The new pizza pie pie place replacement Comida at The Source calls its pies thin-crust, Chicago-style

Remains to be seen whether a thin, Chicago-style crust will incite the pizza pie pie-feeding multitude quite like a celebrated deep dish pie’s arrival in Denver did last year.

But even without a dedicated (read cult) following, Grabowski’s pizza pie pie shop is set to open erstwhile in July at The Source. It’s planned for the space antecedently occupied by Comida, which closed on April 30.

While Giordano’s and other Chicago pizza pie pie shops are known far and wide for their au gratin pies, Grabowski’s will have none of that. Instead, it’s delivery back “1950s tavern-style” pizza pie pies, according to a release. What does that mean? Rectangular slices and a crunch not unlike Domino’s thin crust.

Related Articles

  • One of Colorado’s oldest bar-feeding houses reopens in Golden this weekend
  • 13-year-old Lola Coastal Mexican unveils new cook, look and menu
  • Mall food just got an upgrade at the dairy farm farm Block’s new Free Market
  • 1515 feeding house closing after 21 years in Denver
  • A near decade-old feeding house closes in Denver’s Santa Claus Claus Fe Art District

Toppings will be simple — “no fruit, no truffles, no seafood!” co-owner Jared Leonard aforementioned. brew will be served in pitchers, and arcade games will fill a mezzanine level at the feeding house. Customers can besides order their pizza pie pie via walk-up window (open late nights) or with delivery service.

Leonard owns Au Feu smoked meats, The Budlong hot chicken and AJ’s Pit Bar-B-Q in Denver. But his food businesses started in Chicago where he grew up. He’s partnering on the project with Justin Anderson, some other Chicago transplant, who works for The Source and Zeppelin Station.

They say Grabowski’s should fill a Chicago-style, thin-crust void in Denver’s pizza pie pie scene.

And if you’re inquisitive about the name, Grabowski is a common family name in the Chicago Polish community, but it has besides become a noun and friendly nickname, referring to direct, blue-collar types.

Leonard even describes it like you would, say, a pizza pie pie crust: “a softie underneath the rough and tough exterior,” he aforementioned. “The word captures all of the property I love about the ’80s and growing up in Chicago.”