The Good Pie

Wood buring brick oven at The Good PieI was in the mood for pizza (when am I not?) so I thought I’d head down the street and check out the newest addition to the Delmar Loop, The Good Pie. Previously located in midtown, The Good Pie serves Neapolitan-style pizzas straight from a beautiful, wood-burning brick oven that is covered in blue mosaic tiles. I walk by this restaurant on my way the gym and this oven caught my eye several months ago so I was really excited when I finally had the chance to check out the restaurant.

After learning that they are closed on Mondays, we decided to do dinner on a Wednesday night. Overall the space has a relaxed vibe and rustic but trendy décor. The open kitchen allows you to watch your food as it is being prepared. The restaurant was pretty loud for only being half full and I think it would have been hard to have a conversation with more than four people.

White bean dip at The Good PieWe were seated and a server came over right away. We were given separate food and cocktail menus as well as a small chalkboard with their 10 craft beer offerings. Since I am a firm believer that pizza and beer are made for each other, I went with a Civil Life cream ale and the white bean dip for a starter. The bean dip was every bit as good as the waitress said it would be! This creamy spread was a great alternative to the standard hummus appetizer and was drizzled with a lemony olive oil and served with crispy flat bread with edges that were slightly charred. If I had been at home, I would have licked the bowl.

While there were pasta choices on the menu, we decidNeapolitan pizza at The Good Pieed on two pizzas, the Margherita for me and Mastunicola for my husband. Both arrived quickly on metal pans with pizza cutters for you to slice your own pieces. The Margherita was very light on the sauce and mozzarella cheese but it didn’t matter because the fresh basil and the sourdough pizza crust were so delicious that you almost did not want anything to overpower it. The Mastunicola pizza was topped with cured pork belly, sage, parmesan cheese and an egg. This sauceless pizza was my favorite of the two and my husband is lucky there was meat on it because I would have wanted to trade. I was glad that we went for two pizzas because one would not have been enough. This Neapolitan-style of pizza was great because it left me feeling not overly full or greasy.

Overall, I was really impressed with this new pizza spot. It is always a risk for a restaurant to move locations but I think that The Good Pie managed to do it successfully. Hopefully this new location continues to bring the same success and great pizza as the last!

The Good Pie on Urbanspoon

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