City South Pizza

The butter chicken on City South Pizza's signature pie is not a topping. It is the base — a butter chicken sauce spread where tomato sauce would normally go, then marinated chicken, red onions, green peppers, crushed green chilli, ginger, cheese and a finish of fresh coriander. The same construction runs through the rest of the Indian-influenced range on Lundy's Lane. Shahi paneer gets its own sauce under marinated paneer. Tandoori paneer builds up from crushed garlic, chilli and ginger. Shawarma chicken sits on garlic sauce and is finished with a second pass of it. Four pizzas, four different foundations — the fusion happens underneath the cheese rather than on top of it. The dough beneath all of them is made fresh every morning.

Those specialty pies share the menu with a full conventional lineup, and the kitchen gives both halves the same attention. Classic is pepperoni and ham. Canadian adds mushrooms and bacon. All Dressed carries mushrooms, pepperoni, ham, onions, green pepper and tomatoes. Greek runs ground beef with feta, tomatoes, onions and green peppers, and Mexican swaps in jalapeño. Meat Eaters stacks pepperoni, Italian sausage, bacon and ground beef. Cheese Lovers drops meat entirely for mozzarella, feta and a triple-blend. Past the pizza there are potato wedges, garlic bread, fish, and wings ordered in six, twelve, twenty-four, thirty-six or forty-eight.

Read across, the range does something a topping swap cannot. A vegetarian at the table is not handed the single obligatory pie of mushrooms and peppers — there are four meat-free options with genuinely different intentions, and two of them are spice-led. Shahi Paneer is the creamier, rounder of the pair. Tandoori Paneer is sharper, driven by garlic and ginger rather than by sauce. Shawarma Chicken changes direction again, leaning on garlic sauce twice instead of repeating either Indian profile. The kitchen treats each of these as a whole pizza to be designed, not a flavour to be sprinkled over an existing one.

That breadth is what makes the pizzeria work for a group that cannot agree. Pair specials, pizza-and-wings combinations and family combos let one order carry an adventurous pie, a pepperoni for whoever wants pepperoni, and a tray large enough to make the arithmetic land. Wings scale the same way, from a shared half-dozen up to forty-eight for a house full of people. Turnaround is quick, the counter staff are easy to deal with, and the dine-in area is genuinely casual — but pickup and delivery are the formats the operation is built around, and most of a night's output is boxed rather than plated.

City South Pizza opened in 2021 and has made its case through the food rather than through a name above the door. No chef is credited anywhere, and no founder story circulates. What the pizzeria puts forward instead is method — dough made each morning, local ingredients, a soft and chewy crust, a house sauce — and a deal structure built for arithmetic. A walk-in special, a pair special, a single four-topping pizza, a single-pizza combo, family combos and wings sized to the occasion all sit on the same page. Orders route through the restaurant's own ordering site as readily as through the delivery apps.

Service runs from eleven in the morning until two the next, seven days a week, with Friday and Saturday pushed to three. On Lundy's Lane that stretch counts for something. The motel strip and the tourist traffic keep moving long after most kitchens along it have shut down for the night, and a tray pizza and a box of wings do not much care what hour they were ordered. At one in the morning the butter chicken pie comes out exactly as it does at noon, coriander scattered across the top while the cheese is still moving.