Open late Mon.-Sat.
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Pi Pizzeria Restaurant Review: True, no one needs to go out for chips and dip. But when it’s Pi’s house-made caramelized onion dip with locally produced Billy Goat chips, that’s a different story. Taking a tried-and-true equation and doing it one better is the trademark of Pi, the restaurant with the cleverly executed math theme and a thorough commitment to sustainability. The menu’s deep-dish pizzas, with their buttery-crisp cornmeal crust and fresh mozzarella, draw comparisons to Chicago-style pies, though owner Chris Sommers says their origin is more properly traced to San Francisco. Try the sausage-strewn, deep-dish South Side Classico or its thin-crust pesto-and-chicken cousin, the East Loop. Other faves include the breaded and baked Pi Bites --- balls of Fontina, mozzarella, local Volpi prosciutto and rosemary, served with a spicy tomato sauce. Try a milk shake, too. Come early, because it’s not unusual for all the tables to be filled within half an hour of the lunch opening and again at dinner. Capping the savvy marketing, several microbreweries have risen to the challenge of creating beers for Pi’s restaurants, with catchy names like the Pi-PA and 3.14 Kolsch. Other locations.