Pizzeria Biga's ready to make you the same in its new two-floor Royal Oak loft (Skylights! I-beams!), which's is the exact opposite of the original work-lunch-heavy Southfield location, and can either serve as a jumping-off point for Main Street shenanigans, or a place to fill up during them, that has much better food than Shenanigans.
A red-brick beauty of an oven shipped straight from Naples hits temps up to 900 degrees and fires pizzas in just 45 secs, including the Farm Egg w/ roasted zucchini & ricotta, and the Bacco Sausage (aided by meat from its fancy big-sis resto), plus sauceless options like the Baby Clam with pancetta, garlic, and chili flakes, also the most common reason for cancelling a TLC concert.
If pizza's not your thing,
you have serious issues and should move to France immediately that's just fine, but they'll feed you pasta (rigatoni bolognese w/ grass-fed Black Falls beef; pecorino-stuffed gnocchi) or a dry-aged, bone-in NY strip that gets a final two-min char in the oven.
And since watching other people slave over a hot oven can really make a man thirsty, they've got cocktails, a deep wine list, and 24 crafts on draft, including Big Sky Moose Drool, Flying Dog In-Heat Wheat, and Birrifico Al-Iksir, whose 10% ABV will give your conversational stylings plenty of flair.