Let me just start by saying that not only do I like the pizza at Pi Pizzeria on the corner of Main and 6th Streets downtown, but I also happen to like what they stand for and their unique history. Pi comes to Cincinnati via our friends and NL Central rivals down I-70 in St. Louis. Pi in St. Louis is roughly analogous to Dewey’s in Cincinnati, if only in the place it occupies in the local food scene. Pi began as the first food truck in St. Louis and was also honored to be the first restaurant to prepare food in the White House, pizza which President Obama called the best he had ever had. That’s a fairly grand statement coming from a man who lived a good portion of his life in Chicago, home of Lou Malnati’s, Giordano’s and Uno’s. Pi has several locations in the greater St. Louis area and one in Washington, D.C., but the Sixth Street location is the first to join the exploding and extremely competitive Cincinnati restaurant scene. Judging by their location, I have a feeling that they are targeting the robust downtown lunch crowd. If so, they have chosen a prime spot.

I have been to Pi twice, once immediately following the lunch rush and once on a weeknight with 4 other friends. Both times the servers were not only attentive without being suffocating, but also very helpful in explaining what sets Pi apart from a run of the mill Pizza Hut pizza. The crust on both the amazing deep dish style and the thin crust variety is made with cornmeal, rendering a crispy, crunchy crust that doesn’t get soggy like so many lesser pizzas do. In case you are wondering, the crust is always vegan on the thin crust variety, but the deep dish pans are brushed with butter. Check their website for details for all of the ways they are able to accommodate special dietary needs, including gluten free options.

Of course, we started with beer before our pizza when I was there for dinner. It is always exciting for me to try new brews and Pi did not disappoint. There were several regional favorites on draft including Rivertown Lil Sipa, Christian Moerlein Helles, Upland Wheat, and Kentucky Bourbon Barrel Ale, but what I was salivating to sample were some of the St. Louis favorites previously unavailable in our area. Schlafly Beer supplies an entrant to almost every category on the beer list. I tried (and when I say tried, I mean that I had two and could have ordered a third) the Kolsch, which they describe as a golden classic ale that has the clean finish of a lager. It paired perfectly with the appetizers and the pizza. Pi also serves craft cocktails and wine by the bottle or glass, if you are so inclined.

We ordered a few appetizers to keep us entertained while our deep dish pizzas baked in the kitchen. The chips and dip, comprised of what they call “Billy Goat Chips” and “Frenchy Onion Dip”, was an upscale variation of your basic Frito Lay chips and dip, albeit a substantially improved version. We also chose the Garlic Bread which was a simple but delicious warm basket of bread, served with garlic butter and sea salt.

While the appetizers were tasty, the pizza was the real star of the show. It is impossible to describe the crunchy goodness of the cornmeal crust. (I guess that means you will have to try it yourself.) The pizza is constructed as follows: crust, followed by cheese, followed by toppings, and topped with an oregano tinged sauce. In appearance only, it is quite similar to Chicago style pizza. I’m sure that all of the menu items as listed were amazing, but I chose to create my own. I ordered bacon, caramelized onions, and roasted garlic. Let’s just say that they will never be accused of skimping on the garlic, which I loved. Friends ordered the thin crust pizza and salads as well and I don’t remember seeing much of anything left on our plates. Pi also has a small dessert menu which I was way too stuffed to even think about.

I think one of the two things that I loved most about Pi is the great pizza, especially because it adds a unique take on pizza to Cincinnati without treading on local favorites like A Tavola, M Wood Fired Oven, or any of the local chains or neighborhood mom and pop pizza parlors. The second thing that I appreciate is that they make a big effort to minimize their carbon footprint and make sustainable purchases, as well as paying their staff a living wage. Welcome to Cinncinnati, Pi Pizzeria. I think we are going to get along swimmingly.