What’s better than eating pizza? Eating pizza outside.
‘Tis the season to swing by Union Stage’s pop-up pizza parlor, Union Pie, located near Transit Pier on The Wharf. Enjoy the spring weather while you place your order outside, and in 5-10 minutes you’ll have a freshly made, steaming hot, thin-crust pizza. If you’re dining solo, order the “half.” If it’s a date, split the “whole.”
While some may think of a pop-up pizza joint as having no seating, that is actually far from the truth. In fact, The Wharf is your oyster, with abundant seating, tables, benches and even swings. Enjoy the breeze and the crispy, cheesy goodness, together.
The Union Pie menu is short, but the chefs are happy to customize your pie if you like. The Hot and Sweet blends crispy, hot soppressata (think, big pepperoni), serrano peppers and honey. Some like it hot, so hold the honey.
If you don’t like it hot, indulge in the White pie, with a sweet and savory mix of caramelized onion, roasted garlic, three cheeses (including freshly-shaved Romano), and an olive oil and sweet balsamic reduction drizzled over a topping of fresh arugula. Traditional pizza restaurants serve salad and pizza as two separate dishes. That is so primitive.
You can also enjoy the more traditional Cheese and Tomato, Pepperoni, and Grilled Veggie pizzas, and none will disappoint. The secret sauce to the Union Pie taste is the fresh ingredients, the crispy thin-crust and the sizzling meat or vegetables. They have taken the basic, upped the quality and made it excellent.
Unlike many of the restaurants on The Wharf, Union Pie works well for families and casual diners. For most of the pies, the “half” is $8 and the “whole” is $14. A family of four could eat for under $30, all while enjoying seating by the water and the sights and scenes that we have come to know so well on the Channel.
In addition, Union Pie stays open late during Anthem shows and on public event nights, and just might be the best option on the strip for an affordable and delicious late-night meal. The pie is definitely worth a try, and I think you’ll like it.
By Mike Goodman