The story
Fight Club in Saint-Gilles serves massive New York-style pizza backed by extensive European culinary experience. Lakhdar Lakhdar-Hamina founded the spot after managing kitchens at Malmö, Verigoud, and Caffè al Dente. He relies exclusively on Belgian flour and allows his dough to ferment for twenty-four hours. This slow rise builds structure that supports heavy toppings without sagging.
Diners typically fold the slices in half before eating them. A standard pepperoni pizza arrives with a crisp edge and a generous layer of cured meat. The margherita version features fresh tomato sauce and slightly chewy buffalo mozzarella that stretches with every bite. Roasted carrots arrive with a house-made pistachio pesto, while a light mayonnaise slaw adds crunch to the order.
The Le Fooding guide recently listed the establishment for its straightforward approach to casual dining. Friday evenings draw crowds who line up along the counter under window graphics depicting a retired boxer. The space stays compact and energetic, prioritizing quick turnover during peak hours. Guests often pair their slices with strong vermouths that complement the salty, savory flavors.
Recognition
Location
Instagram