Gerard Craft’s love letter to pizza is getting a second address. Fordo’s Killer Pizza plans to open a new location inside Urban Chestnut Brewing Company’s Grove Brewery & Bierhall on July 17.
The move follows the end of Sugarfire Smoke House’s six-month residency at the bierhall, which launched last fall. Now, Fordo’s will step in with a new focus: 18-inch pizzas, slices to go, and a growing lineup of small plates.
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The Menu
If Pastaria is where Niche Food Group channels a reverence for tradition and Porano offers grab-and-go Detroit-style options, then Fordo’s is where Craft gets to have fun. “Fordo was my nickname growing up,” Craft explains. “So we apply that same playful fun to the menu.”
Executive chef Joe Luckey—nicknamed “Pizza Heartthrob” by the team—returns to lead the kitchen, this time with even more creative license. He’s working with a new oven and a mission to blend Neapolitan and New York-style pizza into something all its own. That means a lighter, airier crust with crisp edges and bold toppings, whether it’s the Pesto (with basil pesto, Fior di Latte, cherry tomatoes) or a Marinara “Joe’s Way” (upgraded with pepperoni and Parmesan).
“We’ll be utilizing a different oven at Fordo’s UCBC, and I’m really excited to create something new that bridges the gap between Neapolitan- and New York-style pizzas,” Luckey said in a statement. “This meshing of the styles fits to our original playful concept, where we combine tradition and creative innovation. We get asked about pizza by the slice all the time, so now we’re thrilled we can offer that.”
The new location will offer variations of Fordo’s favorites, such as the Marinara, Margherita, Four Cheese, Beef Sausage, Hawaiian, Wild Mushroom or Pepperoni, along with a new New York Neapolitan pizza that will feature tomato sauce, mozzarella, Fontina, Parmesan, Sicilian oregano, and extra virgin olive oil or basil pesto, plus Fior di Latte cheese, Parmesan, and cherry tomatoes.
Salads, such as the the Little Gem Caesar, and new additions, such as the Fordo’s Chopped Salad and Caprese Salad, will be available, in addition to introductory starters, such as the Charred Carrot Hummus + Focaccia or Charcuterie (with salami, prosciutto, Fontina, and Grana Padano, served with focaccia).
The new menu will also expand beyond the City Foundry STL location’s offerings. Think wings, meatballs, and creative bar-friendly snacks, rolled out in the months ahead. A chopped salad, charcuterie board, and charred carrot hummus starter will help round out the bites.
“We have a lot of fun ideas in the works, but you’ll definitely see takes on traditional bar food with unique, interesting flavor profiles,” Luckey said in the statement. “We’re already working on wings, meatballs, and fries for the near future, but you can also expect seasonal small plates and salads throughout the year.”
The Concept
The partnership with Urban Chestnut is a full-circle moment for Niche Food Group. After a successful burger residency at UCBC’s Midtown Biergarten last year, Craft says the team was eager to collaborate again. “We couldn’t be prouder to team up at the Grove location for the long term,” he says.
The pairing makes sense: Fordo’s flavor-forward pies meet UCBC’s award-winning beers in a space that’s already a neighborhood anchor. The new location will operate seven days a week, with hours mirroring the brewery’s—lunch to late night on weekends, plus a full delivery and pickup menu. And while the beer hall gets a design refresh and UCBC’s production expands, the food side is leveling up in tandem.
Earlier this week, UCBC also announced it will begin brewing and distributing beers from the now-closed O’Fallon Brewery, starting with its cult-favorite Pumpkin Beer—a move that, like this pizza partnership, underscores the brewery’s broader expansion efforts.
“We’ve been big fans of Gerard’s innovations and inspirations,” says Urban Chestnut CEO David Wolfe. “This partnership is pivotal in reinventing and delivering the best possible experience for our customers. We think people will really enjoy pairing our award-winning beers with an incredible new menu from one of the most successful chefs in the region.”
Perfect Pairings
While we wait for the debut, we took a look at Fordo’s current menu and paired its standout pies with pints of our favorite Urban Chestnut brews. Here’s how to match your slice to your stein like a pro.
- Margherita + Stammtisch German Pilsner: Crisp and herbal, the pilsner enhances basil and balances acidity from the tomato without overwhelming the delicate cheese.
- Four Cheese + Dorfbier Munich Dunkel: Malty and nutty, this lager complements the rich cheese blend and subtle honey sweetness.
- Pepperoni + Fantasyland West Coast IPA: Bold hops cut through spicy, fatty pepperoni and reset the palate between bites.
- Deluxe Pizza + STLIPA Imperial IPA: A loaded pie meets its match in a strong, hoppy beer that can stand up to every salty, spicy topping.
- Hawaiian + Schnickelfritz Bavarian Weissbier: Fruity yeast notes echo the pineapple, while soft wheat malt balances jalapeño and prosciutto.
- Beef Sausage + Urban Underdog Pale Ale: Balanced hop and malt character plays well with caramelized onions and roasted peppers.
- Wild Mushroom + Zwickel Bavarian Lager: Mild and malty, the beer lets earthy mushrooms and funky cheese take center stage.
- Shakshuka + Ku’damm Berliner Weisse: Bright and tart, the weisse is perfect for slicing through creamy feta and smoky red pepper sauce.
- Kid’s Cheese + Li’l Fritz Citrus Wheat: Soft, citrusy, and mild, the citrus wheat is an easygoing match for a no-fuss cheese slice.
Fordo’s Killer Pizza will be available for online ordering, pickup or delivery, as well as in person. Fordo’s will be open 11 a.m.–9 p.m. Monday through Thursday, 11 a.m.–11 p.m. Fridays and Saturdays, and 11 a.m.–8 p.m. Sundays.
