Eat Your Dreams
Scratch dough, slow-fermented two days. Real fire. The pie that built a following in Saginaw — now coming to Old Woodward.
Cold-fermented 48 hours before it ever sees the oven. That’s why the crust is light, blistered, and easy to finish — no nap required.
Chef Eric ran this kitchen before it carried our name. Every recipe on the board is one he’s made ten thousand times.
A corner of Old Woodward built to linger in — maroon ceilings, warm light, a patio for when Birmingham finally thaws out.
OWP Drops
Every opening, a limited run of numbered boxes — artwork by tattooer Chad Koeplinger, only as many as we print. When they’re gone, that drop is closed for good. Drop No. 001 lands with the Birmingham opening.
Get on the drop listWe’re saving the first tables and the first drop for the list. Get on it before the rest of Birmingham finds out.
No spam — just the opening date, the drop, and the occasional secret menu pie.