Cuisine:

• Pizza

Pi Pizzeria Description:
When it opened on 3.14 of 2008, Pi was a fairly typical pizzeria, albeit one with a cleverly executed math theme and an unusually thorough commitment to sustainability. The deep-dish pizzas, with their buttery-crisp cornmeal crust and fresh mozzarella, drew comparisons to Chicago-style pizzas, though owner Chris Sommers says their origin is more properly traced to San Francisco. We're not going to quibble, especially since St. Louisans who'd never developed a taste for the local cheese, Provel, started showing a preference for Pi's mozzarella-topped pies. Faves include the sausage-strewn, deep-dish South Side Classico, and its thin-crust cousin, the North Beach Classico. The restaurant scored a national coup just over a year after it opened, when President Barack Obama invited the Pi staff to whip up pizzas in the White House kitchen (he took a liking to the pizzeria during a campaign stop). It's not unusual for all the tables to be filled within half an hour of the 4:30 p.m. opening. The hard-working staff does its best, but glitches do occur and patience sometimes frays.


Be the first one to rate and write a review for this Pi Pizzeria restaurant!