Danger Pie opens Friday inside of Blanchard's on Morris
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While it's takeout only, customers could eat on the mini patio with tables outside. Photo: Sabrina Moreno/Axios
After years of backyard pizzas and occasional pop-ups, Nick Walthall's Danger Pie is opening Friday inside of Blanchard's on Morris Street.
Why it matters: The open-ended residency is the biggest step yet for the brewer-turned-pizza maker's pizza obsession — one he hopes could eventually become a full-time job.
The big picture: Danger Pie, which grew out of pizza parties Walthall hosted for friends and neighbors, is starting with Fridays only.
- It'll be limited-capacity service from roughly 5-9pm while Walthall gets comfortable with a new oven and a bigger operation, the longtime local brewer tells Axios.
- Walthall's wife, Michelle Hamson, has been his partner behind the scenes helping develop recipes and the business, and will run pizzas out front while he works the kitchen.
How it works: It'll be takeout only and primarily preorder, with online ordering opening the day of service at dangerpie.com.
- Pickup is at Blanchard's garage-door window.
On the menu: A vegan marinara, the signature Cheese Hog and a rotating pie that could alternate weekly or monthly depending on seasonal ingredients, "how we're feeling and the response," Walthall says.
- First up could be a white pie with Virginia muscadine grapes, potatoes, rosemary and red onion.
- The 14-inch pizzas will run roughly between $15 and $23.
What they're saying: Walthall hopes to add more days, but 20 years after one of his first jobs making pizza at Whole Foods, he says his younger self would approve: "I think he'd be stoked."