Where We're Dining: Master Pieza

2014-05-29T20:00:00Z 2014-09-07T13:29:52Z Where We're Dining: Master PiezaWritten by Liz Miller Feast Magazine | Inspired Local Food Culture/Midwest
May 29, 2014 8:00 pm  • 

From the sidewalk in front of Master Pieza, you don’t realize you’re about to step inside of a painting. There are clues – the new Cherokee Street pizza joint’s sign is shaped like a painter’s palate and its name suggests that “master pieces” are crafted within – but inside, the walls pay tribute to the work of Dutch artist Piet Mondrian.

Behind the counter, Master Pieza owner and chef William Porter prepares made-to-order whole pizzas and pizza-by-the-slice from scratch using only the freshest ingredients. Master Pieza’s pizza falls somewhere between St. Louis- and New York-style, with hand-tossed, thin crust pies cut into squares. The shop’s 14-inch and 16-inch pizzas – including its signature veggie topped with broccoli, spinach, red onion and green bell peppers – can be made with mozzarella or Provel. In addition to pizza, Master Pieza serves sides of tangy hot wings and sweetly seasoned fries. And for those enjoying Cherokee Street’s booming nightlife, the shop serves eats until 3am on Friday and Saturday nights. 

Master Pieza, 2846 Cherokee St., Cherokee Business District, 314.369.0304

Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.