Opening July 10 at 1540 Dekalb Avenue, Turbo Pizza is Bushwick’s newest addition — but it already feels like it’s been there for years. A retro dive bar at heart with a distinctly modern edge, this full-service pizzeria and cocktail bar brings Detroit-style pies, a stacked drink list, and a sharply nostalgic design language to the neighborhood. At its core? A simple promise: come for the pizza, stay for the vibe.
Turbo is the brainchild of brothers Max and Spencer Nelson and their longtime friend Jordan Dubey, all local fixtures in Bushwick’s after-hours scene. Their debut restaurant is less a departure and more a natural evolution — a food-forward, quality-driven hangout that doesn’t sacrifice personality. No gimmicks, no overwrought branding. Just a great place to eat, drink, and post up.
The culinary engine behind Turbo is Chef John True, a Roberta’s alum who spent over 13 years mastering the art of dough, most recently leading the team at their slice shop. At Turbo, he’s crafted a Detroit-inspired base with deep roots and serious technique: a high-hydration focaccia dough, par-baked for height, then returned to the oven until it crisps into a frico-edged square — those golden, caramelized cheese crusts that define the style.
The menu doesn’t veer far, but it doesn’t have to. Available in small (2 slices), medium (6), or large (8), Turbo’s pizzas balance nostalgia and creativity:
Cheese – Tomato sauce, basil
Pepperoni – Classic, crisp-edged comfort
Vodka – A creamy, basil-kissed rendition
Burrata & Soppressata – A spicy-sweet combo with chili flakes and hot honey
Onion & Chive – Taleggio-simmered onions, rich and savory
Hawaiian – Capicola, pineapple, ricotta, Calabrian chili, green onion
Supreme – Buffalo chicken with blue cheese and crunchy celery
There are add-ons, house dips, and wings (buffalo, garlic pesto, teriyaki), plus salads that keep things sharp between bites.
Turbo’s interior strikes that elusive balance: design-forward, yet comfortable; throwback, yet not kitschy. Think checkered floors, vintage wood paneling, and a UV-lit zodiac mural, all anchored by a glowing Palomino sign—an homage to the 1980s club that once occupied the space. It’s a wink to the building’s past and a promise that this spot, too, is here to stay.
The layout offers seating for 40, spread across high-tops, leather booths, and a long 12-seat bar. There’s a photo booth, a pool table, and a soundtrack of classic rock to keep the mood easy. It feels like the kind of place you swing by on your way somewhere else and end up staying until close.
Jordan Dubey, who previously bartended at Lower East Side favorite Hotel Chantelle during its heyday, curated a drink menu that leans unfussy but thoughtful — designed to pair well with saucy slices and late nights.
Roasted Mint Lemonade – Misguided vodka, lemon, roasted black pepper
Pineapple Express – Cazadores tequila, pineapple, pomegranate, firewater
Palomino – The house signature, nodding to the building’s club past
Hibiki Highball – A clean, crisp pour of Suntory’s finest with Topo Chico
Pimm’s Cup – A summer classic
Dirty Martini – Plymouth gin with Dolin dry and a proper brine
Draft and canned beers, beer-and-shot combos, non-alcoholic options, and a focused wine list with Italian, Puerto Rican, and sparkling selections.
Turbo is open daily from 2PM to midnight, with weekend hours extending to 2AM in the near future. But for those in the market for a 3AM slice after a show, the takeout window stays open until 4AM, making it a new go-to for night owls, service industry staff, and anyone in need of a reliable square on the way home.
Later this summer, a dedicated slice window will debut, offering crisp-edged Detroit slices without the wait — ideal for casual drop-ins or standing curbside with a soda and a square.
Turbo Pizza doesn’t scream for attention. It doesn’t have to. The concept is tight, the execution sharp, and the intention clear: create a space where the food is serious, but nothing else is. For Bushwick, it’s a new neighborhood favorite with old-school charm — the kind of place that already feels like part of the block.