“We’re igniting a revolution for the people,” said owner Muhammad Abdul-Hadi, “breaking barriers and shattering glass ceilings along the way.”
Down North Pizza staff members Jamar Johnson, left, executive chef Michael Carter, center, and Kaseem Ali hang out at the front of the shop in Philadelphia on Jan. 30.
When Michael Carter began selling barbecue from his front porch in 2020, he never imagined it would pave the way for him to become the executive chef of a beloved restaurant—let alone one staffed entirely by formerly incarcerated individuals.
A chance introduction through a mutual friend led Carter to Muhammad Abdul-Hadi, the visionary founder of Down North Pizza in Philadelphia. More than just a pizza shop, Down North has become a pillar of the community, serving lemonade to local kids, providing free meals in times of need, and most importantly, offering second chances.
The restaurant doesn’t just make incredible food—it transforms lives. Carter, like the rest of the team, knows firsthand the struggles of reentering society after incarceration.
“We the Pizza: Slangin’ Pies and Savin’ Lives,” written by Abdul-Hadi with recipes from Carter, dives into that mission. Featuring 65 crave-worthy recipes, the book tells the powerful story of a kitchen crew bonded by resilience, purpose, and a shared commitment to breaking barriers.
“When I look around at the guys who work here, together we’ve done about 63 years behind bars,” Carter shared in an interview. “We understand each other. We’ve faced the same challenges—finding jobs, securing housing, accessing health care. But here, we’re figuring it out together.”
At Down North Pizza, they’re not just making pies. They’re rewriting futures.
Executive chef Michael Carter, left, and owner Muhammad Abdul-Hadi together in front the shop in Philadelphia.
Down North Pizza operates with a team of seven, most of whom have formal culinary training. Those who don’t? They learn from their colleagues, turning the kitchen into both a workplace and a classroom.
For Michael Carter, the journey to Down North began with necessity. When the restaurant he worked at shut down at the start of the Covid-19 pandemic, he found himself unemployed. So, he took matters into his own hands—buying a smoker and selling barbecue from his porch to stay afloat.
Carter wasn’t new to the industry. With a culinary management degree from the Art Institute and experience in various restaurants, he had the skills. But something was always missing: a true sense of belonging.
“In those other kitchens, I always felt like I was walking a tightrope,” Carter shared. “The locked-up guys were in the back with the undocumented workers. Everyone had to keep their heads down and stay quiet.”
Down North is different.
“We don’t have any of that here,” he said. “It’s all about mutual respect, admiration, and the fact that we’ve all walked similar paths. That connection makes this place feel like home.”
Ali, left, with Carter in the kitchen.
Carter grates cheese onto the Roc the Mic pizza.
The odds are stacked against those leaving prison. According to the U.S. Department of Justice, about two-thirds of formerly incarcerated individuals will be arrested again within three years—a cycle known as recidivism. On top of that, one-third of individuals in a Justice Department study were unable to secure employment even four years after their release.
Muhammad Abdul-Hadi saw an opportunity to change that narrative.
Determined to break the cycle, he founded Down North Pizza with a mission far bigger than food—to reduce recidivism through economic empowerment.
“We’re building a revolution for the people through business economics, advancing everyone—especially the formerly incarcerated—so we can shatter glass ceilings,” said Abdul-Hadi, whose groundbreaking work earned him recognition from the James Beard Foundation last year.
A West Philadelphia native, Abdul-Hadi holds a bachelor’s degree in criminal justice and law enforcement administration from Temple University, which he earned in 2018—just a year before launching Down North and its life-changing mission.
A Black Kitchen Initiative award in Muhammad Abdul-Hadi’s office; Carter, left, and Abdul-Hadi, who started working together during the Covid pandemic, collaborated on “We the Pizza: Slangin’ Pies and Savin’ Lives.”
When Michael Carter joined Down North in 2020, the restaurant was still finding its footing. The top oven was broken, leaving him no choice but to squat down to the bottom oven for every single order. The result? A grueling workflow—and an unexpected 40-pound weight loss, he joked.
But as orders picked up, so did momentum. With growing demand, media buzz, and a spot on The New York Times’ 2021 Restaurant List, Down North was able to invest in brand-new equipment, transforming the kitchen into a well-oiled machine.
The recognition was nice, but for Carter, the real impact was in the neighborhood.
Local kids know Down North as more than just a pizza shop—it’s a safe space. During the summer, they stop by for a cold lemonade, a place to wait for the bus, and a spot to just “kick it.”
“We were running a free lunch program in 2021—chicken fingers, a slice of pizza, and fries,” Carter recalled. “I went to the daycares down the street and told them, ‘Yo, bring the kids through—lunch is on us.’ Word spread, and next thing you know, we had a line down the block, feeding the whole neighborhood.”
For Carter and the Down North team, it’s always been about more than just food.
“We’re here for the community—strictly for the community.”
Muhammad Abdul-Hadi sifts through the new Down North Pizza cookbook, “We the Pizza.”
Kaseem Ali works at the counter in the shop that has become a touchstone in its Philadelphia neighborhood.
Once locals got a taste of Down North’s menu, the food did all the talking. The restaurant serves up a mouthwatering lineup of pizza, wings, and loaded fries, alongside homemade lemonade and hand-spun milkshakes.
For Michael Carter, one dish stands out: Norf Fries—a Philly favorite featuring hand-cut fries smothered in cheese sauce, barbecue sauce, scallions, and crispy beef bacon. Since Down North is entirely halal, every dish is crafted in accordance with Islamic dietary laws, making it an inclusive destination for all.
While beef bacon might be a hidden gem outside of Philly, Carter sees a bigger future ahead—expansion into cities nationwide.
“In America, one-third of the population has been incarcerated,” he said. “So there’s no shortage of people looking for a second chance—and no shortage of people who need a place like Down North to make that happen.”
