Pizza Head Brings NY Style and Punk Rock to South Grand

Pizza Head Brings NY Style and Punk Rock to South Grand
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South Grand’s New Pizza Joint is Pizza Head

St. Louis, MO/June 6, 2017 (STLRestaurant.News) – What do you think of when you think of punk rock music?  Head banging? Sure.  Edgy, urban eatery?  Maybe.  How about vegetarian, New York style pizza?  Err, probably not.  If you’re in St. Louis’ famous South Grand restaurant district, you should.  Pizza Head opened last month at 3196 South Grand Blvd. offering 20-inch pies, large foldable slices, and cheap beer.  They’re serving it up with punk rock ambiance (and music blaring) and unapologetically minimalist counter service.  This is pizza with attitude.

Attitude and ambiance might be fun hooks to get you to try Pizza Head, but the pizza will keep you coming back for more.  This edgy new eatery on South Grand was created by Pizzeoli’s Scott Sandler, a New Jersey native.  Pizzeoli in Soulard is renowned for its authentic Neapolitan style pizza.  Like his Soulard restaurant and Sanders himself, Pizza Head is vegetarian.  Unlike the classic wood-fired oven at Pizzeoli, the pies at Pizza Head are made on high-heat electric pizza decks which bake a 20-inch pizza lickety-split.

Pizza Head offers no-frills counter service.  Like the service model at Pizza Head, the menu is simple and straightforward.  It includes pizza by the slice, whole pies, soda, and beer.  Diners can order just pizza, or pizza & beer and pizza & soda combos.  For instance, two slices of cheese and a pint (beer) is $8.00.  Swap the beer for soda and it’s $7.00.  Dining with friends?  You can get a 20-inch cheese pizza and a four-pack of Stag for just $25.00.  The pizza is fresh and hot, the beer is cold.  Nice.

The by-the-slice options include cheese, pepperoni, or vegan cheese (made with cashew cheese).  Twenty-inch whole pies can be ordered three styles: cheese (made with a classic red sauce), white (same as the cheese, but with white sauce), and vegan (made with cashew cheese).  Any combination of toppings can be added for $2.00 – $4.00 per topping.  Choices include mushroom, green peppers, black olives, artichoke, spinach, garlic, onion, and jalapenos.  Pepperoni and sausage are also available (both are vegan).  Pizza Head’s menu also includes a simple salad with Italian or ranch dressing.

Sanders says his new pizzeria was born of coincidence and opportunity.  Inspired by a recent trip back east where he dined at a retro New York style pizzeria, Sanders says he was actually mulling over the idea of opening something similar here, when he learned about a space becoming available along South Grand Blvd.  He told the Riverfront Times that the neighborhood was the perfect location for his new place and the availability of the storefront (the old Brickyard Tavern) was an opportunity he just couldn’t pass up.  He signed a lease in January, then began the work of creating this new venture.

Pizza Head is open Tuesday – Thursday from 11:00 a.m. to 10:00 p.m., Friday – Saturday from 11:00 a.m. to midnight, and Sunday from 5:00 p.m. to 9:00 p.m. Dine in, carry out, or enjoy the picnic tables in the fenced patio around the corner.

Sander’s says if Pizza Head does well on South Grand, he might open additional locations using the same branded model.  The no-frills but the music pizzeria is certainly something new along South Grand.  This is the first dedicated pizzeria in this mostly-international restaurant hotspot.  But expect something a little different.  This ain’t your granddad’s pizzeria.  Like they say on the Pizza Head website, “Don’t expect to be coddled.”  This is order at the counter service.  The water and napkins are self-service, and customers are expected to bus their own tables.  But the energy at Pizza Head is addictive—and so is the pizza.

Contact information:

Pizza Head
Owner: Scott Sandler
3196 South Grand Blvd.
St. Louis, MO 63118
Phone: (314) 266-5400

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.