Pie’s Gourmet Pizza Bistro Opens in Reynoldsburg
Gourmet pizza is officially all the rage. Between bonopizza, Yellow Brick, Element, Harvest, Clever Crow and several others, you’ve got plenty of options to choose from in Columbus. But where do you go for gourmet pizza in Reynoldsburg?
Mike Becher and Chef William Fugitt are hoping to answer that question with Pie’s Gourmet Pizza Bistro, located at 7601 East Main Street, located a quick 10-mile jaunt east of Downtown.
Pie’s is housed an a century-old colonial style home that was converted into a restaurant with a full kitchen, multiple dining rooms and an upstairs custom-built craft bar. The exterior still looks like a well preserved home, and the interior reveals a comfortable renovation. In addition to the 70 seats downstairs and 30 upstairs, Pie’s has six seats available at what they call their “kitchen counter” which guests can book in advance to take part in special tasting menus, cooking demonstrations and a chef’s table ambiance.
Chef Fugitt’s culinary career has taken him from Washington DC to France to Napa Valley to Chicago to West Palm Beach before landing him in Columbus where he has recently worked at local restaurants including Rigsby’s, MoJoe Lounge and the Muirfield Golf Club. He describes Pie’s as a farm-to-fork restaurant, as the majority of the products used come form less than 100 miles away.
“We source from alot of the great farms around Columbus, as well as Snowville creamery for dairy, Lucky Penny for goat cheese, Sweet Meadows for pork products, and The Chef’s Garden for intricate little vegetables,” he explained.
Pie’s owner Mike Becher is another serious foodie who holds a PhD in nutrition and has previously worked as a flavor development researcher for various restaurant chains including Bob Evans and Kentucky Fried Chicken. Becher has previously operated a commercial research kitchen and catering business in the space that is now home to Pie’s.
“Mike has always wanted to have an approachable, affordable farm-to-table restaurant where everyone would be well taken care of,” says Fugitt. ”And I think a chef-driven restaurant is a wonderful dynamic for that, as the restaurant’s job as a whole is to be nurturing, and to take care of the guests.”
The menu at Pie’s includes a selection of specialty pizzas, priced from $7 to $12, which include toppings ranging from duck leg confit to marinaded squash to fennel salad. The menu also includes small plates such as sauteéd mussels and glazed pork belly, a lobster caesar salad, and a bar menu that includes house-made burratta cheese, pork rinds, salumi plates and more.
Drinkers should also have something to be excited about. Local mixologist extraordinaire Chris Dehlavi was brought in as a consultant to write the cocktail menu, set up the wine list and train the bartending staff.
Pie’s Gourmet Pizza Bistro hosted a soft opening trial run last weekend, and their official grand opening takes place today, June 21st.
“During our soft opening, we received alot of support and love from Reynoldsburg as well as the surrounding communities,” said Chef Fugitt. “We hope to be a destination restaurant for everyone in Columbus.”
More information can be found online at www.piesgourmet.com.
Extra: Spend some time In the Kitchen with Chef William Fugitt.