Deep End is the name of Fitzroy's new pizza parlour that's aiming to take the Melbourne pizza scene to a whole new level.
Deep End, remember the name Fitzroy pizza fans. They’re a new pizza parlour with an American focus that base their pizzas around three iconic types – the New York style thin crust, the Detroit style square crust known for a unique light texture base focaccia base and crispy cheese rim, and the 10-inch Chicago style stuffed, a deep-dish pizza they say is rarely seen in Australia.
Deep End caters to the pizza classics along with variations such as roast spinach with hazelnut pesto, mozzarella and goat’s cheddar; clam pie with whole clams, bacon, grana and chilli; piney brussels with brussels sprouts, pine mushrooms, mozzarella, pecorino and ricotta; and thyme crisis with confit garlic, mascarpone, mozzarella, thyme, potato and guanciale.
The key takeaways
- Deep End is launching June 24
- 412A Brunswick Street, Fitzroy
- Lunch: 12pm-2:30pm Wed-Sun
- Dinner: 6pm-11pm Wed-Sun
- After 8pm: Detroit style corner piece with three flavours to choose from
Keep up with the latest food and booze news across the region here.
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Then they’ve got the small plates; roasted marrow bone with herb salad and toast; whipped taleggio with charred spring onion and focaccia; oven-roasted chicken wings with limoncello, chilli flakes and flatbread; and chicken liver parfait brulee on toast are just a few of the flavour bombs on the menu.
Deep End will also host pop-up days featuring pizzas specific to other regions, so diners and locals may be surprised by the diversity of the kitchen. The lunch and late-night slice (available 12-2:30 and after 8pm) feature a large Detroit-style slice with three toppings to choose from.
With an unassuming side street entrance off Brunswick Street, the graffitied exterior cloaks what the owners are promising will be an unassuming, relaxed and comfortable atmosphere.
With four of Melbourne’s beer experts on board, Deep End has a range of boutique and local beers, as well as local wines from emerging winemakers and producers and a handful of well-considered cocktails.
Chef and co-owner, Paul Kasten (Host Dining), has partnered with marketing and brand manager, Kate Paterson (Good Beer Week), operations manager Kyle Campbell (Tsubu, Beermash and Ida Bar) and craft beer super fan/investment guru Rasmus Gundel, to introduce Deep End to Melbourne.
“Deep End is more than your local pizza restaurant,” says Paterson. “We have pooled our years of knowledge and expertise to give punters an unforgettable experience.”
Check them out on Facebook and Instagram.
