For those who haven't discovered Pi as a source for their cup of morning joe, there is now even more reason to give it a try. The coffee bar, tucked under a balcony in a corner of the restaurant, is open early every day (6 to 11 a.m.), before the restaurant opens for business. It's a cozy and quiet spot – a great location for a small meeting or an early morning catch-up with friends.
I captured artist Phil Jarvis (that's his truck too) painting a "coffee bar" sign next to Pi's entry on Euclid a couple of months ago. According to Cary McDowell the new Executive Chef of Pi and Gringo, Phil is the go-to sign painter around town who cleverly hides his name or initials in
every sign he paints.
The restaurant's co-owners Chris Sommers and Frank Ubile have been scheduling fun events to focus increased attention on the coffee bar. The first event, "Roaster Cafe Tour," took place September 27. It featured a roaster from locally-owned Kaldi's, which created the Pi Blend served at the restaurant.
Tony, one of four roasters at the Kaldi's plant located at Hwy 64/40 and Vandeventer, brought a 1-pound mini-roaster to the early-morning event; the main facility has a 75 kilo roaster that Tony said is the only one of its size in the U.S.
A group of neighbors – and construction workers who happened upon the scene – stopped by to sample cups of freshly brewed Pi Blend coffee.
Examples of the 5 stages (cracks) coffee beans go through to
become that perfect cup were on display, above. (Did you know the coffee bean is a fruit?)
Concurrent with the coffee roasting demonstration, Executive Chef Cary McDowell and pastry chef Jill Bieker set up a sumptuous breakfast buffet featuring items from an expanded breakfast menu that's being rolled out at Pi, above and below.
Jill took a round-about path to becoming a pastry chef. She studied philosophy at DePauw University and after graduation lived in Munich and travelled around Europe. While abroad she developed an interest in food and after moving back to the States and St. Louis, she began a pastry-making apprenticeship with Anne Sommers (Chris's wife) who was the pastry chef at Pi until a couple of years ago. That's when Jill took over.
The table was laden with both sweet and savory items which will alternate in and out of the breakfast offerings throughout the month. Gallettes, center front, were made with a thin pizza crust filled with soft cabbage, mushrooms, and sweet onions, then topped with chopped hard-boiled egg. There were also several varieties of buttery scones, sweet breads, muffins, and a super-yummy granola served with kieffer yogurt, above right. The pastry kitchen can also bake gluten-free pastries, or whatever your dietary needs require.
As usual, it's the accoutrements that intrigue me, so I was drawn to Jill's charming apron, above. She said she has a collection of aprons, mostly vintage. This one was a handmade gift at a recent bridal shower in her honor. Jill was just married September 14.
From the looks of the poster for the second coffee event, "Latte Art Throwdown," scheduled for this Thursday afternoon, we're in for some fun! The 16 competitors and guest judges include Frothy Monkey, Nashville, and of course Feast Magazine's Catherine Neville. All are invited, see you there!
Pi Pizzaria, 400 N. Euclid at McPherson, (314) 367-4300.