It is thick. It is airy. And honestly, the edges are basically fried cheese. If you have spent any time scrounging for decent food in Brookline, Massachusetts, you’ve probably heard the whispers about a small shop tucked away on Harvard Street. We are talking about Charles and Reid. While the Boston area is usually obsessed with thin-crust North End styles or floppy Greek-house slices, this spot is doing something else entirely. They are betting everything on the motor city. The charles and reid detroit pizza menu isn't just a list of toppings; it’s a specific, crunchy architecture that most places get wrong.
You see, Detroit-style pizza isn't just "square pizza." If you call it that in front of a purist, they might actually kick you out of the shop. It is defined by the blue steel pans—originally used in auto plants—and the specific way the cheese hits the edge of that pan. It creates a "frico." That is the caramelized, burnt-cheese crust that people fight over. At Charles and Reid, they take this very seriously. They aren’t just throwing pepperoni on bread. They are layering flavors in a way that feels intentional, almost obsessive.
What Actually Makes the Charles and Reid Detroit Pizza Menu Different?
Most people walk in and expect a standard menu. You know the type. Pepperoni, mushroom, maybe a weird Hawaiian option nobody ordered. But the charles and reid detroit pizza menu is tighter than that. It’s curated. They focus on a high-hydration dough that undergoes a long fermentation process. This is why the middle of the pizza feels like a cloud while the bottom is essentially fried in oil. It’s a paradox. It’s heavy, but it doesn’t make you want to nap for six hours immediately after eating two slices. Usually.
The "Red Top" is the foundation. In Detroit style, the sauce goes on after the bake. Why? Because putting cold sauce on raw dough leads to a "gum line"—that nasty, soggy layer of undercooked dough that ruins a pizza. By ladling two racing stripes of thick, bright tomato sauce over the melted Wisconsin brick cheese, they keep the crust crisp. It’s a structural decision.
And let’s talk about that cheese. Wisconsin brick cheese is the gold standard for this style. It has a high fat content and a mild, buttery flavor. It doesn't just melt; it migrates. It crawls down the sides of the pan and fuses with the dough. When you pull a slice out, the edges are black and lacy. That’s not burnt. That’s flavor. If you find a place claiming to serve Detroit style and the edges are soft, you are being lied to.
Breaking Down the Heavy Hitters
If you look at the charles and reid detroit pizza menu, you'll notice they don't have fifty options. They have a handful of "house" pies that show off what they can do.
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The "Motown" is the one you see on Instagram. It’s the classic pepperoni, but they use the small, cup-and-char style. These little pepperoni cups act like tiny bowls of spicy oil. It sounds aggressive, and it is. But when you balance it with their house-made dough, it works.
Then there’s the "Cousin Vinny." This one leans into the Italian-American roots of the neighborhood. Think meatballs, ricotta, and maybe some fresh basil. The dollops of ricotta stay cool and creamy against the scorching hot crust. It’s a texture play. Honestly, it’s probably the most underrated thing they do.
Some people complain that the prices are higher than a Domino’s. Well, yeah. You’re paying for the time it takes to proof that dough. You’re paying for the specific cheese that has to be shipped in because local mozzarella just doesn’t crisp the same way. When you bite into a corner slice—and you should always aim for the corner—you realize that a lot of labor went into that specific crunch.
The Secret is in the Sides and Sandwiches
While the pizza gets the spotlight, the charles and reid detroit pizza menu actually hides some gems in the sandwich section. They do these "focaccia-style" sandwiches that use a similar dough base. It’s a lot of bread, sure, but it’s high-quality bread.
They often feature a "Boston Italian" or something similar. It’s salty, vinegary, and messy. You need about twelve napkins to get through it. But the bread is the hero. It’s toasted on the griddle so it has that same oily, crunchy exterior as the pizza. It’s a cohesive menu. Everything feels like it belongs in the same family of "things that make you feel full and happy."
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Is it Actually Authentic?
Authenticity is a trap. People argue about it constantly. Is it exactly like Buddy’s in Detroit? No. Is it like Loui’s? Not quite. But Charles and Reid captures the spirit of the style better than almost anyone else in New England. They understand the mechanics of the bake.
A lot of shops try to fake Detroit style by just using a deep-dish pan. They end up with a loaf of bread with sauce on it. Charles and Reid avoids this by managing the heat. They bake at a temperature that allows the bottom to fry while the top stays moist. It’s a balancing act. If the oven is too cold, the dough is greasy. If it’s too hot, the cheese burns before the dough rises. They’ve dialed it in.
The shop itself is small. It’s mostly a takeout operation, though there are a few spots to sit if you’re lucky. Eating it fresh out of the oven is a different experience than getting it delivered. If you wait 45 minutes for a driver to bring it to your house, the steam from the box will inevitably soften that crust. It’s still good, but you lose the "snap." If you can, eat it on the sidewalk. Or in your car. Just eat it fast.
Navigating the Menu Like a Pro
When you look at the charles and reid detroit pizza menu, don't just go for the most toppings. In fact, Detroit style is often better with fewer ingredients. The more "stuff" you pile on, the more moisture you introduce. Moisture is the enemy of the crunch.
- Start with the "Plain Jane" or the "Red Top." Understand the dough first.
- If you want meat, get the pepperoni. The way the oil interacts with the sauce is essential.
- Don't skip the dipping sauces. Their ranch is usually solid, providing a cool contrast to the spicy pepperoni oil.
- Check the specials. They often play with seasonal ingredients that aren't on the permanent list.
There is a certain honesty to this food. It isn't trying to be artisanal farm-to-table nonsense with microgreens. It’s heavy, soul-satisfying pizza that respects the history of a blue-collar city. Brookline might be a far cry from the streets of Detroit, but for twenty minutes while you’re eating that corner slice, the distance doesn't matter.
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The charles and reid detroit pizza menu succeeds because it doesn't overreach. It does one thing—thick, square, crispy-edged pizza—and it does it with a level of technical proficiency that puts most "fancy" pizza places to shame. If you're tired of the same old thin crust and you want something that actually has some structural integrity, this is where you go.
Actionable Steps for Your Visit
To get the most out of your experience, you should plan ahead. This isn't a "walk in and grab a slice" kind of joint most of the time.
- Order Ahead: Use their online portal. They often have specific pickup windows because the dough takes time to prep. If they run out of dough for the day, that's it.
- The Corner Rule: If you are sharing a pie with friends, claim the corner slices immediately. The middle slices are great, but they lack the 360-degree cheese crust that defines the style.
- Reheating: If you have leftovers, do not use the microwave. You will ruin the texture. Put the slices in a dry cast-iron skillet over medium heat for 3-5 minutes, then pop them under the broiler for 60 seconds. It will taste 95% as good as it did at the shop.
- Check the Hours: Small shops like this often have "funky" hours or close for mid-day prep. Double-check their social media or website before making the trek to Brookline.
This pizza is a commitment. It’s a lot of calories. It’s a lot of salt. But it’s also one of the most technically proficient examples of the style you will find on the East Coast. Whether you're a Detroit transplant looking for a taste of home or a local who just wants to see what the hype is about, the charles and reid detroit pizza menu delivers. Just make sure you have a glass of water nearby. You’re going to need it.
Next Steps
- Check Availability: Visit the official Charles and Reid website to see their current seasonal specials, as these often rotate out and aren't listed on third-party delivery apps.
- Plan Your Timing: If you're ordering for a weekend, try to place your order before 5:00 PM to ensure they haven't hit their "dough cap" for the evening.
- Map the Location: They are located at 339 Harvard St, Brookline, MA. Parking can be a nightmare, so consider the T (Green Line - Coolidge Corner) if you are coming from the city.