This Birmingham original is a favorite spot for many locals. Post Office Pies hand-tosses their pizzas before cooking them in wood-fired brick ovens. They’re slinging their dough over to Mountain Brook this spring, and we can’t wait to chow down.
The New Location
Post Office Pies will open their second Birmingham location in Lane Parke—right in the heart of Mountain Brook Village. The 3,444 square-foot restaurant will open across from A’Mano, B Prince and Happy Olive and adjacent to Platinum Pilates in Phase I of Lane Parke.
A grand opening celebration of Post Office Pies is scheduled to occur during Lane Parke’s first annual signature event, The Spring Edit, which will be held on Thursday, April 2nd from 5-7:30PM.
What Can You Expect?
Not only is Post Office Pies popular for their pizzas—they also serve up grade-A sandwiches, pasta, salads, specialty cocktails, craft beer and more. One glance over their menu will have you loading up your car and heading to the Post Office!
Our suggestion? It’s all good, but if we had to pick a favorite, it’d be the Italian—meat sauce, ricotta, sausage, meatballs, aged mozzarella and basil. Hungry yet?
Local chefs John Hall and Brandon Cain have established themselves as major talents on the national culinary scene—and now, they’re bringing those talents to the Mountain Brook community.
“We felt that there was a need in this market for another quality spot that caters to all ages either after a youth sporting event or a couple on a date night.
We envision this location to be a neighborhood gathering place that will be open 7 days per week.”John Hall, Part-Owner, Post Office Pies
A Slice of National Recognition
It’s no secret we’re quite the pizza fans here at Bham Now. Us local connoisseurs definitely agree that Post Office Pies serves up some of the best grub around—and we’re not the only ones who think so.
Just last year, Post Office Pies was named one of the 30 best pizzerias in the nation by USA Today, making the list with New York City and Chicago favorites.
“Chef John Hall worked in several esteemed New York City restaurants before coming to Birmingham to open a pizzeria with a friend in an old post office.
Pies are topped with house-made mozzarella and cooked in a handmade wood-fired brick oven, which yields crisp, thin, char-edged pies.”USA Today