Pizza is one of those dishes that stirs debate and shows how many parts of the country are proud of their regional heritage. New York versus Chicago, Neopolitan versus Californian, Sicilian versus Greek. No matter what the origin, though, pizza has become a staple of our American diet and is part of our celebrations, comfort food and social gatherings.

So when I found out I would be able to have that cornmeal crust indicating the St. Louis version of the pie here, I figured it would be a welcome addition to the pizza options in the District. Having grown up in New England, I was used to the bubbly, chewy crusts that fly out from the corner pizza shop — basic toppings, over-sauced and over-cheesed was the norm and nascent of my perception of the food. While my idea of St. Louis style was clouded with the fog of East Coast Bias — or, the larger dogma of “everything is better in New York” — I was looking forward to its signature crust, although a little weary to try Provel. The idea of essentially having a pizza wit whiz sounded like a dare gone awry. Fortunately for us, District of Pi sticks with traditional mozzarella and my processed dairy nightmare will stay, for the time being, in the shadows of my mind.

Located in Penn Quarter, District of Pi is the first brick-and-mortar iteration of the Pi empire outside of Mound City. Boasting a simple yet clean appearance, the restaurant finds a nice balance of comforting brick and wood décor, loft-style openness many places are embracing, and a confidence that shows the venue is focused on selling food, not aesthetics.

The menu has a similar feel — it covers your pizza parlor basics and non-traditional options, such as marinated cucumbers with Thai chili, pizza oven mussels and a brunch pizza menu. Understandably, the beer selections were in the same vein as the food: lots of varieties covering the basics, but with a number of gems dotting the beverage landscape. With 24 drafts and a can and large bottle list, there is definitely something for almost any craft drinker. Jolly Pumpkin’s Oro de Calabaza and North Coast’s Brother Theolonius are wonderful beers typically not seen in many food-centric establishments, yet easy-drinking Schlafly’s Kolsch and St. Louis Brewery Pi Common (an exclusive steam beer made only for the chain) will keep everyone happy. While most “house beers” are macro lagers with a different name, Pi’s Common (think a subdued Anchor Steam) is a flavorful California common lager with a slight bready start that finishes clean and goes great with a slice or some garlic bread. DC Tap Finder has the full beer list and will update as taps rotate. [Full disclosure: The writer contributes to DC Tap Finder.]

Obviously, the concept of combining beer and pizza has been around for a long time. And while many new restaurants focus so hard on getting quality food ingredients, locavore options and sustainable ingredients, they somehow neglect that idea that you can do the same thing with craft beer and wine. But District of Pi has taken the notion of celebrating regional artisanal options alongside nationwide selections and raised the bar of what we expect of a pizza place from fork to pint glass.

District of Pi
910 F Street NW
202-393-5484
Metro: Gallery Place/Chinatown
Hours: Monday-Thursday, 11 a.m. – 11 p.m.
Friday-Saturday, 11 a.m. – 12 a.m.
Sunday, 11 a.m. – 10 p.m.; Brunch, 11 a.m. – 2 p.m.