Hey. My name is Heath Saraceno. I play guitar in Senses Fail. I go on tour. I eat food. This is the food that I eat while on tour.

Email suggestions to heathlovesfood@gmail.com if you know of a sweet spot I should try.
March 22
MARCH 21, 2009 St. Louis, MO PI - LINCOLN PARK PIZZA Pi definitely has their own style of pizza making.  They seem to create different geographical landscapes with their combinations of toppings.  In my opinion, they overdo it.  I don’t need eight toppings!  I want a simple mix of 2 or 3 that blend together to form one consistent flavor. That’s the reason why I had a hard time deciding what to order.  I ended up with a modified Lincoln Park Pizza.  A simple combination of mozzarella and feta with fresh garlic, olive oil, fresh tomatoes, basil and mushrooms. Usually big slices of tomato on a pizza don’t work for me.  These seemed to be added later on in the cooking process so they didn’t burst and leak all over and leave me with a wet-topped pizza.  Good move. This pie was awesome.  The garlic itself was potent, but it mixed in well with the over-abundant basil.  I had a hard time biting through the tomatoes, but I ended up adapting my style of eating and that made this a lot easier to actually consume.   One thing that reminded me that I was not back at home on the east coast was that the bottom of the pie was coated with corn meal as opposed to flour.  This was the one turn off.  I don’t like feeling like there’s sand on the bottom of my food.  Too much of that can ruin a perfectly good pie for me.  Because all the ingredients were so fresh and the cheeses were in good ratio to each other, I let my objection to the corn meal slide and recommended this place to a few friends.

MARCH 21, 2009

St. Louis, MO

PI - LINCOLN PARK PIZZA

Pi definitely has their own style of pizza making.  They seem to create different geographical landscapes with their combinations of toppings.  In my opinion, they overdo it.  I don’t need eight toppings!  I want a simple mix of 2 or 3 that blend together to form one consistent flavor.

That’s the reason why I had a hard time deciding what to order.  I ended up with a modified Lincoln Park Pizza.  A simple combination of mozzarella and feta with fresh garlic, olive oil, fresh tomatoes, basil and mushrooms.

Usually big slices of tomato on a pizza don’t work for me.  These seemed to be added later on in the cooking process so they didn’t burst and leak all over and leave me with a wet-topped pizza.  Good move.

This pie was awesome.  The garlic itself was potent, but it mixed in well with the over-abundant basil.  I had a hard time biting through the tomatoes, but I ended up adapting my style of eating and that made this a lot easier to actually consume.  

One thing that reminded me that I was not back at home on the east coast was that the bottom of the pie was coated with corn meal as opposed to flour.  This was the one turn off.  I don’t like feeling like there’s sand on the bottom of my food.  Too much of that can ruin a perfectly good pie for me.  Because all the ingredients were so fresh and the cheeses were in good ratio to each other, I let my objection to the corn meal slide and recommended this place to a few friends.