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  • VOL 08, ISSUE 01 • WINTER 2020
Supino Pizzeria

Supino Pizzeria

These spectacular pies are made in Detroit

Though Detroit-style pizza is trending across the country, there’s a lot more coming out of Motor City’s ovens these days. Supino Pizzeria, located in historic Eastern Market, is so popular that lines often stretch around the corner on weekends, and no best-of list is complete without an inclusion.

Founder and owner Dave Mancini opened the spot a little more than a decade ago, after leaving an unfulfilling career in the medical care industry, realizing he needed to follow what was in his heart—pizza. Giant, thin-crust, East Coast-style pizza, to be exact.

Keeping with the Eastern Market vibe, local and organic ingredients are used as much as possible, and include purveyors such as Keep Growing Detroit, a collective of urban gardens that helps revitalize underrepresented communities; and Cherry Capital Foods, which sources the meatballs, house sausage and pork from farms all over Michigan.

But what’s the true secret to Supino? “Dough is it,” reveals Mancini. “You can put anything on a well-crafted dough. I've done rutabaga pizza, which would taste terrible on a dough that wasn't properly made, but when your dough is good you can have way more fun.”

And fun is what Supino Pizzeria is all about. One of the menu’s standouts is the San Gennaro, with house-made sausage, roasted red peppers and sliced onion, and inspired by the sausage-and-peppers sandwiches you see at Italian Saint's Festivals.

“I try to include something sweet, something salty and something punchy on each combo,” says Mancini. “Pizza is a blank canvas.”

Supino’s keeps it interesting with premium toppings that include smoked turkey, ham or gouda, artichokes, roasted red pepper and eggs.

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