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Aug 28, 2008 02:09 PM

World class Pizza coming to Charlotte ?

Cant wait to try this place in Charlotte, In location formerly of Town
Charlotte Magazine and Charlotte Observer are both reporting >>>>>>>
Restaurateur extraordinaire Pierre Bader is collaborating with Peter Reinhardt to open Pie Town. The "artisanal pizzeria" will take the place of Town, in Gateway Village. The restaurant opens September 6. Reinhardt is Chef on Assignment at Johnson and Wales, is a two-time James Beard Award winner, and has written several food books, including American Pie: My Search for the Perfect Pizza. Tim Groody, Bader's chef at Sonoma Modern American, also is part of the collaborative effort.
"There are really only two kind of pizzas," Reinhart says in a release. "Good and very good. But by very good I mean memorable, the kind of pizza you can't wait to tell your friends about, to return to time and time again; the kind of pizza that excites your imagination and causes you to say, ' I didn't know pizza could be that good.' There are currently only a few places operating at that level nationally and our goal at PIE TOWN is to be one of them, to set a new benchmark locally for what pizza can be."

They talk the talk, soon we will see if they walk the walk.

The website is not yet complete but looks like it will be soon.

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  1. GFL, this is Fan-F#$Kin'-tastic! How did u hear about this? Holy crappola, this has potential to be as big as Pizzeria Bianco in Phoenix. I mean Reinhart opening a pizza joint in Charlotte? Dude, this is huge. It's like Batali coming and opening a Babbo here. Or Keller opening an Etcetera resto (I know, corny, but had to do it) .

    Oh, they'll walk the walk. Reinhart is a craftsman, an artisian and a perfectionist (or so I suspect). It'll be amazing. Mark my words.

    Take that triangle area!!!! HAAAA!


    5 Replies
    1. re: lynnlato

      I got the info from both the Observer and Charlotte magazine.
      I will drink the cool aid with you. I hear you Sista!
      As Reinhart said "the kind of pizza you can't wait to tell your friends about, to return to time and time again; the kind of pizza that excites your imagination and causes you to say, ' I didn't know pizza could be that good.'
      Reinhart will bring CHANGE YOU CAN BELIEVE IN
      YES WE CAN - have world class pizza

      1. re: GodfatherofLunch

        AMEN! I BELIEVE, SENATOR....errrrrr, I mean GFL!

        Not sure how I missed that in The Observer. I'm slackin' off here. I gotta get back on my game.

        1. re: lynnlato

          Holy crap indeed. I can't believe I missed it either. What happened to Town? Only bummer, and this is going to sound ridiculous, is the location. Gateway is a beautiful area and I spent a lot of time there in my banking days, but it's not the easiest place to get to and park.

          1. re: southernitalian

            Light rail and walk. It's the hip happening, now way to "do" uptown.
            Hey, who knows after chowing on this heavenly pizza maybe we can all float home?

            1. re: southernitalian

              Really, I never had a problem parking there. I was a server at Town several years ago and before that was a regular at the wine bar next door. You take a right into the parking deck from Trade, right before that bar and Town.

      2. Wow! That sounds amazing. Next time I'm even near Charlotte I'll have to try this place out. I haven't had "life changing" pizza since Chicago years ago.

        1. Looks like they will open this Saturday, according to Peter's blog:

          2 Replies
          1. re: Jibe

            from what I hear the owners of Town closed Town to open the pizza place, right?

            1. re: Chocolate Toe

              The only reason I can think of to close any business is lack of sales. If it aint broken don't fix it.

          2. Quick review of Pie Town (takeout). My gf got a Salumi Special to go from Pie town which we proceeded to devour.

            The service was beyond friendly and very quick (from what I heard). More importantly, the pie was amazing. The first step was to inspect the bottom and there were plenty of small, black, carbon marks. It was defiantly not you monster, foldable type but that only means more of that amazing, blistered crust per square inch. That crust, in my opinion, is on par with John's of Bleeker street and Patsy's of East Harlem. The middle was not paper thin and falling apart but still, very thin, and very delicious. When I saw entire cloves of caramelized garlic I feared it would overpower but it certainly didn't and was balanced with the sweet figs and salty salumi. All in all, it was fantastic. One pizza and an app is perfect for two people.

            Also, as a side note. I heard the beer selection was more than adequate.

            5 Replies
            1. re: appy3432

              Ooooh, nice breakdown. Thanks for the review. I can't wait to try it. I don't suppose you tried the whole wheat crust?

              1. re: appy3432

                Mama Mia that sounds sublime. I tried going on Saturday night and the wait was 11/2 hours so I left. Are the lines still long? If so I may do the takeout thing. I would really like to go with a bunch of people so that I could try many different pizza's. They sound great. Some of the apps are tempting too.

                1. re: appy3432

                  I went last week and it is nothing to have gone out of my way for. We ordered a margherita, since a mild pizza should take a backseat to the flavor of the crust, which was supposed to be this restaurant’s strong point. But there was nothing delicate about the sauce –it was overpowering. It tasted more like pepperoni pizza, which was really bizarre. And it had a pool of oil on the surface that you normally only see on a meat piza. I expected the sauce to be type like you'd expect on a margherita-sweet, simple and tomatoey, like a marinara. It was really strange. As far as the crust goes, there was plenty of nice char, as Appy mentioned, but the chew to crisp ratio was not what I was hoping for (or strive for when making pizza dough at home). There was more chew and less bite to the crust, and the bottom of the pie was caked with flour (the taste of excessive raw flour is very bitter). We were pretty disappointed.

                  We also ordered 2 apps. 1)Meatballs, which were under seasoned but topped with a beautiful fresh mozz from Chapel Hill . 2)Marinated cauliflower, which didn’t taste marinated in the slightest, instead it was pain ole cauliflower coated in breadcrumbs w/ a tangy white dipping sauce.

                  I tried the homemade ginger beer, which was nice and almost citrusy. The waiter was nice and attentive, the space was loud (high ceilings and loud salesmen attemding business meals are to be expected downtown).

                  The take-away from this experience is that I have to hunt down that local Chapel Hill mozzarella, ASAP!

                  As it stands, Ilios Noche still has the best pizza in town, IMO.

                  1. re: littlegirltree

                    Ilios Noche - the best pizza? Interesting. I have always liked their apple and prosciutto pizza but let's face it, that ain't traditional pizza. The "crust" is pleasantly chewy but more like focaccia or flatbread not pizza. There's much better traditional "pizza" a stone's throw from Ilios Noche, like Palone's or Marino's, IMHO.

                    Now, Ilios Noche's lamb shank over orzo is heavenly.

                  2. re: appy3432

                    I was waiting for some reviews on this place and now I am excited to try it out. A Patsy's shout-out? Wow.. I used to live about 4 doors down from there. Yummmmy...

                  3. Pie Town - what a pity
                    I have been looking forward to trying the pizza at Pietown. I tried going the first night they opened and the long line and the 11/2 -hour wait kept me away. I could not wait anymore and picked up four pies for Mrs. G. a couple of friends and me. The four pies cost over $67. I can deal with that for great pizza but Godfather is very sad it feels like a close friend has been whacked. I wanted to love this place. I expected so much and I got gotz, nada zero, zilch. The crust that had been billed as world class has no class. No crunch, no crispness, no flavor. Tasted a bit like the inside of a chimney. The list of toppings is impressive but the amounts used are not generous. I literally could not taste the cheese. It's a sad day in Charlotte for GFL and all of the Queen City pizza lovers. Where can you get better you ask? GFL recommends Louisa's Brick Oven Pizza, Cafe Intermezzo and Luigi's

                    10 Replies
                    1. re: GodfatherofLunch

                      Can I infer from your wording that you picked it up to go?

                        1. re: GodfatherofLunch

                          I don't see where you get off complaining about the crust having no crunch or crispness when it's going to steam inside the togo container.

                          1. re: avad

                            You may be surprised to learn that this is not the 1st time I brought home pizza in a pizza box. In fact reflecting on it I bet half the pizza I have consumed was brought home in a pizza box. I complain about it because it just was not very good compared to other pizza I have eaten. I don't get off complaining, I just call em as I see em. Have you even tried ( at the restaurant or take out) this pizza yet?

                            1. re: avad

                              I dined in house and it made no difference - No crunch, no crispiness. The bottom of the piza was caked in flour, which is a BIG no-no as this creates a very bitter taste. The space is LOUD, the layout is a mess and every single dish was a disappointment.

                              I know pizza. I study pizza. I practice pizza making. I make pizza from scratch. EVERY WEEK. And this is nothing but bad, lazy pizza.

                              Bottom line, Pietown is a Pieslum.

                              1. re: littlegirltree

                                I am incredulous that someone with a background like Reinheardt's could muck it up that badly - of course, he's not personally making your pizza - but still. I should have a trip report after the weekend.

                                  1. re: GodfatherofLunch

                                    My first experience was very positive - I am going to try it again to make sure it is consistent. I have a lot to say about it and am organizing my thoughts.

                                1. re: littlegirltree

                                  I think it's fair to say that Reinhart knows pizza. He has studied, taught, executed and written about it and bread for decades (not to mention he's a James Beard Award winner). It seems, though, that he's managed to attach his name and rep to a venture that is executing bad pizza. It's a shame, really. I hope they work out the kinks.

                                  Interestingly, I get the impression that some of you relish in Pietown's failure. Perhaps this attitude is why, at least in part, Durham/Chapel Hill has it over Charlotte when it comes to food. Bon Appetit & Gourmet can't write enough pieces on that area of NC. There's been something like 3 or 4 mag editions that have raved about restos, chefs, farming & markets over there. I get the sense that the food folks in Durham/Chapel are working on the same team there, or at least more so than here.

                                  1. re: lynnlato

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