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This funky Delmar Loop joint proves that a great crust can elevate a simple pizza above the ordinary. Pi adds cornmeal, which imbues the texture of the crust with a faint granular quality. The exterior is crisp and a lovely, summery golden brown, while the interior keeps a spongy softness that absorbs the flavors of the various toppings while retaining its own individual qualities. The deep-dish pizzas are excellent. You can build your own from the list of toppings or try one of the specialty pizzas: red onion, sun-dried tomato and artichoke make the "Bucktown" stand out. The restaurant's efforts to be environmentally friendly are commendable.
There are a grand total of four Pi Pizzerias in St. Louis, so you really have no excuse not to hit up one of them for a Pi Squared this evening. We sauntered over to the Central West End iteration whe... More »
The Gut Check One Hundred is our accounting of the 100 dishes in St. Louis that you must eat right now. These are the best dishes at the newest restaurants and the newest dishes at the best restaurant... More »
Our quest to identify the most overrated pizza in St. Louis resulted in the most votes by far of our Underrated/Overrated polls. It also resulted in a definitive winner (or should that be "winner"?), ... More »
- We told you last month that the local chain of Mexican restaurants El Paisano Mexican Bar & Grill was opening a new location at 5916 Delmar Boulevard, where Delmar intersects with Hamilton Avenue, a... More »
One year after St. Louis' food-truck scene exploded, let us acknowledge the truck that started it all: Pi on the Spot, the mobile version of the wildly popular Pi Pizzeria. Pi on the Spot's being first isn't important in and of itself. (Indeed, if you want to expand the discussion to all food trucks and not simply those riding this latest trend, it wasn't even the first.) What Pi on the Spot did, however, was establish a strategy that each of the seemingly endless parade of subsequent food... More »
Chris Sommers and Frank Uible have had quite a ride since opening the original Pi two and a half years ago: a trip to the White House to cook for the restaurant's highest-profile fan, Barack Obama; new locations in Kirkwood, the Central West End and Chesterfield; a food truck, nicknamed Pi on the Spot, to capitalize on Pi's popularity and the nation's hottest restaurant trend. If success and expansion have changed Pi, then it's only for the better. The pizzeria's signature cornmeal-based... More »
Positive word of mouth always benefits a restaurant. A rave review in the local fishwrap usually helps. But you know what really gets butts in the door? When the Leader of the Free World says your pizza is the best he has ever eaten. President Obama first sampled Pi's cornmeal-crust pies during a campaign visit to St. Louis in October 2008. After speaking to 100,000 supporters under the Gateway Arch, the candidate called Pi owner Chris Sommers and told him how much he loved Pi's pizza. In... More »
When Chris Sommers and Frank Uible decided to open a pizzeria in St. Louis, they didn't look to the usual suspects for inspiration. No New York thin crust or Chicago deep-dish for them. And certainly no St. Louis-style pie. Instead they purchased the rights to the crust recipe from a San Francisco restaurant called Little Star. It's a deep-dish crust, made in part with cornmeal: soft, yes, with a pleasant, focaccia-like chew, and a distinct (though not overwhelming) granular quality. Oh,... More »
When Chris Sommers and Frank Uible decided to open a pizzeria in St. Louis, they didn't look to the usual suspects for inspiration. No New York thin crust or Chicago deep-dish for them. And certainly no St. Louis-style pie. Instead they purchased the rights to the crust recipe from a San Francisco restaurant called Little Star. It's a deep-dish crust, made in part with cornmeal: soft, yes, with a pleasant, focaccia-like chew, and a distinct (though not overwhelming) granular quality. Oh, yeah, and it's delicious, especially when you order Pi's "Bucktown" pizza, which features roasted chicken, artichoke hearts, feta and mozzarella among its heap of toppings.
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