A new family style restaurant with Detroit-style deep dish pizza has just opened in Bayside, Queens.

The 6,500-square-foot, high ceilinged space at 210-35 26th Ave. will seat 240 diners, including 12 at the pizza bar, 12 at the regular bar and another 65 in the private dining room. The menu features pastas, charcuterie, brick oven pizzas and an extensive wine and cocktail program.

Executive chef Steven Koutsoumbaris, who formally helmed three Michael Psilakis restaurants, MP Taverna, Kefi and Anthos, is in charge with sous chef Brian Fisher, who previously worked at Marco Canora’s Hearth.

Dishes include in-house made sausages and pastas, like Casarecce ($15) with wild mushrooms, sun-dried tomato and fresh herbs and pappardelle ($19) with a short rib ragu and whipped ricotta.

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