JEFF MINER’S fluffy-crusted Detroit-style pies are unlike any you’ve had before. Sure, they have the standard cheddar edge and sauce and cheese toppings, but Miner’s self-taught process of dough mixing, fermentation, and firing makes for a uniquely light crust that you’ll keep thinking about long after your visit.
Sam’s began as a pop-up and moved into its 10th Street space earlier this year, which means some service and supply chain kinks are still being unraveled. One thing that makes those fixes easier is Miner’s laser focus on pizza, a gaze so intent that the only sides are garlic knots and cheese bread. Since both are based around Miner’s innovative magic with gluten, that’s really all you need.
2829 E. 10th St., samssquarepie.com
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