Arch Pizza will open its third St. Louis-style pie hole on Saturday

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Is St. Louis taking over Denver? On Saturday, March 8, Arch Pizza Co. will open its third St. Louis-style pizza restaurant in less than a year. And it will be the biggest one yet, with 2,800 square feet indoors and plenty of outdoor dining space outside, too, at 10101 East Hampden Avenue. The original Arch opened just five months ago at 6110 East Colfax Avenue; a second store opened in December in Lone Tree.

See also: Arch Pizza opens its second Mile High location in Lone Tree

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"We're very excited to open our third location, just five months after opening our first store on Colfax," says owner Marc Dak. "The community support and feedback has been extremely valuable, and we're excited to bring a different take on pizza to Colorado. We hope that people from St. Louis feel like they've gone home when they taste Arch Pizza, but we also hope that people who have never tried St. Louis-style pizza feel they've discovered a wonderful alternative to the pizza they know. We're different. We know it. And we couldn't be more thankful to our fellow Coloradans for trying us out!"

Saturday's grand opening will feature not just plenty of St. Louis-style pies, but a performance by My Body Sings Electric, one of Denver's hot indie bands.


Location Info

Arch Pizza

10101 East Hampden Avenue, Denver, CO

Category: Restaurant

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22 comments
AWOLd3z
AWOLd3z

Pretty good but not for the price. Way to expensive.

Tara Donahue
Tara Donahue

Toasted ravs are awesome, provel cheese not so much

Charles Buckley
Charles Buckley

St. Louis pizza has always been a staple in our family. So glad I found Arch.

Kevin McNeil
Kevin McNeil

Matt Flath, have you ever had their pizza?

Denise Ruth Myrup
Denise Ruth Myrup

Whoa. St Louis style pie? The pizza made of a large cracker crust topped with a processed provolone that sticks to your teeth? I can't imagine that would catch on outside of St Louis, and possibly east Illinois.

Bob Donahue
Bob Donahue

I was always told if I can't say anything nice...... The toasted ravs are good though

Brian O'Neil
Brian O'Neil

St Louis style? Let's bring some New Haven style pizza to town.

Tonya K Burton
Tonya K Burton

Actually yes, the preparation is quite different. I had IMO's when I visited MO over the holidays and tried Arch the next week..there is a substantial difference. If it's owned by IMO's, they need quality control.

Jim Burness
Jim Burness

We tried it and it was so horrible we threw half of it away.

Chelsea M
Chelsea M

this is owned by imo's..... its not different

ghostintent
ghostintent

My wife is from St. Louis and loves it. It's made with this strange "cheese" called provel. At any rate, it's worth the trip for another St. Louis food that everyone can enjoy: toasted ravioli.

Tonya K Burton
Tonya K Burton

Being a MO native, this is sad representation of the original St. Louis style pizza. Provel is a processed combination of Swiss and Provolone cheeses. It is a yeast free crust which is why it's cracker thin. Other than sharing those common characteristics, Arch Pizza's preparation isn't even close...and it's definitely more expensive in Denver. Surely it can't be that expensive to import cheese from St. Louis!! Very disappointed!!

Austin Marie Richell
Austin Marie Richell

I like the creamy feel of the cheese, personally! Drove by today, wish they would have been open.

Matthew Beard Sutton
Matthew Beard Sutton

Not good pizza, thin like a cracker and the cheese tastes like plastic. Put Velveeta on a Townhouse cracker and you get the same thing.

TheFabulousMarkT
TheFabulousMarkT topcommenter

I really liked the Colfax location when I went a few weeks back. In particular, the banana bites were a revelation.

I seem to recall that there were some, um, misgivings about this particular pizza style last time it came up on here. Folks, please at least try the pizza before you pan it.

"Pan it"? Oh, I made a funny! :D

TheFabulousMarkT
TheFabulousMarkT topcommenter

Last I knew, Papou's on Leetsdale still offered New Haven-style pizza...

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