“We came up with the idea after talking to some of our kitchen managers, who had suggested a few breakfast pizza concepts they thought could work well,” says president Kiplan Welsch. “At first, we considered offering it as a limited-time special, but then realized we could build an entire Saturday and Sunday brunch menu around it.”
Available Saturdays and Sundays from 11 a.m. to 3 p.m., the brunch menu includes The Detroit Benny, a pizza-inspired spin on eggs Benedict featuring ham, eggs, hollandaise, and green onion, all baked Detroit-style in their signature steel pans. Other options include the Breakfast Taco pizza layered with scrambled eggs, potatoes, cheese and green onions, as well as a build-your-own version for the indecisive diner. There’s also a rotating selection of in-house cocktails to wash it all down, including a Mimosa, Spicy Michelada, and Bloody Mary made with a custom house mix.
The brunch menu includes The Detroit Benny, a pizza-inspired spin on eggs Benedict featuring ham, eggs, hollandaise, and green onion, and the Breakfast Taco pizza layered with scrambled eggs, potatoes, cheese and green onions.
Via 313
While brunch is new territory, Via 313 has remained fiercely loyal to its roots. Founded in 2011 by Zane and Brandon Hunt, Via 313 started as a humble food trailer in Austin, Texas. When the Hunt brothers, both born and raised in Detroit, moved to Austin, they started to for search the food they missed most – authentic Detroit-style pizza. When they couldn’t find it, they decided to make it themselves, and launched their trailer in 2011.
The focaccia-style dough recipe hasn’t changed since day one, and regional touches like Faygo sodas and Boston Coolers (vanilla bean ice cream blended with ginger ale) keep the brothers’ hometown touch on the menu.
“Even the Dum Dums we give out with the check are a nod to the brothers’ childhood memories, where they’d receive one instead of a mint after a meal in Detroit,” Welsch explains. “We’re intentional about what we put on the menu, adding items thoughtfully to attract new guests while staying rooted in our identity.”
That includes involving store-level teams in menu development. Every year, Via 313 holds a contest where general managers and chefs submit ideas for the next limited-time pizza. Winners not only get bragging rights and a cash prize – the best pizzas may earn a permanent place on the menu, like the Jalapeño Poppa with bacon, whipped cream cheese, jalapeños, and sriracha hot honey, which started as a general manager’s contest entry.
Via 313 first arrived in Colorado in 2024. The move to Denver was a natural next step since the brothers had a personal connection to Denver’s own Detroit-style staple, Blue Pan Pizza.
"Brandon and Zane actually know the founder of Blue Pan in Denver, so we were already familiar with the market. We knew Denver had a strong food scene, a great craft beer culture, and the kind of customer base that aligns well with our brand," Welsch adds.
Today, the brand boasts nearly 25 locations across Texas, Utah, and Colorado, with more on the way. Via 313 recently partnered with private equity firm Savory Fund and raised $32.5 million. The goal is to add more than 20 stores over the next three years, doubling down on its current markets.
Right now, Via 313 has two Colorado locations, and while there’s no official word on a downtown Denver spot just yet, the team is actively scouting future sites.
Via 313 is at 9595 East County Line Road Suite C, Centennial and 5826 South Wadsworth Boulevard, #2400, Littleton, with a new location opening this summer in Cypress, Texas. Hours are 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday and Saturday, and 11 a.m.-9 p.m. Sunday. More information at via313.com.
