Photo by Sid Hastings

The Good Pie

Mike Randolph’s the Good Pie was already the standard-bearer for Neapolitan pizza in St. Louis, but since relocating in 2014 from midtown to the Delmar Loop, it’s become an even better restaurant. Credit pizzaiolo Ryan Skyles with refining his recipe for the dough, employing a natural starter to give it a distinctive (and delicious) sour tang. The menu is brief, but crust this good, crisped in the wood-fired oven, needs nothing more than the classic margherita trio, Genoa salami or salsiccia. The bar features a strong lineup of craft beer on draft and very good cocktails from mixologist Jeffrey Moll. UPDATE: The Good Pie will close at the end of June 2015. Randolph will transform the space into Randolfi's, featuring pasta and other Italian fare in addition to wood-fired pizzas. Randolfi's is slated to open in August 2015.