Pi Pizzeria, St. Louis

It doesn’t take a mathematical genius to understand Pi Pizzeria’s winning formula: originality. Owners Chris Sommers and Frank Uible eschewed the usual thin, cracker-like crust of St. Louis-style pizza and the deep-dish Chicago-style pie for something new. Their crust recipe—a chewy cornmeal creation—comes from a San Francisco restaurant, and the inventive topping combinations come directly from their fertile imaginations. Try the Central West End, a thin-crust pizza whose toppings include goat cheese, arugula and locally made Volpi prosciutto. Or consider the Berkeley, a veggie deep-dish with Portobello mushrooms and kalamata olives among the mix. Open just two years, Pi has developed a huge following—including President Obama, who asked Sommers to whip up 20 pies for his family and staff at the White House. Pi now has two more branches (in Kirkwood and the Central West End) but you can still expect a wait at all three; reservations aren’t accepted at this top St. Louis restaurant.

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