3.14 Sweet & Savory Pi Bar makes every day Pie Day 

click to enlarge Cipolle chicken flatbread - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Cipolle chicken flatbread

A few days on the calendar demand pie in the U.S., with Thanksgiving and Pi day (3/14) being the most prominent. But at this Rockrimmon spot, any sunny day warrants a new-to-the-menu daily selection hand pie ($5) and a pint ($5). And thank goodness my visit happens on a sunny day — the inside dining room is packed to capacity, leaving al fresco dining my only option. The hand pie of the day ends up being a creamy Cajun pie. Inside the buttery crust, there’s a thick filling with plenty of chicken, andouille, Cajun trinity and a hint of cayenne pepper. Paired with a pint of Red Leg Howitzer amber ale, it’s a heck of a snack. Throw in a salad (or another pie, I’m not judging) for a hearty meal.

Also new since our last visit, owner Carma Barr has added flatbread “pi”s, a modest 8 inches across. I go for a cipolle chicken flatbread ($10). The crust comes nicely crackery and crisp, with gorgeous caramelized cipollini onions upstaging chicken, Jarlsberg and Parmesan cheeses and spinach alike. Diners who don’t go for sweet and savory will be disappointed, but tastes are tastes and other options exist.


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