Hello Stranger | Login | Create Account
Jan 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Pi Pizzeria’

Eat This: Kale-ifornication Salad at Pi Pizzeria

Thursday, June 1st, 2017



Not just any salad can win our hearts over deep-dish pizza. In Pi Pizzeria’s Kale-ifornication Salad, quinoa adds heft to a baby Tuscan kale base, and spiced roasted chickpeas and flaked almonds bring necessary crunch. Tart slivers of pickled red onion and juicy grape tomatoes cut through the indulgent, peppery buttermilk dressing, and two triangles of chewy cornmeal flatbread satisfy any lingering crust cravings. Pizza who?

Photo by Julia Calleo

Related Content
Sauce Magazine: June 2017

Eat This: Brisket Mac at Farmtruk

Eat This: Lobster turnovers at Sidney Street Cafe

Sneak Peek: ‘Zza Pizza & Salad in Skinker Debaliviere

Friday, February 17th, 2017



The new fast casual restaurant ‘Zza Pizza & Salad from the folks behind Pi Pizzeria is scheduled to open later this month at 282 N. Skinker Blvd., in the Skinker Debaliviere neighborhood.

As The Scoop reported in November 2016, ‘Zza will focus exclusively on pizzas and salads, with an emphasis on quick service and quality ingredients. The single-serve, oblong pizzas are designed so each slice is an edge piece. The crust is a combination of pizza styles with the chew of Neapolitan and the structure of New York style.

Two beers will rotate on tap (Schlafly Kölsch and 4 Hands Incarnation IPA to start), wine and sodas from Blue Sky, and canned and bottled wine and beer will be offered. Approximately 45 seats will be available for guests who opt to eat in and enjoy the 1,600-square-foot space decorated with hand-painted art by the local artist Phil Jarvis.

There will be plenty of ways to order ahead of time, including ‘Zza’s website, Facebook page and a smartphone app, as well as via Yelp and Google. Washington University students can also use Bear Bucks to pay for their pizza. ‘Zza will be open daily from 11 a.m. to 11 p.m. Here’s a sneak peek of what’s in store at ‘Zza:


This slideshow requires JavaScript.


Photos by Meera Nagarajan

Related Content
The Scoop: Pi Pizzeria’s Chris Sommers to open new pizza concept, ’Zza

The OGs of St. Louis Pizza

Sauce Magazine: February 2017


Frankenpizzas: 7 weirdly wonderful pies

Wednesday, February 1st, 2017



We can only assume each of these monstrosities began in the heart of a hungry drunk, and we thank them.

1. The T-Rav Pie at The Sliced Pint
The ultimate St. Louis drunk food: This double-decker pie is stuffed with toasted ravioli filling. The second crust is adorned with your choice of toppings to solve the age-old, late-night dilemma: pizza or t-ravs?
1511 Washington Ave., St. Louis, 314.696.8787, theslicedpint.com

2. Felix’s Baby Back Pie at Felix’s Pizza Pub
This 18-incher is topped with a half slab of ribs: Shredded rib meat, barbecue sauce and a sprinkle of dry rub join with mozzarella and are crowned with the final three bone-in ribs for good measure. It looks prehistoric.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

3. The Clayton at Felix’s Pizza Pub
Why choose between Thai and Italian? Coconut red curry replaces standard tomato sauce in this fusion pie, which is topped with chicken, lettuce, tomato, green onion and a deluge of jalapeno ranch sauce.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

 4. Cubano at Pi Pizzeria
Is it a sandwich or a pizza? Who cares when yellow mustard replaces tomato sauce and is layered with a healthy dose of Swiss cheese, savory slow-cooked pulled pork shoulder, country ham and dill pickle slices for a pie that satisfies all kinds of cravings.
Various locations, pi-pizza.com

5. Tim’s Breakfast Pizza Pie at Chris’ @ the Docket
Slathered in sausage gravy and topped with smoked cheddar, sunny side up eggs and broccolini, this pie stands out as exceptionally odd amongst its breakfast pizza compatriots.
100 N. Tucker Blvd., St. Louis, 314.977.4615, chrisatthedocket.com

6. Vampire Slayer at Basso
This fancy Frankenpizza version of a sausage pie features shrimp sausage, Fresno chiles, salmoriglio (an Italian dressing made from lemon juice, garlic, oregano and olive oil) and garlic chips with a creamy fontina bechamel.
7036 Clayton Ave., St. Louis, 314.932.7820, basso-stl.com

 7. Spaghetti Pizza at Jonny’s Pizza & Pasta
This is exactly what it sounds like: just spaghetti noodles and a sweet house-made meat sauce on a hand-tossed crust with mozzarella cheese. The place isn’t called pizza or pasta, people.
4628 N. Illinois St., Fairview Heights, 618.416.4464, jonnyspp.com

Illustration by Vidhya Nagarajan

Related Content
Sauce Magazine: February 2017

Sneak Peek: The Sliced Pint downtown

The Scoop: Chris’ Pancakes to open downtown location, Chris’ @ The Docket

The Scoop: Pi Pizzeria’s Chris Sommers to open new pizza concept, ’Zza

Tuesday, November 8th, 2016



Pi Pizzeria co-owner Chris Sommers is branching out on his own to open ’Zza, a counter-service pizza spot at 282 N. Skinker Blvd. As reported by St. Louis Magazine, the 1,600-square-foot space is slated to open early next year.

Sommers said the menu will consist of personal-size pizzas, salads and a combo plate called a pizzata: a pizza with the center cut out and replaced with a salad. Customers can choose from set topping combinations and salads, or create their own.

Don’t expect the pizza to be a rehash of Pi’s offerings. Sommers developed his own recipes for its new concept. “The dough has higher gluten content, has more chew to it,” he said. “It’s not as thin and crispy as Pi’s [thin crust pizza], but not as deep as its deep dish.”

“This is something I’ve wanted to do for years,” Sommers said. “I finally found the right oven, and there’s better access to better quality food for the speed, price and quality that didn’t necessarily exist a few years ago.” He said he’s already in talks regarding additional locations.


Readers’ Choice 2016: St. Louis’ Best Boulevard

Friday, July 1st, 2016


With seven Readers’ Choice winners on one street, the Delmar Loop is the tastiest stroll in St. Louis.

Favorite food truck: Seoul Taco
Stuffed to the breaking point with kimchi fried rice, lettuce, cheese, carrots, green onions, sour cream and Seoul sauce, the spicy pork burrito is reason enough for a pilgrimage to the brick and mortar of this Korean barbecue mecca. Throw in a couple pan-fried pot stickers for good measure.

Favorite restaurant to take visitors: Blueberry Hill
This Loop staple serves a ridiculously good, flawlessly charred 7-ounce, 100-percent ground chuck burger. It’s worth the long wait. Stave off hunger pangs with a basket of fried cheddar cheese balls alongside salsa for proper dunking. Order your out-of-towners the fluffy toasted ravioli – some of the best in the city.

Favorite Middle Eastern: Ranoush
Standouts at this traditional Middle Eastern kitchen include the fried kibbe balls and cheese-stuffed grilled pita kalaj starters, along with the succulent grilled beef shawarma wrapped in a warm pita with creamy garlic sauce.

Favorite late-night eats (tie): Peacock Diner
Order the Loop Fling from the breakfast-all-day menu – a sinfully good slinger covered with chorizo gravy. With booze-fueled, Serendipity ice cream-laced milkshakes available well past midnight, it’s little surprise that the Peacock Diner is an after-hours favorite.

Favorite pizza: Pi Pizzeria
Take on Chicago deep-dish pizza at its cornmeal-crusted best in the South Side Classico, a supreme feast of gooey mozzarella, thick mushrooms, savory hunks of Berkshire sausage and crisp green peppers and onion.

Favorite Thai: Fork & Stix
Delve into an overwhelming bowl of khao soi, a rich and satisfying curry noodle soup swimming with soft wonton noodles, crispy yellow noodles and chunks of beef, chicken or tofu. And be sure to make use of the nam prik num, a fiery Thai hot sauce.

Favorite Mexican and favorite late-night eats (tie): Mission Taco Joint
Mission gives Mexico’s (and Baja California’s) darling finger food serious thought. Get the killer Mango-Hop-Anero Shrimp Taco, with 4 Hands Incarnation IPA-battered shrimp and fresh mango in hand-pressed corn tortillas. It begs for a cold sip of cerveza.


-illustration by Vidhya Nagarajan


The Scoop: Gringo to close, Mission Taco Joint to open in same space

Friday, February 12th, 2016



{Chris Sommers}

Taco turnover is in the works in the Central West End. Owner Chris Sommers announced today, Feb. 12, that he will close doors for good at Gringo, his Mexican eatery in the Central West End, as reported by St. Louis Magazine. Gringo will serve its last taco this Sunday, Feb. 14.

“We’ve had a good run,” said Sommers, who also owns Pi Pizzeria. “We could keep it going indefinitely, but frankly when you have nine restaurants, and one is not a pizzeria, it requires a disproportionate amount of focus.”

The Central West End won’t lack tacos for long, though. Co-owners and brothers Adam and Jason Tilford plan to open their third St. Louis location of Mission Taco Joint in the Gringo space in just two short months. “It’s a great opportunity for the Tilfords, and they’re going to get into a much less expensive (space) than building from the ground up,” Sommers said.




{Taco from Mission Taco}

Jason Tilford said the location was the ideal spot for a third Mission Taco. “We love the location between The Loop and Soulard,” he said. “It gives us a little hub situation. We love the Central West End. We’ve been (there) in Tortillaria for 12 years.”

The Tilfords, who also own Milagro Modern Mexican in Webster Groves, won’t have to do much to the space aside from a few cosmetic touches and changes in the kitchen. Tilford said the menu and bar program will be the same as the University City and Soulard locations, and he’s exploring the idea of brunch. “I’m excited as the chef because I think Mexican breakfast food is great,” he said.

As for Sommers, he’s keeping his focus on Pi and opening its newest location it Bethesda, Maryland. He praised the team at Gringo for turning the restaurant around after a rough start when it opened in 2013. He said many of those employees will come on board at various Pi locations or join the Mission Taco team.

Sommers also said he’s working on a new concept to be announced later this year.


-Chris Sommers photo by Jonathan Gayman; taco photo by Carmen Troesser



31 Days of Salad: Pi Pizzeria’s House Salad

Wednesday, January 15th, 2014



Pi Pizzeria‘s house is predictable in that it’s good every single time. A sun-dried tomato vinaigrette adds tart brightness to a mix of field greens, walnuts, Gorgonzola, diced tomatoes and red onions. Delicious and reliable – we’ll take it.


The Scoop: Tracking a trio of chefs

Tuesday, February 5th, 2013

Three area chefs are making newsworthy moves. First, Bob Brazell has been hired as executive chef at Gringo, a Mexican eatery expected to open in mid-April at 398 N. Euclid Ave., in the Central West End. Brazell, promoted from his current position as kitchen manager at Pi Pizzeria’s newest location downtown at the Mercantile Exchange, is climbing the internal ladder for Euclid Hospitality Group, that also owns the Pi family of restaurants. Prior to joining Pi, Brazell worked as sous chef at Prime 1000 and spent time at Monarch and Niche. While Brazell will helm the kitchen at Gringo, Steven Caravelli remains corporate chef for the restaurant group. The announcement of Brazell’s hire was made yesterday from Gringo’s Twitter handle.

In more chef news, Rob Uyemura (pictured) has left his post as executive chef at Ya Ya’s Euro Bistro, as reported last week by the Post-Dispatch’s Joe Bonwich. Uyemura, whose final day at the Chesterfield bistro was January 9, served as executive chef since 2005 and clocked a total of 15 years with Ya Ya’s parent company PB&J Restaurants.

“I got a lot of things going on,” responded Uyemura when asked about his departure. “I’m trying to get my company going, called Local Chef STL.” Uyemura’s company includes a farming operation with a CSA component. It will also provide farm-to-school lunches, he explained. He noted that he is seeking a location to start a production kitchen. “It was just time to focus on that and part ways with Ya Ya’s – let them do their thing and let me continue to do my thing,” he summed. Look for Uyemura’s Local Chef STL website to launch in the coming weeks and for its Facebook page to be updated soon.

Finally, Eric Brenner, former chef-owner of Moxy, chef consultant and most recently chief culinary officer for Bold Organics, has a new project: to open Alumni St. Louis. Brenner told St. Louis Magazine’s George Mahe that Alumni St. Louis, set to open this spring downtown at 200 N. 13th St., will  “celebrate the people, places and food that make St. Louis great.” The Riverfront Times’ Ian Froeb first noticed Brenner’s return to his hometown.

— photo by Jonathan Gayman

Sneak Peek: Robust downtown

Thursday, December 20th, 2012

Robust’s new location is opening this weekend. The restaurant, wine bar and gift shop, owned by Stanley and Arlene Browne, is located at 635 Washington Ave. Robust is part of the Mercantile Exchange, a block of property located downtown between 6th and 7th Streets that includes a Pi PizzeriaMX Movies and will soon house several more restaurants, stores and The National Blues Museum.

The Browne’s hope to have their new Robust location open for regular service as early as tomorrow night, but they suggest calling ahead at 314.287.6300.

Hours of operation will be similar to Robust’s Webster Groves location. The restaurant and wine bar will be open Monday through Thursday from 11 a.m. to midnight; Friday and Saturday from 11 a.m. to 1 a.m.; and Sunday from 11 a.m. to 10 p.m. Check Robust’s website for hours for the gift shop.

From the architecture to the locally designed tabletops to the original artwork, find a sneak peek of Robust on our Facebook page.

— photos by Michelle Volanksy

The Scoop: Josh Galliano goes to the movies

Friday, November 9th, 2012

Josh Galliano, former executive chef at the now-defunct Monarch restaurant, was recently hired as chef for MX Movies. MX Movies, located at 7th Street and Washington Avenue, is part of the Mercantile Exchange, a property downtown between 6th and 7th Streets that includes a Pi Pizzeria and will soon house several more restaurants, stores and The National Blues Museum.

Galliano’s role as chef will be to design and execute MX’s menu, which will be served in the bar and lounge area in addition to the three movie theaters. “Designing the men is in draft phase now, but as far as the concept goes, we’re trying to showcase a lot of Midwestern flavors in an inexpensive-causal bistro menu format,” Galliano said. “Granted,” he explained, “the environment [eating in a movie theatre] is not bistro, so we are focusing on easy-to-eat food – hearty flavors that are easy to share.”

As Galliano spoke with The Scoop, he was on his way to look at sample trays for the theater, prototypes that will function both as a tray for the food to be transported on and an armrest-style table for the food to be set upon. “There’s a lot of cool technology going on now,” Galliano said, referring to the E-tablet interface that will allow moviegoers to order their food without interruption from a server. After the food is delivered, he explained, “Servers can go back into the shadows, so to speak, so you can keep enjoying the movie.”

Galliano’s plan right now is to get MX’s food program off the ground and on two solid feet. “My relationship is an ongoing one,” he said. “My name is attached to this, so I don’t want to see it fall apart.” Once the program is running smoothly, Galliano hopes to move to more of a supervisor role and then “whole-heartedly find my location for my own restaurant.”

For the past several months, Galliano has hosted a handful of one-day pop-up restaurants around town, a project he’s decided to stop for the time being. “They are so draining (in a good way), but they consume so much time,” he noted. “I’m drawing a line in the sand a little bit; I just can’t do that much.”

Galliano hopes to debut some of MX’s food options in mid-December and launch the full menu on the first of the year.

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004