Flag LIVE! July 13, 2025
Written by Gail G. Collins
While the standard pizza of red sauce on crust evolved in the late 18th century, the ancient Egyptians and Greeks first cooked flatbreads on a stone and topped them with olive oil and spices. Pizza’s popularity has only increased since with modern Americans eating about 350 slices every second.
Pepperoni tops the charts as the favorite, and convenient delivery, people are simply over the moon. In fact in 2001, Russian cosmonaut Yuri Usachov was indulged with a personal pizza that cost a million bucks to deliver to the International Space Station.
Generally, pizza can be quick and eaten on the go while offering a hot, satisfying meal. And despite its fast food reputation, the best pizza is wholesome, carefully crafted with quality ingredients. That attention to detail is Pizza Patio owner Steve Grubart’s main thrust.
While he favors a vegan lifestyle, he knows it isn’t for everyone, and his menu choices have catered generously to every dietary angle since 2017.
“We served delicious, healthy food that digests better. So much vegan food has chemicals, but I wanted to offer something real,” he explained. “I needed to cook for people. What could I make from scratch that isn’t frozen or has a SKU?”
Let’s start with the crust. There is a gluten-free grain crust, low-carb cauliflower base or fermented handmade dough in thick and thin alternatives. The overall menu is equally divided between items common to a pizza spot plus a flip side of plant-based pizza specials, salads, appetizers and desserts.
Grubart is a Chicagoan, and his roots led him to open the Chicago style joint, replicating an authentic deep dish pizza, not an overbready wannabe.
Read more: Serving a slice of something real: Pizza Patio’s fresh, flavorful mission extends beyond the stoveBut in his effort to please everyone, he said, “We offer New York thin-style, oversized slices and Chicago options. I am more a foodie than a chef, reacting to my customers as I go about cleaning tables—and they do eat my crusts. My job is to provide what my customer’s want.”
Pizzas are sized as individual, large, giant and a colossal 18-inch.
The sauce is a 10-spice house marinara, the meats are the choicest, the veg is from the garden, and the provolone is plentiful. Among the many plant-based items is the Stoney Pepperoni, made with hemp seeds, an excellent source of essential fatty acids including Omega 3, 6 and GLA, as well as Vitamin E, and “bacon,” made from coconut. Grubart believes eating better tastes better.
Best selling pizzas include the BBQ Bitchin’ Chicken with pineapple, roasted red pepper and red onion; the Curse of the Billy Goat, topped with fresh goat cheese, zesto pesto, grilled chicken, feta, red onion, artichokes, tomato and roasted garlic; and the Hawaiian Hottie with baked ham, pineapple, jalapeno, and roasted garlic. These specialties come as traditional or vegan pizzas. Of course, you can build your own pizza with any crust and combination. Wash it all down with choices from a dozen rotating beer taps, local craft picks, cocktails and canned standards.
Salads are simple. The Patio House, bursts with mixed greens, cucumbers, carrots, black olives, cherry tomatoes and red onion or go classic with Great Caesar’s Ghost—fresh Romaine hand-tossed with scratch dressing, parmesan and croutons.
Appetizers range from fried mozzarella sticks to chicken wings to mac ‘n cheese bites to pickle spears or the best fries in town, according to Grubart. Again, there are vegan compliments, and both come with a choice of several scratch sauces, like the triple-thick Patio ranch. Desserts, like gluten-free rice crispy treats, fudge and strawberry shortcake overlap with conventional brownies, cookies and cakes.
“We have good prices on our slices—specials as well. We use fresh ingredients, great recipes and imported stone ovens—it makes a big difference using great, real food.”
Grubart describes himself as a Forest Gump-type born of his globetrotting business life, and he has niche talents, like songwriting. He wrote the pennant song for the Chicago Cubs in 1999 and has written a song to promote Flagstaff.
Grubart also has ideas for championing the Southside, such as 2nd Saturday Southside, free parking days, dog-friendly areas, Christmas lights and more. “It’s been an adventure, and all I put out is love.”
Catering and pizza go together hand in glove, but that is usually home focused. Beyond pizza, Grubert is creating Chuck Wagon Weddings to feature sliders and such.
“To have a party, you need to take people to a new environment.”
Pizza Patio’s mission is: Beer, Pizza & Atmosphere. There are late nights by the fire pit, karaoke, college kids and regular folks. “In every family, there is someone with a dietary restriction. They come here, and everyone is happy. We want people to have fun while selling them fresh, quality, handmade food for good digestion.” FLGLive!
