"Pizza has been a sacred meal since the dawn of Chuck E. Cheese. Serious Pie is where to go to experience that same joy, but with ambience and food fit for grown-ass people. It has an open kitchen and big communal tables, and is dark enough that it feels cool, but bright enough that you can see your pizza, which is important. Speaking of the pizza, it’s great. These are fancy, oval-shaped pies with topping combinations that are interesting without straying too far from the main mission of pizza, which is to remain delicious at all times. Case in point: the sausage-and-peppers pizza with provolone (our favorite thing here). The crust edges come out pretty crisp, but still have a good chewiness. And while the bottoms of the pies here can get a bit over-soft, there are worse pizza crimes to commit. Come here on a date (just note: if you have tickets at the Moore for afterwards, leave yourself some extra time in case there’s a wait). It also works well for a post-workweek gathering of your crew, and if you have a giant group, you can reserve the semi-private “kitchen table” for up to 22. When it comes time to order, skip the starters, do not pass go, do not collect $200. Get a bunch of pizzas to split - but you might want to keep that fennel sausage/bell pepper/provolone pie for yourself. Food Rundown Buffalo Mozzarella, Tomato Sauce, Fresh Basil It’s a margherita. The sauce comes in splotches and there actually isn’t a ton of mozzarella on top, so it’s nice if you want to eat some pizza but were also hoping to keep things light. Sweet Fennel Sausage, Roasted Peppers, Provolone This is our favorite pie here, and if you don’t order it, you’ve made a serious mistake. The sausage is great, and provolone is a refreshing break from mozzarella on a pizza. Roasted Seasonal Mushrooms, Truffle Cheese This pizza has cheese that’s actually infused with truffle (instead of being drowned in truffle oil), so it has more of a consistent earthy taste throughout. Yukon Gold Potato, Rosemary, Pecorino Romano The potatoes on this are sliced thin, so they get toasty in the oven, and the pecorino adds a much-needed saltiness - but the other pies here still have a little bit of an edge on this one." - Aimee Rizzo
