On any given night at Mani, you’ll spot bachelorettes celebrating before the big day, parents treating their college freshmen to a free meal, and little kids housing mountains of pasta. One of the few pizza spots in Michigan to use a traditional 400-degree wood-fire oven, Mani’s neapolitan combinations are, dare we say, a few steps up from a slice at Joe’s. The best part about each pie is the crust—pillowy and perfect for scooping up sauce from other dishes like vodka rigatoni. Two of our favorites: the woodsy cippolini with bacon and balsamic, and the arugula and prosciutto with a garlic cream base. It takes a pretty good pizza to get college students to pay $20 for them on a regular basis, so take that as a sign of merit.