Smash-hit pizza showdown: Ria Notting Hill vs. Detroit-style pies

London’s deep-dish scene has quietly blossomed—and now two interpretations intersect in a culinary rumble: Ria’s Notting Hill, a refined British take on Detroit-style pizza, and traditional Detroit-style pie by the slice at Detroit Pizza London. We dove deep into both to find which delivers joyful flavour layered with sophistication—and which fizzles out under the weight of grease.

Ria’s Notting Hill: British-born Detroit pizaa with soul

Ria’s was founded in 2023 by husband-and-wife duo Ria and Dave Morgan-Ratcliffe. Located at 29 All Saints Road in Notting Hill, it melds Detroit-style pizza with a natural wine bar, offering a small intimate dining room adorned with Scandi-blue panels, wooden benches, and soft glow lighting.

And just between us - last time I was at Ria’s Notting Hill I noticed Joe Jonas seated a few tables away, enjoying the pizza just like anyone else.

Ria’s philosophy centres on crafting Detroit-style deep-dish pizzas using regenerative flour fermented for 72 hours, building thick but surprisingly light bases. The menu balances inventive toppings (king prawns with salsa macha, aged meat combos) with Scottish nods like haggis pops and fried Mars bars for dessert. Ria’s is a cosy but exciting neighbourhood gem.

Pepperoni & Soppressata pie

Ria’s Pepperoni & Soppressata pie blends Cobble Lane meats, aged cheddar, hot honey, parmesan shavings, oregano, tomato base and rosemary-infused drizzle. The result is rhythmic interplay: spicy-meaty zip from charred soppressata, tang from aged parmesan, sweetness from honey, and aromatic lifts from herbs. The cheese crust crisps evenly into golden frico, opening into a buttery soft interior that pushes each bite into flavour medley territory. You feel warmed, intrigued, and dangling between indulgence and refinement.

Roasted King Prawn pie

Ria’s Roasted King Prawn variation is seafood deep-dish done intelligently. It features salsa macha-marinated prawns, preserved lemon, parsley, garlic sauce and parmesan cream atop chewy dough with crispy cheese edges. The prawns arrive juicy and gently charred with sweet oceanic notes contrasted by citrus brightness that cuts through potential heaviness. Each mouthful balances crisp, soft, salty, tangy, aromatic layers beautifully - no overkill, just thoughtful complexity.

Detroit Pizza London: straight up Motor City nostalgia

At Detroit Pizza London, you get pizza served from industrial blue steel trays in locations around Spitalfields and Islington. Inspired by Detroit’s original Buddy’s Pizza (founded 1946), this London outpost pitches square, thick-crusted pies with caramelized lacy cheese corners, airy focaccia-like dough, and fully-loaded toppings. Their tagline: "Our pizza—baked in Blue Steel. Born in the Motor City." The brand combines American authenticity with a buzzy, casual sports bar vibe—glassware racks, big screens, booths, and energetic servers.

While London’s pizza game is focused on refinement, Detroit Pizza London leans into visceral, unapologetic indulgence.

The real Detroit Slice

Detroit Pizza London’s Detroit slice—pepperoni, cheese blend, jalapeños, honey, parsley and parmesan—is crust-first in character. The cheese caramelizes to lacey edges, the base baked to airy focus under the weight of toppings. First bite: euphoria -crispy outside, cheesy snap, oil-laced beef fat, savory sauce. But by halfway through, the salt feels heavy, the dough dense, the cheese overwhelming. It’s visceral in the moment, but leaves you full earlier and bored by repetition. That theatrical crunch fades, revealing a slightly flat centre.

Maui Wowee Slice

The Maui Wowee turns classic to tropical overloa with ham, bacon, pineapple, jalapeños, sesame and basil over Detroit cheese blend. The initial bite flirts with sweet-heat balance, but pineapple and cheese don’t always gel. The mix feels tacked on and oily, yielding a dish heavy in calories but light in memorable coherence. You may find yourself wondering if it's better as concept than comfort.

The Verdict

Ria’s Notting Hill emerges as the undisputed winner. Their pizzas feel curated, inventive and flavour-forward, respecting Detroit tradition while amplifying with elegance. Biting into their creations is sensory theatre—not just dinner, but discovery.

Detroit Pizza London delivers nostalgia, crunch and sheer indulgence. But dynamic textures fade to greasy density prematurely. It’s best savoured in moderation, and most rewarding in early slices only.

Ria’s is the older, more sophisticated sister of deep-dish pizza—the kind you don’t rush, you savour. Detroit Pizza London packs texture bombs with volume and grit. For sustained flavour, layered invention, and enjoyment from crust to centre, Ria’s deserves your devotion.

The Ritz crowned the UK’s best restaurant

In June 2025, The Ritz Restaurant at London’s legendary Piccadilly hotel was officially named UK Restaurant of the Year at the National Restaurant Awards, the first time in its 119-year history it has held the top spot. It also received its second Michelin star earlier in the year, under the direction of Executive Chef John Williams MBE.

History & Philosophy

Built in 1906 by César Ritz and designed in Louis XVI style, the hotel and its restaurant has long been an emblem of opulence. Chef John Williams has helmed the kitchen since 2004, earning the first Michelin star in 2017, and elevating traditional French haute cuisine with seasonal British ingredients and exacting technique. He oversees a brigade of 60 chefs practicing Auguste Escoffier’s principles with modern relevance.

Menu Highlights

The dinner menu features culinary signature dishes like hay‑aged Bresse duck, beef Wellington carved at your table, langoustine à la nage, and a theatrical Crêpe Suzette trolley service. Prices reflect the grandeur—three-course lunch at £92 and five-course dinner around £199 à la carte, with richer experiential options available. Punk up your palate ambitions with their Epicurean tasting menu, which pushes seasonal creativity under illuminated service.

Why it stands out

Judges at the National Restaurant Awards praised the restaurant for combining elegance, consistency and sensory flourish, delivering “a wonderful and memorable assault on the senses.” Under Williams’ leadership, The Ritz has modernized classics while preserving tradition: driven by craftsmanship, service precision, and respect for dining theatre. As one FT reviewer wrote, the experience rekindled their faith in fine dining.

Other notable winners:

• Opening of the year: Anglothai (if you’re a real culture clubby you will remember our review of this place in a previous newletter!)

• Highest New Entry: OMA

• Gastropub of the Year: The Devonshire (no surprise there)

• Cocktail list of the Year: BiBi

Read the full list here of the Top 100 Restuarants in the National Restaurant Awards: https://www.nationalrestaurantawards.co.uk/list/1-50