TempleBarDublin.ie 
Introduction
If you wander the iconic cobblestone streets of Dublin’s Temple Bar, the aroma of freshly baked pizza might catch your senses, drawing you into Pi Pizza’s new East Essex Street location.
TempleBarDublin.ie, had the exclusive opportunity to sit down with John Savage, the culinary maestro behind Pi Pizza. In this one-on-one, we’ll unravel the story behind Pi Pizza’s journey from New York-inspired dreams to becoming a Temple Bar staple.
The Inception of Pi Pizza
Hello Pi Pizza, we’re delighted to have you in the vibrant neighborhood of Temple Bar!
How did the idea of Pi Pizza come to life?
John Savage: “Thank you! We’re thrilled to be here. Our inspiration traces back to a trip to New York, where we were bowled over by a transformative experience at Roberta’s in Bushwick. The ‘Bee Sting’ pizza there set our goals high. As a result, our Nduja pizza was born—a tribute to Roberta’s ‘Bee Sting’ and now our best-selling dish. It’s surreal and rewarding to have worked with Anthony Falco, who was crucial in making Roberta’s a household name.”
Why Temple Bar?
What motivated you to choose Temple Bar as your new location?
“When people think of Dublin, they think of Temple Bar. We wanted to share Pi Pizza with people from around the globe. Temple Bar was an obvious choice for us.”
Gastronomic Innovations
How has Temple Bar’s local environment influenced your menu?
John Savage: “Opening in Temple Bar gave us the perfect reason to revamp our menu. With a large number of American tourists frequenting the area, we decided to fuse Irish ingredients with a New York twist. This led to new creations like the ‘New Yorker’ and ‘Supreme,’ which have already become crowd-pleasers.”
Flavor Fusion
Could you tell us about your culinary approach? Do you have a signature dish?
John Savage: “Our dishes result from a blend of inspiration—recipe books, memorable dishes from other Irish restaurants, travel experiences, and more. We love to experiment, as seen in our Pork and pineapple pizza, where we tested various pineapple preparations before landing on the perfect one. While Nduja is our signature dish, the Pork and pineapple holds a special place in my heart.”
Local Haunts
Lastly, could you share some of your favorite pubs around Temple Bar?
John Savage: “The Temple Bar Pub is my go-to, especially for that perpetual ‘Friday feeling.’ The Palace Bar on Fleet Street is another treasure, boasting a 200-year-old legacy.”
Conclusion
Pi Pizza’s John Savage gives us an authentic slice of what it takes to build a successful restaurant. Taking cues from New York while deeply rooted in Dublin, Pi Pizza is more than just another eatery; it’s an experience—one that captures the effervescent spirit of Temple Bar while offering gourmet pizzas that set a new culinary standard. So, next time you’re in Temple Bar, let the tantalizing aroma guide you to Pi Pizza.
