Photo by Katherine Bish

Pi Pizzeria

Expansion to Washington, D.C., Cincinnati and (soon) Miami Beach hasn’t dulled the luster of Pi Pizzeria. Owners Chris Sommers and Frank Uible have left the St. Louis operations to acclaimed chef Cary McDowell of the Crossing, Revival and Winslow’s Home. In his hands, Pi’s signature cornmeal-crust deep-dish and underrated (relative to the deep dish, at least) thin-crust pizzas are still among St. Louis’ best pies. McDowell has plumped up the selection of appetizers with such dishes as mussels in a Schlafly Kolsch-based broth and a tasty beer-cheese soup with bacon.