Nov. 27, 2012
Pies and Pints Pizzeria, a West Virginia-based pizza concept that debuted in 2010, is expanding to the Columbus, Ohio, market.
According to the Columbus Dispatch, Pies and Pints opened in the Worthington area of Columbus last month, marking the concept's third overall location in addition to Charleston and Fayetteville, W. Va. A fourth location is planned soon for Morgantown, W. Va.
More may also be on the way in Central Ohio. The Dispatch reports that Rob Lindeman, former Max & Erma's CEO, has teamed up with the concept's creators, Kimberly Shingledecker and Dave Bailey, to expand Pies and Pints into a chain with both franchised and company-owned locations.
"Columbus is definitely our jumping-off point," Lindeman told the Dispatch. "It has a long history as a test market for restaurants and retail. Our vision for Central Ohio is to add three more restaurants, and we're looking at the usual suspects in town: Grandview, the Short North and Easton."
The company has also signed a lease in Dayton, Ohio.
According to the company's website, Pies and Pints specializes in hand-stretched pizzas that are baked directly on a stone hearth. Tomato sauce is made from scratch, and herbs such as basil, cilantro, rosemary and thyme, are fresh, not dried.
Pizzas on the menu include the Black Bean Pie, with seasoned black beans, cheddar, jalapenos, salsa, cilantro and crème fraiche; the Grape Pie, with red grapes, gorgonzola and fresh rosemary; and the Cuban Pork Pie, with marinated pull pork, caramelized onions, pineapple, jalapenos, feta, cilantro and crème fraiche.
It also features appetizers, salads, sandwiches, desserts and a full selection of specialty beers served in pints/pitchers or bottles.
Read more about franchising and growth.