Check Out Ryan Ososky’s Story

Today we’d like to introduce you to Ryan Ososky.

Hi Ryan , we’d love for you to start by introducing yourself.
Im a chef by trade, I started the idea and brand Dtown Pizzeria back in 2017 but didn’t launch any pizza popups until 2020, pre pandemic. Then I shared space at another restaurant for a few years to groom the business and now Ive had my own brick n mortar back in weho for a couple years now. I also have a licensed partner location in canola park at the Topanga social food hall

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
def not. operating as a small restaurant business in California is brutal, from high taxes, labor, costs etc just eat away at it all. everyone seems to get a piece of the pie but me

Appreciate you sharing that. What else should we know about what you do?
im a chef by trade but got into the pizza world cause I thought bringing Detroit pizza to la would be a great thing since im originally from there and no one was making the style here. I specialize in making Detroit style pizzas. im a 3 time pan pizza champion and the 2025 pizza maker of the year. the chefiness in what we do sets us apart from just any other pizza spot. we embrace the creativity

Do you have any advice for those just starting out?
do it in another state lol, but its hard to beat the sunshine and weather here. just be ready to roll with the punches and hope your bank account is deep

Pricing:

• under 20$ for lunch
• above 20$ for full size pizzas

Contact Info:

• Website: https://dtownpizzeria.com
• Instagram: @dtown_pizzeria