On the latest episode of the Pizza Story Podcast, host Erica D’Arcangelo sat down with Tim Kendrick, the mastermind behind High Street Pizza and Pour House in Portsmouth, Virginia. Their conversation was a deep dive into the “gritty” and rewarding world of the pizza industry. It proves that with enough passion and the right pans, you can turn a small-town corner into a pizza destination.
Tim’s obsession began at Didier’s, a local Italian landmark where his father had his very first slice of pizza. Working under “Grandma Didier,” Tim fell in love with the kitchen environment. He was a big fan of the music, the sharp knives, and the instant gratification of seeing a guest enjoy a meal you poured your heart into. “I wasn’t good at school,” Tim admitted. “But kitchens and restaurants suited me perfectly.”
The Pivot to Detroit Style
After years of working in fine dining and becoming a Level 1 Sommelier, Tim found himself at a crossroads when the world shut down in 2020. When the opportunity finally arose to open his own space in Old Town Portsmouth, he was met with a challenge: the kitchen had no gas. He was staring at a massive, electric Baker’s Pride deck oven and wondering how to compete with the established New York-style shops nearby.
The inspiration struck while scrolling through Instagram. Tim saw the thick, crispy edges of a Detroit-style square pie and knew he had found his niche.
“I just told everybody we’re doing Detroit pizza. They asked, ‘What is that?’ and I said, ‘I don’t know, we’re going to figure it out.'”
He bought 100 blue steel pans and never looked back. That first weekend, High Street Pizza sold out completely, proving that Portsmouth was hungry for something different.
The Art of the “Frico” and the ADD Menu
What makes High Street’s pizza stand out is the Detroit Style architecture. Unlike a traditional round pie, these are baked in rectangular pans where the cheese is spread all the way to the edges. As it bakes against the hot steel, the cheese caramelizes into a crispy, lacy crust known as a frico.
Tim’s creative process is as fluid as his menu. Relying on a QR code system rather than printed menus, he changes the offerings daily. This “ADD-friendly” approach keeps the kitchen staff engaged and the customers coming back to see “what he’s up to today.”
One standout creation is the “Lawn Boy” pizza—a tribute to one of Tim’s favorite bands.
Despite the success, Tim keeps the operation grounded in hard work. High Street is a true family affair, with Tim’s son currently working the “dish pit.” Interestingly, the restaurant has no mechanical dishwasher; every pan and wine glass is hand-washed in a three-compartment sink.
“Everyone starts on the dish pit,” Tim explained. “You have to prove you can hold that down before you can even look at the pizza station.” It’s a rite of passage that ensures everyone on the line respects the “Oven Bertha”—their massive deck oven—and the scars (or “zebra stripes”) that come with the job.
More Than Just a Meal
For Tim, High Street Pizza is the realization of a lifelong dream to own a business on one of the “four corners” of Portsmouth’s High Street. He lives two blocks away, his staff lives a block away, and he cooks for the people he sees at the coffee shop every morning.
He treats every day like an invitation to a pizza party, and in a town with a rich history and a tight-knit community, there’s no better place to be. As Tim puts it, “You want to be at the pizza party, and we get to do that every single day.”
Follow High Street Pizza on Instagram @highstreetpizza
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