Go Now: Hops & Pie

September 2011

Never mind Hops & Pie's stellar thin-crust pizza. Forget the solid selection of microbrews (on tap, in bombers, and in the can). Go straight to the counter at this Tennyson Street eatery and pick up one of the stupid-good, ridiculously large peanut butter Cap'n Crunch-Cocoa Puffs treats. The gooey concoction is glued together in the style of a Rice Krispies treat—but thanks to ample marshmallow and a detectable amount of butter, it's likely better than any slab of puffed rice you've tasted.

This goodie is made on the premises by owners and husband-and-wife team Leah and Drew Watson, right along with the shop's pizza dough (made with 50 percent house beer, 50 percent water), the pickled jalapeños, the ranch dressing, the hummus, the smoked salmon...you get the picture.

Pizza slices are big and foldable and gussied-up with unusual combos such as pulled chicken, blackberry barbecue sauce, black-eyed peas, pickled jalapeño, and goat cheese. Yes, really. The slice du jour is equally inspired—yesterday's roasted pork shoulder, pineapple, and pickled jalapeño was a tremendous step up from the oft-disappointing Hawaiian.

So, go now, pick a pie, a salad (I love the roasted beet with pistachios), and a brew—just don't forget the treat.

3920 Tennyson St., 303-477-7000