Two very different Cincinnati restaurants have formed an unlikely partnership to create an equally unlikely specialty menu item: the Crab Rangoon Pizza, offered at Fireside Pizza.

Fireside Pizza’s culinary team collaborated with Chefs Guy Burgess and Susanna Wong of Oriental Wok, a Chinese restaurant, on the pie. It starts with a base of Oriental Wok’s crab rangoon filling, some mozzarella and provolone cheese. The pie is baked, then topped with crispy wonton skins, green onions and Oriental Wok’s signature volcano sauce.

Describing itself as “an American pizza joint,” Fireside Pizza opened in a 150-year-old firehouse building in 2014. The owners renovated the dilapidated building, which had been vacant since the 1970s. Now operated by Sam Dobrozsi, who purchased the restaurant in October 2019, Fireside Pizza boasts a wood-burning Forno Bravo oven, a rotating list of specialty pies created by head chef Nick Linthicum, and a well curated beer list that celebrates local brewers.