Category Archives: Pi Pizzeria

Best Deep Dish Pizza Outside of Chicago

Pi Pizzeria (St. Louis, MO)St. Louis is best known for flat, yeast-less pies topped w/ processed cheese reminiscent of Velveeta. While that’s all fine and dandy, skip that and go deep into Pi, where 3.14 isn’t just the namesake, it’s also the extra weight you’ll log after devouring these traditional South Side pies.

Obama’s Favorite Pizza Finally Comes to DC

The deep dish palaces of Chicago must shudder just thinking about it, but it has become common knowledge in the world where politics and food intersect that The Commander in Chief’s favorite pizza – and he likes pizza a lot – comes from St. Louis. Starting this week, it will come from Washington, DC as Read more…

Inside District Of Pi Pizzeria, Now Open In Penn Quarter

The District of Pi finally opens its doors to the public in Penn Quarter today, completing the brick-and-mortar DC expansion of St. Louis-based Pi Pizzeria. Their food truck — Pi On Wheels — has been ambling about town for months now, but permitting issues had delayed the restaurant, which initially aimed to open in time for Pi Day on Read more…

The Obamas Order Out for Pizza – from St. Louis

Chris Sommers, owner of a pizza place in St. Louis, gets orders from all over town. But from 1600 Pennsylvania Ave. in Washington, D.C.? “It’s surreal, it’s a huge honor,” says Sommers, 33, who flew to the nation’s capital Thursday to make 20 pizzas for the Obama family and staff. So how did a St. Read more…

How Pi’s Chris Sommers Crunched the Numbers to Raise Pay

Pi Pizzeria Owner Chris Sommers is in the spotlight Wednesday after disclosing that he’ll raise the minimum wage at his restaurants to $10.10 an hour — more than 34 percent higher than the state of Missouri’s $7.50 an hour. We reached him this morning to hear more, and he said the issue’s been on his mind for Read more…

Best of St. Louis: Thick Crust Pizza

  Best Pizza (Thick Crust)  Pi Pizzeria Watching a beloved restaurant continue to grow evokes mixed emotions. On the one hand, of course, you’re pleased for its success. On the other hand, you worry about overreach, dilution, the inevitable loosening of standards as the pool from which both front- and back-of-the-house employees are drawn has Read more…