Shauna Steigerwald

ssteigerwald@enquirer.com

A small St. Louis-based pizza chain serving both deep dish and thin crust pizzas will open in Downtown's AT580 building later this year.

Pi Pizzeria plans to open in the building, at the corner of Sixth and Main streets, by August. Co-founder Chris Sommers said the first restaurant opened six years ago, on Pi Day (3-14-08), in his hometown of St. Louis (where the area code is also 314). There are now six Pi locations in St. Louis and Washington, D.C., plus a couple of food trucks. They're continuing to expand regionally.

Cincinnati was on Sommers' radar because his wife is a Cincinnati native. "Those visits informed me about what's going on there," he said. "I was excited about the energy I've seen there, particularly in Downtown's business district, and wanted to be a part of it."

Sommers said the restaurants sell an even amount of thin crust and deep dish cornmeal crust pizzas.

"The crust is unlike any other," he said. "The addition of cornmeal gives it a texture that's unlike anything you'll find anywhere else."

Among the most popular pies are the South Side Classico deep dish, with mozzarella, sausage, mushrooms, green bell peppers and onions; and the Central West End thin crust, with mozzarella, volpi prosciutto, goat cheese, grape tomatoes, red onions and arugula. Gluten-free crust, as well as vegan cheese and meat substitutes, are available.

Also on the menu: Appetizers that include wings and hummus, several salads and desserts, including gluten-free and vegan options. New equipment at the Cincinnati pizzeria will allow expanded offerings, particularly appetizers, Sommers said.

Pi serves only craft beer; at the Downtown location, they will have 24 taps, with "as many Cincinnati beers as possible," Sommers said, plus St. Louis brews. And they will serve Graeter's ice cream.

Each of the restaurants looks a little different, Sommers said. "We try to design the restaurants to fit the neighborhoods where we operate."

The Cincinnati location will have wood charred via Shou sugi ban, a Japanese method that gives the look of barn wood, on the walls to warm up the 4,000-square-foot steel, concrete and glass space, Sommers said. There will be seating for about 150, including 25 at the bar, plus another 30 to 40 seats outside.

Check out this video about the design by Space Architects.

When it opens, Pi will serve lunch and dinner, from 11 a.m. until 11 p.m. or later, seven days a week.

www.restaurantpi.com