Detroit Brick Pizza Co. Hoping to Bring Taste of the Motor City to DC

The Wonder-owned concept is eying a winter District debut.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Wonder on Facebook

2025’s hottest food concept is hoping to show DC it’s got a few more tricks up its sleeve than those it has already revealed. Wonder foodhall, the culinary experience that’s easily dominated this year’s news cycle, is hoping to open an outpost of its Detroit Brick Pizza Co. brand in the District, reports the Washington Business Journal.

Should Wonder receive the necessary approvals from the D.C. Board of Zoning Adjustment, the pizzeria will be setting up shop at  1630 14th Street NW, breathing new life into the space which has been unoccupied for more than a year. Detroit Brick Pizza Co. is set to occupy 750 square feet, with seating for 20 at the counter and accommodations for up to 10 more customers outside.

If everything goes according to plan, Wonder intends to open Detroit Brick Pizza Co. at some point this winter. 

DC has no shortage of pizza, but Wonder is clearly banking on Detroit Brick Pizza Co. bringing something to the table that customers are hungry for. The company’s website offers this insight into its ethos and operations: “At Detroit Brick, pizza is square and goes best with a side of ranch. We do it the Motor City way: a cheesy, fluffy crust with sauce dolloped on top. And we’re not just slinging cheese and pepperoni—we put whatever we want on a pie. Burger pizza? Sure! Buffalo? Why not? We’re not the pizza police.”

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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