FOOD

Crispelli's Bakery and Pizzeria Restaurant

Clarence Tabb Jr.
The Detroit News
Crispelli's Bakery and Pizzeria in Troy has a   low-slung, multi-windowed free-standing building with airy dining areas that flow seamlessly into one another.
Crispelli's Bakery and Pizzeria in Troy has a low-slung, multi-windowed free-standing building with airy dining areas that flow seamlessly into one another.
Clarence Tabb Jr., The Detroit News
Chef Shawn Wright, 31, with a Pepperoni Margherita pizza and a plate of Burrata Caprese.
Chef Shawn Wright, 31, with a Pepperoni Margherita pizza and a plate of Burrata Caprese.
Clarence Tabb Jr., The Detroit News
A plate of Burrata Caprese, with heirloom tomato, basil pesto, arugula, shaved red onion, extra virgin olive oil and crostini.
A plate of Burrata Caprese, with heirloom tomato, basil pesto, arugula, shaved red onion, extra virgin olive oil and crostini.
Clarence Tabb Jr., The Detroit News
Customers enjoy their food during the lunch hour. The Troy location is the newest, open for just two years under operating partner Joe Morelli, who, along with his partners, started it all in Berkley in 2012.
Customers enjoy their food during the lunch hour. The Troy location is the newest, open for just two years under operating partner Joe Morelli, who, along with his partners, started it all in Berkley in 2012.
Clarence Tabb Jr., The Detroit News
From left, Molly Hines, 23, of Berkley and Ashley Marchese, 26, of Clinton Township enjoy a pizza during their lunch.
From left, Molly Hines, 23, of Berkley and Ashley Marchese, 26, of Clinton Township enjoy a pizza during their lunch.
Clarence Tabb Jr., The Detroit News
Pizza manager Louis Barbato, 46, prepares dough to make a veggie pizza.
Pizza manager Louis Barbato, 46, prepares dough to make a veggie pizza.
Clarence Tabb Jr., The Detroit News
Barbato makes a veggie pizza.  Most of the pizzas are the thin-crusted variety.
Barbato makes a veggie pizza. Most of the pizzas are the thin-crusted variety.
Clarence Tabb Jr., Detroit News
A veggie pizza cooks inside the brick oven.
A veggie pizza cooks inside the brick oven.
Clarence Tabb Jr., Detroit News
Monika Ribar, 35, right, of Livonia and her sister Kelly Rogalski, 22, of Clinton Township enjoy a conversation with their lunch.
Monika Ribar, 35, right, of Livonia and her sister Kelly Rogalski, 22, of Clinton Township enjoy a conversation with their lunch.
Clarence Tabb Jr., Detroit News
A Pepperoni Margherita, tomato sauce, fresh mozzarella, italian sausage and caramelized onion.
A Pepperoni Margherita, tomato sauce, fresh mozzarella, italian sausage and caramelized onion.
Clarence Tabb Jr., Detroit News
Carole Gueccia, 46, server, carries pizzas out to cutomers during the lunch hour.
Carole Gueccia, 46, server, carries pizzas out to cutomers during the lunch hour.
Clarence Tabb Jr., Detroit News
A plate of Balsamic Braised Short Rib, ricotta gnocchi, wild mushrooms, wilted greens and Parmigiano-Reggiano.
A plate of Balsamic Braised Short Rib, ricotta gnocchi, wild mushrooms, wilted greens and Parmigiano-Reggiano.
Clarence Tabb Jr., Detroit News
Ancestor photos of family owners are on display.
Ancestor photos of family owners are on display.
Clarence Tabb Jr., Detroit News
Dominique Schilkey, server, pours a glass a water for a customer.
Dominique Schilkey, server, pours a glass a water for a customer.
Clarence Tabb Jr., Detroit News
A plate of Peanut Butter Semifreddo, candied peanuts, sanders hot fudge and pizzelle.
A plate of Peanut Butter Semifreddo, candied peanuts, sanders hot fudge and pizzelle.
Clarence Tabb Jr., Detroit News
Bartender Alexandria Finlay, 26,  makes a violatini drink.
Bartender Alexandria Finlay, 26, makes a violatini drink.
Clarence Tabb Jr., Detroit News
From left, Lew Lockwood, 50, of Bloomfield and Rich Rozycki, 37, of Grosse Pointe Woods eat lunch with their colleagues.
From left, Lew Lockwood, 50, of Bloomfield and Rich Rozycki, 37, of Grosse Pointe Woods eat lunch with their colleagues.
Clarence Tabb Jr., Detroit News