Good Pie, the pizza restaurant from pizzaiolo Vincent Rotolo, plans to open a second location in the Arts District this winter. Of course, pizza remains the focus, with dishes including Rotolo’s award-winning gluten-free pie seen on Chopped, but he plans to expand the menu with appetizers, salads, sandwiches, and other Italian specials in the 2,350-square-foot space at 1212 Main St.
Good Pie will also feature alcohol as well. In addition to specialty cocktails, craft beer, and a wine list, Good Pie will also offer large-batch beverages, including pitchers of punches and sangrias.
The restaurant serves four pizza styles: the Grandma, Detroit, Brooklyn, and gluten-free, using ingredients from Italy’s Caputo flour and Ciao tomatoes, Brooklyn’s Mike’s Hot Honey and Aiello’s cheese, Urban Seed produce, Urbani Truffles, and NUMU vegan cheese.
The menu features Brooklyn and “Grandma-style” pizzas or slices in cheese, white, vegan, and meat with sausage, meatball, pepperoni, and ham. Grandma, Brooklyn, and Detroit styles include versions with sausage and artichoke hearts; porcini mushrooms, truffles, wild mushrooms, caramelized onions, truffle oil, and thyme; sausage, caramelized onions, mushrooms, and garlic; and sausage, jalapeño, garlic, Calabrian chili, and Mike’s hot honey.
Next door, Main St. Provisions from chef Justin Kingsley Hall, formerly at Kitchen at Atomic, and Kim Owens, formerly at Del Frisco’s Double Eagle Steak House, plans to open.
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