It's nice to see that circle of giving continue.
I believe in producing a consistent, quality product at an affordable price without playing games to trick consumers into thinking they are getting a good deal. If a company can afford to sell their product for 1/2 price on Tuesday, then they could sell it for 1/2 price everyday and the rest of the time they are just ripping you off. Just my opinion.
We actually keep our margins a lot tighter than we should, according to common pricing practice in the restaurant industry. When you consider how expensive and difficult to obtain our raw materials are, (Good flour, Olive Oil, CHEESE...you get the point) and then compare our prices to our competitors who don't use the same quality of material, or the ones who do and charge double what we charge. My wife and I often joke that we are the worst business people in the world. However, the other side of it is I don't have a problem with work. I'm willing to make more pizzas to pay the rent and I also want normal human beings to be able to afford my pizzas. One of my favourite Tripadvisor reviews is a guy that mentions how happy he is that he can continue his Friday night pizza tradition with his family even though he's working in China now, and that really hit a chord with me because Friday night pizza was a tradition in my family as well. On a side note, the fact that I come from a family of seven children also explains why I am a world-class speed eater. He who eats fastest, gets the extra slice.
What were we talking about? Oh, right, specials. The only exception to that has been on two of the most important anniversaries in human history. The anniversary of the birth of the King of Rock and Roll, and the anniversary of the day He faked his untimely demise so that he could disappear from the public eye and live a normal existence in a trailer park outside Milwaukee. On those days, the King pizza has been known to fly off the shelves at a discounted rate.
And WeChat Wallet.
And Chinese bank cards for Dine-In.
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
Pizza used to be the food that I missed the most after moving to Chengdu. Having spent my high school and university years working for John and Sam at Metro Pizza in Las Vegas, pizza was always the comfort food that I longed for and pined over. No trip home was complete without a visit to my old stopping ground for my favorite pie.
The idea really seemed simple at first. I would just do things the way I had learned through my years as a pie-guy in Vegas, and we would end up with a quality product that would satisfy the pizza-cravings of Chengdu expats. We started out small, just me making the pizza and my nephew delivering. When I made 10 pizzas we considered it a good night.
When we moved from our guerrilla hideout to our next, tiny shop in Singapore Garden it took literally every penny we had to secure the lease and decorate the restaurant. I was scared. Commercial rent in this city is so high, and there are so many things that can go wrong, I was very unsure of what we were getting into. There's a reason that most restaurants fail within the first year.
Luckily, however, we are still here.
The good people of Chengdu, local and expat alike, have been very kind and accommodating to us. For the most part, people are appreciative of the fact that they know that a human being is making their pizza from scratch when they order it.
In today's world of robots manning assembly lines, and factory made food that just gets warmed up and sits under a heat lamp so that the customer never has to wait for anything, it's a little difficult to explain to some people that the reason they are waiting for their food is because a human being is making it from scratch when they order it. It's also sometimes difficult to get people to understand that there are other human beings who ordered the pizza in front of them and they have to wait in line until their pizza gets made by the afore-mentioned human being. I know I'm a bit stubborn about doing things the old-fashioned way, but that's because I truly believe that it makes my product better. The life-changing pizzas that I have been lucky enough to taste have all been similar situations that have involved a passionate person who loved what he was doing and just wanted to make pizza. I just feel very lucky that I get to be a small part of that global pizza tradition, and that we get to do it for the people here in Chengdu.