The United Slices of America
Rendezvous Pizza adds California to its pie-style repertoire
Rendezvous Pizza opened its doors in Oklahoma City’s Bricktown district on June 1, 2021, blending Motor City roots with East Coast swagger. Co-owned by Buck Warfield, a Michigan native, and Casey Klepper from The Bronx, New York, the concept reflects their dual heritage: Detroit-style pizza with its caramelized cheese edges and rectangular heft, paired with the foldable familiarity of New York slices. The name itself nods to Buddy’s Rendezvous, Detroit’s original pan-style pioneer, while the dough is built on Oklahoma pride — a proprietary flour blend developed with Shawnee Mills in Oklahoma.
What sets Rendezvous apart is the deep respect and obsessive research behind each pie. I was struck by Buck and Casey’s passion to honor every region they represent—Chicago, New York, Detroit, and now California — each one thoughtfully studied, not just recreated.
Every regional style is delivered with integrity, yet grounded in Oklahoma flour and spirit. The result? Pizzas that don’t just imitate — they speak the language of their origins.
Rendezvous promises a pizza as layered as its pedigree — Motor City metal, Bronx boldness, California cool, Chicago muscle, and Oklahoma grit. But do these new creations live up to the hype? Let’s eat.
Atmosphere and Service
Rendezvous atmosphere is vibrant, industrial-chic pizzeria blends Detroit grit with modern flair. Tin-paneled walls, exposed ceilings, and bold turquoise and purple booths create a lively, casual vibe. A large mural, inspired by Diego Rivera’s Detroit Industry Murals, anchors the space with a nod to Motor City roots. Exposed brick, warm wood floors, and leather seating add comfort and style. With a massive bar, TVs, and a ping pong table, the atmosphere is interactive and fun — perfect for families, friends, or date nights. It’s more than a pizza spot, it’s a high-energy hangout where culture, conversation, and creativity come together.
Service was provided by general manager Jennifer Reardon and chef Klaudya’s Barcenas’s son, Athor. Service was prompt, water glasses full, and Athor demonstrated knowledge of the menu and an enthusiasm for service.
Dining
Cherrywood Smoked wings (Korean Barbecue; Peanut Butter and Jalapeño Jelly)
The wings at Rendezvous are smoked over Coca-Cola–soaked cherry wood, imparting a rich, sweet smokiness. Grilled, not fried, they avoid the common pitfall of rubbery texture, remaining tender, juicy, and deeply flavorful. The Korean barbecue variety opens with hoisin, red pepper, and soy, then eases into the natural smokiness of the chicken with a subtle, lingering heat. The peanut butter and jalapeño jelly wing bursts with sweet, nutty notes before finishing with juicy chicken and a warm jalapeño tingle that tickles the back of your throat. The grill’s char adds just the right depth, making these wings balanced and bold.
Detroit Style: Tito’s Vodka with Spicy Soppressata/Sliced Italian Sausage/Red Pepper Flakes/MIO Hot Honey/Spicy Tito’s Vodka Sauce
When it comes to true Detroit-style pizza, Emmy’s Squared is the benchmark. Rendezvous meets or even exceeds that benchmark. The crust is beautifully aerated and light, with a golden, crispy base and perfectly caramelized edges rich in nutty cheese flavor. Each bite unfolds in layers: it starts with the tang and heat of the vodka sauce and melted cheese, moves into the savory depth of sausage and soppressata, and finishes with a touch of sweet honey and the subtle complexity of fermented dough. The textures are as compelling as the flavors — crisp, chewy, and balanced.
Chicago Tavern: The Shredder with red sauce, Chicago Cheese blend, shredded pepperoni, fresh jalapenos, Sriracha Ranch
If you’re a fan of Chicago deep dish, that’s great, but let’s be clear: it’s not Chicago’s everyday pizza. The real Chicago classic is tavern-style — thin, crispy, cut into squares, and topped edge to edge. Rendezvous offers a spot-on take with a crust that delivers both flavor and texture: crisp on the bottom, soft beneath the toppings, and unmistakably true to its regional roots. The combination of tangy red sauce, pepperoni, and jalapeños dances perfectly with the cooling touch of creamy ranch—only for the sriracha’s heat to sneak in seconds later, leaving the palate craving more.
Classic New York Style: Pepperoni
My first true New York slice was at Lombardi’s, where the coal oven imparts an unmistakable char and flavor that defines the style. It's a pure, exceptional expression of New York pizza — something no wood-fired or convection oven has ever quite replicated. Even beyond coal, a true New York slice carries a distinctly Northern flavor profile. The secret lies in the dough: the hydration, elasticity, and that faint, cooked flour taste on the bottom. A proper slice should fold without flopping, with a perfect ratio of crust to toppings.
Rendezvous has delivered the purest taste of true New York pizza I’ve had in Oklahoma or the surrounding regions. From the dough and sauce to the cheese, pepperoni, and perfect fold, each bite brought the familiar, comforting flavor of an old friend. Well done.
California: Basil Pesto, Barbecue Chicken, & Prosciutto and Fig
Making its debut, a fourth regional style joins the lineup at Rendezvous — California-style pizza. Known for its thin crust and topping-forward approach, this version lets bold, fresh flavors take center stage. The basil pesto pie opens with herbaceous notes, followed by tangy goat cheese, sweet cherry tomatoes, and briny Kalamata olives, with walnuts adding a welcome crunch. The prosciutto and fig pizza offers sweet caramelized fig, mild mozzarella, and salty prosciutto over a bed of mixed greens, but the toppings felt uneven, with some bites more balanced than others. The barbecue chicken pie leans classic, with Head Country sauce, jalapeños, and tender chicken for a familiar, satisfying finish.
Summary
When I think of pizza in Oklahoma, staples like Hideaway, Empire Slice House, and Andolini’s come to mind — each offering strong, Oklahoma-rooted takes on classic styles. Then there are elevated artisanal spots like Lofi and Bohemian Woodfire, where technique and creativity shine. But Rendezvous does something rare: it brings four distinct regional styles — New York, Chicago, Detroit, and California — to Oklahoma in their finest forms. These aren’t just interpretations; they’re faithfully executed expressions of each region, made even more impressive by their partnership with Shawnee Mills to source local Oklahoma flour. Every bite delivers a distinct taste of America.
This level of execution is no accident. It’s the result of passion and precision from a team that truly loves pizza. Buck, Casey, Klaudya, and Jennifer haven’t built just another pizza place, they’ve created a culinary crossroads where iconic American styles converge in the heartland.
Final Score: 88/100
Jared’s Scale
95-100: pièce de résistance.
80-94: Excellent
65-79: Above Average
35-64: Average
20-34: Below Average.
0-20: Low
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