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Don't let the modest name fool you. This inconspicuous midtown address turns out excellent Neapolitan-style pizza from a wood-burning oven at the rear of the dining room. The crust is very thin and crisp, though with a lovely, ever-so-tender chew. The pizzas feature straightforward combinations of excellent toppings for those who crave the familiar (salami or sausage) and the slightly different (prosciutto, mushrooms and Grana Padano cheese). For an extra indulgence, you can add authentic mozzarella di bufala to any pizza for $4. Another welcome addition to the recent St. Louis pizza renaissance.
Updated with comments from Mike Randolph after the jump. For the first live broadcast of their podcast, our friends at Stewed STL had Mike Randolph, owner of The Good Pie (3137 Olive Street; 314-289-... More »
Opinionated About Dining strikes again. In March, the restaurant website's annual survey, which draws from 70,000 reviews by 3,000 users, ranked Niche (1831 Sidney Street; 314-773-7755) one of the na... More »
To be frank: This was an odd list to compile. If 2012 continues the trend begun in 2011, St. Louis will welcome many new restaurants over the next twelve months, so singling out only five of them as t... More »
Selecting Riverfront Times' Best of St. Louis 2011 was no picnic. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this Gut Check series, we are chewing our wa... More »
The Veggielante has had it up to here with people bitching that St. Louis restaurants are vegetarian unfriendly. Sure, we'd like to see more restaurants offering more meatless dishes, but there are ex... More »
Mama always told you to eat your spinach, and, like a brat, you never listened. But it's not all your fault -- had your mother prepared a spinach salad like the one that the Neapolitan pizza maestros at the Good Pie make, you'd be pulling a Popeye for the green stuff. The Good Pie serves its spinach salad with Gorgonzola and red onion with a tangy vinaigrette, but its not-so-secret weapon comes in the guise of thick, warm pillows of pancetta. Adding bacon to a spinach salad is old news, but... More »
You don't need anyone to tell you that beer and pizza go well together. Heck, "go well" doesn't even begin to describe it. The relationship reaches its pinnacle at the Good Pie, midtown's Neapolitan pizzeria. The pizza is terrific, the beer list equally so. Exhibit A: The draft selection is usually among the first -- often the first -- to offer big-name craft beers when they become available: Stone, Founders, Green Flash, Firestone Walker. The restaurant also taps craft-beer kegs... More »
The Neapolitan-style pizza at the Good Pie is terrific at any time of the day: thin crust briefly fired in a nuclear inferno of an oven; fresh mozz melted to perfect goo; light, flavorful sauce. At lunch, though, it's terrific and an absolute steal: For as low as $8.95 (plus tax and tip), you can score a pizza that's just the right size for one, plus a generous serving of the restaurant's excellent house or Caesar salad. That includes both a basic margherita pizza as well as pies with salami... More »
Neapolitan style pizza with about 6 IPAs on tap and some sour beers too, your you're into that kind of thing.
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