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Jul 26, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Pizza Head’

Hit List: 4 new places to try in June

Thursday, June 1st, 2017

The Sloppy Joe Joe, named for co-owner Wendy Hamilton’s brother, is served open-faced and doused in beer cheese sauce on spent-grain sourdough.

 

1. Charleville Brewing Co. & Tavern 2101 Chouteau Ave., St. Louis, 314.241.4677, charlevillebeer.com

What happens when you combine a Ste. Genevieve brewhouse with a city-savvy restaurant group? Charleville Brewing Co. & Tavern. The newest partnership between the 14-year-old brewery and Hamilton Hospitality (of Eleven Eleven Mississippi, Vin de Set, et al.) offers a relaxed eatery with a backyard cookout vibe. Choose from 14 Charleville brews on tap like the Long White Cloud, a New Zealand-style Pilsner, or the Rye by Night, a black rye IPA collaboration with Heavy Riff Brewing Co., and peruse an extensive menu of bar snacks and creative takes on comforting classics. Don’t miss the Sloppy Joe Joe, a meaty, cheesy mess served open-faced on spent-grain sourdough that requires a knife and fork, or the house-smoked pastrami sandwich cut thick and generously portioned. Share a pile of South City Fried Chicken Livers with all the smooth creaminess you want (and none of the gaminess you fear). If you’ve managed to save room for dessert, order the classic diner-style apple pie domed with a cinnamon-sugar crumb crust and served a la mode with house-made vanilla ice cream.

 

2. Das Bevo 4749 Gravois Ave., St. Louis, 314.396.6900, dasbevo.com

Bevo Mill has a new lease on life as Das Bevo. The rejuvenated South City landmark now houses an event space and a modern day Bierhall with a compact, pub-style menu with a German-American accent. The kraut balls – deep-fried spheres of sauerkraut and bratwurst with a side of tangy beer cheese mustard – make a fine accompaniment to a frosty stein of lager. Bigger plates include burgers, sandwiches, sausage boards and specialties like the pork schnitzel, pounded thin, fried and served open-faced on a slice of grilled rye bread and augmented with a bacon and bratwurst gravy and carrot-kraut slaw. Prost!

 
A 20-inch cheese pizza is available whole or by the slice.

 

3. Pizza Head 3196 S. Grand Ave., St. Louis, 314.266.5400, pizzaheadstl.com

Pizza Head is simple: enormous New York-style pies consumed to the tunes of classic punk. The chewy, thin crust – just sturdy enough to support massive slices – is topped with classic red sauce and cheese, creamy white pizza accouterments or vegan “cheese,” then piled high from a list of vegetarian toppings. It’s an edgy, less refined departure for chef-owner Scott Sandler, best known for his meticulous Neapolitan-style pies at Pizzeoli. With just one salad and a handful of drinks, Pizza Head’s barebones menu is focused on specials. Grab some friends and get a 20-inch cheese pizza and four 16-ounce Stags for $25, or dine solo with two cheese slices and a domestic pint for $8.

 

4. Humble Pie 9783 Clayton Road, Ladue, 314.997.7070, eatthehumblepie.com

The team at Fozzie’s Sandwich Emporium has stepped into the pizza game at Humble Pie. Start with fresh, green-tasting pesto chicken salad served atop crisp romaine before digging into your pizza. You can’t go wrong with a classic like pepperoni on super-thin crust, but we also love The Lily Pad pizza on the crispy, focaccia-like Sicilian crust. It comes with herbed ricotta sauce topped with leeks, caramelized onion, portobellos, sausage and a drizzle of truffle oil. And don’t forget dessert – the Gimme S’more pie is filled with a crazy rich, dense hazelnut-chocolate ganache and topped with marshmallow fluff. There’s no reason Humble Pie should be so modest.

Photos by Michelle Volansky

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• Sauce Magazine: June 2017

First Look: Pizza Head on South Grand

First Look: Charleville Brewing Co. & Tavern in Lafayette Square

First Look: Pizza Head on South Grand

Wednesday, April 19th, 2017

PizzaHead_05

{ Pizza Head chef-owner Scott Sandler }

 

Scott Sandler, best known for his vegetarian Neapolitan pizzeria Pizzeoli, is putting the finishing touches on his latest pizza project, Pizza Head. As The Scoop reported in January Sandler took over the space at 3196 S. Grand Ave., the former home of Absolutli Goosed and Brickyard Tavern. The new restaurant will serve up New York-style pies to the sounds of classic punk music when it opens in early May.

The menu features cheese, white and vegan 20-inch pizzas with a short list of vegetarian toppings. With just one salad and a handful of drinks, the barebones menu is focused on pizza specials. An enormous cheese pizza and four 16-ounce cans of Stag are available for $25, or snag two foldable slices and a pint for $8.

“The great thing about this pizza is it’s great warmed up,” Sandler said. “Reheated it’s almost better.” He hopes about half the business will be carryout and plans to partner with Postmates to offer delivery.

Pizza Head will be open for lunch and dinner Tuesday through Sunday, starting around the first week of May with a possible soft opening next week. Here’s a first look at what to expect on South Grand’s newest place to grab a slice:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky

Heather Hughes is managing editor, print at Sauce Magazine. 

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The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Obsessed: The relentless repetition of St. Louis pizzaioli

Review: Pizzeoli in Soulard

Extra Sauce: In case you missed it…

Saturday, January 14th, 2017

From new locations of popular barbecue joints and brunch spots to the closing of a 40-year-old Fairview Heights institution, here’s what happened last weekend in the St. Louis dining scene, ICYMI…

 

011117_pizzeoli

 

1. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

2. Pastry chef Alex Feick is bringing her baking game to area restaurants and retailers. Prioritized Pastries aims to supply area restaurants, stores and individuals with quality artisan breads, pastries and desserts.

 

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3. Mike and Liz Randolph, co-owners of Randolph Restaurants,  have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

4. The Tom & Chee location at 1280 Highway K in O’Fallon, Missouri, has closed. The closing was announced on the location’s Facebook page Jan. 9, citing “circumstances beyond our control.”

 

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5. Delmar Loop favorite Salt & Smoke is getting ready to expand its barbecue empire to South St. Louis this summer. Owner Tom Schmidt has announced that he will open a new location of the restaurant at 5625 Hampton Ave., the former home of Mathew’s Kitchen that shuttered last year.

6. Another longstanding Metro East establishment is shutting its doors. Dandy Inn Pub in Fairview Heights is scheduled to close on Sunday, Jan. 15, after 40 years in business.

7. Moya Grill, located at 567 Mehlville Ave. in University City, has been shuttered. The casual Ethiopian eatery from the owners of Meskerem on South Grand closed over the holidays.

 

Don’t miss out on all the St. Louis restaurant news – follow Sauce Magazine on Facebook and Twitter for the latest Scoops and Sneak Peeks!

 

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The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Wednesday, January 11th, 2017

011117_pizzeoli

 

{ Pizzeoli owner Scott Sandler }

 

South Grand will soon have an old-school pizza joint to complement its array of international restaurants. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

Sandler described the concept as “can beer, large pies, slices and punk rock music.” Like Pizzeoli, all the pizzas will be vegetarian (cashew cheese will also be available for vegans), but they’ll be akin to New York style instead of the Neapolitan pies Pizzeoli turns out. Sandler will use electric pizza decks for their high heat, so he can get the pizzas out quickly. The current plan is to have a cheese pizza and a white pizza available, plus around eight classic toppings to choose from at the counter-service spot.

Sandler said he’s had his eye on South Grand for a while, and when the opportunity to get into the neighborhood came up, he went for it. “I’ve always thought this would be the perfect place for pizza,” he said.

The space won’t require much work, and if all goes according to schedule, Sandler said he hopes to open in two to three months.

Photo by Dave Moore

Related Content
Lunch Rush: Pizzeoli 

The Scoop: Salt & Smoke to open second location in Southampton

The Scoop: Half & Half to open second location in Webster Groves

 

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