16″ Supreme
ꜰᴜʟʟʏ ʟᴏᴀᴅᴇᴅ ᴅᴇʟᴜxᴇ Classic tomato base, mozzarella, pepperoni, bacon, red onion, green bell pepper, mushroom, and tomato.
Fn’za
Thin-crust sourdough pizza with toppings from everywhere but Naples. We run our own delivery, and the crew shares in profits, so there’s no tipping.
Hold tight, we're plating your menu.
🤘 XL 16″ Fuckin’za
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16″ Canadien
ᴀ ʟɪᴛᴛʟᴇ ɢʀᴇᴀꜱᴇ ᴛᴏ ꜱᴏᴀᴋ ᴜᴘ ʟᴀꜱᴛ ɴɪɢʜᴛ Fermented tomato base, mozzarella, cheddar, bacon, mushrooms, and pepperoni.
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16″ Cheesy.af
ᴛʜʀᴇᴇ ᴄʜᴇᴇꜱᴇꜱ ᴜ ʟᴏᴠᴇ, ᴏɴᴇ ᴜ ᴄᴀɴ’ᴛ ꜰᴏʀɢᴇᴛ Fermented tomato base, mozzarella, cheddar, Monterey Jack, and rich gorgonzola.
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16″ Bison Pepperoni
ᴛʜᴇ ᴄʟᴀꜱꜱɪᴄ, ʙᴜᴛ ʙᴇᴛᴛᴇʀ Classic tomato base, mozzarella, and a heap of bison pepperoni (contains pork), made exclusively for us by the Butchery at RGE RD.
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16″ Pb+ȷ
ꜱᴛᴜᴘɪᴅʟʏ ꜱᴡᴇᴇᴛ ʜᴇᴀᴛ Classic tomato base, mozzarella, cheddar, pineapple, bacon, jalapeño, and house jalapeño hot honey.
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16″ L.A. Dip
ɴᴇ́ ᴀ̀ ʟ.ᴀ., ʙᴀᴘᴛɪꜱᴇ́ ᴀ̀ ʟᴀ ꜰʀᴀɴᴄ̧ᴀɪꜱᴇ Creamy horseradish sauce, mozzarella, beef-caramelised onion, crisped roast beef, and parsley.
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16″ Pickleback
ᴄᴜʟᴛ ꜰᴀᴠᴇ ᴡɪᴛʜ ᴄʀᴜɴᴄʜ Garlic cream sauce, shredded potato, mozzarella, cooked and fresh pickles, and dill.
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16″ Thrasher
ᴢᴇʀᴏ ʀᴇꜱᴘᴇᴄᴛ ꜰᴏʀ ᴀᴜᴛʜᴏʀɪᴛʏ Classic tomato base, mozzarella, bacon crumble, and banana pepper. Play Reaper Roulette and one secret slice gets a drop of blistering hot sauce, pushing one bite to 2,000,000 SHU.
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16″ Wild Mushroom
ᴛʜᴇ ᴠᴇʟᴠᴇᴛ ᴜɴᴅᴇɢʀᴏᴜɴᴅ Wild mushroom sauce, mozzarella, caramelised onion, sautéed mushrooms, and parsley.
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16″ Californian
ꜱᴜɴ’ꜱ ᴏᴜᴛ, ʙᴜᴍꜱ ᴏᴜᴛ Caramelised onion, mozzarella, crisp apple, goat cheese, arugula, and balsamic reduction.
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16″ Vandal
ᴘʟᴀɴᴛ-ʙᴀꜱᴇᴅ ᴘʀᴏᴠᴏᴄᴀᴛᴇᴜʀ Creamy cashew sauce, caramelised onion, almond, black bean, quinoa, smoked paprika, arugula, pickled red onion, beet aïoli, and black sesame.
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16″ Venice Bitch
ʙᴀɴɢ ʙᴀɴɢ, ᴋɪꜱꜱ ᴋɪꜱꜱ Mint-basil almond pesto, mozzarella, red bell pepper, artichoke, red onion, spinach, tomato, almond, goat cheese, and lemon.
🍕 S 10″ Fun’za
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10″ Supreme
ꜰᴜʟʟʏ ʟᴏᴀᴅᴇᴅ ᴅᴇʟᴜxᴇ
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10″ Canadien
ᴀ ʟɪᴛᴛʟᴇ ɢʀᴇᴀꜱᴇ ᴛᴏ ꜱᴏᴀᴋ ᴜᴘ ʟᴀꜱᴛ ɴɪɢʜᴛ
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10″ Cheesy.af
ᴛʜʀᴇᴇ ᴄʜᴇᴇꜱᴇꜱ ᴜ ʟᴏᴠᴇ, ᴏɴᴇ ᴜ ᴄᴀɴ’ᴛ ꜰᴏʀɢᴇᴛ
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10″ Bison Pepperoni
ᴛʜᴇ ᴄʟᴀꜱꜱɪᴄ, ʙᴜᴛ ʙᴇᴛᴛᴇʀ
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10″ Pb+ȷ
ꜱᴛᴜᴘɪᴅʟʏ ꜱᴡᴇᴇᴛ ʜᴇᴀᴛ
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10″ L.A. Dip
ɴᴇ́ ᴀ̀ ʟ.ᴀ., ʙᴀᴘᴛɪꜱᴇ́ ᴀ̀ ʟᴀ ꜰʀᴀɴᴄ̧ᴀɪꜱᴇ
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10″ Pickleback
ᴄᴜʟᴛ ꜰᴀᴠᴇ ᴡɪᴛʜ ᴄʀᴜɴᴄʜ
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10″ Thrasher
ᴢᴇʀᴏ ʀᴇꜱᴘᴇᴄᴛ ꜰᴏʀ ᴀᴜᴛʜᴏʀɪᴛʏ
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10″ Wild Mushroom
ᴛʜᴇ ᴠᴇʟᴠᴇᴛ ᴜɴᴅᴇɢʀᴏᴜɴᴅ
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10″ Californian
ꜱᴜɴ’ꜱ ᴏᴜᴛ, ʙᴜᴍꜱ ᴏᴜᴛ
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10″ Vandal
ᴘʟᴀɴᴛ-ʙᴀꜱᴇᴅ ᴘʀᴏᴠᴏᴄᴀᴛᴇᴜʀ
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10″ Venice Bitch
ʙᴀɴɢ ʙᴀɴɢ, ᴋɪꜱꜱ ᴋɪꜱꜱ
🥗 Greens
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Broccoli Quinoa Crunch
Broccoli, quinoa, cranberries, almonds, red onion, and a creamy honey dijon dressing.
🍻 Tallboys
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Cracked Canoe
ᴜʟᴛʀᴀ ʟɪɢʜᴛ ʟᴀɢᴇʀ Moosehead, Saint John 「473mL 3.5%」 Nearly wiped out by two historic fires, the Halifax Explosion, Prohibition, and a murdered family patriarch, Moosehead is still owned by the family that started it in 1867. Six generations that read like HBO’s Succession, if the Roys were from Nova Scotia and the empire was beer. Somehow Canada still sleeps on their superior alt to Michelob: 130 calories, apple skin and cereal grain, with a crisp, palate-clearing finish.
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Kinabik
ᴘɪʟꜱɴᴇʀ Snake Lake, Sylvan Lake 「473mL 5.0%」 Sylvan was Snake Lake until 1903, from Cree kinêpik, «snake», for the garters along the lakeshore. Promoters changed it so tourists wouldn’t get icked out, which tells you more about the people than the snakes. The brewery took it back, then made a pilsner, a style with nowhere to hide: bone dry, noble hops, a finish that stops clean. Then they put Alberta on the world stage for reasons our government rarely manages to. Silver, 2025 World Beer Cup.
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Revelstoke
ᴅᴀʀᴋ ʟᴀɢᴇʀ Mt Begbie, Revelstoke 「473mL 5.5%」 In 1996, nuclear particle physicist Bart Larson had a choice: Los Alamos, home of the atomic bomb, or a brewery in Revelstoke with his wife Tracey, a zoologist. «Make beer, not war», they still joke. 75 awards later, he’s still the smartest fn’ guy in the room. Clean lager bones, roasted malt, a little cocoa, low bitterness, none of the weight the colour implies. Canadian Brewery of the Year, 2017. Gold, 2024 Canada Beer Cup.
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Löwen White Beer
ᴡɪᴛʙɪᴇʀ CR Snow, Beijing 「500mL 4.5%」 We went looking for a hefeweizen, where yeast does the heavy lifting with banana and clove. After trying every Canadian option available in Alberta, the best one wasn’t a hefeweizen at all—nor was it local. This Chinese witbier brings banana, pear drop, and bubblegum over creamy wheat, then orange peel and coriander for citrus and spice. Best Wheat Beer, 2021 & 2022 AIBA. Champion Wheat Beer of Asia, 2021. World Beer Awards Country Winner, 2023.
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Rebellion Amber Ale
ʀᴇᴅ ᴀʟᴇ Rebellion, Regina 「473mL 5.0%」 Rebellion came out of Regina’s homebrew scene, where a good recipe is something you pass around so the next person can make it better. Their recipe book sits open at the brewery for anyone to copy, improve, hell, maybe beat them with. If somebody does, good. The beer’s improved for everyone. Citrus and grapefruit from Cascade meet caramel and toast, neither side taking over. Gold, 2022 World Beer Cup.
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Sunshine Rain
ᴡᴇꜱᴛ ᴄᴏᴀꜱᴛ ɪᴘᴀ Cabin, Calgary 「473mL 6.7%」 West Coast IPA spent years in a big-dick IBU arms race: more hops, more bitterness, more resin, until a lot of it drank like a dare. Sunshine Rain is what happens when the style matures. Still 60 IBU and hop-forward as hell, but dry and lean: dank Simcoe, tropical Mosaic, citrusy Citra, without the heavy caramel and resin. Gold, 2025 Alberta Beer Awards & Canada Beer Cup.
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Dreamwaves
ʙᴇʀʀʏ ʙʟᴏɴᴅᴇ ᴀʟᴇ Blindman, Lacombe 「473mL 5.0%」 Fruited beers tend to go straight for the sweet tooth. Not Dreamwaves. Raspberry and blackberry lead, HBC-630 brings a little cherry-candy note, and the blonde ale beneath keeps the whole thing crisp instead of drifting into jam. Blindman takes its name from the nearby river; one Cree account traces paskâpîw, «he is blind», to hunters who camped there waiting out snow blindness.
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Dinosour Stone Fruit
ꜰʀᴜɪᴛ ꜱᴏᴜʀ Phillips, Victoria 「473mL 4.2%」 The trick with sours isn’t more acid, but what the acid is there to do. Phillips cultures Lactobacillus for lactic tartness, then balances it with apricot, peach, and nectarine. Stone Fruit is unusually well balanced: ripe fruit rounds the acid, the acid sharpens the fruit, and lively carbonation carries it clean. Judges found tropical sweetness and gentle acidity. Country Winner, 2023 World Beer Awards. Gold, 2024 World Beer Cup.
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Tall Paul’s Heritage Grove
ʜᴀʀᴅ ᴄɪᴅᴇʀ North Folk, High River 「473mL 5.5%」 The Barretts behind North Folk trace their family line to Louis Hébert, the apothecary-farmer who settled at Québec in 1617 and grew apple trees there. Four centuries later, they grow cider apples in the Alberta foothills and make cider from 100% fresh-pressed Canadian apples. Tall Paul’s is semi-dry, with fresh apple, ripe fruit, medium carbonation, and a crisp finish. Rounder and less tart than a lot of bone-dry craft cider.
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Phantom Buzz
ɴᴏɴ-ᴀʟᴄᴏʜᴏʟɪᴄ ᴘᴀʟᴇ ᴀʟᴇ SYC, Edmonton 「473mL 0.5%」 Non-alcoholic beer used to be the consolation prize. Phantom Buzz drinks like a pale ale first: light grain, clean citrus, malt and hops in balance, and a finish that hangs around. Someone on r/Edmonton found it a little too convincing: «my gut reaction was that I broke my sobriety», then said keeping it around made quitting a lot easier. We’ve yet to find better.
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Four-pack of tallboys
ᴄʜᴏᴏꜱᴇ ʏᴏᴜʀ ᴏᴡɴ ᴀᴅᴠᴇɴᴛᴜʀᴇ 「4pk」 Our beer list moves from clean lagers through expressive ales into fruit and sour, each beer chosen to taste meaningfully different from the one beside it. Flavour, quality, and range decide what makes the list. Pick any four and follow the progression, or ignore our carefully considered order and do whatever the fuck you want.
🥂 Plonk
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Evolve Brut Nature 2018
Evolve, Okanagan Valley ᴠꞯᴀ 「750mL 12.5%」 Bone dry, with baked apple, pear skin, citrus, brioche, hazelnut, and a creamy mousse. Half chardonnay, backed by pinot noir and pinot blanc. Traditional method, zero dosage, five years on the lees. The 2018 took Double Gold and Best Sparkling Wine of the Year at the 2025 All Canadian Wine Championships, then Gold at the National Wine Awards. If you still need champagne after that, you care more about somebody seeing the label than what’s in the glass.
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White Rabbit 2024
Rosewood, Niagara Peninsula ᴠꞯᴀ 「750mL 13.0%」 Dry and high-acid, but with enough creamy malolactic texture to keep it from drinking sharp or skinny. Cantaloupe, Asian pear, and grapefruit oil lead the way. Rosewood builds it from five grapes, co-fermenting pinot gris, gewürztraminer, and sauvignon blanc for more fruit and aroma, then blending in chardonnay and riesling. Wild yeast, five months in stainless, no fining.
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Night Moves 2021
Rosewood, Niagara Peninsula ᴠꞯᴀ 「750mL 11.8%」 Gamay can carry a lot of flavour with little tannin or weight. Here, that means raspberry, sour cherry, bramble, and soft spice, with lively acidity. There’s more going on than the easy drinking suggests: whole clusters wild-fermented in oak foudre, a month on skins, then 15 months in neutral French oak before bottling unfined and unfiltered. Give it a slight chill.
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Similkameen Rosé 2021
City & Country, Calgary 「750mL 13.8%」 Dry, unoaked, and pushing 14 per cent, with ripe cherry, citrus, and enough weight to make a lot of rosé feel flimsy. Four red grapes from one Osoyoos vineyard crossed the Rockies for it: merlot, cabernet sauvignon, syrah, and malbec. Judges’ Selection at the Alberta Beverage Awards. Pink wine for people who usually reach for red.
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Canned Sauvignon Blanc
Spier, South Africa 「250mL 13.0%」 Passion fruit, green fig, and blackcurrant leaf. Dry and bright with enough acidity to keep the fruit from going soft. Spier has made wine in Stellenbosch, one of the Western Cape’s historic wine regions, since 1692. Its slave bell still stands, a reminder that history is worth knowing, not worshipping. Fitting, then, that a three-century-old estate puts serious wine in a can while Canadians still let glass do the thinking for them.
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Canned Rosé
Spier, South Africa 「250mL 12.5%」 Cherry, strawberry, and pomegranate. Dry and crisp, juicy through the middle and zesty on the way out. Spier has made wine in Stellenbosch, one of the Western Cape’s historic wine regions, since 1692. Its slave bell still stands, a reminder that history is worth knowing, not worshipping. Fitting, then, that a three-century-old estate puts serious wine in a can while Canadians still let glass do the thinking for them.
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Canned Merlot
Spier, South Africa 「250mL 13.5%」 Blackberry, dark cherry, pomegranate, and a little mint. Medium-bodied with bright acidity and fine tannins. Give it a slight chill. Spier has made wine in Stellenbosch, one of the Western Cape’s historic wine regions, since 1692. Its slave bell still stands, a reminder that history is worth knowing, not worshipping. Fitting, then, that a three-century-old estate puts serious wine in a can while Canadians still let glass do the thinking for them.
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Fable Wine Glasses Classic
Fable, Vancouver 「4pc set」 Wine nerds spent decades convincing us every grape needs a different glass. Fable responded, middle fingers up. Christy Caza’s 540 mℓ (19 fl oz) universal bowl handles red, white, rosé, and apéritifs, with a pulled stem, 1 mm rim, and up to 50 per cent recycled crystal, made at a German glassworks doing this since 1521. Fable’s fuck-you paid off: the design earned a Red Dot Award, one of design’s most prestigious awards. Four glasses in the set, one design for the lot.
🥤 Sips
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Popoff Elderflower
Functional craft soda, British Columbia 「355mL」 Delicate, light and crisp, good on its own or pulling mixer duty. 35 calories and 5 g sugar, with prebiotic fibre, vitamins B₆ and B₁₂ and magnesium. Full-on soda flavours without stevia or the usual sugar load.
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Popoff Mango Passionfruit
Functional craft soda, British Columbia 「355mL」 Mango and passionfruit in a full-flavoured tropical soda, not a scented seltzer. 30 calories and 5 g sugar, with prebiotic fibre, vitamins B₆ and B₁₂ and magnesium. Full-on soda flavours without stevia or the usual sugar load.
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Popoff Peach
Functional craft soda, British Columbia 「355mL」 Juicy peach with the unmistakable flavour of fuzzy peach gummies. 35 calories and 5 g sugar, with prebiotic fibre, vitamins B₆ and B₁₂ and magnesium. Full-on soda flavours without stevia or the usual sugar load.
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Coca-Cola
Coca-Cola 「355mL」 It’s fizzy and won’t break the bank.
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Coca-Cola Zero Sugar
Coca-Cola 「355mL」 It’s fizzy and sugar-free.
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Fuze Iced Tea Lemon
Coca-Cola 「341mL」 It’s not not Nestea.
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Fuze Iced Tea Lemon Zero Sugar
Coca-Cola 「341mL」 It’s not not Nestea and not not sugar-free.
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Montellier
Sparkling water, Quebec 「355mL」 Carbonated natural spring water drawn from beneath Sainte-Brigitte-de-Laval, with fine bubbles and subtle mineral character. Monde Selection Grand Gold, 2018 & 2024.
🌶️ Condiments
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Holy Duck
Chili oil, Vancouver 「266mL 9oz」 A small-batch chili oil built on Canadian duck fat and an umami-loaded mix of garlic, shallot, ginger, chilies, and both green and red peppercorns. Air Canada enRoute called it a sauce «worth travelling for», whether that means flying to Vancouver or rolling into Fn’za. Either way, it’s worth the trip.
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Holy Duck Extra Ducking Spicy
Chili oil, Vancouver 「266mL 9oz」 The XX to the OG.
🍯 Dips
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Holy Duck Chili Oil
「30mL 1oz」
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House jalapeño hot honey
「30mL 1oz」
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Chipotle aïoli
「90mL 3oz」
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Sriracha mayo
「90mL 3oz」
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Buttermilk ranch
「90mL 3oz」
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Classic red sauce
「90mL 3oz」
✊ Fuck around and find art
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The Gourmand’s Egg
by the Gourmand 「Hardcover 288pp」 Egg: A Collection of Stories & Recipes cracked open Taschen’s celebrated series with the Gourmand, the London food-culture imprint founded in 2011 by art director David Lane and curator Marina Tweed. Under their direction, the Gourmand built a cult following by fusing food with art, design, film, and literature, earning D&AD and Stack Awards for its precision and daring. Vogue and the New York Times both praised it for redefining how we see food.
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The Gourmand’s Lemon
by the Gourmand 「Hardcover 272pp」Lemon: A Collection of Stories & Recipes affirms that Taschen’s collaboration with the Gourmand has become a pillar of gastronomic design. In this second volume, the journal founded by David Lane and Marina Tweed, the same duo behind the award-winning magazine, turns its gaze to the lemon, and critics agree it lands beautifully.
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The Creative Act
by Rick Rubin 「Hardcover 432pp」 Rubin is one of the most influential producers of the last forty years, shaping landmark records across genres, from Tom Petty and Johnny Cash to Run-DMC and the Beastie Boys, from Slayer and Slipknot to AC/DC, the Red Hot Chili Peppers, and Adele. The Creative Act isn’t a how-to manual so much as a philosophy of attention, focused on listening deeply, noticing what’s already there, and removing interference so the work can reveal itself.
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The DoubleBlind Guide to Psychedelics
by Shelby Hartman & Madison Margolin 「Hardcover 232pp」 DoubleBlind covers psychedelics and culture, known for research-backed reporting and interviews with scientists and practitioners. This guide outlines substances like psilocybin, LSD, and MDMA, focusing on effects, risks, and emerging therapeutic use, with an emphasis on harm reduction, preparation, and integration. For artists and anyone interested in perception, it offers a grounded way to approach these tools with awareness and intent.
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What Art Does
by Brian Eno & Bette A. 「Hardcover 128pp」 A way of thinking about art, not just making it. Brian Eno, legendary musician and producer, teams up with cultural historian Bette Adriaanse to explore what art actually does in the world. Rather than focusing on objects or masterpieces, the book looks at how art shapes behaviour, perception, and shared culture. It’s about art as a social technology, something humans use to rehearse change, build empathy, and imagine new ways of living together.
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Prometheus Rising
by Robert Anton Wilson 「Paperback 321pp」 A manual for questioning reality itself. Robert Anton Wilson, novelist and countercultural thinker, blends experimental psychology, early neuroscience, and philosophy to show how beliefs shape what we perceive as real. Drawing on ideas from Timothy Leary and General Semantics, Prometheus Rising pushes readers to spot mental habits, loosen fixed worldviews, and experiment with new ways of thinking.
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The Tao of Pooh and Te of Piglet
by Benjamin Hoff 「Paperback 432pp」 A gentle introduction to Taoist thinking. Hoff uses Winnie-the-Pooh to explain core ideas from Taoism in a way that’s simple, funny, and surprisingly sharp. Through short stories and plain language, The Tao of Pooh explores ideas like effortlessness, balance, and going with the grain of things. It’s less about philosophy as theory and more about how to live a little lighter and pay attention to what already works.
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Trick Mirror
by Jia Tolentino 「Paperback 320pp」 A sharp look at how we live online now. Tolentino, essayist and staff writer at the New Yorker, examines the internet, identity, feminism, and selfhood in an age shaped by platforms and performance. Trick Mirror pulls apart modern myths about authenticity, progress, and empowerment, showing how easily they bend under capitalism and social media. Clear-eyed, funny, and unsettling, it’s a book about learning to see the system you’re already inside.
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The Design of Everyday Things
by Don Norman 「Paperback 386pp」 The godfather of good design. Norman shows how everyday frustrations come from design failures, not human ones. From doors to apps, he breaks down how to make things that actually work. For anyone who builds, cooks, or designs, this book trains you to notice where systems succeed or fail, and why good design feels invisible when it’s done right.
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The Tao of Pooh
by Benjamin Hoff 「Paperback 158pp」 A gentle introduction to Taoist thinking. Hoff uses Winnie-the-Pooh to explain core ideas from Taoism in a way that’s simple, funny, and surprisingly sharp. Through short stories and plain language, The Tao of Pooh explores ideas like effortlessness, balance, and going with the grain of things. It’s less about philosophy as theory and more about how to live a little lighter and pay attention to what already works.
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Ten Arguments for Deleting Your Social Media Accounts Right Now
by Jaron Lanier 「Paperback 176pp」 A clean knife aimed at the platforms eating your brain. Lanier, Microsoft’s Prime Unifying Scientist, argues that social media is not broken. It is working exactly as designed: tracking behaviour, shaping moods, rewarding bad impulses, and selling the results. Ten Arguments is funny, blunt, and more practical than paranoid, making the case that quitting is less about moral purity and more about getting your attention, dignity, and weird fn’ self back.
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The Expulsion of the Other
by Byung-Chul Han 「Paperback 100pp」 A short, brutal book about why culture collapses into sameness. Han argues that modern life has pushed out the stranger, the difficult, and the genuinely different. In their place: feeds, preferences, performance, and endless reflections of ourselves. This is a dense little treatise on why culture needs friction, distance, and people who don’t just mirror us back. Without the Other, everything starts to feel personalised, polished, and dead behind the eyes.
