They also cook, freeze, and ship pizzas to other states. The delivery radius will likely cover much of Southeast, D.C. Grant expects numbers to increase once they launch delivery through DoorDash in the coming weeks. DC Chi Pie is currently selling about 150 to 200 pies a week.
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Grant says he’s working on vegan and gluten free options.Ĭustomers can place pick-up orders online. Other deep-dish flavors include plain cheese, chicken cheesesteak, salmon pesto, turkey pepperoni, and veggie. Part of the fun is cutting into it when you get home to count the layers of love that went into the bake. That’s a tricky claim, however, because the pies don’t come pre-sliced. “My experience, and I eat pizza, is one slice puts you down,” Grant says. The “super-size it” ($45) should satiate four to eight people. A grocery store employee in the parking lot reports that it takes him four days to finish one, and he saves the last two slices to top with eggs for breakfast. The “personal pan” ($25 to $30) is a misnomer because it can feed up to four people. Grant says they make the dough fresh every morning.ĭC Chi Pie sells two sizes. Firm on the outside and squishy on the inside, it eats like a hug. Once you eat your way through about seven layers of alternating cheese and toppings, the reward is the biscuit-like crust. The steak and cheese, DC Chi Pie’s second most popular pizza after pepperoni and sausage, has a pleasant and unexpected sweet taste thanks to a pepper and onion mixture. When you open a pizza box to find a three-inch thick behemoth hidden like treasure under picnic-checkered wax paper, it’s hard not to make exploding cartoon eyes. Photo of Jheremy Thompson and Grant Thompson by Laura Hayes The grocery store is located just over the line from Southeast, D.C. He began looking for spaces to grow into and landed at Compare Foods in July 2021. Council seat in 2016, supplemented his existing home kitchen equipment with some extra ovens, it wasn’t enough. “We found ourselves filling orders.”Įven though Grant, a pastor who ran for the Ward 7 D.C. By April 2020, Grant and Margaret were the official co-founders of DC Chi Pie. They liked the results and advertised the stocky pies on Instagram. The money didn’t seem worth it and, since Grant had some experience in the restaurant industry, he purchased a mixer and set out to make Margaret one himself. Services like Goldbelly can make that happen. They looked up how much it would cost to have one shipped to the District.
“Two weeks in, my wife wants deep-dish pizza again,” Grant recalls. This was March 2020.”įear of the unknown begot comfort food cravings. We literally came home right into the pandemic. “In regular fashion we had to get deep-dish pizza,” Grant says. The couple was visiting friends in Milwaukee, Wisconsin, but made a day trip to Chicago to devour the city’s signature dish. Grant and Margaret Thompson remember their last trip before the world buckled down.
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