The Wedge brings its pizza back to Downtown Iowa City with reopening

IOWA CITY — The Wedge is back in town.

Downtown, that is.

The cherished pizzeria, a staple in Iowa City since 1999, is returning to downtown for the first time in 11 years — this time under different ownership.

As it settles in after its Jan. 8 opening, it brings the same classic toppings and dessert options, with a renewed emphasis on slices just steps away from the on-the-go energy of the University of Iowa campus.

Why they’re back

Founded by Steve Harding in 1999, The Wedge’s latest move puts it back downtown, not far from the Ped Mall location that helped solidify the brand’s popularity from 2008 to 2014.

Since its inception, it has moved several times from its original Riverside Drive spot to 521 Highway 1 — its last location.

Co-owners Michael Harris and Regina Miller purchased the restaurant in 2022, bringing a lifetime of food and restaurant experience to the venture after serving as longtime employees under Harding.

As the duo reposition the business, they aim to reintegrate the brand into the community of the downtown area.

“Moving downtown will bring us whole new challenges,” Harris said, “but I believe we can grow and become even more a part of the community. We’re thrilled to get to know the students and residents who live and work downtown, and we’re excited to make a home in the heart of Iowa City.”

The downtown location was somewhat incidental, Miller said. The restaurant had been looking for a new location as its lease came to an end, and extending their old lease wasn’t a viable option.

But the new spot, focused on carryout with a counter near the door, fits the bill with new vibes.

“It’s a very cool place, it’s got some character. It’s not just a square box,” Miller said. “That appealed to us too, to have something that had a little more visual appeal.”

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The menu

Aside from a greater availability of slices to go, the menu at The Wedge is the same selection that has been tried and true for more than 25 years.

With more than 50 toppings to choose from, everything served is made, sliced, chopped or shredded in house.

“You can’t just go anywhere and get the selection we have. I haven’t seen any other pizzeria in the area that does what we do,” said Miller. “I won’t name names, but I know there are pizzerias that outsource their dough.”

A simple, vegan-friendly dough of semolina, whole wheat flour, salt and yeast is fermented at least 24 hours. A low yeast content allows it to rise slowly, lending the crust a slightly more aged flavor.

Everything on top of the crust is about variety at The Wedge.

To start, there are eight sauce options, including basil pesto, black bean and garlic, Alfredo, Thai peanut and barbecue. The standard red sauce, with an oregano and basil profile, strikes a balance of sweet and savory.

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“It’s a little bit of sweet, we put some brown sugar in it to cut the acidity of the tomato,” Miller said.

Toppings include the usual and the hard to find, like smoked pulled pork, jerk chicken, shrimp, sun-dried tomatoes, red cabbage, zucchini, mandarin oranges, pistachios and anchovies. All vegetable toppings are sliced on site without the preservatives of processed ingredients.

In addition to toppings, there’s a lot of cheese to pick from, both in signature combinations as well as build-your-own — mozzarella, white cheddar, Parmesan, Monterey Jack, Fontina, ricotta, feta and Gorgonzola, plus a vegan option.

Popular vegetarian combinations include The Nutcracker and the Buddha. The former tops basil pesto sauce with a blend of Parmesan, Gorgonzola, Fontina, pistachios and roasted red peppers. The latter melds tomato, spinach, zucchini and black olives on a bed of mozzarella, cheddar and feta — all topped with garlic sauce and olive oil.

For meat lovers, try the Red Baron with three meats, or the Western Bacon Cheeseburger with jalapenos, barbecue sauce and all the complementary fixings.

“The menu for pizza is pretty solid,” Miller said. “We’re pretty open to trying anything, and if it doesn’t work, trying something else.”

If you have a sweet tooth, take a glance at the dessert options du jour — all made by Miller and another staffer. From cookies and pies to cheesecakes, all are made from scratch with fresh filling or ingredients.

“Some cookie recipes I have made since I was 10 years old,” the co-owner said.

Delivery services to Iowa City and Coralville will continue.

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Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.