Five Points Pizza: For Friends -- or Our Mutual Friend -- Only
Eden Myles semi-secret pizza shop runs out of Crema's kitchen. He's not always open, and you have to know him to get one.
Eden Myles prides himself on his punk, no-hype attitude. He thinks Denver is getting too soft, which is why he injects a bit of punk into it when he can. His new venture making pizzas is a reflection of this attitude and his desire for simple, affordable, quality, Denver-esque food.
Myles, a bagel maker and owner of Black Sheep Bagel and Bialy who challenged Rosenberg's Bagels & Delicatessen in August for trying to be too "New York style," has been making pizzas as a side venture under the business name Five Points Pizza for about six months.
The best way to get a Five Points Pizza, like this white pie, is to order at Our Mutual Friend Brew & Malt on Tuesday nights.
The business started simply: since he makes his bagels in a pizza oven at Crema Coffeehouse, he also started making pizzas for his friends when they came to hang out. He partnered with Big Wonderful co-owner, Josh Sampson, and spent some time smoking pizzas at the outdoor food and beer market. Initially, Myles hoped to make Five Points Pizza a Welton Street establishment, but the high cost of renting on the strip deterred him.
But when his friends at Our Mutual Friend Malt & Brew were in a pinch because on a food truck cancellation, they called Myles to fill in. He set up a regular night making pizza for the brewery's customers and decided to serve friends on a few other nights. And so backdoor Five Points Pizza was created.
When I went to visit him at 7 p.m. on a Tuesday night, Crema was visibly closed: the dining room was dark and the chairs were flipped on tables. But in the back, the kitchen was bright and smelled like pizza and the music was blasting. Myles was walking back from a pizza delivery to Our Mutual Friend.
"My pizzas are delivery slash carry out slash food cart," Myles explains.
The pizzas are simple: plain cheese, 14 inches, $10. Sometimes he'll grab pepperoni or make a white pizza, and once he made an eel and seaweed pizza by request for a friend who brought him the toppings.
The strangest thing about Five Points Pizza is you probably can't order one.
Continue reading for more on how to sink your teeth into a Five Points Pizza.
Myles said he's not publicizing Five Points Pizza. While his phone number is on Facebook, he doesn't want you to call unless you're willing to chat first. He's not running a business, but making pizza for friends. And of course you can grab a pie on Tuesdays at Our Mutual Friend. But expect to become friends.
"If you're not a friend, and don't have my phone number, then you don't get pizza," he states. "I could potentially be making the best pizza in town, but you'll never have it."
Most people find out about him through friends of friends or Instagram. For those who aren't friends, getting a pizza any night but Tuesday seems near impossible -- but Myles adds that following him on Instagram or Facebook is enough of an introduction. He does expect a sincere hello and maybe some conversation when you first meet, though. "If you're not my friend, become my friend... and I'll make you a pizza."
Myles bakes pizzas every Tuesday night from 6 to 10 p.m. for Our Mutual Friend. Thursday through Saturday he's usually on-call for pizza making from 10 p.m. to 2 a.m. -- but not always. If he's not in town, there's no pizza. He updates Instagram (@blacksheepbaker) and Facebook if he thinks of it, to let friends know he's in the bakery. "It's the most casual you can ever get," he says.
You only have a limited time to make Myles's acquaintance, though. The backdoor pizza gig is temporary, something to do before he leaves for Kansas City to start a restaurant with his family: his brother and private chef, Aram Reed (who has appeared on reality cooking TV shows on the Food Network and ABC); sister Kristi Davenport, a sommelier; an artist friend, Alex Hamil; and his parents.
Myles's might be heading out of town in a few months, but now he wants to make friends with pizza. When he leaves, which he says will be in about six months, he plans to "give away the chocolate factory," so to speak.
"I might just give it away," he says, referring to both the bagel and pizza businesses. "It'll be an act of goodwill to whoever wants to take it over." The only requirement will be that Crema owner Noah Price will have to like them, since they'll presumably be working in Crema's kitchen. And of course, they'll have to be Myles's friend.
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