Cosmica Pizza SLC: An Out-of-this-World Italian Diner

Exploring the Unique Charm and Culinary Excellence of Cosmica in Central 9th

 

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Sourdough, Spaghetti Westerns, and Seriously Good Food

 

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If you’re hanging out in Central 9th and smell wood smoke and fresh bread, you’ve found Cosmica Pizza. Located at 944 S 900 W, this place isn't your typical pizza joint. They call it an "Italian Diner." Imagine a classic American roadside diner, but instead of greasy burgers, you’re getting world-class Neapolitan pizza and house-made pasta.

 

Chef Zach Wade opened Cosmica in early 2025 after years of opening big-deal restaurants in New York. He didn't just bring recipes; he brought an obsession with wild sourdough and a goal to make a spot that feels high-end but totally relaxed.

 

 

The "Cosmic" Connection

 

The name is a shout-out to SLC history. It’s named after The Cosmic Aeroplane, the legendary underground bookstore that was the heart of the city’s counterculture for decades.

 

Wade wanted to keep that "rebellious" spirit alive. The vibe inside is what they call "Spaghetti Western." It looks like a movie set—leather booths, amber glass, and cool, vintage art. It’s trendy and great for a date, but it’s not "stuffy." It’s the kind of place where you can actually relax.

 

 

The Sourdough Secret

 

The big star here is the wood-fired oven. But the real secret is the dough. Unlike most places that use quick yeast, Cosmica uses wild-fermented sourdough.

 

Why should you care?

 

- It’s lighter: Because the dough ferments for 2 or 3 days, it’s way easier on your stomach.  You won't feel like a lead balloon after eating.

 

- The Crunch: When that dough hits the heat, it gets these charred little bubbles (called "leoparding"). It’s smoky, crispy on the outside, and soft on the inside.

 

 

What to Order

 

Everything here is made from scratch. No shortcuts.

 

- The Puffy Bread: You’ve probably seen this on Instagram. It’s a giant dome of dough that comes out of the oven steaming hot. It’s served with a simple tomato sauce, and honestly, it’s a must-order. 

 

- The Pasta: Since Wade is a pro, the pasta is just as good as the pizza. It’s all made in-house and focuses on flavors from Southern ItalyNaples and Sicily.

 

- The Drinks: They focus on "low-intervention" or natural wines. Basically, it’s wine made the old-school way, which pairs perfectly with the sourdough.

 

 

The New York Times Fame

 

It didn't take long for the word to get out. Within months of opening, The New York Times put Cosmica on their list of the Best Restaurants in America for 2025. That national fame made the place explode. It’s about three times as busy now as it was when it opened.

 

If you’re planning to go on a weekend, get there early or be prepared to wait. The secret is definitely out, but even with the crowds, the quality hasn't dropped.

 

 

 

 

Common Questions About Cosmica

 

1. Do I need a reservation? 

Cosmica is popular, especially after that New York Times shout-out. They do take reservations, and if you're planning on a Friday or Saturday night, you're definitely going to want one.

 

2. Is there parking?

Central 9th can be tight. There is some street parking nearby, but it fills up fast. If you're local, the 900 South TRAX station is just a block away it’s the easiest way to get there.

 

3. What is the "must-order" item? 

If it's your first time, you can't skip the Puffy Bread and the Classic Margherita. It’s the best way to taste that wild sourdough they’re famous for.

 

4. Is it kid-friendly? 

While it has a cool "Spaghetti Western" vibe that feels adult, the "Italian Diner" atmosphere is welcoming to families. Plus, what kid doesn't like a giant dome of "Puffy Bread"?

 

 

The Bottom Line

 

Cosmica Pizza SLC is a neighborhood spot that actually lives up to the hype. Whether you’re an old-school Local who remembers the bookstore or you’re just a fan of a really good crust, this place is the real deal. It’s a masterclass in how to do pizza right without being pretentious about it.