Photography by Kevin A. Roberts
Mitch Frost began tossing pizzas 18 years ago. He’s slung dough for Dewey’s, Pi, Onesto, and The U.R.B. and taught a class at Kitchen Conservatory called “The Art of Pizza-Throwing.” At age 34, Frost is Pie Guy—and a year ago, he opened Pie Guy Pizza, a by-the-slice late-night pizza joint adjacent to Gezellig, the taproom and bottle shop in The Grove. His near-perfect sourdough crust pizza has been called New York–style by some, but to him, it’s just the pizza he likes to eat. He’s not alone. Lines for slices begin forming when Pie Guy’s dining room closes (about 1 a.m.) and the walk-up window opens—and stays open until 3:30 a.m. There are no specialty pizzas. (“I stay out of it,” Frost says.) Full pies and slices are topped as you wish, with locally sourced produce and Volpi meats, including large-slice pepperoni, the shop’s bestseller (now with the option of a drizzle of hot honey). Guests grab and go at lunch and dinner or hang out on the side patio, which feels like an alleyway in Brooklyn. And if you just can’t wait to get after that rocket-hot slice, ask for some “cold cheese” atop it. The roof of your mouth will thank you.
