A hidden gem nestled within Equinox Brewing in Fort Collins has captured the nation's attention. Postcard Pizza, a Detroit-style pizzeria celebrated for its creative, internationally influenced flavors, has secured a coveted position on USA TODAY's 2026 Restaurants of the Year compilation, ranking among the top 39 dining establishments nationwide.
The recognition came as a welcome shock to founder Jeffrey David. "It's definitely an honor — and kind of a surprise," David admitted. His initial vision was modest: introducing Detroit-style pizza to the Fort Collins community. The rapid ascent from local favorite to nationally acclaimed destination has exceeded all expectations, with customer recommendations serving as the primary engine for growth.
The selection process for USA TODAY's annual restaurant list involves comprehensive evaluation of culinary excellence, innovation, and community impact. Postcard Pizza's inclusion highlights the growing influence of regional pizza styles in America's diverse food landscape and puts Fort Collins on the culinary map for reasons beyond its renowned craft beer culture.
David launched his culinary venture in February 2024, operating from a compact space with a single oven inside the popular Equinox Brewing. The operation's humble beginnings belied its future success. The symbiotic relationship between brewery and pizzeria creates a unique dining experience where craft beer enthusiasts can pair innovative pizzas with local brews.
The path to pizza prominence followed an unconventional route. A Lancaster, Pennsylvania native, David graduated from the University of Pittsburgh in 2012 with a degree in environmental studies. His first professional role took him into the heart of Pittsburgh's food service industry, not as a chef, but as a health inspector for the Allegheny County Health Department.
"That job gave me an inside look at every type of kitchen imaginable," David reflected. "It really sparked my interest in how kitchens function and what makes them work efficiently."
This experience provided invaluable insights into commercial kitchen operations, food safety protocols, and workflow optimization. David observed hundreds of establishments, learning what separates successful restaurants from those that struggle. The technical knowledge would later prove essential when designing his own efficient workspace.
After two years examining commercial kitchens for compliance, David pursued a dramatically different calling. He became a marine science educator on Catalina Island, off the Southern California coast. In this remote setting, he taught oceanography and ecology while serving as an emergency contact for students, merging his passion for nature, education, and mentorship.
This experience launched nearly ten years of environmental education and international study-abroad programs that would fundamentally shape his culinary philosophy. David's journey took him to Panama, South Korea, and numerous locations throughout Central America and Asia. These immersive experiences cultivated a deep appreciation for how food serves as a community cornerstone in small, tight-knit societies.
"When you travel like that, food becomes the center of connection," David explained. "I love hopping from restaurant to restaurant and seeing what people can do with small spaces. In places like Asia, you'll see people running entire kitchens off the back of a moped — it really changes how you think about what's possible."
The exposure to diverse culinary traditions, resourceful cooking methods, and community-centered dining left an indelible mark. David developed a philosophy that great food doesn't require massive spaces or unlimited resources—just passion, creativity, and understanding of local tastes.
In 2021, David joined the Sea Education Association in Woods Hole, Massachusetts, assuming the role of director of student affairs. During weekends, he discovered a new passion at a Cape Cod pizzeria called The Edge Pizza, where he began mastering the distinctive techniques of Detroit-style pizza preparation.
The rectangular, deep-dish style, characterized by its crispy cheese-edged crust and sauce-on-top construction, became David's obsession. He started acquiring equipment piece by piece, even salvaging ovens and tools from a defunct Pizza Hut location in Dillon, Colorado. After years of global exploration, he felt confident about identifying exactly what Fort Collins needed.
The international experiences directly influenced Postcard Pizza's concept. The menu features globally inspired toppings and flavor combinations that reflect David's travels, bringing world tastes to Colorado. The name itself evokes the idea of sending culinary postcards from different cultures.
Operating within a brewery presented unique opportunities and challenges. The symbiotic relationship allows beer enthusiasts to enjoy artisanal pizza alongside craft brews, while the limited space forced operational efficiency. David's background as a health inspector proved invaluable in designing a streamlined, compliant kitchen workflow that maximizes output from minimal square footage.
The USA TODAY recognition validates David's unconventional journey from environmental educator to pizza entrepreneur. It also highlights Fort Collins' evolving reputation as a destination for innovative cuisine beyond its famous craft beer scene. The award places Postcard Pizza alongside established restaurants from major metropolitan areas, demonstrating that exceptional quality can emerge from unexpected places.
For David, the honor represents more than personal achievement. It demonstrates how passion, combined with diverse life experiences, can create something truly special. The award shines a spotlight on Detroit-style pizza, a regional specialty gaining national traction as diners seek authentic, distinctive regional foods.
Postcard Pizza's success story illustrates several key ingredients: authentic passion, international perspective, operational knowledge, and community connection. David's health inspection background provided technical kitchen understanding, while his travels supplied creative inspiration. The brewery location offered a built-in customer base and collaborative atmosphere.
The power of word-of-mouth marketing cannot be overstated in this success story. Without extensive advertising budgets, Postcard Pizza grew through genuine customer enthusiasm and social media sharing. Each satisfied customer became a brand ambassador, spreading the word about this unique dining experience tucked inside a brewery.
Looking ahead, the national recognition will likely increase visibility and demand. However, David remains focused on maintaining quality and the personal touch that earned the honor. The foundation built on word-of-mouth reputation suggests a sustainable growth model rooted in customer satisfaction rather than rapid expansion.
The restaurant's trajectory from February 2024 opening to 2026 national acclaim represents remarkably rapid ascent in the competitive culinary world. It also reflects broader trends in the industry, where unique concepts and authentic stories resonate with modern diners seeking meaningful experiences beyond mere sustenance.
Fort Collins residents have long appreciated Postcard Pizza's innovative approach. Now, the secret is officially out, with national media validation bringing well-deserved attention to this Colorado culinary treasure. The recognition serves as an invitation for food enthusiasts nationwide to discover what happens when global inspiration meets local execution.
The story of Postcard Pizza embodies the modern American dream—where diverse experiences, technical knowledge, and cultural appreciation converge to create something greater than the sum of its parts. David's journey from inspecting kitchens to being celebrated in them demonstrates that unconventional paths can lead to extraordinary destinations.