The brick and mortar restaurant version of the Pi on Wheels food truck serves deep dish and thin crust pizza as well as small plates.
The Pi experience begins with that buttery cornmeal crust. Yes, it's slightly different from the StL kitchens, but it remains the substantial foundation for that tangy kick of tomato-laden sauce and your toppings of choice. The Berkeley, with its kalamata bite and garlic-y spell is my favorite, but the feta, roasted chicken and artichoke hearts that anchor the Bucktown are a close second. Pi amazes by taking that same crust-sauce canvas and creating subtle and diverse toppings flavors you can taste without being dominated by the sauce—and there is a lot of sauce. The new spot fine-tuning here is only a matter of degrees. Their niche already fits.
Being a native of the St. Louis area, when I moved to the District only a year ago I was excited to learn that Pi would be opening a DC location. After a long wait (over a year since Pi tweeted their plans to me) and one visit to the Pi Truck, I was very happy to step foot in the new District of Pi restaurant on their opening day. I don't know when Tom went, but I did find that the pizza wasn't quite as good as the Pi in St. Louis. The difference? The crust. The crust was slightly underdone. Not undercooked, but not the golden brown I am familiar with from home. Still, I look forward to future visits where I am sure the crust cookery will be perfected. Tom's right, this isn't Windy City Deep Dish, it's better than that doughy mess.
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The brick and mortar restaurant version of the Pi on Wheels food truck serves deep dish and thin crust pizza as well as small plates.
The Pi experience begins with that buttery cornmeal crust. Yes, it's slightly different from the StL kitchens, but it remains the substantial foundation for that tangy kick of tomato-laden sauce and your toppings of choice. The Berkeley, with its kalamata bite and garlic-y spell is my favorite, but the feta, roasted chicken and artichoke hearts that anchor the Bucktown are a close second. Pi amazes by taking that same crust-sauce canvas and creating subtle and diverse toppings flavors you can taste without being dominated by the sauce—and there is a lot of sauce. The new spot fine-tuning here is only a matter of degrees. Their niche already fits.
Being a native of the St. Louis area, when I moved to the District only a year ago I was excited to learn that Pi would be opening a DC location. After a long wait (over a year since Pi tweeted their plans to me) and one visit to the Pi Truck, I was very happy to step foot in the new District of Pi restaurant on their opening day. I don't know when Tom went, but I did find that the pizza wasn't quite as good as the Pi in St. Louis. The difference? The crust. The crust was slightly underdone. Not undercooked, but not the golden brown I am familiar with from home. Still, I look forward to future visits where I am sure the crust cookery will be perfected. Tom's right, this isn't Windy City Deep Dish, it's better than that doughy mess.
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The brick and mortar restaurant version of the Pi on Wheels food truck serves deep dish and thin crust pizza as well as small plates.
The brick and mortar restaurant version of the Pi on Wheels food truck serves deep dish and thin crust pizza as well as small plates.